Can’t ring the ingredients ? Someone can help ?

With an egg allergy, can the egg be left out or substituted?

What about using potato flakes? Can this become potato bread by following this recipe? Overall looking for how to make potato bread with little to no eggs- hence your brioche recipe has many eggs.

Do you have a pdf for this? Also, oats are not gluten free on the whole and are notorious for mold and spike sugar levels. I want the pdf as you don't mention quantities!

absolutely HAVE to try this!!!

In researching methods to make a GF sourdough boule bread I have found surprising variation in the amount of starter being used. You use 60 gms of starter while others use 150 to 200 gms!! I did see that Boddy uses a similar amount of starter but of course she is making gluten based bread. In your testing did you try different amounts of starter and is 60 gms really enough? thanks

Would love to try but there is no measurement in every ingredients

Kim! You have done it once again! The texture and flavor are incredible. I made these for New Years morning with sausage gravy. But one simple biscuit with butter and strawberry jam was mind blowing. Thank you from your celiac family. ❤

Please write the ingredients

Found it thanks

Ok , I tried this it not as pretty but… can you do angel food cake?

Love love love

Oh my goodness this looks amazing! Great directions thank you so much for helping bring joy to us all! HAPPY NEW YEAR

Is there any way to change the protein powder to a vegan powder? If somebody knows I would appreciate it a lot

I made this recipe and was so confident I made two loaves and it overproofed, outside was crunch inside was sticky and inedible

hi! your ingredients on the article didn’t mention how much of each ingredient! could you let us know?

Unbelievable! When I saw this bread it reminded me of the Cranberry Walnut bread I used to get from Bread Alone Bakery when I lived back in NY. Your recipes and videos have helped me learn so much and finally get to understand that sourdough isn’t complicated and can work perfectly time after time. My gluten-free partner (GF for almost 20 years) can’t enough of my sourdough creations. I think he felt like he would never be able to have bread that is exactly like what he remembers (he is also hooked on your Cranberry Bliss Bars). I used mostly teff and some Raji (millet) flour in the starter and substituted in different flours for the mix depending on what I had on hand. All have worked wonderfully. You have made everything easy to understand and fool-proof.Thank you, Kim, you are a genius!!

any special considerations or calculations for high altitude? I'm at 7700 feet

Do the merkins candy melts taste good?

Is there a substitute for the psyllium husk? My friend cannot have that ingredient.

What is the sourdough starter?

Made my wife the deep dish pizza again, she finally let me taste it after about 6 that I've made he so far. It's pretty good. She loves it and I like that I can make her excited every time I make it, oh yea, she loves it.

Thank you so much for sharing. This might be one of the best recipes I've seen yet, so I'm going to use it SOON! You mentioned using butter instead of the mayo to make a drizzle, but would tahini work as well or would it be too strong?

Thank you kindly 🎄✌️🌹

I cannot believe this worked for me, the first time I tried it! Thank you so much. Loved your video- very informative and straightforward! I will be using this recipe again and again ❤

Can you please make another flavor ice cream cake crunch 💚

Looks so yummy 😋

Thank you for your recipes. I was gifted a bread machine and I just found and fell in love with your recipes. Where did you get that adorable food scale? I wantvto start offering baking classes for children and your digital scleould be a welcome addition! ❤

These are amazing! I dialed a couple of things back (used no cream cheese, a little less brown sugar) but they are magnificent! One thing I do with your flour blends though, is to NOT add the xanthan gum when mixing the blend. Expecting 15 grams of xanthan gum to remain properly suspended in 700 grams of mixed flours just seems too optimistic. So I add the appropriate amount of xanthan when using the blend based on how much of the flour blend the recipe calls for. But your recipes are game-changing and these GF cinnamon rolls are stupendous. Thank you!

My late mother used to make cheese straws when i was little. This brought back fond memories.

Nice job of rolling the dough! They look great!

I’m newly gluten free and have tried many different gf flours. Had some near success finally. Also tried several brands at the grocery, still not quite there. So I’m anxious to try both your sourdough recipe and the challa. Donna.

Wow

I made your recipe and I LOVEEEEE IT SO MUCH.. Thank you for your talent and i will recook your recipe again!!!❤❤❤❤

Where do I find the recipe you mention at the beginning of the video?

Can i use evaporated milk instead of cream?

Where are the measurements ????

No measurements?

Do you use salted or unsalted butter in your recipes? I’ve had trouble getting it right.

I forgot to proof my rolled up rolls before I put them in the fridge overnight to bake Christmas morning. I hope it turns out 😊

Great video! You highlighted key points that no one else mentioned. Thank you!

Thanks!

I don't recall if I've ever said so, but this recipe has been my go-to for close to 2 years now! The texture and flavor are perfection. Even my gluten eating husband can't get enough of them! I found this recipe shortly after my Dr. had me cut out gluten entirely so I've never had to feel like I've been missing out on cookies. I actually think they taste better than the old family recipe I used to use 😂 Thank you so much for sharing the base recipe and all the variations! ❤️

Your website is not working properly, I was on it for 10 min and I couldn’t find the recipe and all kind of advertising come through, first attempt I failed making the bread, best is to write ingredients bellow that way no need to go on website that doesn’t work

You have a gift!

I so wish there was a standard gf flour

I have made this a couple times now and we LOVE this. I have a question though…. I find that my bread will sometimes suck in when I take it out of the pan. Then the edges will be raw. This puzzles me because wouldn’t it be the center that is raw if it’s undercooked? Any advice?

I am trying to follow your instructions, I am on day 8 but my starter keeps separating with lots of hooch and not a ton of bubbles. It just doesn’t look like yours. Mine is very thick when it separates but when I stir it together it is way runnier than a pancake batter. You said this is fine and normal but mine is not looking like yours at all. Help!!!

I made these sugar cookies today. I didn't frost them; just used sprinkles. Oh my goodness; these cookies are amazing. The flavor is so rich and buttery and the texture is perfection. I followed your recipe exactly--used super-fine rice flour and weighed ingredients on a scale in grams.I am so happy to have found your channel and so happy to have finally found such a delicious cookie despite it being gluten free. I can't wait to try more of your recipes. Thanks for sharing your recipes and your expertise.

thanks! the ready mades GF are so expensive and I and sure there are even better!