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Annika's Bread

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5 star  Avg. rating 5 from 4 votes.

Recipe Information

Category: Breads
Recipe Created By: Amy Hugon


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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


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.


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.


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.

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.

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.

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.

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I must have done something wrong. Even though knife came out clean, it was gummy and under cooked in the inside.

Kathy P - KFA Admin 11/23/2015 12:18:10 PM

Sorry it didn't turn out well. Gluten-free stuff tends to need more baking time. I often leave things an extra few minutes after they "test" done just to make sure things are really done in the middle.

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