Baby Bread

Egg/Dairy/Soy/Gluten/Rice/Nut-Free Bread!

I found this recipe online forever ago, I can’t remember the source but will post if I end up figuring it out. I have made several substitutions, additions, etc. over time and the recipe has been very forgiving. My family refers to it as “baby bread” since it is the only safe bread my baby (now toddler) can eat.

One example— the original recipe calls for corn starch or potato starch but I substituted with tapioca starch instead since I did not know if the potato or corn starch would be safe for my son. This bread is seriously delicious, considering it is rice-free and wheat-free. It will dry out after a few days, so I let it cool, slice it, wrap each slice in plastic wrap, and store in a ziplock freezer bag. I microwave one slice for 30-45 sec to thaw.

I use this Cuisinart bread machine, which has a gluten-free setting. Great investment if you need to make your own FPIES-Friendly bread.

 

Version #1 Ingredients

  • 1/3 cup Quinoa flour
  • 2/3 cup Millet flour
  • 1 cup Arrowroot starch
  • 1/2 cup Sorghum flour
  • 1 cup Tapioca flour
  • 2 tsp Xanthan gum
  • 1 tsp sea salt
  • 3 Tbsp Maple syrup
  • 1 + 1/2 cup warm water
  • 3 tsp Grapeseed oil/Canola oil/EVOO
  • 2 tsp breast machine yeast (Fleischmann’s)

 

Version #2 Ingredients

  • 2/3 cup Quinoa flour
  • 1/3 + 1/2 cup Millet flour
  • 1 + 1/2 cup Arrowroot starch
  • 1 cup Tapioca flour
  • 2 tsp Xanthan gum
  • 1 tsp sea salt
  • 3 Tbsp Maple syrup
  • 1 + 1/2 cup warm water
  • 3 tsp Grapeseed oil/Canola oil/EVOO
  • 2 tsp breast machine yeast (Fleischmann’s)

 

Directions

Mix all dry ingredients in a bowl. Add water, oil, and maple syrup to bread machine. Mix all of the flour and starch ingredients together and pour into bread machine on top of the wet ingredients. Make a small indentation in the flour and pour yeast into it (see photo above). Turn on bread machine, use gluten-free setting and medium color crust setting.

Happy Baking!

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