Allergy Free Bread Recipes (Gluten-Free, Dairy-Free, etc.)

The Pratt Family Allergy Free Cookbook and Resources
Quick Breads Egg-Free, etc.

If you can not eat eggs, go to: Egg Allergy - Egg Substitutes @ about.com to find egg replacements. 
Note: I have not tested these recipes with egg substitutes.

* Flax Gel
To replace two eggs, place 2 tablespoons ground flaxseed meal into a large microwaveable container.  Add 1/2 cup water.  Stir.  Microwave on high until it bubbles and is slightly thick.  (About 3 minutes)  Cool in the freezer until it is slightly thicker.   Using an electric hand mixer, mix until it looks slightly cream color and froth (foamy).


GFCF=Gluten-Free and Casein-Free
G = gluten-free; W = wheat-free; M/C = milk/casein free; S = soy-free; P = peanut-free, N = nut-free; Y = yeast-free; E = egg-free; C = corn-free
All of these recipes are: G, W, MC, S (if you use rice milk, etc), P, N free.

* Corn-free Note: Most of these recipes can be corn-free if you use corn-free baking powder or use baking soda substitutes.

NOTES
1.   You can replace the guar gum with xanthun gum.
2.    If you are allergic to corn, see Allergies: Xanthan Gum.  Xanthan gum can be also found in rice milk.
3.   You can probably use other types of flours instead of rice flour.
4.   We use rice milk.  It can be substituted for other milks.
5.   If you can't locate sweet potato starch in an Oriental or Asian food store, use corn starch, etc. instead.
      (We use the 8 ounce bag produced by Dashing Industrial Co., Ltd - Taiwan.)
6.   If you can't use rice in your diet, you can replace sweet rice flour with tapioca starch.
7.   Sweet rice flour and tapioca starch have a chewy texture (especially, if you use a lot).  They help bind baked goods.
8.   Baking Soda Substitutes
9.   I'm allergic to most gluten-free flours (garbanzo; amaranth; sorgham) so I only use the above flours and starches in my recipes.
10. In my quick bread recipes, you can use these 1 3/4 cups GF flour mixtures:
       - 1 cup brown rice flour + 1/4 cup sweet rice flour + 1/4 cup tapioca/sweet potato/potato starch + 1/4 cup millet/amaranth/sorgham, etc.
       - 1 cup brown rice flour + 1/2 cup tapioca starch/sweet rice flour + 1/4 cup millet/amaranth/sorgham, etc.
       - 1 cup brown rice flour + 1/4 cup potato starch/sweet potato starch/sweet rice flour + 1/4 cup tapioca + 1/4 cup millet/amaranth/sorgham, etc.

Yeast Breads

I 'm allergic to yeast.  It is because they process yeast with sulfur (either feed it corn, add corn too it, or and sulfur to it-Red Star).  Red Star is corn-free but not sulfur-free.  If you have slight breathing problems, it might be a sulfur issue.

Brown Rice Bread
(It is really white.)
Not egg or yeast free.

Here are some flour mixtures I have tried so far.  If you can not have rice, this bread might work with bean or other flours.

Yeast Bread GF Flour Mixtures:
- 1 cup GF brown rice flour + 1/2 cup sweet rice flour + 1/3 cup potato starch + 1/3 cup tapioca starch + 2 tablespoons tapioca startch + 1/3 cup sweet potato starch
- 1 cup GF brown rice flour + 3/4 cup sweet rice flour + 3/4 cup tapioca starch + 2 tablespoons tapioca starch

2 1/2 cups + 2 tablespoons GF Flour Mixture (See above.)
2 1/2 tablespoons sugar (You can reduce the amount of sugar.)
2 1/2 teaspoons guar gum
3/4 teaspoon salt
2 teaspoons instant (quick) yeast
2 extra large eggs
1 teaspoon rice vinegar
3 tablespoons cooking oil
1 cup water (100˚-120˚F)

Mix all the dry ingredients together.  Add the eggs, vinegar and oil.   Mix.  Slowly add the water to the mixture while mixing.  Scrap into an oiled or greased non-stick loaf pan.  Cover with wax paper or plastic wrap.  Let rise for 35-45 minutes or until it rises about 3/4" below the top of the pan.  Bake in a preheated 375 ˚ F oven for 20 minutes.  Cover with aluminum foil.  Bake for 15 to 20 minutes more.  Test with a toothpick.  It will come out clean if it is done.  (It will be light brown on top or it will smell done.)

Copyright © 2004-2005 Barbara Pratt.  All rights reserved.

Other Breads

Corn Tortillas/Egg-free Tortillas/Crepes

Quick Breads

Dinner Crepes
Not egg-free.

1/2 cup GF brown rice flour
1/4 cup tapioca starch or other GF flour/starch (You can use 2 tablespoons of each flour/starch.)
1/4 cup sweet rice flour
1/8-1/4 teaspoon salt (Depending on your taste.)
1 teaspoon to 1/2 tablespoon sugar (optional)
1 egg
2 tablespoons cooking oil
1 cup water or rice milk (etc.)

Mix the dry ingredients together.  Add the eggs and oil.  Mix.  Slowly add the water; mixing.  Pour onto a preheated 325 ˚ + F griddle or electric skillet.  Make these no larger than 4 or 4 1/2 inches in diameter.  Turn over.  Cook until done.   Use to make sandwiches, roll-ups, or serve on the side with your meal.

Copyright © 2004 Barbara Pratt.  All rights reserved.

Dessert Crepes
Use the above recipe except add 1/4 teaspoon ground cinnamon (if desired).  You can use 2 eggs.  Serve plain or with: pie fruit filling, fruit, jams, jelly, preserves, margarine & honey, or margarine & cinnamon sugar.

Copyright © 2004 Barbara Pratt.  All rights reserved.

Muffins

Amaranth Spiced Muffins
Not egg-free.  Can be corn-free.*

1 cup GF brown rice flour
1/4 cup potato starch, sweet potato starch, or sweet rice flour
1/4 cup tapioca starch
1/4 cup amaranth flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoon GF baking powder
1-2 large eggs
1/3 cup cooking oil
1/2 cup orange juice, pineapple juice, or other juice + 1/2 rice milk
    or 1 cup rice* milk
1 cup Fruit (optional);  3/4 cup grated cranberries (I grate them in my KitchenAid. Use 1 1/2 cups whole cranberries.); 1 cup crushed pineapple (reduce juice/milk amount)

In a mixing bowl, mix the dry ingredients together. Add the eggs, oil, juice or milk and (fruit).  Mix with a wire whip.  (If you don't have one, use a fork and then a spoon.)   Preheat oven to 400 ˚ F.  Pour into 12 oiled large muffin tin pans or place them in small muffin tins.  (The non-stick type works better.  If you use the metal pans, make sure to oil them well.)  Bake for about 15 minutes or until a wooden toothpick comes out clean.  (Watch the cake or loaf pan since it might need less or more time-depending how much batter is in the pan.)  If you use small muffin pans, you might need an extra cake pan or loaf pan to place the extra batter and reduce the cooking time. 

Copyright © 2004 Barbara Pratt.  All rights reserved.

Spiced Muffins
Not egg-free.  Can be corn-free.*

1 cup GF brown rice flour
1/2 cup potato starch, sweet potato starch, or sweet rice flour
1/4 cup tapioca starch
2 teaspoons GF baking powder
1 teaspoon ground cinnamon
1/4 teaspsoon ground nutmeg
1/4 teaspoon salt
1/2 cup sugar
2 large eggs
1/3 cup cooking oil
1/2 cup orange juice, pineapple juice, or other juice and 1/2 rice milk
    or 1 cup rice milk
1 cup fruit (optional)

In a mixing bowl, mix the dry ingredients together. Add the eggs, oil, juice or milk and (fruit).  Mix with a wire whip.  (If you don't have one, use a fork and then a spoon.)   Preheat oven to 400 ˚ F.  Pour into 12 oiled large muffin tin pans or place them in small muffin tins.  (The non-stick type works better.  If you use the metal pans, make sure to oil them well.)  Bake for about 15 minutes or until a wooden toothpick comes out clean.  (Watch the cake or loaf pan since it might need less or more time-depending how much batter is in the pan.)  If you use small muffin pans, you might need an extra cake pan or loaf pan to place the extra batter and reduce the cooking time.

Copyright © 2004 Barbara Pratt.  All rights reserved.

Orange Muffins
Not egg-free.  Can be corn-free.*

1 cup GF brown rice flour
1/4 cup potato starch, sweet potato starch or sweet rice flour
1/4 cup tapioca starch, sweet potato starch or sweet rice flour
1/4 cup sorgham, amaranth, or millet flour
1/2 cup brown sugar (packed) or sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoons baking powder
    or 1 teaspoon cream of tartar + 1/2 teaspoon baking powder
    or 1 teaspoon baking soda
2 large eggs
1/3 cup cooking oil
3/4 cup orange juice
1/4 cup rice milk + 2 tablespoons

Flax Orange Muffins
1 tablespoon flax seed meal + 3 tablespoons water (I microwave mine for about 20 seconds or until boiling.  Let it set until it is thick like egg whites or gooey.)

Pancakes or Flatbread
Not egg-free.  Can be corn-free.*

Note: For flatbread use, omit the sugar and cinnamon.  Flatbread can be used for sandwiches.

3/4 cup GF brown rice flour
1/4 cup sweet rice flour
1/4 cup potato starch or sweet potato starch
2 tablespoons tapioca starch
2 teaspoons GF baking powder
1-3 tablespoons sugar  (Depending on if you will put syrup on them or omit if using as a flatbread for sandwiches.)
1/4 teaspoon ground cinnamon (optional)
3 tablespoons cooking oil
2 large eggs
1 cup GFCF rice milk

Lemon Pancakes
Follow the above recipe except use 1 cup minus 2 tablespoons milk and add 2 tablespoons lemon juice.  Use 1/4 cup sugar.

Copyright © 2004 Barbara Pratt.  All rights reserved.

Pineapple Bread
Not egg-free.  Can be corn-free.*

1 cup GF brown rice flour
1/2 cup tapioca starch
1/4 cup amaranth/sorgham/quinoa, millet flour (or any other GF flour)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon GF baking powder
1/4 teaspoon baking soda
1 cup sugar or brown sugar (You can use 1/2 cup each.  You can reduce the amount of sugar.)
3 tablespoons cooking oil
2 large or extra large eggs
1 cup drained crushed pineapple

Combine all the dry ingredients.  Add the oil and eggs.  Mix.  Add the pineapple.  Mix.  Place in an oiled non-stick bread pan. Bake in a preheated 350˚ F oven for about 60-65 minutes.  Test with a wooden tooth pick. (When it is done, it comes out clean.)

Copyright © 2004, 2007 Barbara Pratt.  All rights reserved.


All Recipes are:
Copyright © 2004, 2007 Barbara Pratt.  All rights reserved.