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Rate Annika's Bread
Avg. rating 5 from 4 votes.
Recipe Created By: Amy Hugon
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 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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