I recently had to go gluten free and im so glad to have found this channel. There are so many things i didnt think I would be able to enjoy anymore, but this at least gives me some hope :) Dont know if you look for ideas for your next videos but I have been searching for a gluten free version of the steamed yellow cake often served for dessert at dim sum restaurants. It was one of my favorite desserts, would love to know how to make it 🙏 :) Thank you for all the amazing recipes so far, Im actually feeling inspired to cook more
Thank you for sharing your recipe, the buns looked so good, I can't wait to make for my family. May I ask: 1) the 'pea protein powder' in your recipe. do you mean 'pea protein isolate'? or the pea powder from blending/processing the dry pea to make 'pea flour'? and 2) Can I replace it with psyllium husk powder (which I can get it locally). Thank you Lucy.
Hi Lucy, I made these buns but they came out a little hard and unlike the fluffy ones you've made. Not sure what went wrong. They did rise to about double in size.
Yes I baked it with the foil on for the first 30 mins. Could I have proofed it for too long? I let it rise for 40 mins. And I used olive oil instead of rice bran oil.
Yes there were little air pockets but the entire bun was very dense. So I'm trying another batch now with the exact proofing time and using rice bran oil. This time the dough is much stickier and didn't seem to rise as much. Its currently in the oven!
Hi Lucy Am from India and not been able to buy your kindle version of book for some technical reasons. Can you share a pdf by email and will pay you for that.
![No Binder Gluten Free Wontons from Scratch [Dairy Free]](http://i.ytimg.com/vi/T-biR8Y04bg/mqdefault.jpg)
![No Binder Gluten Free Wontons from Scratch [Dairy Free]](/img/tr.png)
![No Binder Gluten Free Char Siu Bao (Dim Sum) [Dairy Free]](http://i.ytimg.com/vi/fGSlwvRoWaI/mqdefault.jpg)
Thank you so much, when I discovered your channel I teared up a little. I didn't think enjoying such food would be possible. Thank you so much!
You are welcome! I'm so happy that I can help you.
It's so delicious! Thank you!❤
You are welcome! Happy you like it.😊
I recently had to go gluten free and im so glad to have found this channel. There are so many things i didnt think I would be able to enjoy anymore, but this at least gives me some hope :) Dont know if you look for ideas for your next videos but I have been searching for a gluten free version of the steamed yellow cake often served for dessert at dim sum restaurants. It was one of my favorite desserts, would love to know how to make it 🙏 :) Thank you for all the amazing recipes so far, Im actually feeling inspired to cook more
You can find Faogao, also named Steamed Sponge Cake recipe in my cookbook.
@Lucy美食 just ordered your book, looking forward to trying these recipes!
@@HOTWNGZ Thank you!😊
Thank you for making a video for this one!
You are welcome!😊
Hi Lucy, the pea protein powder is it a must have in the recipe? Thank you for sharing!
If you want a vegan dough recipe, yes, it is a must.
Can one use whey protein powder if not looking for dairy free or vegan product?
Yes, you can. Egg whites is also OK.
Hi Lucy,what will be the measurement for white eggs to replace the pea protein?
You can refer to my baguette video.
Thank you for sharing your recipe, the buns looked so good, I can't wait to make for my family. May I ask: 1) the 'pea protein powder' in your recipe. do you mean 'pea protein isolate'? or the pea powder from blending/processing the dry pea to make 'pea flour'? and 2) Can I replace it with psyllium husk powder (which I can get it locally). Thank you Lucy.
Yes, it's pea protein isolate. It's used to replace eggs to hold the bread structure when baking.
@@lucymeishinobinderglutenfree thankyou Lucy, I will search for it :)
Hi Lucy, I made these buns but they came out a little hard and unlike the fluffy ones you've made. Not sure what went wrong. They did rise to about double in size.
Did you bake it with covering during the first step of baking?
Yes I baked it with the foil on for the first 30 mins. Could I have proofed it for too long? I let it rise for 40 mins. And I used olive oil instead of rice bran oil.
@carolyngoh2041 The proofing time seems too long. Did you see the air pockets in the bread?
Yes there were little air pockets but the entire bun was very dense. So I'm trying another batch now with the exact proofing time and using rice bran oil. This time the dough is much stickier and didn't seem to rise as much. Its currently in the oven!
Hello, if I don't have pea protein, what flour can I use instead ?
You can use soy protein, rice protein......
Instant dry yeast哪里买？无麸质酵母可以吗？
我是在澳洲超市买的。
I can't eat eggs. Do you have an egg substitute that would work for your recipes
You can use protein powder to replace the eggs or try the recipe of vegan loaf dough.
What can be replacement for pea protein?
Egg whites, rice protein, soy protein, etc.
Hi Lucy
Am from India and not been able to buy your kindle version of book for some technical reasons. Can you share a pdf by email and will pay you for that.
Sorry, I can't send a PDF to you.