Comment on Simple Sorghum Sourdough by Chantal.
Hi Kelly! I think I answered your question somewhere else. Have you baked the loaf yet? Please let us know how it turned out!
Chantal Also Commented
Simple Sorghum Sourdough
Marianna – Thank you so much for your comment and rating! Have you baked another GF sourdough recipe yet? Do you bake GF for yourself? You could try this one: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/ and watch this video to help you: https://youtu.be/hnTmkqVnmiY?si=bdqDcDAevWtNWiYi. Let me know if you ever have any questions about other recipes on the blog.
Simple Sorghum Sourdough
Hi Piper! You can experiment with this recipe for sure! Try it both ways so you can taste the difference for yourself! It’s a great way to learn. Or test half the dough with the starter overnight and the other with the starter added the next day. Have you baked a GF sourdough bread recipe yet? The 7-inch recipe is also great to play around with. https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Simple Sorghum Sourdough
Hi Jessica! This loaf was created to be free of rice, but you can use rice flour (white or brown) if you prefer. I do have other GF sourdough recipes that include rice flour, the 7-Inch Boule is a great example: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/ And if you want to sub out the buckwheat flour in that recipe, you can replace it with sorghum flour, millet flour, almond flour (if not allergic), or add more GF oat flour.
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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.
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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.
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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.
