The recipe post for the buns with step-by-step instructions is up: www.freshisreal.com/soft-sourdough-buns-gf-v/ If you have any questions to make the Boule, Loaf or Buns please let me know!
Made the ‘bun version’ and both my husband and I were impressed. They were soft, tender and full of deliciousness!!! I’m so excited to be able to have a bun for my burger for our family barbecue this Saturday. The store bought versions are expensive and tasteless. This tastes like a light wheat bun. Many thanks!!! 🥰
Hi Jennifer! I'm so happy you found a bread recipe you and your husband like! Yay for burger buns!!! Have fun at the BBQ! If you have a few minutes, I would love it if you could share your feedback at the bottom of the recipe post, as it can help others with the recipe. If you do, thank you! recipe: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Yay! That's awesome! Once you're ready to start, please let me know if you have any questions! This is the recipe post link to the Sourdough Boule/Loaf version: www.freshisreal.com/7-inch-sourdough-boule-gf-v/ I'll create a new blog post with step-by-step instructions for the buns asap!
Thanks Chantal for your sourdough bread recipe,my first attempt wasn't a success but my second was successful cuz I got myself a Dutch oven 🙌🥰..I followed your recipe with your gluten free sourdough starter and it was great, thanks a lot, stay blessed 😊
My pleasure! Scoring the sourdough is fun but at first, it can feel scary because you never really know how it's going to turn out! It's a surprise each and every time, that's for sure!
I attempted the 7-inch boule twice, the first time I followed the exact instructions and it worked really well but the psyllum husk is very strong in my opinion so the second time, I added sunflower seeds and pumpkin seeds. This was amazing and mask the flavour of the husk a lot. My GF friend really enjoyed it and even my husband preferred it over the 'regular' sourdough
Hi! Thanks for trying the recipe! Did you use whole or powdered psyllium? You could reduce the husk by a bit if the brand you have is strong-tasting. Can you smell it when you smell the husk itself or only in the bread that you taste it? Are you sure it's the husk, not another ingredient that you can taste? What about the buckwheat flour that you used? It is strong?
@@FreshisReal Thanks for your reply, it is powder I used and the smell of the bread is the same as if I smell the bag of husk it was also a lot stronger the second day when I toasted the bread. I might try reducing the amount to 15 grams but as I said the additional seeds did it for me :)
@@letsdoyoga5137 Is it possible that it's rancid? Mine doesn't smell strong at all but I suppose that brands of psyllium husk could vary in taste. And yes, if using powdered husk you could reduce the total amount by a bit if you wish.
This is a delicious loaf. We also enjoy the buns for burgers. Question: If using ground psyllium husk, how much should be used? Half? I used the regular amount specified from the recipe and had to add A LOT of water, it became so thick.
Thanks....just what I am looking for after following your starter instructions. Will get to it later today! Lodge pan hasn't arrived so I'll wing it on a cookie sheet.
Awesome! You could always use a larger oven-safe pot of some sort and use it as a cover for the first half of the baking time. A large rotisserie pan/pot is a good example.
Chantal I love your recipes so so much thank you so much for sharing your recipes with us! I can't tell you how much your bread has changed my life since I found out I have a gluten intolerance a year and a half ago ❤ you're an angel I have a question Can these buns work as burger buns?
Hi Nada! Thank you so much for your kind words! You've made my day! Have you tried this recipe? If you have, please share your feedback with others at the bottom of the recipe post of the blog! Doing so helps other bakers to find the recipe! If you can, it would be very much appreciated! www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Can I shape this into a longer loaf? (Italian or baguette). I’ve had a seriously amazing time using your starter and making bread and now I want to make other things and shape other shapes, haha.
Hi! You could try it for sure! It's a really nice dough to work with. If your dough (from this recipe) is not easy enough to shape into a longer baguette, you could increase the whole psyllium husk by just a bit more to see if it helps. I think I'm going to try a variation of this recipe today. I'm thinking of a loaf with a swirl of either cacao or cinnamon or something.
@@FreshisReal oh wow. Thank you for answering! I’ve never gotten an answer back so I’m just getting around to checking 😅 I’ll give that a shot tomorrow! And I love the cinnamon idea!
Hi! It's a bit challenging to find the perfect replacement, but if you can't consume psyllium husk, flaxseed meal (or ground flax) could work. With flax, you need to add more. So in this recipe, I would increase it to at least 1/2 cup to replace the 4 tablespoons of whole psyllium husk (so double the amount). The dough might be softer (more batter-like) and might not hold up as a free-form boule. It's possible that you will have to bake the dough in a bread pan. If you can consume eggs, you could try adding a couple of eggs, but please note that I've never tried it.
Hi! Did you give the recipe a try? To replace oat flour, you could increase the other light flours (brown rice and buckwheat) or consider almond meal/flour, millet, sorghum, even teff flour. Replace in weight (grams) for best results. Also, you might have to adjust the amount of liquid as different flours absorb more or less water.
Hi! Do you have arrowroot starch and tapioca starch? You could replace the potato starch with arrowroot or even cornstarch. Would that work for you? The results won't be exactly the same but similar.
@@FreshisReal oh wow, thank you for replying! No need to bother with that on your vacation 🥰 I made your starter w/lemon juice and day 4 it's already bubbly!
You don't have the water amount converted to cups and tsp or TBSP's only the extra. I see it's about 1.39 cups or 22.24 TBSP plus if needed the extra 1-2 TBSP.
Hi Brenda! If you have a kitchen scale, weighing the ingredients (even the water in grams) is perfect and easy! But yes, 330ml/330g converts to 1.39 cups plus the extra if necessary.
Hi! Interestingly, I've been testing other alternatives for psyllium husk (with this specific recipe), but I still need to experiment some more before sharing my newest natural substitute. You can use flaxseed meal or ground flax, but replacing whole psyllium husk (or powder) with flax won't create the same dough texture. Using flax works well but the dough will have a thick batter-like consistency. This means you would have to bake your loaf in a parchment-lined bread pan. Can you have flax? If not, let me know, and I can make other suggestions. I do have this sourdough recipe on the blog that doesn't have psyllium, flax or chia seeds: www.freshisreal.com/gluten-free-sourdough-without-psyllium/
Thanks so much for the suggestion, and yes I am able to have flax and chia so I will try to make this recipe right now and I will replace the psyllium with ground flax seed and. I will bake it in a bread ban. Thank you very much! I will let you know how the recipe turned out :)
@@SwiftEagle7 When I bake this recipe in a bread pan, I do so for the same amount of time as a free-form boule. I preheat my oven at 425°F and bake it for 40 minutes and check on the loaf and then bake for another 40 minutes. Once ready, let it cool for about 10 minutes in the pan or if you can easily pull the loaf out with the parchment paper, you can remove it right away and let it cool on a wire rack.
@@SwiftEagle7 One last tip, if only using flax and chia, you can even add a bit more than 20g. 20g is about 4 tablespoons of whole psyllium husk but flax and chia aren't as sticky as psyllium so you could use up to 20g of each ground flax and chia seed and it would probably be ok. Or try a combo of 15g ground flax and 15g ground chia!
The recipe post for the buns with step-by-step instructions is up: www.freshisreal.com/soft-sourdough-buns-gf-v/ If you have any questions to make the Boule, Loaf or Buns please let me know!
Made the ‘bun version’ and both my husband and I were impressed. They were soft, tender and full of deliciousness!!! I’m so excited to be able to have a bun for my burger for our family barbecue this Saturday. The store bought versions are expensive and tasteless. This tastes like a light wheat bun. Many thanks!!! 🥰
Hi Jennifer! I'm so happy you found a bread recipe you and your husband like! Yay for burger buns!!! Have fun at the BBQ! If you have a few minutes, I would love it if you could share your feedback at the bottom of the recipe post, as it can help others with the recipe. If you do, thank you! recipe: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
@@FreshisReal I did leave a comment. Hope it got through to you. Blessings!
@@jenniferarndt5373 I'll check today. Thank you so much! I appreciate it!
Perfect timing as my daughter has been diagnosed as been gluten intolerant. Will definitely be trying this.
Yay! That's awesome! Once you're ready to start, please let me know if you have any questions! This is the recipe post link to the Sourdough Boule/Loaf version: www.freshisreal.com/7-inch-sourdough-boule-gf-v/ I'll create a new blog post with step-by-step instructions for the buns asap!
Thanks Chantal for your sourdough bread recipe,my first attempt wasn't a success but my second was successful cuz I got myself a Dutch oven 🙌🥰..I followed your recipe with your gluten free sourdough starter and it was great, thanks a lot, stay blessed 😊
So good, thank you !:)
Thank you! I will try this recipe when my gluten free starter is ready! Thanks for all the different patterns for the dough ...eye candy!
My pleasure! Scoring the sourdough is fun but at first, it can feel scary because you never really know how it's going to turn out! It's a surprise each and every time, that's for sure!
You look amazing. delicious!
I attempted the 7-inch boule twice, the first time I followed the exact instructions and it worked really well but the psyllum husk is very strong in my opinion so the second time, I added sunflower seeds and pumpkin seeds. This was amazing and mask the flavour of the husk a lot. My GF friend really enjoyed it and even my husband preferred it over the 'regular' sourdough
Hi! Thanks for trying the recipe! Did you use whole or powdered psyllium? You could reduce the husk by a bit if the brand you have is strong-tasting. Can you smell it when you smell the husk itself or only in the bread that you taste it? Are you sure it's the husk, not another ingredient that you can taste? What about the buckwheat flour that you used? It is strong?
@@FreshisReal Thanks for your reply, it is powder I used and the smell of the bread is the same as if I smell the bag of husk it was also a lot stronger the second day when I toasted the bread. I might try reducing the amount to 15 grams but as I said the additional seeds did it for me :)
@@letsdoyoga5137 Is it possible that it's rancid? Mine doesn't smell strong at all but I suppose that brands of psyllium husk could vary in taste. And yes, if using powdered husk you could reduce the total amount by a bit if you wish.
Easy to make and delicious! Thank you!
This is a delicious loaf. We also enjoy the buns for burgers.
Question: If using ground psyllium husk, how much should be used? Half? I used the regular amount specified from the recipe and had to add A LOT of water, it became so thick.
Hi! For the psyllium husk powder vs whole, if weighing your ingredients in grams it's the same amount but about half for the powder if measuring.
I'm currently baking this recipe with some raisins, cinnamon and walnuts in my bread machine! Can't wait to try it! It smells so good.
Thanks....just what I am looking for after following your starter instructions. Will get to it later today! Lodge pan hasn't arrived so I'll wing it on a cookie sheet.
Awesome! You could always use a larger oven-safe pot of some sort and use it as a cover for the first half of the baking time. A large rotisserie pan/pot is a good example.
Chantal I love your recipes so so much thank you so much for sharing your recipes with us! I can't tell you how much your bread has changed my life since I found out I have a gluten intolerance a year and a half ago ❤ you're an angel
I have a question
Can these buns work as burger buns?
Hi Nada! Thank you so much for your kind words! You've made my day! Have you tried this recipe? If you have, please share your feedback with others at the bottom of the recipe post of the blog! Doing so helps other bakers to find the recipe! If you can, it would be very much appreciated! www.freshisreal.com/7-inch-sourdough-boule-gf-v/
Perfect ❤
Can I shape this into a longer loaf? (Italian or baguette). I’ve had a seriously amazing time using your starter and making bread and now I want to make other things and shape other shapes, haha.
Hi! You could try it for sure! It's a really nice dough to work with. If your dough (from this recipe) is not easy enough to shape into a longer baguette, you could increase the whole psyllium husk by just a bit more to see if it helps. I think I'm going to try a variation of this recipe today. I'm thinking of a loaf with a swirl of either cacao or cinnamon or something.
@@FreshisReal oh wow. Thank you for answering! I’ve never gotten an answer back so I’m just getting around to checking 😅 I’ll give that a shot tomorrow! And I love the cinnamon idea!
@@meganvanalstyne8974 You can see the loaf with a swirl on Instagram. It turned out really lovely! instagram.com/reel/Cp_qJ31vYoB/?
What can I use as a substitute for Psyllium??
Does Psyllium take the place of egg?
Hi! It's a bit challenging to find the perfect replacement, but if you can't consume psyllium husk, flaxseed meal (or ground flax) could work. With flax, you need to add more. So in this recipe, I would increase it to at least 1/2 cup to replace the 4 tablespoons of whole psyllium husk (so double the amount). The dough might be softer (more batter-like) and might not hold up as a free-form boule. It's possible that you will have to bake the dough in a bread pan. If you can consume eggs, you could try adding a couple of eggs, but please note that I've never tried it.
Can you use a silicon bread pan?
Hey there, thank you for your hard work💛 is there any substitute for oat flour? I have everything else but am oat intolerant:/ thank you in advance!
Hi! Did you give the recipe a try? To replace oat flour, you could increase the other light flours (brown rice and buckwheat) or consider almond meal/flour, millet, sorghum, even teff flour. Replace in weight (grams) for best results. Also, you might have to adjust the amount of liquid as different flours absorb more or less water.
I would love to try it is it possible to omit the potato starch and the result would be the same? Thanks
Hi! Do you have arrowroot starch and tapioca starch? You could replace the potato starch with arrowroot or even cornstarch. Would that work for you? The results won't be exactly the same but similar.
@@FreshisReal ok thank you I have arrowroot I can't have corn starch
Is there a link to print out recipe and instructions?
Yes, of course! Here's the link to the recipe post: www.freshisreal.com/7-inch-sourdough-boule-gf-v/
I requested to join in your Facebook group a few days ago, is it still active? Would love to get approved.
I'll go check now ;) Sorry, I was away on vacation.
@@FreshisReal oh wow, thank you for replying! No need to bother with that on your vacation 🥰 I made your starter w/lemon juice and day 4 it's already bubbly!
You don't have the water amount converted to cups and tsp or TBSP's only the extra. I see it's about 1.39 cups or 22.24 TBSP plus if needed the extra 1-2 TBSP.
Hi Brenda! If you have a kitchen scale, weighing the ingredients (even the water in grams) is perfect and easy! But yes, 330ml/330g converts to 1.39 cups plus the extra if necessary.
Hi, was wondering what could I use instead of the psyllium husk?
Hi! Interestingly, I've been testing other alternatives for psyllium husk (with this specific recipe), but I still need to experiment some more before sharing my newest natural substitute. You can use flaxseed meal or ground flax, but replacing whole psyllium husk (or powder) with flax won't create the same dough texture. Using flax works well but the dough will have a thick batter-like consistency. This means you would have to bake your loaf in a parchment-lined bread pan. Can you have flax? If not, let me know, and I can make other suggestions. I do have this sourdough recipe on the blog that doesn't have psyllium, flax or chia seeds: www.freshisreal.com/gluten-free-sourdough-without-psyllium/
Thanks so much for the suggestion, and yes I am able to have flax and chia so I will try to make this recipe right now and I will replace the psyllium with ground flax seed and. I will bake it in a bread ban. Thank you very much! I will let you know how the recipe turned out :)
@@SwiftEagle7 When I bake this recipe in a bread pan, I do so for the same amount of time as a free-form boule. I preheat my oven at 425°F and bake it for 40 minutes and check on the loaf and then bake for another 40 minutes. Once ready, let it cool for about 10 minutes in the pan or if you can easily pull the loaf out with the parchment paper, you can remove it right away and let it cool on a wire rack.
@@SwiftEagle7 One last tip, if only using flax and chia, you can even add a bit more than 20g. 20g is about 4 tablespoons of whole psyllium husk but flax and chia aren't as sticky as psyllium so you could use up to 20g of each ground flax and chia seed and it would probably be ok. Or try a combo of 15g ground flax and 15g ground chia!
@@FreshisReal also is it ok if the liquid in my brown rice starter is on the bottom?
Where do you get your Reusable Ziplock bags?
Thanks
Amazon or any health food store should have larger reusable silicone bags. A larger container with a lid works, too.
@@FreshisReal I've been searching for 2 gallon bags that don't cost $25 for 2. I was hoping you might have a link.
@@kerncountyrd5263 I'll have to take a look for you ;)
These look large enough to store bread: amzn.to/4bt8Q1t I'll add them to my Amazon Storefront: www.amazon.com/shop/freshisreal
@@FreshisReal Thanks for doing that! 🙂
This recipe is too long and seems complicated. But thanks anyway.
……. have you ever seen a baking schedule for glutenous sourdough? it’s way more complicated than this.