Comment on Yeast-Free Gluten-Free Vegan Bread by Chantal.
Hi Dee! Thank you for letting us know that the swap of xylitol instead of palm sugar worked! I’m happy you enjoyed the yeast-free bread recipe!
Chantal Also Commented
Yeast-Free Gluten-Free Vegan Bread
Hi Layla! If you were to use Bob’s 1:1 you would replace all the GF flours and starches I listed in the recipe and swap it for the 1:1 but please note that the texture will be much different. The gluten-free flour mix by Bob’s Red Mill tends to create a gummier texture for this recipe. If you watch this video on YouTube, you’ll see the differences: https://youtu.be/Wy_NH1Lz-PQ?si=gXbxJ9xNboR6_1U-
Yeast-Free Gluten-Free Vegan Bread
You can use powder or freshly ground psyllium husk. Decrease the amount to about 75% so instead of 14g try about 10 grams.
Yeast-Free Gluten-Free Vegan Bread
Hi Kaye! You can sub arrowroot with tapioca starch, potato starch or in a pinch if you do consume corn products I believe cornstarch could work too.
Recent Comments by Chantal
Yeast-Free Buckwheat Blender Bread
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.
Nutritious Gluten-Free Vegan Zucchini Quick Bread (Oil-Free)
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.
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.
