Comment on Wild Yeast Bread (GF/V) by Chantal.
Hi Fernando! Thank you for your message! I did get and see the other one as well! I gave you a few tips in my first reply 😉 I’m glad my videos are helpful! I’ll be sharing a few more recipes and videos very soon! Let me know if you ever have any more questions!
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!
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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.
