Comment on Yeast-Free Gluten-Free Vegan Bread by Chantal.
Hi Dina! If you can’t consume any rice flour I feel that increasing the oat flour and sorghum flour should work just fine. To do so you would replace the 90g with a combo of both oat and sorghum flour. If you wanted to introduce a different flour, almond meal (if you’re not allergic) or even tiger nut flour (not an actual nut) would work well in combination with the other ingredients. Also, keep in mind that GF baking powder is different than regular baking powder, if you’re not sure please start with 1 tablespoon as 2 might be too much if you’re using a regular brand.
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
How to Make Grain-Free Bread
Hi Rose! The reason for the overnight rest is to help the ingredients breakdown to make the bread easier to digest. You can make the recipe without this step. You can bake the dough in a regular bread pan, if that’s all that you have. I miss this bread, I’ll try and bake one tomorrow without the overnight rest and I’ll bake it in a bread pan and report back. It should be fine if you try it before me. If you have a bread pan with lid, you could cover the dough for half the baking time.
Banana Sourdough Seed Loaf
Hi Ann! I think using sorghum flour instead of oat flour for 1/2 cup should be fine. Alternatively, almond flour would work too if you’re not allergic to nuts.
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.