Gluten - Corn - Soy - and Dairy - Free Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 72.8
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 8.0 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.1 g
- Protein: 3.6 g
View full nutritional breakdown of Gluten - Corn - Soy - and Dairy - Free Bread calories by ingredient
Introduction
Fairly quick to put together, this was made as a trial run for one of my clients. She has celiac disease as well as allergies to dairy and corn (amongst other things). This is a simple, yeasted loaf, without gums, using a blend of rice, bean and tapioca flours and rice baby cereal for a bit of texture. Make sure your "white bean" flour is soy-free if you require it (most are pinto or fava, but some kinds are soy blends). Fairly quick to put together, this was made as a trial run for one of my clients. She has celiac disease as well as allergies to dairy and corn (amongst other things). This is a simple, yeasted loaf, without gums, using a blend of rice, bean and tapioca flours and rice baby cereal for a bit of texture. Make sure your "white bean" flour is soy-free if you require it (most are pinto or fava, but some kinds are soy blends).Number of Servings: 16
Ingredients
-
1 1/2 cups white bean flour
1/2 cup brown rice flour
1/4 cup rice baby cereal (President's Choice (used for NI) or Earth's Best Organics are both gluten and dairy free)
2 tsp GF baking powder (or combine 2 tsp cream of tartar and 1/2 tsp baking soda)
1/2 tbsp instant yeast
1 cup warm water
1/4 cup tapioca flour
1 cup unsweetened rice milk
1 tsp sugar
2 egg whites
1/2 tsp fine salt
Directions
Spray 8 x 4 inch loaf pan with "safe" nonstick spray.
In a large bowl, combine flours, rice cereal, baking powder and yeast, stirring well.
In a pot, combine water and tapioca flour, whisking smooth.
Bring to a boil and cook 1-2 minutes, until thick. Remove from heat and let cool for 10 minutes.
In another bowl, beat together rice milk, sugar, egg whites and salt until frothy.
Beat in the tapioca mixture, then mix the whole thing into the dry ingredients.
Beat smooth.
Cover and set aside for 15 minutes.
Preheat oven to 400F. Bake 45 minutes, tenting with foil after 25 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, combine flours, rice cereal, baking powder and yeast, stirring well.
In a pot, combine water and tapioca flour, whisking smooth.
Bring to a boil and cook 1-2 minutes, until thick. Remove from heat and let cool for 10 minutes.
In another bowl, beat together rice milk, sugar, egg whites and salt until frothy.
Beat in the tapioca mixture, then mix the whole thing into the dry ingredients.
Beat smooth.
Cover and set aside for 15 minutes.
Preheat oven to 400F. Bake 45 minutes, tenting with foil after 25 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.