Comments on: Gluten-Free Seed Bread

By: Melanie McDonald

Melanie McDonald — Tue, 22 Jun 2021 23:50:31 +0000

In reply to Jenn.

That's a shame. Sorry that happened.
Glass doesn't bake as well as metal pans but it's unlikely to have made too much difference with this recipe. It's more of an issue with cakes and traditional bread recipes.
A few things that could have contributed:
Not packing it hard enough into the pan.
Overbaking it. All ovens are different.
Using a bigger pan. If it's a bigger one the bread won't be as deep and so will cook quicker and become dry if cooked for the length of time stated in the recipe.
Not using the chia seeds or ground flaxseed
Using whole flax instead of ground flaxseeds. It absolutely has to be ground.
Also really essential is the processing of half of the oats. If you don't do that it won't stay together.
Did you weigh the ingredients or use cups? Cups are a really inaccurate way of measuring and it's so easy to end up with too much of something. If that did happen the mixture could have been too dry which could make it crumble.

I hope that something there helps work out what might have happened.

By: Jenn

Jenn — Tue, 22 Jun 2021 20:10:40 +0000

I made this last night & although it is delicious, it completely crumbled apart. I used the correct ingredients & amounts, I double checked. I am wondering if it was because I used a glass loaf pan w parchment paper instead of metal? I baked for 65 min at 350 & let it cool completely overnight before attempting a slice as well.

By: A Virtual Vegan

A Virtual Vegan — Mon, 11 Jan 2021 01:12:44 +0000

In reply to B. As long as you're using the ground flax and the chia seeds in the quantities given and measuring everything correctly it shouldn't be crumbly. The ground flax and chia hold it together really well and it should slice easily. If you have used anything else instead of the chia or ground flax (including whole flax instead of ground) then that will be the reason it's crumbly.

By: B

Sun, 10 Jan 2021 11:22:38 +0000

Greetings from Latvia! ?? Thanks so much for this recipe, we loved it and have experimented with different seeds and nuts. It is very crumbly though, was wondering how to make it hold together more... Egg? ??‍♀️ Then it's not vegan anymore ?

By: A Virtual Vegan

A Virtual Vegan — Wed, 02 Dec 2020 21:43:22 +0000

In reply to Simon Field. I'm so pleased you enjoyed it Simon. Thanks for coming back to leave a review!

By: Simon Field

Simon Field — Wed, 02 Dec 2020 20:47:57 +0000

Finally got around to making this, having had it mind since you drew attention to it a few months ago. It is excellent, especially good with a little lavender honey!

By: A Virtual Vegan

A Virtual Vegan — Tue, 17 Nov 2020 18:07:29 +0000

In reply to Jill. I was actually feeding the birds with this when I was testing the recipe because I ended up with way more than we could handle. I'm really pleased you (and your birds) enjoyed it!

By: Jill

Jill — Tue, 17 Nov 2020 10:05:52 +0000

The seeds in this were so yummy I actually put a slice on my bird feeder and the birds loved it too! It was only once slice, we ate the rest! ?

By: A Virtual Vegan

A Virtual Vegan — Fri, 16 Oct 2020 20:58:26 +0000

In reply to Patricia Giannelia. In this case, it's purely because that's what I always have here and it's just habit to write them in the recipes. I just amended it to say or any other liquid oil of choice. Grapeseed oil will be fine! I hope you enjoy the recipe when you get a chance to try it!

By: Patricia Giannelia

Patricia Giannelia — Fri, 16 Oct 2020 17:42:16 +0000

Hi;

I haven't tried this yet, but if it is anything like your Pumpkin loaf, I expect awesome. I just wanted to comment on your oil choice - you suggest avocado or olive - is this because of flavour? I use very little oil in my baking and cooking, but when I do, I often use grapeseed oil, as it is virtually flavourless.