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Thank you for the recipe and video! It looks amazing! I also went through the comment section and I'm amazed that you've been replying to everybody's questions. It's very helpful! I suddenly have a special someone in my life who does not eat gluten, do I've been looking for a good gluten free bread recipe to make her... this video seems to be it :) I'll be trying this very soon!

Wow this looks amazing thank you for sharing ❤

I made a nice Wonton soup with your recipe. Your way of working with the dough is fantastic and very easy. Many thanks!

Enfin une recette bien adaptée pour les "sans gluten" merci beaucoup! P.S vous avez des mains d'artiste!❤

Too much work😢

tapioca starch substitute

Hello, if I don't have pea protein, what flour can I use instead ?

Music is distributing

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.

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！

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

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 ❤

When I made this the dough turned out hard! Any tips

So excited finding your channel. Do you know I can replace yeast with baking powder , also flex seed to replace egg ? Thank you

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?

Thank you for creating this. What is the purpose of adding pea protein ? Can we take it out ? Thanks

Instead of sweet potato purée, can you use sweet potato starch instead ? This looks so promising and I am so excited . Thank you

Hi, I like to know why need to put potato, if put sweet potato flour is it can ? Thanks😅

I steamed them. But my wrappers were not soft, i should have made them thinner. I'll try again next time. Thank you.

Please have titles in BLACK can’t see white on screen

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?

Impressif, im gonne try it to! Thank you! 👏

Why this weird sound in the background?

I can’t eat potatoes

how can I get it? thanks

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？

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

Instant dry yeast哪里买？无麸质酵母可以吗？

Dairy free cheese哪里可以买？我找不到

厨师机什么牌子的？

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?

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 🌸

A CHANNEL FROM HEAVEN FOR PEOPLE LIKE ME😭

any subsititute for pork lard in dumpling ?

is there a substitute for rice bran oil? thank you!

Gluten free is the best, but I am vegetarian. I am half. I do not eat any type of meat, only shrimp.

Yay! Thanks for making your own blends instead of making store bought ones. And you don't have silly gums ie xantham gum, etc

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.

Please consider using a wooden spoon - you’re swallowing all of that metal that you’re scraping off

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. ❤

What this name DF spread? That means butter? I see DF spread like butter sure or not?🙏🙏

what happens if I don't use the yeast? I have IBS and yeast is high FODMAP

Can pea protein powder be replaced with maezena flour or corn starch?

I am Turkish and that looks really good! :)

200克普通麵粉不是有麩質嗎？

That looks so good, I can't get pea protein powder in my country, do you know if I can substitute for anything else?

Thank you for the video, Lucy. Can I do this bread without potatoes?

Just found your fabulous channel. Going to try out these bagels today. Quick question, how long do the bagels last?

Thanks Lucy these look amazing

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！