Comment on No-Fuss Kombucha Buns by Chantal.
Hi Candace! You can make these rolls and use your GF starter instead of active yeast. Just give your dough more time to rise. Others have tried it with great success! https://www.freshisreal.com/soft-gluten-free-dinner-rolls/
Chantal Also Commented
No-Fuss Kombucha Buns
Hi Candace! I’m sure it could but I haven’t tried with this specific recipe. Did you see the dinner roll recipe? https://www.freshisreal.com/soft-gluten-free-dinner-rolls/ Some have made the rolls/buns with their GF sourdough starter. Keep in mind that the dough would have to rest/rise for longer than 2 hours. I think someone shared their experience in the GF Vegan baking by Fresh is Real Facebook group if you want to join, it’s a great place to ask questions! https://www.facebook.com/groups/191987888217239/
Recent Comments by Chantal
Homemade Maple Cream with Stand Mixer
Hi Cara! Ideally cool to 90 degrees. It might take longer to stir and transform into cream if the syrup is still too hot. You’re probably getting my reply too late… what did you end up doing? Or did it work for you to stir at the slightly higher temperature.
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.
