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- Jesse's Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Sugar-Free Bread
Jesse's Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Sugar-Free Bread
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Bread Recipes
-
Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Susan Carmack.
Dry Ingredients:
2 ½ cups rice flour
½ cup tapioca flour
2 ½ teaspoons guar gum
1 tablespoon yeast
1 teaspoon salt
Liquid Ingredients:
2 tablespoons honey
2 tablespoons olive oil or tallow
1 ½ - 2 cups water
1 teaspoon cider or rice vinegar
Directions:
Add liquid ingredients to dry ingredients in food processor. Process the
mixture until it is smooth like a cake. Spoon it into a greased bread
pan or muffin tins. Bake in oven at 350F - 30 min for bread and 15 minutes
for the buns.
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