I used homemade cashew milk for this recipe. And I …

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Comment on Yeast-Free Gluten-Free Vegan Bread by Yuliya Pavlyuk.

I used homemade cashew milk for this recipe. And I made one big bread pan size loaf. Baked it for about 50-55 min. It tastes amazing though came out a little crumbly. I shared my experience with Chantal and she responded immediately. Great stuff! Will bake again! Practical recipe to keep. Thank you! I wish I could post my bread pics here.

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What can i replace teff flour with? I have sorghum and millet flours.

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Chantal made it so easy and practical to follow her recipes. And this one makes another great tasting loaf of bread. Used my brown rice sourdough starter that i just made from my rye sourdough starter from my fridge. Recently I discovered a knead-free sourdough bread recipe from Jim Lahey using a Dutch oven. And when I saw how Chantal is using the same method to make and bake her gluten free breads I was tempted to try them myself.
Usually I’m not a gluten free but recently listened to some seminars on gluten effecting and causing inflammation on blood level leading to brain fog, anxiety, depression, cognitive malfunction, autoimmune conditions, and Alzheimers. So that’s why I’m trying new gluten free recipes. And I’m so lucky I found Chantal’s website. She is amazing not leaving a single detail out. Thank you, Chantal, for your hard work!

Simple Sorghum Sourdough
I made this bread using my brown rice sourdough starter. I developed it from my original rye sourdough starter by adding brown rice flour so i didn’t have to devote 7 days to grow it. And it came out great! I used a combination of raw sunflower and raw pumpkin seeds flours for it. Thank you, Chantal! I loved the challenge!

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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.