![No Binder Gluten-Free Hot Cross Buns [Dairy-Free]](/img/o.gif)
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Пікірлер
@GBphotographe 13 күн бұрын
I made a nice Wonton soup with your recipe. Your way of working with the dough is fantastic and very easy. Many thanks!
@GBphotographe 20 күн бұрын
Enfin une recette bien adaptée pour les "sans gluten" merci beaucoup! P.S vous avez des mains d'artiste!❤
@mingorder3662 22 күн бұрын
Too much work😢
@Jojo-Osman Ай бұрын
tapioca starch substitute
@lucymeishinobinderglutenfree Ай бұрын
sweet potato starch
@NicolasEjzenberg Ай бұрын
Hello, if I don't have pea protein, what flour can I use instead ?
@lucymeishinobinderglutenfree Ай бұрын
You can use soy protein, rice protein......
@christineclements6384 Ай бұрын
Music is distributing
@carolyngoh2041 Ай бұрын
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.
@lucymeishinobinderglutenfree Ай бұрын
Did you bake it with covering during the first step of baking?
@carolyngoh2041 Ай бұрын
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.
@lucymeishinobinderglutenfree Ай бұрын
@carolyngoh2041 The proofing time seems too long. Did you see the air pockets in the bread?
@carolyngoh2041 Ай бұрын
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!
@yiwang2795 Ай бұрын
请问这个放凉的粘性面团大概要凉到什么温度？我严格按照步骤和重量进行，最后面团没有发起来。我猜想是不是我的面团没有凉透。非常感谢您的回复！
@lucymeishinobinderglutenfree Ай бұрын
@@yiwang2795 木薯粉胶冷却到30-34°C ，面团会很干吗？发不起来的原因面团太干，胶的粘性太大，酵母失活等。有人做胶的时候发现太稀，又去煮，结果胶的粘性太大了，影响发酵。
@TeoTeo-v3v 2 ай бұрын
请问如果蛋过敏，月饼皮料里加入的蛋液还可以用什么代替呢？谢谢
@lucymeishinobinderglutenfree 2 ай бұрын
水就可以了。
@TeoTeo-v3v 2 ай бұрын
@@lucymeishinobinderglutenfree 好的，会尝试做看看。感谢您无私分享
@isabelleanthalya8652 2 ай бұрын
Hi sista, i am so happy i found your channel. Can i substitute yeast with baking powder? Have allergies to yeast. Thank you, wish you health, happiness and prosperity ❤
@lucymeishinobinderglutenfree 2 ай бұрын
I don't think the yeast can be replaced by baking soda in this recipe.
@Nesh._.A 2 ай бұрын
When I made this the dough turned out hard! Any tips
@lucymeishinobinderglutenfree 2 ай бұрын
Commercial gluten-free flour mixes usually contain binders, which are what causes the dough to be tough. If you look at my new videos, I no longer use commercial flour mixes, and my recipes do not use binders.
@violetwang8649 2 ай бұрын
So excited finding your channel. Do you know I can replace yeast with baking powder , also flex seed to replace egg ? Thank you
@lucymeishinobinderglutenfree 2 ай бұрын
@violetwang8649 Yeast is an essential ingredient. You can use protein powder to replace the egg.
@violetwang8649 2 ай бұрын
Thank you so much. On the dough part, do you think if I add two mashed sweet potato portion into one would that be ok? Why are there two portions? In the end can we add other gluten free flour instead of tapioca starch?
@lucymeishinobinderglutenfree 2 ай бұрын
@violetwang8649 Two portions of mashed potatoes into one would bring the dough too soft and not easy to process.
@lucymeishinobinderglutenfree 2 ай бұрын
@violetwang8649 In the end, you can use sweet potato starch or lotus flour instead of tapioca starch.
@violetwang8649 2 ай бұрын
Thank you for creating this. What is the purpose of adding pea protein ? Can we take it out ? Thanks
@lucymeishinobinderglutenfree 2 ай бұрын
@@violetwang8649 Protein powder can maintain the porous structure when baking bread.
@rajjudinakaran 6 күн бұрын
Any substitute for pea protein?
@lucymeishinobinderglutenfree 6 күн бұрын
@rajjudinakaran soy protein, rice protein, etc.
@lucymeishinobinderglutenfree 6 күн бұрын
You can use soy protein, rice protein, egg whites, etc.
@violetwang8649 2 ай бұрын
Instead of sweet potato purée, can you use sweet potato starch instead ? This looks so promising and I am so excited . Thank you
@lucymeishinobinderglutenfree 2 ай бұрын
@violetwang8649 Sweet potato starch can't replace the mashed sweet potato.
@bravochu1 2 ай бұрын
Hi, I like to know why need to put potato, if put sweet potato flour is it can ? Thanks😅
@lucymeishinobinderglutenfree 2 ай бұрын
@bravochu1 It's not easy to get sweet potato flour in Australia. It can be used to replace the mashed potatoes.
@bravochu1 2 ай бұрын
@@lucymeishinobinderglutenfree Thank you very much, because Hong Kong easy to get sweet potato flour 😅
@lucymeishinobinderglutenfree 2 ай бұрын
@bravochu1 Recently, I bought some from China and will try it.
@trangcao2658 2 ай бұрын
I steamed them. But my wrappers were not soft, i should have made them thinner. I'll try again next time. Thank you.
@Sbannmarie 2 ай бұрын
Please have titles in BLACK can’t see white on screen
@WISSPORTS16 3 ай бұрын
Nice!! I am shocked at how good these look, but even more shocked at the vanilla extract with the herb-butter. What is the purpose of the vanilla?
@lucymeishinobinderglutenfree 3 ай бұрын
Enhances the milky flavor of vegan butter.
@VeM-im1ji 3 ай бұрын
Impressif, im gonne try it to! Thank you! 👏
@Dave-km4ws 3 ай бұрын
Why this weird sound in the background?
@Sbannmarie 4 ай бұрын
I can’t eat potatoes
@lucymeishinobinderglutenfree 3 ай бұрын
you can use sweet potato, yam...
@yingzhu8465 4 ай бұрын
how can I get it? thanks
@lucymeishinobinderglutenfree 3 ай бұрын
You can buy from TaoBao.
@sharont.1941 4 ай бұрын
Lucy老师您好，在小红书上看到您出中文版的食谱，但因在台湾，不知在🍑宝上也能购买得到呢？
@lucymeishinobinderglutenfree 4 ай бұрын
在淘宝搜索：广东科技出版社（进入店铺）--无麸质面食制作教程（检索书名）。
@breelian 4 ай бұрын
Hi, maam. Thanks for sharing the recipe, it's very useful. May I know how long this bread lasts? And hows the taste? Does it have crunchy exterior compared to regular soft white bread? Thanks
@lucymeishinobinderglutenfree 4 ай бұрын
A fan's post on Facebook. "Finally made Lucys vegan bread loaf. I’m egg intolerant also. Winner Winner Best GF bread I’ve tried ever Life changing… thank you"
@OoiYurou 4 ай бұрын
Instant dry yeast哪里买？无麸质酵母可以吗？
@lucymeishinobinderglutenfree 4 ай бұрын
我是在澳洲超市买的。
@OoiYurou 4 ай бұрын
Dairy free cheese哪里可以买？我找不到
@lucymeishinobinderglutenfree 4 ай бұрын
我在澳洲超市买的。
@OoiYurou 4 ай бұрын
厨师机什么牌子的？
@lucymeishinobinderglutenfree 4 ай бұрын
SMEG
@victoriadoan4424 4 ай бұрын
I made this bao dough twice and it still came out to be so tough. I followed the recipe to the T. What did I do wrong?
@lucymeishinobinderglutenfree 4 ай бұрын
You can add a small amount of water next time. The dough should be kneaded evenly.
@buzzinginyourears6770 4 ай бұрын
Hello Lucy, can I use this dough recipe for pan fried Chinese beef patties? Or is there another recipe that is more suitable? Thanks in advance 🌸
@lucymeishinobinderglutenfree 4 ай бұрын
Another recipe, beef rolls, is better for fried pan Chinese beef patties.
@aiaiaiyourlittlebutterfly.mp4 4 ай бұрын
A CHANNEL FROM HEAVEN FOR PEOPLE LIKE ME😭
@cocoapyol 4 ай бұрын
any subsititute for pork lard in dumpling ?
@lucymeishinobinderglutenfree 4 ай бұрын
You can omit it.
@jsyoung7162 4 ай бұрын
is there a substitute for rice bran oil? thank you!
@lucymeishinobinderglutenfree 4 ай бұрын
You can use any vegetable oil.
@marangelasp7462 4 ай бұрын
Gluten free is the best, but I am vegetarian. I am half. I do not eat any type of meat, only shrimp.
@shamaninair5801 4 ай бұрын
Yay! Thanks for making your own blends instead of making store bought ones. And you don't have silly gums ie xantham gum, etc
@UrABeastEvil1 4 ай бұрын
Hi Lucy, I just stumbled on your channel recently and I must say your technique and skills are so impressive and you're so creative! However, I do have a few questions regarding the wonton dough recipe as that's the first I've tried: 1) how accurate does the scale need to be? To 1 g, 0.1 g, 0.01 g because mine only measures to the nearest gram. 2) Do you think altitude, humidity, ambient temperature, etc affect the dough formation? 3) In my three unsatisfactory attempts with crafting this dough thus far, the dough mixture following the addition of the rice flour has been incredibly dry and brittle to the extent that I've eventually been tempted to hydrate it with warm water every time, which eventually makes the dough hard, brittle, and prone to cracking when rolling which has subsequently compelled me to reach for binding agents like guar gum just so I can roll it out. Even then, the dough just never becomes as flexible and pliable as yours. How do I maintain some kind of moisture in the dough from the beginning so I don't go down this vicious cycle of water, guar gum, etc since it defeats the purpose of binding agent-free? Where do you think I might be going wrong in the process? I do try to make the tapioca gel pretty sticky and viscous before finally adding the rice flour.
@lucymeishinobinderglutenfree 4 ай бұрын
I used an electronic scale, accurate to grams. When making tapioca flour gel, remove from heat when two-thirds of the liquid becomes thick, and use the residual heat of the pot to make all the liquid thick. Add rice flour to the gel and knead evenly. It may be a little dry at first, but it will be even after kneading for a while. Don't add water easily. If the dough is too dry, add a little water, and be sure not to use binders.
@UrABeastEvil1 4 ай бұрын
@@lucymeishinobinderglutenfree Thank you Lucy for your prompt response! :) I was going to ask whether you think there could be differences between tapioca starch produced by different manufacturers/brands (since I did not use the Erawan brand you reference in the video) when I realized why I may not have been successful. I mistakenly thought tapioca flour and starch are interchangeable and used tapioca flour instead! 😅 I'll have to give this another shot with the starch! 😁
@aisykarima1437 4 ай бұрын
@@UrABeastEvil1 hello, I've tried this recipe with tapioca flour and had the same problem as yours. May I ask, what is the correct flour to use? is it sago flour? Thank you in advance.
@lucymeishinobinderglutenfree 4 ай бұрын
Tapioca starch and tapioca flour are the same thing, but cassava flour is different. Both products are made from cassava root, but cassava flour incorporates the whole root, whereas tapioca flour is made up of only the starchy part of the plant.
@structurednoodle 5 ай бұрын
Please consider using a wooden spoon - you’re swallowing all of that metal that you’re scraping off
@MendeMaria-ej8bf 5 ай бұрын
From former visits to Turkish restaurants I remember this delicious bread and I'm going to make it myself now. Thank you for the recipe. ❤
@aminnoorrashid 5 ай бұрын
What this name DF spread? That means butter? I see DF spread like butter sure or not?🙏🙏
@lucymeishinobinderglutenfree 5 ай бұрын
Yes, it is like the butter, but dairy free.
@seus2731 5 ай бұрын
what happens if I don't use the yeast? I have IBS and yeast is high FODMAP
@lucymeishinobinderglutenfree 5 ай бұрын
You can try my Chinese scallion pancake recipe that doesn't contain yeast.
@nenihastuti2 5 ай бұрын
Can pea protein powder be replaced with maezena flour or corn starch?
@lucymeishinobinderglutenfree 5 ай бұрын
No, protein powder is a essential ingredient.
@anotheryoutuberperson38 5 ай бұрын
I am Turkish and that looks really good! :)
@張慧貞-k6p 5 ай бұрын
200克普通麵粉不是有麩質嗎？
@lucymeishinobinderglutenfree 5 ай бұрын
是GF普通面粉，就是无麸质普通面粉，超市卖的无麸质预拌粉。
@katherinecorea9946 5 ай бұрын
That looks so good, I can't get pea protein powder in my country, do you know if I can substitute for anything else?
@lucymeishinobinderglutenfree 5 ай бұрын
Any other protein powder is ok.
@jaya-ch 5 ай бұрын
Thank you for the video, Lucy. Can I do this bread without potatoes?
@lucymeishinobinderglutenfree 5 ай бұрын
Yes，you can. But for better taste you can substitute mashed potato for mashed sweet potato or yam.
@ggtday 5 ай бұрын
Just found your fabulous channel. Going to try out these bagels today. Quick question, how long do the bagels last?
@lucymeishinobinderglutenfree 5 ай бұрын
Thanks! They can last several hours, but you can microwave them to soften them if they get hard.
@stevehanks4339 6 ай бұрын
Thanks Lucy these look amazing
@cassieautumnmusic 6 ай бұрын
请问碱水起到什么作用？ 这个月饼皮跟小麦面粉做的口感很接近吗？ 谢谢！
@lucymeishinobinderglutenfree 6 ай бұрын
碱水赋予广式月饼特殊风味和色泽，这个月饼跟小麦粉做的没有区别。
@cassieautumnmusic 6 ай бұрын
@@lucymeishinobinderglutenfree 谢谢您的回复！ 您觉得无麸质有可能做得出酥皮月饼/点心吗？
@lucymeishinobinderglutenfree 6 ай бұрын
@cassieautumnmusic 试过，效果不好。
@cassieautumnmusic 6 ай бұрын
@@lucymeishinobinderglutenfree 感谢回复！😊
@janalu4067 6 ай бұрын
This looks delicious! I am very impressed with your work. Sorry to be a bother, butI am trying to avoid deep frying. If I make these rolls, do you think they can be baked instead? Also, if I use this dough to make dumplings, would it be possible to then steam the dumplings?
@lucymeishinobinderglutenfree 6 ай бұрын
You can use the pork chive dumpling recipe, which is more convenient for what you want. The dumplings can be fried with a little oil by a frypan or steamed in a pot.
@janalu4067 6 ай бұрын
Thank you - I had not seen it yet. These will be perfect! I appreciate it 😊
@kishwarsultana4288 7 ай бұрын
If pea flour not available then use what alternative
@lucymeishinobinderglutenfree 7 ай бұрын
You can use any protein powder.