Hi Natalie! Are you measuring whole psyllium husk or powder? …

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Comment on Incredible Irish Soda Bread (GF/V) by Chantal.

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.

Chantal Also Commented

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


Incredible Irish Soda Bread (GF/V)
Thank you! I’m happy you tried it! Subs for brown rice flour: almond meal/flour, white rice flour (if you keep the other flours as is), light buckwheat flour or millet. Or consider increasing the oat and sorghum flour to replace the brown rice flour. I haven’t tried that variation, but it could work.


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.


Recent Comments by Chantal

Maple Cream Bars
Hi Joanne! I don’t see why not. If you like walnuts, go for it! Pecans, hazelnuts, or sliced almonds would be equally tasty if you can consume any type of nuts. Ps. I froze some of the bars the last time I made a batch, and they are SO good to enjoy as a nice treat once in a while when the craving hits me. Especially if you can’t have traditional pecan bars/pie or butter tarts with gluten, sugar, eggs, dairy, etc., these maple bars are such a nice treat! If you do freeze some of the leftover bars, it’s best to thaw a little bit before eating or place the piece on a plate in the microwave for a few seconds.


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Hi! Thank you for trying this recipe! I am not an expert at deep frying but from my experience the oil has to be hot enough or the donuts will absorb too much oil and result in greasy and soggy donuts. Ideally 350-375°F. The temperature will drop a bit once the dough is cooking. Are you cooking on a gas or electric stove? Did you use a candy thermometer to check the temperature of the oil? I mean if yours were getting too dark too fast, lower the temperature even more next time to see if it’s better.


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Hi! I haven’t made these in a while. I do have organic coconut milk (can) and could try a version without brown rice flour. Which GF flour is in your gluten-free starter? Tell me, when you bake grain-free, which ingredients can you consume? Do you eat buckwheat (pseudograin)? What about cassava flour, coconut flour, tiger nut flour, etc.? What about starches? Are you okay with potato starch and tapioca starch? Let me know so we can create a new version for you. What about sugar? Are you okay with coconut sugar or maple syrup?


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Hi! Can I ask which brand of GF baking powder you tried? Is your batter too wet or not wet enough? And the apple? What kind did you use? Let me know so I can help you 😉


Canadian Sourdough Beavertails (GF/V)
Hi Mallory! Thank you so much for your comment and rating! I love learning that your family enjoys this recipe!


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