I have made this recipe several times now. It is absolutely the best tasting, and as soft as she describes it. The only problem i have with this bread is, sharing it.
Wowzer, Professional Chef here. I teach baking at my college and all of the savory classes. I just got my first student that has gluten allergy. I have thus far adapted pasta noodles, roux for sauces. I caught your channel last night and printed the baguette recipe. Did not make tonight as we have no classes on Fridays. I will help her make it monday, then bake Tuesday. I just needed the bread to add to my meatball mix. I love learning new things and you have made me say "Hugh who woulda thought". Will add the foccacia the following week. All of these years, I have been kneading my heart away. Thank you for sharing and I hope you get 1 million viewers!!!! And thanks for your GF blend. I have all of that at the college. Chef Dan
Awe, thank you so much, Chef Dan!!! I appreciate your kind words, especially coming from a professional chef. I'm not a chef, but I've been baking and cooking all my life and before I was diagnosed with Celiac, I really wanted to open a bakery. I've often wondered how a student can even be in a class that makes anything with gluten without ingesting gluten themselves, accidentally or otherwise. It says a lot when you're willing to go that extra mile to accommodate them. I thought long and hard about going back to school to become a chef, but after my diagnosis I figured it just wasn't possible. Research and lots of trial and error have led me down this road to gf food blogger, which I'm finding is just as satisfying (or even more so) than owning a bakery could be. Thanks again for a nice start to my weekend 😍
Tonight I made your focaccia bread recipe and it was so delicious! My husband kept asking, “you can eat this right?” He didn’t think it was gluten free. I cooked half as focaccia for our dinner and am keeping the other half to make english muffins tomorrow. I’ve had the best time making this recipe and the pizza dough recipe. I sure appreciate your sharing your hard work with us; its made my life so much more enjoyable. I’ve not had good bread since I had to quit eating it years ago. I feel reborn.
WHOEVER HAS ANY DOUBTS IT WORKS!!. Made the most delicious bread. (I made it a little too salty but I’ll get better.) the taste is there and it holds!!!. Not like the other gluten free that taste like sand. Do it BUT you gotta follow her flour mix 🤷🏾♀️. Tried it with my own and I literally throw it out, it was no good.
Made this the other day and served it with dinner to my non gluten free family. They did not believe me that it was in fact gluten free. Was great even days later. Great toasted and not toasted. Made my son a grilled cheese with it even and he was obsessed. You are a gluten free bread savior ♥️
I’ve made this numerous times and always with your bread flour blend, it’s dangerously good! And I’ve always used soy milk and No-one knows it’s gluten free! It’s sooooo good 🙏❤️
I’ve just made this using oat milk and OMG, it’s AMAZING! Thanks Kim. I’ve tried so many of your recipes and they’re the only GF I go for! They’ve never failed and am so glad it worked with the oat milk! Blessings to you from Australia 🙏🏻❤️
Thank you for your channel. I’ve been gluten free for about nine years. I appreciate the new ideas on classic favorites and your recipes do not disappoint! Sometimes gf channels can be hit or miss but you’ve got this nailed!!
I’v really been enjoying your bread blends and recipes! I hesitated to order all the ingredients because of so many fails with Gluten Free Bread blends but I pulled the Amazon trigger and went all in and so glad I did! I put together your Bread flour blend and your All purpose blend. So far I’ve made your Focaccia Bread - I made so many delicious sandwiches with it! And your Oatmeal and Raisin cookies - Absolutely the best cookies ever! I even made them Dairy free and those recipes turned out perfect! Love these UA-cam videos that walk us through it! Thank you so much for all your hard work putting these recipes together. 💜
I've been gluten free now for almost 3 years and still haven't found yummy bread. I'm definitely going to have to try one of your recipes soon! Thank you so much💙
I am in love with your gluten free focaccia and you are absolutely right you can’t tell it is gluten free thanks alot i made the bread this evening and we have it on our dinner 😋
I've been gluten free for almost 10 years, and have tried pretty much every gf bread recipe out there. I've found great "dupes" for most other foods and baked goods - pies, cookies, cakes, pasta, etc. that have fooled many a gluten eater haha - but I have NEVER made anything as convincing and delicious as this bread. The texture is unmatched and the flavor is that perfect "fresh baked bread" flavor I've been mourning for a decade. I will never not have a loaf of this prepared - It's chewy, soft, and rose like a dream. Like I said, I'm pretty satisfied with where gluten free stuff is today, but this is on ANOTHER LEVEL. Thank you so much for this recipe, it's the answer to my ten year prayers! 😂 After taking a bite I had to reread all of the ingredients in the flours to convince myself it was actually gluten free. AMAZING!
Awe, thank you so much! I am absolutely thrilled that you are able to enjoy bread again!! I completely understand how it is and that's why I created all of these recipes, because I just couldn't bare to live my life without great bread again 😍
Tried this recipe and it's delicious!! However I do add a bit of flavor to the dough ahead of time and I use Hemp protein powder. The hemp protein gives a type of color to the bread but that aside a great recipe and flour blend! Highly recommend the flour mix and recipes
Your recipe is amazing. You are a genius! It does not taste like GF bread. We love it at hone. I will love to have a baking book from you. Hope it's in your future plans!
I made your focaccia bread today. Very delicious, but I sprinkled little too much salt on top before baking it was my mistake, I won’t do that next time, and yes I will be making again it’s very delicious. My whole family that its not on gluten free they loved as well. Thank you Kim for a great recipe! ❤
Fluffy pillow heavenly goodness. VEGAN goodness. For peeps based in UK I used pea protein isolate I got from real food source based in Scotland, rice flour and pretty much all flour mix ingredients from buy whole foods online shop based in Kent. Bog standard el cheapo soy milk from tesco and since I ran out of vegan butter I used vegan flora marg. And olive oil on top. I highly recommend pouring a bit of olive oil on top after you are 120% sure the focaccia is baked. Mine needed 40 minutes at 200 degree Celsius with a fan on. I took it out at 25 min and added 5 min incrementd till I was happy. I even flipped it to make sure bottom crisps up too. I halved recipe and it fitted perfectly my brownie pan. My advice is to check video out for batter consistency. UA-cam was really helpful thank you for making these videos! Many thanks to the recipe author , finding gf recipe that actually works sans eggs is a struggle. You are literally one of 3 ppl found online whose recipes work. Im really grateful as this means I don’t waste expensive ingredients trying to dial a recipe down. If I can be so bold and offer a you tube suggestion could we see a bit longer clips of batter consistencies? Even few extra seconds would be useful for anyone using different rice flour etc in the flour mix.
Thank you so much for your kind words and for the positive feedback on the videos!!! I've been hesitant to make longer videos because I thought no one would want to watch them, but it's good to know that some of you at least want to see more details like batter consistency 😍
I have made this twice now and it did not work. I used Nameste' GF Perfect Flour Blend plus a couple tablespoons of cornstarch and it is mushy inside!!! Reading the comments it looks like I have to use your flour blend. It must be the only option. New to this gluten free diet thing and experiencing so many challenges for someone who loves to bake! Love your video, blogs and recipes!
Thank you so much! Yes, unfortunately, there are no store bought flour blends out there that mimic the texture that I find is necessary for gluten free breads in particular. That's why I created my own. I'm working on getting it manufactured, but it will take time because I would really like it to be certified gluten free.
Personally I like using water, and then instead of butter I use herb oil which consists of (this is my recipe for it) basil, thyme, parsley and lemon zest, optional blend some garlic with it too
I'm wondering what is the process once you have the first rise and you put it in the refrigerator. How long do you let it rise from cold? Do you form the facaccio before you put it in the refrigerator .. if you're waiting to make it?
It's not absolutely necessary to put it in the fridge (as you can see in my video, I just dump it straight into the oiled pan). If you do, however, choose to hold the dough in the fridge until the next day, you can do that either in bulk right in the bowl or form it into the pan it will bake in and cover it. It won't rise much in the fridge and will need further proofing time at room temp (or in a warmer environment) before baking.
Thank you so much for sharing this lovely recipe, I've prepared the dough and can't wait to try it. I was wondering, I have a fan forced oven. Should I use the same baking temperature as the one in the recipe? Thanks 😊
You're too kind!! It's funny you mention that as it's been on my radar for a while now and I've just begun researching it. Hopefully I'll have success soon so I can get it out there
looking foreward to try (shure this week) you are for me the queen of glutenfree sweet bread, lets try a salty version (altough i tried already once the prezel bites which where great too) i bake since years glutenfree 2-3 times a week. your flouermix is realy great for whitebread stuff !
How long does your bread flour blend keep? Can I mix up a big batch of it and keep it stored? Or do you recommend keeping everything separate and mixing it when needed?
I mix up very large batches of it and keep it in an airtight container in my pantry, which is always on the cool side. Because I do more baking than the normal person, I go through a large batch of it within a couple of weeks to one month, but I think this would last at least 3-4 months if kept in a cool area of your house. 😍
No, but this version can be made vegan by changing the protein powder in my flour blend to a vegan variety (soy or pea for instance), and using dairy-free milk and butter (or olive oil).
Oi eu estou amando suas receitas! Mas dá muito trabalho traduzir, será que teria como vc já fazer isso na edição, tbm sigo outros canais que já vem com a edição e se torna mais fácil! Muito obrigado e que Deus continue te abençoando!
I'm sorry. I run this entire channel and blog by myself and there is just no time for me to do that. However, if you go to the bottom right corner of any video you're watching on UA-cam, you'll find a settings section where you can get all my videos auto translated to whatever language you want. I do it all the time when I'm watching a video that's in French of Italian, etc.
@letthemeatgfcake My son has a dairy allergy. What additional ingredients would I add if I'm going to use almond milk? More whey protein and oil? TIA ❤
I have followed your recipe to the letter (except that I used pea protein instead of whey protein) and despite the raw dough having the same consistency as yours, it turned out doughy and flat when cooked... I was expecting a dryer texture. Any thoughts on what went wrong? I really want this to work! Thanks : )
I did not see any whey protein for her flour blend. Did I miss something? Ok I used the wrong flour blend…..I thought there was too little potatoe starch…not sure how that got messed up…
I have recipes for pound cake and angel food cake on the blog, as well as several other cakes! Just head to the blog using the link in this video and then check out the "cakes" category 😍
It can be done, but I'd have to work on it and test it. It's not as easy as subbing the yeast with sourdough starter. The hydration levels would need to change, etc. I would like to eventually make ALL of my breads into sourdough versions.
It's in the description box. If you're viewing on mobile, it should be an arrow pointing down that you will click and then you'll see the link. If you're viewing on a laptop (PC), it will actually say "SHOW MORE" so you'd just click that and it will show anything that's in the description box 😊
I need to know.. exactly which whey protein isolate do you use? I don't wanna mess this up, but the percentage of protein in each whey powder is different, so I might as well mess it up! 😕
@@LetThemEatGlutenFreeCake Yes, I did see that 😊 but there is numerous products in that link. With different amounts of protein per gram. So which of the protein powders in the link do you use?
@@Wabstergirl Oh, gotcha. My bad. I guess I assumed when I put the rest of the protein powders in parentheses, it was self explanatory. I use whey protein isolate. It really is the best, but so many people have so many different requests and that's why I list that the others "may possibly work" as a substitute. Hope this helps 😊
thank you, you sweet angel! omg, that looks amazing. I have plain GF flour is there anything I can add to it to make it bread flour? or will it work? again tfs #celiaclivesmatter lol
Love it! CLM!! I don't think the plain flour will work. I tried for years to use plain flour but had such horrible results, that's why I created my own bread flour blend.
I'm sorry! In my older videos, I didn't say any amounts or oven temps, etc, mainly because I thought the link to the recipe in the description would suffice. I've since changed to say everything you need in my newer videos, but still, you will find everything within the recipe link that is in the description box below 🙂
I have made this recipe several times now. It is absolutely the best tasting, and as soft as she describes it. The only problem i have with this bread is, sharing it.
Wowzer, Professional Chef here. I teach baking at my college and all of the savory classes. I just got my first student that has gluten allergy. I have thus far adapted pasta noodles, roux for sauces. I caught your channel last night and printed the baguette recipe. Did not make tonight as we have no classes on Fridays. I will help her make it monday, then bake Tuesday. I just needed the bread to add to my meatball mix. I love learning new things and you have made me say "Hugh who woulda thought". Will add the foccacia the following week. All of these years, I have been kneading my heart away. Thank you for sharing and I hope you get 1 million viewers!!!! And thanks for your GF blend. I have all of that at the college.
Chef Dan
Awe, thank you so much, Chef Dan!!! I appreciate your kind words, especially coming from a professional chef. I'm not a chef, but I've been baking and cooking all my life and before I was diagnosed with Celiac, I really wanted to open a bakery. I've often wondered how a student can even be in a class that makes anything with gluten without ingesting gluten themselves, accidentally or otherwise. It says a lot when you're willing to go that extra mile to accommodate them. I thought long and hard about going back to school to become a chef, but after my diagnosis I figured it just wasn't possible. Research and lots of trial and error have led me down this road to gf food blogger, which I'm finding is just as satisfying (or even more so) than owning a bakery could be. Thanks again for a nice start to my weekend 😍
Tonight I made your focaccia bread recipe and it was so delicious! My husband kept asking, “you can eat this right?” He didn’t think it was gluten free. I cooked half as focaccia for our dinner and am keeping the other half to make english muffins tomorrow. I’ve had the best time making this recipe and the pizza dough recipe. I sure appreciate your sharing your hard work with us; its made my life so much more enjoyable. I’ve not had good bread since I had to quit eating it years ago. I feel reborn.
WHOEVER HAS ANY DOUBTS IT WORKS!!. Made the most delicious bread. (I made it a little too salty but I’ll get better.) the taste is there and it holds!!!. Not like the other gluten free that taste like sand. Do it BUT you gotta follow her flour mix 🤷🏾♀️. Tried it with my own and I literally throw it out, it was no good.
Awe, thank you so much for your kind words 😍😍
Made this the other day and served it with dinner to my non gluten free family. They did not believe me that it was in fact gluten free. Was great even days later. Great toasted and not toasted. Made my son a grilled cheese with it even and he was obsessed. You are a gluten free bread savior ♥️
Awe, thank you so much! I'm thrilled everyone loved it 🥰
I’ve made this numerous times and always with your bread flour blend, it’s dangerously good! And I’ve always used soy milk and No-one knows it’s gluten free! It’s sooooo good 🙏❤️
Great to hear!
I’ve just made this using oat milk and OMG, it’s AMAZING! Thanks Kim. I’ve tried so many of your recipes and they’re the only GF I go for! They’ve never failed and am so glad it worked with the oat milk! Blessings to you from Australia 🙏🏻❤️
Fantastic! You are so welcome!!
Thank you for your channel. I’ve been gluten free for about nine years. I appreciate the new ideas on classic favorites and your recipes do not disappoint! Sometimes gf channels can be hit or miss but you’ve got this nailed!!
You are so welcome! Thanks so much for your kind words!!
Love this Gluten Free recipe - made it and turned out just like the video. Thank you!
AWESOME!!!!! So glad you liked it 😍
I’v really been enjoying your bread blends and recipes! I hesitated to order all the ingredients because of so many fails with Gluten Free Bread blends but I pulled the Amazon trigger and went all in and so glad I did! I put together your Bread flour blend and your All purpose blend. So far I’ve made your Focaccia Bread - I made so many delicious sandwiches with it! And your Oatmeal and Raisin cookies - Absolutely the best cookies ever! I even made them Dairy free and those recipes turned out perfect! Love these UA-cam videos that walk us through it! Thank you so much for all your hard work putting these recipes together. 💜
Awe, thanks so much for your kind words, Sharyn! I'm thrilled you're enjoying all the recipes and videos 🥰🥰🥰
I made this and oh wow!!! I’m making it again today and came back for the recipe! Thanks for this awesome recipe Kim 🙏🏻❤️
So glad you like it!!
I've been gluten free now for almost 3 years and still haven't found yummy bread. I'm definitely going to have to try one of your recipes soon! Thank you so much💙
Can you share your experience? I was recently diagnosed and I don't know what to do, and everything seems dry or without the breadcrumbs 😢
I like thr rece pie. I will try this.
thank you very much for your lovely and creative recipes!
My pleasure 😊Thank you for your kind words 🥰
I am in love with your gluten free focaccia and you are absolutely right you can’t tell it is gluten free thanks alot i made the bread this evening and we have it on our dinner 😋
Awe, I'm so glad you love it! Thank you so much 🥰
I've been gluten free for almost 10 years, and have tried pretty much every gf bread recipe out there. I've found great "dupes" for most other foods and baked goods - pies, cookies, cakes, pasta, etc. that have fooled many a gluten eater haha - but I have NEVER made anything as convincing and delicious as this bread. The texture is unmatched and the flavor is that perfect "fresh baked bread" flavor I've been mourning for a decade. I will never not have a loaf of this prepared - It's chewy, soft, and rose like a dream.
Like I said, I'm pretty satisfied with where gluten free stuff is today, but this is on ANOTHER LEVEL. Thank you so much for this recipe, it's the answer to my ten year prayers! 😂 After taking a bite I had to reread all of the ingredients in the flours to convince myself it was actually gluten free. AMAZING!
Awe, thank you so much! I am absolutely thrilled that you are able to enjoy bread again!! I completely understand how it is and that's why I created all of these recipes, because I just couldn't bare to live my life without great bread again 😍
@@LetThemEatGlutenFreeCake ❤️❤️❤️
This is so good, thank you!
It's delicious and so easy. Thank you!
My pleasure 😋
I’m making this now. I’ll be bake with results!
Omg, just made this, heavenly is all I have to say! As well as Thank you!!
Tried this recipe and it's delicious!! However I do add a bit of flavor to the dough ahead of time and I use Hemp protein powder. The hemp protein gives a type of color to the bread but that aside a great recipe and flour blend! Highly recommend the flour mix and recipes
Your recipe is amazing. You are a genius! It does not taste like GF bread. We love it at hone. I will love to have a baking book from you. Hope it's in your future plans!
Oh gosh, you're way too kind!! Thank you so much! If I ever write a cookbook, I will be sure to let all my UA-cam peeps know 🥰
I made your focaccia bread today. Very delicious, but I sprinkled little too much salt on top before baking it was my mistake, I won’t do that next time, and yes I will be making again it’s very delicious. My whole family that its not on gluten free they loved as well.
Thank you Kim for a great recipe! ❤
My pleasure!!!
It’s delicous
Thank you!
People rave when i make your fococcia bread, delicious
Awe, that's awesome!
This is amazing!!!!
Looks amazing!
Looks fablas!
Fluffy pillow heavenly goodness. VEGAN goodness. For peeps based in UK I used pea protein isolate I got from real food source based in Scotland, rice flour and pretty much all flour mix ingredients from buy whole foods online shop based in Kent. Bog standard el cheapo soy milk from tesco and since I ran out of vegan butter I used vegan flora marg. And olive oil on top. I highly recommend pouring a bit of olive oil on top after you are 120% sure the focaccia is baked. Mine needed 40 minutes at 200 degree Celsius with a fan on. I took it out at 25 min and added 5 min incrementd till I was happy. I even flipped it to make sure bottom crisps up too. I halved recipe and it fitted perfectly my brownie pan.
My advice is to check video out for batter consistency. UA-cam was really helpful thank you for making these videos!
Many thanks to the recipe author , finding gf recipe that actually works sans eggs is a struggle. You are literally one of 3 ppl found online whose recipes work. Im really grateful as this means I don’t waste expensive ingredients trying to dial a recipe down.
If I can be so bold and offer a you tube suggestion could we see a bit longer clips of batter consistencies? Even few extra seconds would be useful for anyone using different rice flour etc in the flour mix.
Thank you so much for your kind words and for the positive feedback on the videos!!! I've been hesitant to make longer videos because I thought no one would want to watch them, but it's good to know that some of you at least want to see more details like batter consistency 😍
Mmmmm, looks so good.
Thank you 😍
I have made this twice now and it did not work. I used Nameste' GF Perfect Flour Blend plus a couple tablespoons of cornstarch and it is mushy inside!!! Reading the comments it looks like I have to use your flour blend. It must be the only option. New to this gluten free diet thing and experiencing so many challenges for someone who loves to bake! Love your video, blogs and recipes!
Thank you so much! Yes, unfortunately, there are no store bought flour blends out there that mimic the texture that I find is necessary for gluten free breads in particular. That's why I created my own. I'm working on getting it manufactured, but it will take time because I would really like it to be certified gluten free.
OMG you just get better and better!! You are the GF hero we need, but we don't deserve you!!!
Personally I like using water, and then instead of butter I use herb oil which consists of (this is my recipe for it) basil, thyme, parsley and lemon zest, optional blend some garlic with it too
Kim, thank you soooooooo..... much! I searched this recipe for the years. And finally found, thank you so much again! : )
It's my pleasure :)
Looks amazing! I have to try it :)
Thanks! I hope you do😋
Very nice. Thank you.
Thank YOU!!
Amaizing😮cake dear ,stay blessed
I'm wondering what is the process once you have the first rise and you put it in the refrigerator. How long do you let it rise from cold? Do you form the facaccio before you put it in the refrigerator .. if you're waiting to make it?
It's not absolutely necessary to put it in the fridge (as you can see in my video, I just dump it straight into the oiled pan). If you do, however, choose to hold the dough in the fridge until the next day, you can do that either in bulk right in the bowl or form it into the pan it will bake in and cover it. It won't rise much in the fridge and will need further proofing time at room temp (or in a warmer environment) before baking.
Thank you so much for sharing this lovely recipe, I've prepared the dough and can't wait to try it. I was wondering, I have a fan forced oven. Should I use the same baking temperature as the one in the recipe? Thanks 😊
Kim you are the best!! Without a doubt!!! Can you prepare pita bread?
Pleeeeease!
You're too kind!! It's funny you mention that as it's been on my radar for a while now and I've just begun researching it. Hopefully I'll have success soon so I can get it out there
looking foreward to try (shure this week) you are for me the queen of glutenfree sweet bread, lets try a salty version (altough i tried already once the prezel bites which where great too) i bake since years glutenfree 2-3 times a week. your flouermix is realy great for whitebread stuff !
Awe, thank you so much 😍😍😍
can it be made without milk?
Yes! See the recipe for more info 😊
you are my hero thank you!
Awe, you're too kind 😍
Please be my mom, this bread looks phenomenal!
Haha! Thanks so much!!
I see on your website you also use your English muffin bread recipe for focaccia. What is your preference?
It's my English muffin recipe, not English muffin bread recipe. They are different.
@@LetThemEatGlutenFreeCake thank you, and thanks for the correction!
Any tips for making this with a cast iron. Cooking time, temperature. Stove or oven cooking stuff like that
That's how I normally make it, in a cast iron skillet. There should be directions in the recipe.
I use the bobs redmill GF blend that has xatham gum already do i need to add more xatham gum or just use the flour as is?
I wouldn't recommend BRM for any of my bread recipes.
How long does your bread flour blend keep? Can I mix up a big batch of it and keep it stored? Or do you recommend keeping everything separate and mixing it when needed?
I mix up very large batches of it and keep it in an airtight container in my pantry, which is always on the cool side. Because I do more baking than the normal person, I go through a large batch of it within a couple of weeks to one month, but I think this would last at least 3-4 months if kept in a cool area of your house. 😍
@@LetThemEatGlutenFreeCake Thank you so much!! Your videos are amazing, and are really inspiring me to try baking more.
@@tomdiliberto9600 awe, that's awesome! Thank you so much for your kind words 🥰
Hi, by any chance do you have a GF Vegan version of Focaccia? Thanks! :)
No, but this version can be made vegan by changing the protein powder in my flour blend to a vegan variety (soy or pea for instance), and using dairy-free milk and butter (or olive oil).
Hello what is the gluten mix flour you have here? Thank you
Oi eu estou amando suas receitas!
Mas dá muito trabalho traduzir, será que teria como vc já fazer isso na edição, tbm sigo outros canais que já vem com a edição e se torna mais fácil!
Muito obrigado e que Deus continue te abençoando!
I'm sorry. I run this entire channel and blog by myself and there is just no time for me to do that. However, if you go to the bottom right corner of any video you're watching on UA-cam, you'll find a settings section where you can get all my videos auto translated to whatever language you want. I do it all the time when I'm watching a video that's in French of Italian, etc.
So what's in the bread flour blend?
You'll find the link for the recipe (and my bread flour blend) in the description box 😍
@letthemeatgfcake
My son has a dairy allergy. What additional ingredients would I add if I'm going to use almond milk? More whey protein and oil? TIA ❤
Hi there! Read through the recipe post and you'll find information about substituting with dairy-free milk 😊
Can you use olive oil instead of butter?
Yes!
What can I use to substitute the milk ?
Non-dairy milk or water should work fine.
I have followed your recipe to the letter (except that I used pea protein instead of whey protein) and despite the raw dough having the same consistency as yours, it turned out doughy and flat when cooked... I was expecting a dryer texture. Any thoughts on what went wrong? I really want this to work! Thanks : )
It's possible it could be the pea protein, but my guess is it was under proofed or under baked.
Can I make it with oats flour
??
Unfortunately, no.
Hi Kim - where can we buy your gluten free flour?
Can I just use an all purpose flour blend found packaged?
You won't get the same results.
Does the milk have to be warm?
Nope.
what temperature do you bake at?
The recipe is linked in the description box
can you do this without a stand mixer and just mix by hand?
Yes! You'll just get a good arm workout 🙂
Does this recipe work with dairy free milk?
Yes! Please read through the actual recipe post (above the recipe).
Will rice protein be a good substitute for the whey protein in the flour blend?
I've never seen rice protein, so I can't say with any certainty, but I'd give it a shot if it's mainly made up of protein.
I did not see any whey protein for her flour blend. Did I miss something? Ok I used the wrong flour blend…..I thought there was too little potatoe starch…not sure how that got messed up…
Hi where do I find the recipe for this please
Link is in the description
I am dying to try this but I cannot find your flour mix instructions. Can you please help? Thank you from London.
Certainly. Here's a direct link to my flour blend recipe: www.letthemeatgfcake.com/resources/kims-gluten-free-bread-flour-blend/ 😍
@@LetThemEatGlutenFreeCake You are very kind. Thank you.
@letthemeatglutenfreecake CAN U MAKE POUND CAKE OR ANGEL FOOD CAKE . OR SPONGE CAKE
BLESS U !!! 😃😃😄😀😊 THANKS FOR THE RECIPES!
I have recipes for pound cake and angel food cake on the blog, as well as several other cakes! Just head to the blog using the link in this video and then check out the "cakes" category 😍
can you use all purpose flour?
No, unfortunately that won't work.
🙏💖👑 great
can you convert this to a sourdough?
It can be done, but I'd have to work on it and test it. It's not as easy as subbing the yeast with sourdough starter. The hydration levels would need to change, etc. I would like to eventually make ALL of my breads into sourdough versions.
I would like the recipe but am unable to find the link. Can you assista.
It's in the description box. If you're viewing on mobile, it should be an arrow pointing down that you will click and then you'll see the link. If you're viewing on a laptop (PC), it will actually say "SHOW MORE" so you'd just click that and it will show anything that's in the description box 😊
Does this freeze ok
yes, it does!
How much flower you uesed
You'll find the link to the recipe in the description box below the video 😊
Can you use oatmilk in this recipe?
I'm sure you could if you could find one that you trust. I don't trust oatmilk for cross contamination.
l cant eat milk can l change?
I think you can sub the regular milk with a plant-based one (check the comments on the recipe because I believe several people have done so).
does this freeze well to save for later?
I'm so sorry I didn't see this until now! I'm not sure why. Yes, this freezes very well! Just wrap it well before freezing 😍
@@LetThemEatGlutenFreeCake Do u just let it defreeze on the counter? :-)
@@milla9578 yes, but keep it well wrapped until it thaws. Otherwise, it will dry out.
@@LetThemEatGlutenFreeCake Thank you! :)
Can I use goat milk?
That's one I haven't heard yet! You probably could.
I need to know.. exactly which whey protein isolate do you use? I don't wanna mess this up, but the percentage of protein in each whey powder is different, so I might as well mess it up! 😕
Hi! You'll find the link to what I use right on my flour blends page. Each of the ingredients in my flour blend are actually links to Amazon :)
@@LetThemEatGlutenFreeCake Yes, I did see that 😊 but there is numerous products in that link. With different amounts of protein per gram. So which of the protein powders in the link do you use?
@@Wabstergirl Oh, gotcha. My bad. I guess I assumed when I put the rest of the protein powders in parentheses, it was self explanatory. I use whey protein isolate. It really is the best, but so many people have so many different requests and that's why I list that the others "may possibly work" as a substitute. Hope this helps 😊
thank you, you sweet angel! omg, that looks amazing. I have plain GF flour is there anything I can add to it to make it bread flour? or will it work? again tfs #celiaclivesmatter lol
Love it! CLM!! I don't think the plain flour will work. I tried for years to use plain flour but had such horrible results, that's why I created my own bread flour blend.
Hi, am also interested, this looks amazing! So how do we create a GF flour blend, I also have GF plain flour and a shame now hearing this won't work
@@mollreb8777 the recipe for my flour blend is on my blog, which is linked in the recipe for the focaccia bread 😊
do you know what the carbs are?
I'm sorry, I don't.
My focaccia is now doing the rising process. Will post the result after backing 😅
where is the recipe link??
In the description box
If i use honey it will works😢
link below has no measurements for sugar salt
the link has no measurements, can you please put it below. weigh bread? dont understand help?
Yes, the link has the entire recipe with all of the measurements. I'm not sure why you're having difficulty finding it?
I can find the recipe
It's in the description box below the video. If you're on mobile, tap the down arrow.
Right to a hot oven, never told us how hit you need the oven to be....
I'm sorry! In my older videos, I didn't say any amounts or oven temps, etc, mainly because I thought the link to the recipe in the description would suffice. I've since changed to say everything you need in my newer videos, but still, you will find everything within the recipe link that is in the description box below 🙂
Its not a recipe without the ingredients measurements, duh.
Check again, the recipe link is in the description box