Thank you! I’m happy you tried it! Subs for brown …

Incredible Irish Soda Bread (GF/V)
Hi Natalie! Are you measuring whole psyllium husk or powder? I would always go with the weight in grams (14 grams) if unsure. It is the most precise way to bake.

Incredible Irish Soda Bread (GF/V)
Thank you, Supriya!

Incredible Irish Soda Bread (GF/V)
Hi Dawne! I did see your gorgeous bread pictures! Thank you so much for sharing them! I’m glad you and your husband like this recipe. I made it again many times, and it’s a very flexible recipe. I’ve tested many GF flour variations. When I baked the round Irish-style loaf again I added dark chocolate instead of raisins and my kitchen smelled like heaven! It was incredible! I also baked the dough into a loaf and brushed the top with both a little maple syrup and yogurt. It got nice and golden which I like. It was equally amazing. I also baked the dough into buns and bagels and it was also perfect. Smaller buns and bagels don’t take as long to bake.

Banana Sourdough Seed Loaf
Hi Ann! I think using sorghum flour instead of oat flour for 1/2 cup should be fine. Alternatively, almond flour would work too if you’re not allergic to nuts.

Yeast-Free Buckwheat Blender Bread
Hi June! I think I might of answered your question on a different platform but I’ll answer here again in case it can help someone else. You can definitely mix in the roughly mashed banana with some add-ins like nuts after the blending step. It creates a more textured bread instead of a smoother texture but it is equally delicious.

Nutritious Gluten-Free Vegan Zucchini Quick Bread (Oil-Free)
Hi Ann! Did you use a preheated Dutch oven to bake the bread? With this recipe, ensuring your oven is preheated as well as a large Dutch oven really helps with the moisture.The smaller grated zucchini is fine. Did you use whole psyllium husk? Was your yogurt very thin?

Yeast-Free Buckwheat Blender Bread
Hi Megan! This is a reply that I shared with another baker with the same question.

I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us.

7-Inch Sourdough Boule (GF/V)
Hi Lisa! With the cassava flour sourdough starter did you change any other ingredients in the bread recipe? It’s possible that using a grain-free starter such as cassava starter could have contribute to a dough texture with more moisture. Did you try again after this attempt? I realize you posted your comment a few months ago but I’m just seeing it now.