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Avg. rating 5 from 6 votes.
Recipe Created By: Alex Jeffery
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
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.
I've found that if you mix 1/2 cup boiling water with 2 cups cold water, you get the right temperature.
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 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
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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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
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