Comment on Seaweed Vegetable Salad by Chantal.
Hi Sonia! You’re right! It’s very hard to find all of a sudden! The brand I have and like using doesn’t seem to be online anymore. I will keep looking for something comparable and post it here for you!
Chantal Also Commented
Seaweed Vegetable Salad
Hi! That’s a great question! Were you able to find the right Kombu seaweed to make this salad. I can’t seem to find it anywhere lately? You can simply leave out the coconut Aminos or Tamari. Adding a little sesame oil (if you’re not allergic) will add a lot of flavour too if you want to try it.
Recent Comments by Chantal
Yeast-Free Buckwheat Blender Bread
Hi! That’s a great idea! I’m sure that other bakers will love this option, so thank you for sharing it! What kind of apple did you use to make the bread recipe? I’m curious to find out if other types of apples work equally well. And, someone was asking me if they use a sweeter apple will it make the bread taste sweeter? I’ve only tried Honeycrisp with this recipe. Let me know.
Gluten-Free Sourdough Starter
Hi! This Easiest GF Sourdough Starter includes lemon juice: https://www.freshisreal.com/easiest-gf-sourdough-starter/
The original GF Sourdough Starter recipe mentions adding maple syrup or the juice of a few grapes. You can also add a piece of organic apple or even pineapple. As for the best method, a piece of fresh pineapple creates such a sweet aroma, it’s very nice, but maple syrup works equally well. You don’t have to add sugar or fruit, but it does help to create a sweeter, less sour gluten-free sourdough starter. Ps. if you do add fruit, remove it after 24-48 hours.
Gluten-Free Vegan Bread Machine Loaf
Hi Amy! Thank you so much for the rating and feedback! The Soft Gluten-Free Dinner Rolls recipe might interest you. Very similar ingredients: https://www.freshisreal.com/soft-gluten-free-dinner-rolls/
7-Inch Sourdough Boule (GF/V)
Hi! I’m happy that you’ve found this GF sourdough bread recipe. Did you try it? How long did you let it ferment the dough mixture? If it’s really warm, 3 hours might be enough. In the colder winter months, 5+ hours could be fine. If you would like to ferment it for longer, you could place the dough in the fridge overnight to prevent over-proofing. I use that method in the Simple Sorghum Sourdough recipe (https://www.freshisreal.com/simple-sorghum-sourdough/). Your dough might be over-proofed if it did rise but starts to deflate before you get to bake it. If you gently press down on the surface of the dough and it slowly springs back, it’s often a great sign that your loaf is ready to bake. You can watch this video to help you troubleshoot the steps: https://youtu.be/hnTmkqVnmiY (You can start watching at 3:52).
Buckwheat Sourdough Loaf Gluten-Free Vegan
I now have a few more GF sourdough bread recipes that include a little more starch to soften and lighten the texture.
Larger Sourdough Bread Recipe: https://www.freshisreal.com/wild-yeast-bread-gf-v/
Smaller 7-in Loaf: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/
I hope this helps!