Comment on Soft Gluten-Free Dinner Rolls by Chantal.
Hi Sabrina! Did you bake them tightly together or free-form? Other than the milk and the buckwheat to sorghum flour (which should be fine), did you make any other tweaks? Does your almond milk include gums? What about the starches? Did you use tapioca and potato starch? There’s a difference between potato starch and potato flour. Let me know so I can help you troubleshoot?
Chantal Also Commented
Soft Gluten-Free Dinner Rolls
Hi Brenda! Thank you so much for your comment, and I’m happy you made the dinner rolls. Using homemade plant milk will hopefully fix the slightly sticky feeling. And you could also consider reducing the liquids even by just a little. It could also help.
Soft Gluten-Free Dinner Rolls
Hi Aileen! Was it really cold in your kitchen? Did you swap or change any of the ingredients? What about the plant milk… did you use storebought or homemade? Did you measure or weigh your ingredients? Let me know so I can help you troubleshoot.
Soft Gluten-Free Dinner Rolls
Hi Candace! Thank you so much for your comment and rating! I’m happy you tried the rolls! I will look into this glitch. Thank you for letting me know. Chantal
Recent Comments by Chantal
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.
How To Make Maple Cream
An option would be to boil the pure maple syrup to a little less that 234°F (maybe 233°F) next time and it should be thinner after it’s been hand stirred. If your maple cream is thick but still mixable in the jar you could add a touch of maple syrup and mix it in to make it thinner. Just note that I’ve never tried doing so.
