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You're welcome :-)

Thanks. Ou, I'm so sorry, I've forgotten to write this - the inside diameter of my pan is 24.5 x 11 x 5.5 cm (9.65 x 4.33 x 2.17 inch).

@@MichelleSimsik Thank you!

Thank you too.

Ich kann es versuchen. Da ich jedoch kein Deutsch spreche, kann ich nicht garantieren, dass es nicht fehlerfrei ist ;-) I can try it. However, I don't speak German, therefore I can't guarantee that it won't be without mistakes ;-)

@@MichelleSimsik herzlichen Dank

@@LT-qb7nt Guten Tag. Ich habe dem gerade veröffentlichten Video deutsche Untertitel hinzugefügt. Ich werde nach und nach weitere Videos hinzufügen. Ich hoffe es wird gut :-)

Yes you are right. In spite of this, an allergy to coconut is very rare and cannot be compared to allergy to common tree nuts. Therefore, coconut is usually excluded from the list of allergens.

I'm really sorry, I'm not sure because I haven't tried it. In principle, it could work, psyllium is often substituated by flax seeds. On the other hand, there is really enough of psyllium in the recipe. It is necessary to try it 😄 I would start with a smaller substitution and gradually increase the quantity.

Thanks. My family loves them.🙂

Thanks for the message. I was already warned about it. I mention it in the notes under the video and now I've added the info to the subtitles, as well. Thank you again.

Hello Sarah. Thank you so much :-) About your question... of coure, you can use any buckwheat flour. If you use dark buckwheat flour, the bread will have a stronger taste and aroma of buckwheat, and probably darker color, as well. I don't think it should make any other difference in the recipe.

The mixing of pumpkin seeds into the dough and baking, breaks down lectins to negligible levels. The eating of pumpkin seeds also brings many benefits. They are a source of healthy fats, magnesium, zinc, iron, polyunsaturated fatty acids and antioxidants such as selenium, vitamin E, vitamin C, and carotenoids. On based that, the pumpkin seeds help in boosting your immunity, reducing inflammation and protect the cells from harmful free radicals and protects your body against various diseases. And many and many other. But yes, everything must be consumed in moderation so that the benefits outweigh the risks. Nevertheless, in this recipe you can replace the pumpkin seeds with other ones. On my channel you can find many other recipes where pumpkin seeds do not appear at all, as well.

Hello. Egg-Free and Nut-Free in title have a start and in the notes I have written options for these versions ;-)

Hello. Thanks so much 😊

He usado el traductor, espero que esté bien... He utilizado harina de trigo sarraceno de marca local. Puedes utilizar cualquier tipo de harina de trigo sarraceno. Quizás tengas cuidado con los líquidos, no los agregues todos de una vez, como está en la receta, sino poco a poco, o tendrás que agregar un poco. La harina de diferentes marcas puede mostrar ligeras diferencias en absorbencia. I´ve used buckewheat flour from local brand. You can use any kind of buckwheat flour. Maybe be careful with the liquids, don't add all of them at once, as it is in the recipe, but gradually, or you will have to add a little. Flour from different brands can show slight differences in absorbency.

Thanks Eliza :)

Hello. I usually use green buckwheat flour. The same in this recipe. However, if you like a stronger taste and aroma of buckwheat, you can use flour from dark buckwheat. I don't think it should make any other difference in the recipe.

Thanks ☺️

Thank you too :-)

Thank you. I believe that you'll be successful and bread will be tasty.

Hello Sarah. No, it's OK :)

@@MichelleSimsik thanks. Looking forward to trying this and other yummy recipes since I have subscribed to your channel and now follow you on Pinterest

I'm happy, thank you. I hope it will taste you.

Hello. Unfortunately, I didn't try to omit the starch completely. It helps with right texture of the bread. On the other hand, when I think about it, it should work without it :-)

Ya, I thought about that it is a discutable title. But you are right - I change it. Thanks for your comment.

my mistake what is 3and 2/3 cup stand for for water ratio to 500 grams Puzzled? please reply my first batch did not work out thanks

I am SO sorry. You are true, there is an error in the calculation. I don't understand how it happened, but it did. The first number, in grams, is correct. The second value, in cups, is incorrect. It is approximately 2 cups + 2 TBSP. I apologize once again and hopefully it will work out. By the way, the first number, in grams, is always correct. Sometimes I make a mistake in the calculation due to my carelessness. I try not to let it happen, but alas...

Sure, you can use tin for 1 3/4 pound loaf.

I am sorry about that. Which flour did you use? Each brand flour is a little different, it has a different ratio of single-species flours and therefore absorbs liquid differently. If you use another type of flour which is described in recipe, it is better to add the liquid ingredients gradually, sometimes even more is needed, as well. You have to play with it.

Mine was runny also? It's in the oven now, couldn't put it onto tray - had to pour it into loaf tin. Not very hopeful I'm afraid.

@@Jillyjogs There is still hope :-) It can be baked in the mold. Now take the time only as a guideline, check the doneness by eye or by inserting a wooden pin. By the way, what kind of flour have you used?

The starch in the recipe improves texture, volume, crumb structure, and the bread stays soft and fresh a little longer. It doesn't really depend on the type of starch, although each one can slightly change the resulting taste.

Sure, you can replace it with cornstarch.

@@MichelleSimsik You mean I can replace the cornstarch??

My dough was much dryer then yours. Your dough was much more wet then mine to start with. I made the flour with buckwheat groats? Do you think that was the reason? I measured everything with grams on my digital scale. Thats the only thing I could think of that would be different. Any thoughts why?

​@@ruthwilles3653 Ou, yes, I´m sorry xo) Instead of cornstarch you can use another type of starch. The taste of bread will be a little bit changed.

@@ruthwilles3653 Hmm...if you kept all the ingredients quantities correct and you changed only the source of buckwheat flour it was probably the reason. Honestly, I wouldn't expect it to happen, but what else could it be, ya? Anyway, if the dough is very dense, you can add a little water.

3 hours :-)

Yes, you´re right :-)

Hello. I used psyllium powder ;-)

@@MichelleSimsik Thanks for the prompt reply. 🙏🙏

Psyllim is available in the form of husk, granules, capsules, or powder. it is also possible that the powder has a different grinding grain. I use different brands of psyllium powder normally available in my country (Dr. Popov, Dr. Max...). However, from your description, I would assume that the psyllium was mixed in a small amount of water, as it clumped very quickly. If more water is used in the recipe, I would add a little more directly to the psyllium. If the psyllium seems like "coarse grain", of course, you can grind it finer, for example with a coffee grinder.

@@MichelleSimsik I just realized I have the Husk. It thickens very quickly. Is it OK to use the Husk. Thx.

@@SD-dt4xf 🙂

Thanks.

Hello, how did it turn out? Did the bread succeed?

The taste was good but the yeast didn't do what it supposed to do , it went up but then flopped as soon as touched it . I tried it second time with different yeast but it must be something i do wrong 💁‍♂

@@newmanos1200 I'm not sure in which preparation step it has happened. The bread puffed up and then fell off after baking? Or the problem si after the fermentation - the dough rised but fell off? If you mean the problem with dough, what is bread like after baking? Is it puffy?

Thanks :-) And yes, there really isn't any sugar.

Sure, you can use xylitol or swerve instead of erythritol. In this case, the quantity can be the same. You can also use cane or white sugar - but use approximately 1/5 cup instead of 1/4 cup.

Thank you. I'm happy that muffins have been tasted you 😊

Thank you :-). I'm so happy that you´ve been successful and the bread taste good for you.

Thank you so much :)

Thanks so much 😉

Thanks so much. Good news, new recipes will still to come 😉

Hello. The total carbohydrate for a portion (50g or 1.76oz) is about 7.93g. Other nutrition values you can find at the end of this video, as well.

@@MichelleSimsik Thank you, I was that fast to try that I haven't seen the whole video. Made this bread and it's delcious!

@@magnessko I'm really happy about that.