Hi Kelly! Did you use fresh homemade hemp milk or …

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Comment on Yeast-Free Gluten-Free Vegan Bread by Chantal.

Hi Kelly! Did you use fresh homemade hemp milk or another kind of plant milk? Perhaps the type of milk used could have added some bitterness? When using hemp hearts to make milk it’s important for the product to be as fresh as possible. Sometimes seeds can go rancid quickly if not stored in the fridge. What about the acid, did you try fresh lemon juice or ACV? Did you sub anything else with different ingredients? Let me know as I would love for this recipe to work as well for you as it does for my family! It’s one of my favourites! Also, what kind of baking powder did you use? The kind I use, as listed in the recipe, is free of gluten, corn and aluminum. As for the crumbliness, sometimes adding a bit more water can help. Thank you for reaching out!

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.


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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.


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Hi Denise! You can replace with 60g of almond meal/flour (if you’re not allergic to nuts), increase the sorghum flour by 60g or replace with 60g of brown rice flour. I’ve listed the options in the order that I feel will work best 😉 Chantal


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Hi Shawna! I haven’t baked at a high elevation. You might have to try reducing the liquids by a bit and adjusting the oven temperature.


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Hi Denise! I think I have both GF sourdough pancakes and waffle recipes in my Facebook group. Are you in the group already? If not search, Gluten-Free Vegan Baking by Fresh is Real on Facebook and request to join. Once in the group, in the search bar type in waffles or pancakes and it should bring up any older posts with recipes. You mentioned that you don’t use oats, what do you typically use to replace eggs in a gluten-free recipe? Or do you consume eggs?


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Hi Dana! Yay! I’m so happy you made your own maple cream! Thank you for your comment and rating!


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ALLERGEN NOTE

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.