Hi Chantal Thanks so much for sharing all your recipes …

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

Hi Chantal
Thanks so much for sharing all your recipes and tips!!. I made my first sourdough starter and loaf. The rise was great, the taste and outside crust turned out amazing, but the inside part of the loaf was very dense (and a little moist). I’m new to gluten free baking so I’m wondering how I could improve this or what I did wrong? Thanks!!

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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.