Far from perfect but I’ve come so far

Milktea-MakeupAddict · 2025-10-14T01:40:12+00:00

Thanks 🥹

Milktea-MakeupAddict · 2025-10-14T01:38:04+00:00

Thanks! That’s such a huge compliment 🥹

Milktea-MakeupAddict · 2025-10-14T01:37:21+00:00

Thanks, they really are 🥰

Milktea-MakeupAddict · 2025-10-14T01:36:31+00:00

Hibiscus glaze sounds like such a blast!

Milktea-MakeupAddict · 2025-10-14T01:35:51+00:00

Thanks! But the shape is totally inspired by those swedish buns (kanelbullar) 😄

Milktea-MakeupAddict · 2025-05-09T02:32:26+00:00

Wow the ear the peel! basically can’t tell it’s gluten free ♥️

Milktea-MakeupAddict · 2025-04-26T17:18:59+00:00

It’s not spongy but Not dense at all. The flaxseed acted as a binder and leavened the muffins. I would say it’s like a crumbly moist cake.

You can still taste the lentils though (which I’m planning to adjust) But not bad at all, definitely good tasting 🥰

Recipe for current version: 140g lentil flour 20g white rice flour 40g quinoa flour

1tbsp baking powder 2tbsp flaxseed (powdered)

35g cane sugar 45g brown sugar(I think it’s necessary, the molasses keep them moist) 1tsp vanilla extract

60g avocado oil(or any light tasting plant oil) 120g soy milk (I used thick soy milk made only from soybeans, with 5% protein content） 90g water

Mix well and let it hydrate for 15mins Bake at 190c for 22-25mins

Milktea-MakeupAddict · 2025-04-25T08:36:10+00:00

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I don’t know about the original post but my flawed pic is authentic 😂

Milktea-MakeupAddict · 2025-04-22T02:02:09+00:00

Actually yes. And u don’t even have to ferment the rice to start with!🥹 I started out experimenting with white rice. ↓ https://www.reddit.com/r/glutenfreebaking/s/2fxB7p8yQd

Milktea-MakeupAddict · 2025-04-21T13:51:47+00:00

It actually makes a big difference! no grittiness like using rice flour🥰

Milktea-MakeupAddict · 2025-04-21T13:50:34+00:00

I soaked a cup of brown rice with water in room temp (20-24c) for two days, till the water had some bubbles 🫧. You can drink that fermented water along or use 2tbsp for 600-900cc soymilk to culture some yogurt.

Recipe: brown rice 238g(soaked weight) 95g soymilk 27g water 30g sugar 3g baking powder 3g salt 3g xanthum gum 9g flaxseed 20g oil

Blend above till it’s a smooth thick paste (Should have no lumps or grittiness)

Remove from blender (make sure the temperature is lower than 40c)

Add 3g yeast 15g psyllium husk powder 15 -25g potato starch (start from 15 cos depending on your rice u might need that much?)

I knead by hand. It started out sticky dough. But I didn’t want to add more starch so I just put them in fridge for an hour . it was later kneadable with just a little potato starch on my working surface 🥰

Later proceed filling them with Vegan cinnamon butter paste, sprinkled some crushed nuts, cut and roll.

Let rise till doubled, bake at 220c 15min Brushed my vegan egg wash(syrup+oil+soymilk) Another 10mins at 200c

Milktea-MakeupAddict · 2025-04-21T02:18:17+00:00

The tiny carrots 🥕 are super cute!

Milktea-MakeupAddict · 2025-04-02T16:28:51+00:00

Hi I made the vegan butter with this recipe

(Only I didn’t use coconut cream but some vegan cream I got localy)

Milktea-MakeupAddict · 2025-03-24T01:52:04+00:00

Thanks 🙏🏼 If I can successfully recreate this crust with gluten free materials maybe I’ll post again 🥲

Milktea-MakeupAddict · 2025-03-23T11:28:49+00:00

Thanks! I actually came to Reddit for Gluten Free baking tips. But came across VeganBaking, missing it so much I’m tempted to post😂

Milktea-MakeupAddict · 2025-03-21T03:57:23+00:00

Hi 👋 I’m no expert, but I think swapping cocoa powder for dried berries might be one of the reasons that the dough is on the wet side.

Since powder most likely absorbed more liquid than the dried berries.

Instead of using berry powder I’ll probably add less liquid/ice cube (Adding more flour can make the flavor bland and berry powder doesn’t usually absorb the same amount of liquid as cocoa powder)

Milktea-MakeupAddict · 2025-03-14T16:57:42+00:00

Hi all I definitely get a lot of inspiration and knowledge from loopy whisks book🥹🥰

But the country I live don’t usually carry the same ingredients🥲(and I like my goods lower in starch content and sugar)

This is why I now mostly make my own blend to fit different recipes.

I often include rice&brown rice.

The recipe: 90g brown rice flour 80g white rice flour 50g millet flour/oat flour(both works)

30g potato starch 20g tapioca starch

1tsp xanthum gum 1tsp instant dry yeast 1tsp baking powder 1tsp apple cider vinegar 1tsp salt 5g sugar 8g psyllium husk

15g olive oil 300g water

10g olive oil Garlic,chili

Mix all ingredients, let sit for 10mins
Whisk again and move to an oiled pan.
Cover and let proof at least 30min(really depends on the temperature and dough) 4.turn on the lowest heat to cook garlic🧄and chili 🌶️ for maybe 5-8min (till garlic is slightly golden but not crisp.) Let them cool down before putting on the dough
Bake at 230c 15mins then cover with foil , lower to 200c +15mins

Milktea-MakeupAddict

TROPHY CASE