Comment on Quick Sourdough Naan Bread (GF/V) by Chantal.
Hi! For such a small amount (1/4 cup or 36g) you can use cassava flour as a substitute for potato starch. Let us know if you make the sourdough naan!
Chantal Also Commented
Quick Sourdough Naan Bread (GF/V)
Hi Dawne! I’m so happy you tried the Naan recipe! Thank you for sharing your feedback with us! Ps. I’m not sure if you use a different name on Facebook, but I just accepted a bunch of new members!
Quick Sourdough Naan Bread (GF/V)
Hi Leda! You could definitely keep the dough in the fridge for up to 3 days and make a fresh naan as needed! I do that with my cassava flatbread dough all the time and it works well!
Quick Sourdough Naan Bread (GF/V)
Thank you, Maryam! I’m so happy you tried making them!
Recent Comments by Chantal
7-Inch Sourdough Boule (GF/V)
Hi Debra! It will completely fine! Dark buckwheat is wonderful if you have some and like it, go ahead and use it! I swap light and dark buckwheat all the time! Your loaf might bake darker and be a little denser but it will be equally great!
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Hi! If you feel like there’s crumbly bits in the cream it could be because it was boiled just a tad too long. Next time, experiment with removing the boiled syrup from the heat just a little bit sooner.
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Hi Abigail! Replacing the tiger nut flour with oat flour should work fine. You can probably increase the oat flour to 1-1/4 cups to replace the tiger nut flour, as tiger nut is a bit heavier than oat flour. As for the water, add enough to create a nice thick soft batter. And if you decide to add one egg, that is fine too, and it will replace a bit of the water. Note that I haven’t tried eggs in this recipe.
7-Inch Sourdough Boule (GF/V)
Yay! I’m so happy that you found this recipe and that you’ve been mastering your GF sourdough baking skills for a while now! Thank you for sharing your substitutes as it could help others that are considering making the recipe!
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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.
