I’m a big fan of your recipes. Your tipps help me to improve my experiences in glutenfree baking.
When I prepare a cake with a short crust, f.e. with a poppyseed-filling, after baking and cooling the cake is perfect, but at the outside it’s so hard, that I can barely cut it.
Before I adjusted my recipe it was too crumbly. What can I now do, to make the dough a little bit smoother?
Hello, I have a question. I am new to gf cooking. I am practicing a recipe for St. Paddy’s day. It is an irish bread, however it has more of a cake feel than a bread. I used the 9C cake flour recipe of yours, but the cake has a gritty feel. Also, I feel the cake is spongy but too thick/dry. (If that makes sense) I am using rice milk and non-dairy buttery sticks. Also, this recipe calls for Baking powder not soda. I creamed my wet ingredients like usual. Do you have any tips?
I’m not 100% clear on your recipe however I would start with saying that 9 c. of gf flour is part of your issue. It just might not be a recipe you can convert. What are you using for an egg/egg replacer?
This recipe is great! I made it last night for my husband and son as an alternative to the store bought gluten free breads. It worked perfectly, tastes great, and they love it! I, however, have issues with yeast, and was curious if you have any suggestions for making it a yeast free bread? I would love to be able to enjoy the fresh bread as well (we have lots of allergies in our family, so I was so excited to find one that is safe for my husband and son at least). I’ve seen baking soda and lemon juice or buttermilk (I would do theAlmond milk with vinegar version) used as an alternative, but this recipe already contains baking soda, and Almond milk and vinegar, so I don’t want to over do it. I’m also nervous to use lemon juice as I don’t want it to come out too lemony. Any thoughts or suggestions would be greatly appreciated! Reguardless though, thank you so much for sharing all your amazing recipes! You have made life sssoooo much easier! 🙂
Hi Cara
Love your book but struggling with the tomato herb focaccia bread – My yeast foams up perfectly but when I mix it all up and leave to rise for an hour nothing happens? Have tried twice and put the bowl right on top of the radiator on second attempt, but still nothing. When its baked it is flat and solid like stone! What am I doing wrong?
hi. is there an error for the focaccia bread recipe in the book> seems some of us are having problems with it. the dough is SO dry. does it not need more liquid? I haven’t seen a response to previous comments on this.
thx.
Do you happen to have a recipe for a blueberry bread or something I can just sub for? MY daughter is having a Thanksgiving baking party at her school and I need to bring a Vegan, GF bread for her and blueberry is what got picked! I do have your book but can’t figure out which one I can sub blueberry for.
I love your work! I am allergic to eggs yeast and apples. Any nummmm bread recipes to suggest. I have been doing irish soda farls and yogurt soda frying pan breads but looking for more ideas.
I’m vegan and have been omitting gluten from my diet now too. I’m having trouble finding a good GF hamburger-type bun. Is there a brand you prefer if you are not making them yourself? I’d really love an opinion. Thanks so much!
Hi Sherry! That is tricky. Finding a good gf and vegan bun has been a difficult for me as well until I found a local bakery in LA that makes amazing stuff. If you cannot access a good bakery then I say give Schars a try. Check them out and see what you think. Other than that, it might be making them from scratch and just freezing them. I will keep looking for you…
I’m so sorry… I just saw this now! Thank so much for your response, Cara. I will look into that brand. I live in an area where “special” things are hard to come by. We are finally getting a Whole Foods and I couldn’t be happier. Thanks again!! I love, love, love your site!!
You have become my lifeline! I am allergic to everything under the sun, or so it feels to me..:/. But you are helping me out of my foodless misery with all of your epic egg, soy, dairy,..mostly wheat oat and barley AND corn free foods. I <3 you!
Hi Cara,
I’m a big fan of your recipes. Your tipps help me to improve my experiences in glutenfree baking.
When I prepare a cake with a short crust, f.e. with a poppyseed-filling, after baking and cooling the cake is perfect, but at the outside it’s so hard, that I can barely cut it.
Before I adjusted my recipe it was too crumbly. What can I now do, to make the dough a little bit smoother?
Thanks for your help 🙂
Margie
Is it possible to make a round bread using cassava flour and sourdough starter without any other flour and if so do you have a recipe
i really love all your recipes! All look amazing!
Hello, I have a question. I am new to gf cooking. I am practicing a recipe for St. Paddy’s day. It is an irish bread, however it has more of a cake feel than a bread. I used the 9C cake flour recipe of yours, but the cake has a gritty feel. Also, I feel the cake is spongy but too thick/dry. (If that makes sense) I am using rice milk and non-dairy buttery sticks. Also, this recipe calls for Baking powder not soda. I creamed my wet ingredients like usual. Do you have any tips?
I’m not 100% clear on your recipe however I would start with saying that 9 c. of gf flour is part of your issue. It just might not be a recipe you can convert. What are you using for an egg/egg replacer?
This recipe is great! I made it last night for my husband and son as an alternative to the store bought gluten free breads. It worked perfectly, tastes great, and they love it! I, however, have issues with yeast, and was curious if you have any suggestions for making it a yeast free bread? I would love to be able to enjoy the fresh bread as well (we have lots of allergies in our family, so I was so excited to find one that is safe for my husband and son at least). I’ve seen baking soda and lemon juice or buttermilk (I would do theAlmond milk with vinegar version) used as an alternative, but this recipe already contains baking soda, and Almond milk and vinegar, so I don’t want to over do it. I’m also nervous to use lemon juice as I don’t want it to come out too lemony. Any thoughts or suggestions would be greatly appreciated! Reguardless though, thank you so much for sharing all your amazing recipes! You have made life sssoooo much easier! 🙂
Woops this was supposed to be under the gluten free vegan bread recipe thread! (http://www.forkandbeans.com/2014/01/01/gluten-free-vegan-bread/)
Hi Cara
Love your book but struggling with the tomato herb focaccia bread – My yeast foams up perfectly but when I mix it all up and leave to rise for an hour nothing happens? Have tried twice and put the bowl right on top of the radiator on second attempt, but still nothing. When its baked it is flat and solid like stone! What am I doing wrong?
hi. is there an error for the focaccia bread recipe in the book> seems some of us are having problems with it. the dough is SO dry. does it not need more liquid? I haven’t seen a response to previous comments on this.
thx.
I just responded to your previous comment. Thank you for your understanding and being so patient as life has taken new directions for me.
I hope it is a good direction! sorry, but I do not see your response here anywhere. if you have a moment could you try again? thx much.
You responded also in the Cookbook Section over here I believe. I responded to that particular comment <3
I made your gluten free vegan bread and it was amazing! Do you have or know of a good GF whole grain pizza dough recipe?
Mine were bitter I have no idea why?
Do you happen to have a recipe for a blueberry bread or something I can just sub for? MY daughter is having a Thanksgiving baking party at her school and I need to bring a Vegan, GF bread for her and blueberry is what got picked! I do have your book but can’t figure out which one I can sub blueberry for.
Thank you so much!
Does it have to be like a bread loaf or something more like a muffin?
I love your work! I am allergic to eggs yeast and apples. Any nummmm bread recipes to suggest. I have been doing irish soda farls and yogurt soda frying pan breads but looking for more ideas.
Hi Cara,
I’m vegan and have been omitting gluten from my diet now too. I’m having trouble finding a good GF hamburger-type bun. Is there a brand you prefer if you are not making them yourself? I’d really love an opinion. Thanks so much!
Hi Sherry! That is tricky. Finding a good gf and vegan bun has been a difficult for me as well until I found a local bakery in LA that makes amazing stuff. If you cannot access a good bakery then I say give Schars a try. Check them out and see what you think. Other than that, it might be making them from scratch and just freezing them. I will keep looking for you…
I’m so sorry… I just saw this now! Thank so much for your response, Cara. I will look into that brand. I live in an area where “special” things are hard to come by. We are finally getting a Whole Foods and I couldn’t be happier. Thanks again!! I love, love, love your site!!
This is incredible. I can hardly eat anything with dairy, eggs, corn, wheat and on and on and on and on the avoid list goes. THANK you. 🙂
You have become my lifeline! I am allergic to everything under the sun, or so it feels to me..:/. But you are helping me out of my foodless misery with all of your epic egg, soy, dairy,..mostly wheat oat and barley AND corn free foods. I <3 you!
I`m new