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Annika's Bread


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 Recipe Information  
Category: Breads
Recipe Created By: Amy Hugon


 

 Ingredients  
1/3 cup oil or margarine, melted
1 cup sugar
1/2 cup rice flour
1/2 cup tapioca flour
1/2 cup potato starch or cornstarch
1/2 cup sorghum flour
1 tsp xanthan gum
2 tsp Egg Replacer powder (optional)
1 tsp baking soda
1 cup rice milk


 Directions  
Stir all ingredients together. This will make a batter, NOT a dough.

Pan spray 8 mini loaf pans (this looks like a muffin tin with 8 mini loaves)or small loaf pan.

Spoon batter into this. If using mini-loaves, do NOT overfill - fill about 2/3 full.

Bake at 350 °F. Mini loaves bake 30-35 minutes, regular loaf bakes 1 to 1 1/4 hours or til toothpick inserted in center comes out clean. This will NOT brown like you are expecting. The sorghum flour does brown - but in freckles.

Cool completely on wire rack. This will only stay fresh about 3 days unless frozen. To freeze, slice cooled loaf and put waxed paper between slices, then freeze.


 Notes  
Copyright © 2005 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


 Substitutions  
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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.

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.

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

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy 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.
  4. You are welcome to link to our recipes.  If you would like to publish our recipes elsewhere in print or online, please contact us for permission.

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