Comment on Yeast-Free Buckwheat Blender Bread by Chantal.
Hi! I’m sorry I didn’t test this recipe with just light buckwheat flour yet. If I do one day, I will let you know how much flour replaces the soaked groats. If you try it before me, let me know how it goes.
Chantal Also Commented
Yeast-Free Buckwheat Blender Bread
Hi! That’s a great idea! I’m sure that other bakers will love this option, so thank you for sharing it! What kind of apple did you use to make the bread recipe? I’m curious to find out if other types of apples work equally well. And, someone was asking me if they use a sweeter apple will it make the bread taste sweeter? I’ve only tried Honeycrisp with this recipe. Let me know.
Recent Comments by Chantal
Gluten-Free Sourdough Starter
Hi! This Easiest GF Sourdough Starter includes lemon juice: https://www.freshisreal.com/easiest-gf-sourdough-starter/
The original GF Sourdough Starter recipe mentions adding maple syrup or the juice of a few grapes. You can also add a piece of organic apple or even pineapple. As for the best method, a piece of fresh pineapple creates such a sweet aroma, it’s very nice, but maple syrup works equally well. You don’t have to add sugar or fruit, but it does help to create a sweeter, less sour gluten-free sourdough starter. Ps. if you do add fruit, remove it after 24-48 hours.
Gluten-Free Vegan Bread Machine Loaf
Hi Amy! Thank you so much for the rating and feedback! The Soft Gluten-Free Dinner Rolls recipe might interest you. Very similar ingredients: https://www.freshisreal.com/soft-gluten-free-dinner-rolls/
7-Inch Sourdough Boule (GF/V)
Hi! I’m happy that you’ve found this GF sourdough bread recipe. Did you try it? How long did you let it ferment the dough mixture? If it’s really warm, 3 hours might be enough. In the colder winter months, 5+ hours could be fine. If you would like to ferment it for longer, you could place the dough in the fridge overnight to prevent over-proofing. I use that method in the Simple Sorghum Sourdough recipe (https://www.freshisreal.com/simple-sorghum-sourdough/). Your dough might be over-proofed if it did rise but starts to deflate before you get to bake it. If you gently press down on the surface of the dough and it slowly springs back, it’s often a great sign that your loaf is ready to bake. You can watch this video to help you troubleshoot the steps: https://youtu.be/hnTmkqVnmiY (You can start watching at 3:52).
Buckwheat Sourdough Loaf Gluten-Free Vegan
I now have a few more GF sourdough bread recipes that include a little more starch to soften and lighten the texture.
Larger Sourdough Bread Recipe: https://www.freshisreal.com/wild-yeast-bread-gf-v/
Smaller 7-in Loaf: https://www.freshisreal.com/7-inch-sourdough-boule-gf-v/
I hope this helps!
Simple Sorghum Sourdough
Hi Carol! Let me begin by saying that your granddaughter is very lucky to have you! I’ve personally never enjoyed recipes with too much quinoa flour as I too find that it creates a denser texture, especially for bread recipes. Teff flour is great. Almond flour/meal is also good in dough recipes. Something else you could try is using plant milk in place of just water or do a half and half. I find that using homemade hemp milk (you could use almond milk) helps to soften the texture of plant-based and gluten-free breads. Also, increasing the liquids by even a little bit can help lighten the texture and create an airier crumb. Combining warm liquids (not hot) with the other ingredients encourages a better rise. Are you baking in a Dutch oven?