Comment on Soft Gluten-Free Dinner Rolls by nancy brown.
Thanks Chantal. I give it a try.
nancy brown Also Commented
Soft Gluten-Free Dinner Rolls
These look wonderful Chantal! Any chance sourdough starter could be used in place of the yeast?
Recent Comments by nancy brown
Quick Butternut Squash Sourdough
Hi Chantal. Yes I added salt, though it doesn’t taste salty enough for me. I will try adding some coconut sugar or some type of sweetener next time. Thanks!
Quick Butternut Squash Sourdough
Thanks Chantal. I was wondering about something regarding the squash bread I made. I find it a little bland tasting and am wondering if it’s because of the teff? Or perhaps the teff is a denser flour that by weight was more than the buckwheat would have been, which is why I needed more water, therefore diluting the dough somewhat?
Quick Butternut Squash Sourdough
I tried it today Chantal with a few changes and it turned out great! I used teff to replace all the buckwheat and I also used only sourdough starter (teff) instead of yeast. One other change was the addition of 1/2 cup fresh cranberries cut in half with the chopped apple, just because I had them around and I love them. I found that I needed more water than the recipe called for, possibly due to using teff instead of buckwheat? Anyway, another great recipe. Thanks Chantal!
Quick Butternut Squash Sourdough
This looks really yummy Chantal and I am interested in trying the pre-ferment. I am puzzled by something. The recipe states 1 cup of water for the pre-ferment but does not include water at all in the very first step of mixing the 1/3 cup apples, 1/2 cup buckwheat and the yeast. Should it not be mixed with some water? Does it just stay dry like that until later when the 1/2 cup water is added?
Gluten-Free Sourdough Without Psyllium
Thanks Chantal. I tried this yesterday, following your recipe exactly except I used ground sunflower seeds rather than tiger nuts.The only other change was that I needed more water than the recipe stated (1-3/4 cup). It turned out beautifully and looks just like yours in the pictures. I decided to weigh all my ingredients and record the amounts for the future. I am wondering why you use cups rather than weights as there can be so much variation cup to cup among the different grains and flours? Thanks for your wonderful recipes!
