Looking for a great gluten-free bread that holds together without allergens or gums? This allergen-free bread is easy to make and tastes great!
A couple years ago 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!
Easy Allergen-Free Bread
Then when two of my kids added a bunch of new allergies 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).
Can You Bake Gluten-Free Bread Without Xanthan Gum?
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-approved Gluten-Free Bread
Want to know what my kids think about this allergen-free bread?
First kid: “This is AWESOME!”
Second kid: “This is only for me! Nobody else can have it.”
What Can You Make with Allergen-Free Bread?
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!), like most store-bought versions have.
Looking for Homemade Allergen-Free Bread?
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!
Easy Allergen Free Bread
- 1 1/2 cups organic sorghum flour
- 1/2 cup organic tapioca or white rice flour
- 1/4 cup psyllium husk
- 2/3 cup warm water
- 1 Tbsp. lemon juice
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/2 tsp. salt
- 3 Tbsp. honey
- 5 Tbsp. olive oil or avocado oil
- 3 tsp. grassfed gelatin
- 1/4 cup cold water
- 3/4 cup hot water
Combine the flour, psyllium husk, warm water and lemon juice. Mix to remove any lumps. Cover and let sit 7 - 24 hours.
Heat the oven to 350*F. Grease or line with parchment paper one medium bread 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. Blend well with a hand mixer to remove any lumps.
Pour the dough in the prepared pans.
Bake for 55 - 60 minutes, until golden.
Allow to cool for 30 minutes before removing from the pan.
Allow to cool for at least an additional 60 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, coconut milk, almond milk or rice milk for a moister bread.