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Alex's Bread


Rate Alex's Bread

5 starsAvg. rating: 5 from 3 votes.
  

 Recipe Information  
Category: Breads
Recipe Created By: Alex Jeffery



 

 Ingredients  
1 1/4 cup (150 g) tapioca starch
1/4 cup (35 g) brown rice flour
1/2 cup (60 g) sorghum flour
1/4 cup (40 g) sweet rice flour
3/4 cup (100 g) cornstarch
2 Tbsp nutritional yeast
1 1/2 tsp xanthan gum
1 1/2 tsp Ener-G Egg Replacer powder
1/2 tsp salt
1 1/2 cups warm water
1 Tbsp sugar
2 tsp yeast
3 Tbsp oil


 Directions  
Mix the first nine ingredients (down to the salt) together.

Separately, mix together the water, sugar, oil and yeast. When the yeast is foaming up, add to the dry ingredients and mix. It should be like a fairly thick cake batter - if it is so thick it is clumping around the beaters, add a little more water. Then beat well.

Put in a large (9x5") loaf pan, smooth the top, and leave it to rise until the top is only just at the top of the pan.

Then bake for 60-70 minutes at 350 °F.


 Notes  
I've found that if you mix 1/2 cup boiling water with 2 cups cold water, you get the right temperature.


 Substitutions  
To avoid rice, replace the rice flours (brown and sweet) with an additional 1/2 cup of sorghum flour.

If you don't want to use sweet rice flour, you can replace the sweet rice flour with additional brown rice flour.

Potato starch doesn't seem to substitute well for the cornstarch in this recipe.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen. You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
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Comments (5) -

We just used this bread recipe for my son who is allergic to several ingredients found in most breads.  We've been buying a rice/tapioca bread at the store for him, but it tends to be hard and dry.  He's gotten use to eating this bread, but does not particularly enjoy it.  We were excited to find this recipe.  I was able to buy all the ingredients through Amazon rather than running from store to store to locate everything.  I decided to use the Red Mill brand for all the ingredients.  It could not be easier to make, you just need some time to see it through from beginning to end (about 2.5 hours).  Once you start you can't stop until it's baked.  Mixing the ingredients took just minutes.  Follow the recipe exactly (mixing the dry flour ingredients separate from the wet ingredients which includes the yeast - then combining them in the mixer), add the dough to a baking pan, you need to wait close to an hour for the bread to rise and then it took about 65-70 minutes to bake.  It turned out perfect.  My son loves the bread and for the first time in his life has been able to eat hot and fresh homemade bread (that has no preservatives in it).  I grew up with my mom regularly baking homemade bread.  Following the steps to make this bread was far less work than what I remember my mom going though.  It's like baking a cake.  I will say this recipe comes pretty darn close to the taste of regular bread.  Honestly if I did know what went into it I would think it was regular bread.  After the bread comes out of the oven the crust is crispy and the inside is soft just like any other regular bread.  It tastes great.  Thank you so much for sharing this recipe.  

Kathy P - KFA Admin 2/18/2016 11:25:31 AM

Yay for bread! So glad this recipe is a keeper for you. Gluten-free breads are quicker because you don't need to do the double rise, but are a little more finicky about overproofing. You might find some of these tips for baking gluten-free bread helpful for making this recipe work even better - community.kidswithfoodallergies.org/.../5-tips-for-baking-amazing-gluten-free-milk-free-egg-free-sandwich-bread

I followed the recipe exactly. Everything looked great until 10 mins. in the oven. The bread collapsed. Overall, the texture and tastes were good. The warm water for the yeast (natural active yeast) was at 110 degrees.

Kathy P - KFA Admin 5/23/2016 12:40:37 PM

Hmmm...maybe it was overproofed. That happens more easily than with wheat flour. I let my gluten-free breads rise just to the top of the pan. Most will not get that nice high crown like you are used to with wheat flour breads. I find if I let it rise too long, I wind up with it collapsed and dense.

This is not truly soy free unless you can find soy free Xanthan gum!  Xanthan gum may be derived from a variety of sources such as corn, wheat, or soy.  People with an allergy to one of the above, need to avoid foods with xanthan gum, or to ascertain the source.  Many people do not realize how many ingredients have hidden soy.  

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