One of the biggest thing people who are on a gluten free diet think they have to give up is bread. I’ve had tons of people talk with me when they’ve been recently diagnosed with something that causes them to eat gluten free and their number one complaint is giving up the bread. It doesn’t have to be that way! All of the store bought breads are either super expensive and smaller than your palm or dry and gritty. No thank you!
This bread is seriously the best gluten free and egg free bread you’ll try. If you can eat eggs, just use eggs instead of the replacer. You’ll find these to be moist and soft and pretty much like the texture of the full wheat soft dinner rolls. Super yummy. They will last a day or two on the counter. Don’t put them in the fridge though it will make them a little tough and dry. If you do though, we have pretty good success in softening them up a bit by microwaving them for a few seconds.
Ok. Enough talk. Here it is!
Gluten, Dairy, Egg, Soy Free
1 1/2 cup Sorghum flour
1/2 cup millet flour
1 cup tapioca flour (or arrowroot starch, or even corn starch in if you’re in a pinch)
1 tbsp. xanthan gum
1 1/2 tsp. salt
1/2 tsp baking soda
2 tbsp. sugar
2 tbsp. rapid-rise yeast
1 1/2 cup warm water
2 tbsp olive oil
3 eggs worth of replacer (4 1/2 tsp egg replacer mixed with 6 tbsp. warm water, 3 tbsp. flax meal mixed with 6 tbsp. warm water, or if you can eat eggs – use eggs)
1 tsp cider vinegar
Grease a cookie sheet.
Combine all dry ingredients (through yeast).
Add wet ingredients and mix on medium for about 3 minutes.
With well greased hands form a ball with the dough and place on cookie sheet. The consistency of the dough is like a super soft play dough. Sprinkle with rosemary or other spices if desired. Let rise for 25-30 minutes, I like to use my warming try on low to do this. Bake for 25-30 minutes. If you like a crunchier crust bake for a little longer.
Once out of the oven, put on a cooling rack to cool (if they last that long!)
We had a visit with Landon’s allergist today. He’s doing good, and getting close to his “anniversary” of his testing where he’ll be re-tested for his allergies. I’m trying to not get my hopes up, but am very anxious to see if he’s outgrown any of his allergies. It would be nice to have a few foods back. Tomatoes, soy or wheat… those would be on the top of my list (like I have a say in the matter…).
On a much happier note, we have a new addition to our family!! Riley was born on September 6th. I was a bit fearful nursing him the first few days. So far there is no sign of any food allergies, at least through my breast milk. I’m hoping and praying that it stays that way. It has been an adjustment having two small children – Landon is in total love with “his” baby brother, and has been a great help so far.
So on to the “good” stuff!! I’ve been wanting blueberry muffins for the last week. Though I could have the allergy filled kind, I would have to eat it in hiding. Blueberry muffins would make a great addition as a breakfast option as well. I found a recipe here and tweaked it to be allergy free for us. They were yummy!
We had spaghetti tonight, with a new tomato free spaghetti sauce, which I will be posting in the next few days as well, and what goes better with spaghetti than french bread? I found a great recipe here and modified it some to make it easier to make with less special ingredients. I know when we first started out baking allergy free I didn’t want to go out and buy all these special ingredients all at once, so I try to make them using the basic allergy free ingredients. This turned out VERY yummy, and would make an excellent dinner roll recipe. It was quick to mix up as well.
If you have a french bread pan, I’m sure it would make it look more like french bread, but I’m good with a regular loaf pan!