Hi Amber! The oval one I have is about 10 …

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Comment on Wild Yeast Bread (GF/V) by Chantal.

Hi Amber! The oval one I have is about 10 inches (the top). Here’s an Amazon link to one that looks like mine. If you get a round or oval banneton basket ranging from 9 to 10 inches it should be perfect!

Chantal Also Commented

Wild Yeast Bread (GF/V)
Thank you, Jennifer, for your feedback and rating! Next you’ll have to try the smaller 7-inch Boule recipe to compare which one you like best! https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/


Wild Yeast Bread (GF/V)
Hi Amanda! You can replace the sorghum flour with more light buckwheat flour and some GF oat flour (if you can consume it). Other alternatives are teff flour, more brown rice flour, almond or sunflower seed flour, or even millet flour. Ideally, replace it with another GF that is lighter in texture or sub with a combo of 2 to 3 other GF flours. There’s also quinoa, coconut or chickpea to consider, but I would only add a smaller quantity of either as they can be denser. Would you consider trying a smaller recipe to start? Link to smaller 7-in Boule: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/ I made a version of this sourdough bread recipe a couple of days ago, and I switched up the GF flours and even baked it in my bread machine, and it turned out beautifully. Please note that whatever changes you make, you may need to adjust the liquids. Some ingredients are more absorbent. Replace ingredients in grams for best results. Let me know if you have any questions.


Wild Yeast Bread (GF/V)
Thank you, Robyn! I love hearing stories like yours! I’m guessing that Kefir would be similar to using creamy buttermilk in a bread recipe? Thank you for sharing!


Recent Comments by Chantal

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.


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Hi Denise! You can replace with 60g of almond meal/flour (if you’re not allergic to nuts), increase the sorghum flour by 60g or replace with 60g of brown rice flour. I’ve listed the options in the order that I feel will work best 😉 Chantal


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Hi Shawna! I haven’t baked at a high elevation. You might have to try reducing the liquids by a bit and adjusting the oven temperature.


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Hi Denise! I think I have both GF sourdough pancakes and waffle recipes in my Facebook group. Are you in the group already? If not search, Gluten-Free Vegan Baking by Fresh is Real on Facebook and request to join. Once in the group, in the search bar type in waffles or pancakes and it should bring up any older posts with recipes. You mentioned that you don’t use oats, what do you typically use to replace eggs in a gluten-free recipe? Or do you consume eggs?


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Hi Dana! Yay! I’m so happy you made your own maple cream! Thank you for your comment and rating!


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ALLERGEN NOTE

Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.