Looking for a great bread that holds together without allergens or gums? This allergen free bread is easy to make and tastes great!
Last year I spent at least six months trying to come up with a decent gluten free bread. I probably made at least fifty experimental loaves.
What did I come up with?
My “not-quite-perfect” gluten free bread. It tastes good. But it’s not quite as sturdy as I’d like. And it seems to turn out differently every time I make it!
Bread round two.
When my youngest two added a bunch of new allergies in the past year I just stopped making bread. I really didn’t know how to bake anything safe for them. Back to experimenting.
Eventually I got the hang of making decent muffins (my poor husband with texture issues had to suffer through some over-moist and dry, crumbly experiments).
One day I decided to try making a loaf of bread. Just to see what would happen.
Imagine my surprise when it turned out great! Actually way better than the gluten free bread I had tried to create for so long.
Who knew you could cut out the eggs, dairy and binders and get something better?!
My allergen free bread has no gluten, eggs, dairy, nuts, coconut, rice, corn, seeds or soy. And as with all of my baking it has no gums. As an added bonus it is soaked so it’s gentler on the tummy.
Kid seal of approval.
Want to know what my kids think about this allergen free bread?
Eight year old: “This is AWESOME!”
Five year old: “This is only for me! Nobody else can have it.”
So many possibilities.
Life sure is easier when you have bread. My son can enjoy sloppy joes, sandwiches with homemade lunch meat or toast with sunbutter (we love this brand because it is made in a peanut and tree nut facility). We even use it to make mini pizzas with our nutrient dense pizza sauce (no cheese necessary)!
Sometimes we use leftover pancakes or tortillas as “bread.” But this allergen free bread is definitely our first choice. I try to keep some in the freezer at all times for quick snacks, breakfasts and lunches. I even pre-slice it so I can just grab one slice at a time.
Just a few simple ingredients, mixed by hand gives you a delicious and versatile bread. Soak the flour the day before (or skip that step if you didn’t plan ahead). Then it takes about five minutes to get the bread into the oven.
Just because you have allergies doesn’t mean you have to miss out on freshly baked bread. It also doesn’t mean you have to resort to strange ingredients and binders (that actually often contain allergens!).
Are you missing bread due to allergies?
Give this allergen free bread a try. Your kids will be begging for more.
Better yet, get your kids in the kitchen to help make it! They can practice, measuring, pouring and mixing. This will definitely be on our list of things to bake as we go through the Kids Cook Real Food eCourse. Click here to learn more about it!
- 1 1/2 cups sorghum flour
- 1/2 cup tapioca flour
- 2/3 cup warm water
- 1 Tbsp. lemon juice
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/2 tsp. unrefined sea salt
- 3 Tbsp. honey
- 4 Tbsp. olive oil
- 3 tsp. grass-fed gelatin
- 1/4 cup cold water
- 1/2 - 3/4 cups hot water
- Combine the flour, warm water and lemon juice. Mix to remove any lumps. Cover and let sit 7 - 24 hours.
- Heat the oven to 350*F. Grease one medium and one small loaf pan.
- Combine the gelatin and cold water. Set aside.
- Add the baking soda, cream of tartar, salt, honey and oil to the flour mixture. Stir well.
- Add the hot water to the gelatin water and mix until dissolved.
- Add the gelatin water to the flour mixture. Stir well.
- Pour the dough in the prepared pans.
- Bake for 50 - 55 minutes, until golden.
- Allow to cool for 15 minutes before removing from the pan.
- Allow to cool for 30 minutes before slicing.
- Store in a sealed container at room temperature for up to 5 days, in the fridge for up to a week or in the freezer for up to a year.
- You can slice the bread before freezing.
- You can replace any of the water with yogurt, whole milk, coconut yogurt or coconut milk for a moister bread.
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