About the author

C.J. Brady

Christine is a wife, mom and lover of good food. When she's not on Facebook or Pinterest, you can find her in her kitchen, experimenting for more gluten-free-bread.org recipes!

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8 Comments

  1. 1

    Tina Stalter

    Can I just use sour cream, or just Greek yogurt? Or does it only work in this combo?

    Tina

    Reply
    1. 1.1

      C.J. Brady

      Hi Tina,

      Thanks for asking! I REALLY like this combination because they both play so well together – the sour cream because it’s substantial and adds a bit of tartness and the Greek yogurt because it’s lower in fat and full of vitamins.

      Guess you can tell which way I’m leaning (stick with both!)

      Hope that helps.

      Reply
  2. 2

    Katie

    Any ideas to make it dairy free?

    Thanks so much!

    Reply
    1. 2.1

      C.J. Brady

      Hi Katie,

      Thanks for asking.

      You could try the dairy free sour cream and then something like So Delicious Almond Milk Yogurt. And then coconut oil for the butter.

      Now that I’m thinking about it – they would probably turn out really tasty! If you try it, will you let me know?

      Hope this helps!

      Reply
  3. 3

    Liz

    What type of yeast is used – the regular or the quick acting one? Thanks.

    Reply
    1. 3.1

      C.J. Brady

      Hi Liz,

      This is regular yeast. Not quick rising.

      Thanks for asking!

      Reply
  4. 4

    Anne-Lærke

    Hi 🙂
    I am from Denmark, and I have a translation question: I can see, that shortening is some kind of fat, but what type exactly? Thanks 🙂

    Reply
    1. 4.1

      C.J. Brady

      Hi!

      Thanks for asking.

      So shortening is a type of fat used in recipes. Like butter or margarine. Only shortening is 100% fat whereas butter is about 85% fat.

      If butter is more readily accessible for you, use that. It shouldn’t change the consistency too much.

      Let me know if you have any other questions.

      Reply

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