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.   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.

Nutiva Coconut Oil
Nutiva Organic Coconut Oil, 54-Ounce Jar

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 various yeast).  Red Star is corn-free but not sulfur-free.  If you have slight breathing problems, it might be a sulfur issue.

6/16/08
I now can eat yeast.  My intestines must be healed.   I can now eat processed corn (dextrose, corn starch, etc.) and yeast.  I'm so happy I can eat this yummy bread again.

NOTE:  I highly suggest you use natural/raw cane sugar or other natural sugars (since it's not bleached with chemicals and it has the natural taste of real sugar).  I also suggest you use EXPELLER PRESSED cooking oil and cooking spray (since it's not extracted chemically from the plant-you can taste the difference).

Gluten-Free / Wheat Free White Bread
Not egg or yeast free
Updated 4/6/2011

Here are some flour mixtures I have tried so far.  If you can not tolerate (or eat) rice, you probably can replace it with bean flour, quinoa flour, or other gluten-free flours.

Yeast Bread GF Flour Mixtures:
(#1)  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 (or ground flaxseed meal) + 1/3 cup sweet potato starch
(#2)  1 cup GF brown rice flour + 3/4 cup sweet rice flour + 3/4 cup tapioca starch + 2 tablespoons tapioca starch (or ground flaxseed meal)
(#3)  1 cup GF brown rice flour + 1/2 cup sweet rice flour + 2/3 cup tapioca starch + 1/3 cup quiona flour (or other gluten-free flour) + 2 tablespoons ground flaxseed meal


2 1/2 cups + 2 tablespoons GF Flour Mixture or ground flaxseed meal (See above mixtures)
2 1/2 tablespoons natural cane sugar (This bread is slightly sweet)
    (You can reduce the amount of sugar and/or use liquid sweetener (agave nectar, honey, etc.  You will need reduce to the exact amount of liquid in the recipe.)
2 1/2 teaspoons guar gum
   (Use 1 tablespoon guar gum / xanthan gum if using coconut oil.)
1 1/4 + teaspoons salt (You can add more salt to this recipe if you like.)
2 1/4 teaspoons (1 package) quick/rapid rising yeast
1//4 teaspoon ground ginger (optional)
2 large or extra large eggs
1 teaspoon rice or Heinz distilled white vinegar (corn based)
3 tablespoons expeller pressed cooking oil or extra virgin coconut oil (Nutiva)
1 cup warm water (120-130˚ F or the temperature stated on the yeast package)
Add 1 tablespoon extra liquid if adding GROUND FLAXSEED MEAL to the recipe.

In a mixing bowl, mix all the dry ingredients together.  Add the water.  Add the eggs, vinegar and oil.   Mix in an electric mixer.  (I use a KitchenAid electric mixer at Speed 6.)  Scrap the edges every so often.  Mix for about five minutes.  Place into a sprayed, oiled or greased non-stick 9 x 5 inch loaf pan.  Shape slightly with a rubber spatula.  Cover with wax paper.  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 20 minutes more (less if your oven is hotter) or until golden brown (or test with a toothpick and if it come out clean if it is done).

Notes:
I use the flax version and coconut oil in this recipe.  I double the recipe in a KitchenAid mixer.  I have to reduce the cooking time (the last part is only baked for about 17 minutes).  Every oven is different. 

You may need to adjust the amount of liquid (or add more guar gum or xanthan gum) to the recipe if you use other flours.  Try not replace the recipe with too much more tapioca starch (it makes it too soft and falls slightly, but it does thicken up more without less liquid).


Copyright © 2004-2005, 2008, 2011 Barbara Pratt.  All rights reserved.

Other Breads

Corn Tortillas/Egg-free Tortillas/Crepes

Quick Breads

Dinner Crepes
Not egg-free

Note: You can replace various gluten-free flours or starches for this recipe.

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)
2 eggs
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, 2008 Barbara Pratt.  All rights reserved.

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

Copyright © 2004, 2008 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.

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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 © 2004-2011 Barbara Pratt.  All rights reserved.