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Writer's pictureAbby Brown

Bread - Allergy Free CookBook

Updated: Sep 19

Homemade bread. From scratch, or a mix, the gift of flavor, taste, and one of many dishes that may be adjusted in a million ways to make a delicious treat. People living gluten free no longer have to settle for dry, stale, crumbles in place of the bread they remember. Making a light tasty bread isn't difficult. This recipe can easily be turned into banana nut or zucchini bread with the addition of 1 cup chopped bananas, or 1 cup zucchini, and 1/2 cup of chopped nuts. Or a delightful breakfast bread with the addition of brown sugar and cinnamon.


Pre Cook Preparation:

A. Timer set to the time to begin preparation prior to cooking

B. Stay with meal to stir frequently


Meal Adaptations:

Physical Accommodations:

Electric mixer, or lightly mix and pour into the pan, allowing the baking process to complete mixing

Large handled measuring cups and spoons

Large handled mixing spoons


Visual Accommodations:

Easily identifiable labeled ingredients

Long oven mitts

Brightly colored measuring cups, spoons, and bowls


Potential Food Allergy or Intolerance:

Butter (lactose)

Eggs

Flour (gluten)

Milk (lactose)

Sugar (diabetics)


Meatless Preparation Avoid:

Butter

Eggs

Milk

Substitute with: ________________


Utensils:

Measuring cups

2 Mixing bowls

Microwave safe cup

Spoon

Toothpick (round)

Pan: 2.5 quart glass baking pan. ***

*** Dark glass bakes quicker, so reduce time.

*** Aluminum foil pans also bake differently, and may react to acids in certain foods, such as berries.

Some recipe sites go into further detail, if needed.


Ingredients:


Meat: None


Vegetables: None


Other ingredients:

2 cups baking mix (gluten free)

1/2 cup of butter

1 teaspoon cornstarch (not necessary if animal based milk used)

3 eggs

1/2 cup of milk (lactose free)

Almond, or

Soy

1 teaspoon salt

1 tablespoon of white sugar

1 cup warm water

1 packet of yeast


Preparation time: 25 minutes


Preparation:

1. Heat 1 cup of water to warm in microwave.

2. Pour warm water into mixing bowl and add:

1 tablespoon of white sugar

1 packet of yeast

3. Stir gently and let rise for 10 to 12 minutes.

4. In a separate mixing bowl add:

2 cups gluten free baking mix

1/2 cup of butter

1 teaspoon cornstarch (not necessary if animal based milk used)

3 eggs

1/2 cup milk (soy or almond)

1 teaspoon salt

5. Stir well.

6. After yeast reacts, add it to the larger mixing bowl mixture and mix well.

7. Pour into baking pan, cover, and place in a warm place to rise for at least one hour.

8. Once bread rises, place in oven at 350 degrees for 45 minutes to one hour.

9. Lightly place a piece of aluminum foil over the top of the pan about 10 minutes into baking to prevent burning.

10. Verify doneness with a toothpick.


Cook Temperature: 350 degrees (Varies based on pan choice and elevation for those in the mountains.)

Your temperature here: _____________


Cook Time: 40 to 60 minutes, based on pan choice and elevation.

Your bake time here: ____________


Servings: About 10


Storage Solutions: Square containers

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per What's Cooking America Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per What's Cooking America Storage Chart link in Resources


Reheat Instructions: (Good for quick thawing)


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is warm.

3. Minimum 30 seconds.

Add your microwave time here: _____________.








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