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Hi Emily! Did you take out the dough from the …

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Comment on How to Make Grain-Free Bread by Chantal.

Hi Emily! Did you take out the dough from the fridge yet? Did it thicken up? For this time, I would leave it as is, and if it’s really too thin (the batter-like dough), bake it in a parchment-lined bread pan. Also, you don’t have to add the GF baking powder, but it can help the dough rise a bit more for sure! If you have more questions, I’m at my computer today so let me know.

Chantal Also Commented

How to Make Grain-Free Bread
Hi Denise! Thank you so much for the lovely message! The information to convert this Grain-Free Bread recipe into a sourdough is within the Grain-Free Bread recipe post. A few paragraphs above the recipe card in a light grey box. For the version without GF sourdough starter, you basically add 1/2 cup of starter to the dough mixture. The instructions are included as well. Let me know if you have any questions once you read it over 😉


How to Make Grain-Free Bread
Hi Tess! Thank you for your message! If you used the same sea salt that you did in other bread recipes, I don’t think it’s the salt. What kind of baking powder did you use? I use GF baking powder prepared with cream of tartar, baking soda and tapioca starch. It’s very possible that the baking powder you used could contain more baking soda, hence the enhanced salty and possible odd taste/texture. Let me know when you have a chance so we can troubleshoot together. If that’s what might have happened you could decrease the amount of baking powder next time.


How to Make Grain-Free Bread
Hi Monica! Can you consume almond flour/meal? Or you can’t have nuts either? Other than green banana flour which other grain-free flours do you bake with? Are you ok with tiger nut flour (not an actual nut)? Let me know.


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Hi Renee! That sounds delicious! Thank you for sharing what you tried!


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Hi Marie! I’m so happy you tried the yeast-free bread recipe! I like it too! Did you use hemp milk or a different plant milk? Thank you so much for your comment and rating! I appreciate it!


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Hi Penny! You could try to replace the arrowroot with corn starch but please note that I haven’t tried. For half a cup it should be ok. You can also use tapioca starch/flour as a substitute. Using the same measurement should work and you can replace by the same weight if you’re using a scale. You can replace the brown rice flour with GF oat flour or buckwheat flour. I like using light buckwheat flour as it’s similar in texture to brown rice flour and oat flour.


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The Simple Sorghum Sourdough is one of my favourites too! I haven’t baked all summer so I can’t wait for the house to smell like a bakery again! There’s nothing that compares to that incredible aroma! Thank you for your comment and rating 😉


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ALLERGEN NOTE

Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.