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Xavier's Bread or Breadsticks
Rate Xavier's Bread or Breadsticks
Avg. rating 5 from 3 votes.
Recipe Created By: Karen Eck
1 cup white rice flour
1 2/3 cup tapioca flour
1/3 cup corn starch
4 tsp xanthan gum
4 tsp baking powder
1 tsp salt
2 eggs (or equivalent substitution)
2/3 cup oil (olive or canola work well)
1 cup milk (or dairy-free alternative)
2/3 cup sparkling water
Preheat oven to 400 °F.
Mix dry ingredients and wet ingredients separately except for the sparkling water.
Combine dry and wet with a heavy duty mixer.
When batter is well combined, add sparkling water. Texture should be rather thick.
Put the batter into a pastry bag or into a baggie with a hole cut in bottom corner, then pipe the dough into lines about 5" long (to look a bit like hotdog buns).
Bake 20-25 minutes until golden brown.
When bread comes out of oven, the crust is kind of hard but softens up upon cooling.
Eat what you want, then freeze the rest. It becomes stale quite quickly. To thaw one bun, microwave at 40% for about 30 seconds.
To make breadsticks:
Replace white rice flour with brown rice flour to make the bread denser. Add 1/3 cup sesame seeds. I add them near the end of the process, before adding the sparkling water. Make a much smaller hole in your baggie so that you're piping out breadsticks. Brush them with olive oil and sprinkle salt on them before baking.
We make this bread into the shape of hotdog buns, then use them as mini submarine sandwich loaves.
For egg sub, I use 2 Tbsp white vinegar + 2 Tbsp warm water + 2 tsp baking powder.
I have used DariFree or rice milk (plain or vanilla) for the milk.
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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