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    Jesse's Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Sugar-Free Bread


    Scott Adams

    This recipe comes to us from Susan Carmack.


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    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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    Guest Olivia Chamalbide

    Posted

    Thank you so much for this recipe, My two daughters are allergic to dairy, wheat, eggs, corn, soy, and peanuts. I'm constantly looking for recipes and deserts for them. As you probably know it is a difficult task to give them great tasting deserts and foods without all the ingredients that they cannot have but desperately want!

     

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    Guest Carson's mom, Lindsey

    Posted

    I just found out today that my 4 year old son Carson is allergic to wheat, eggs, corn, soy and peanuts. I need all the help I can get!!!

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    Guest Carolyn

    Posted

    We are starting an elimination diet tomorrow, so in preparation I decided to bake a loaf of gluten-free bread. I am an avid baker and have been baking all our own bread for about a year now, with a delicious recipe chock full of gluten. I grind all my own grains, so I ground some brown rice for the rice flour but used purchased tapioca flour. I made the recipe as written. It needed a few more minutes baking time because the inside was raw still when I cut it. Also it just tasted like a big loaf of rice. Not appetizing at all when you're used to whole wheat. My 3-year old spit it out in the garbage can saying, 'yuck!' I just couldn't get over the overly rice-y ness of this bread. I won't be baking this bread again.

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    Guest Paige

    Posted

    I have been eating gluten, casein, egg, soy, and sugar free for many years now. I have had a real hard time finding bread substitutes that work out nicely. This one rocks!! I used 2 parts white rice to 3 parts brown rice even though I know brown rice is the best nutritionally. I scooped a small amount into a muffin pan and they made great 'biscuits' with dinner. Even my husband who often won't even take a bite of my 'creations' said, 'wow, these are good!' and ate 2 bites!! THANK YOU!

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    Guest Paul

    Posted

    I cannot have rice, wheat, bran, oats, or corn. Celiac is my worst enemy because I lust after bread and still have yet to find a replacement

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    Guest NANCY

    Posted

    My 16 year old son just found out that he has allergies to wheat, corn, soy, coco, peanuts and every outdoor pollutant know to man. I thank you for the recipe and if you get any more please let us know. I am looking for a really good biscuit and Mayonnaise that doesn't have soy, corn or wheat in it. Thank you

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    Guest Kathleen

    Posted

    I haven't had a chance to try this recipe yet but have vacation coming and I will be experimenting and will give it a try. We have Celiac Disease - milk, corn, and a small rice allergy in our family. Thank you.

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    I recently came across a website that listed general names for soy, products containing soy, and sources for soy and number 4 on the list mentioned 'ANYTHING with guar in the name'. I apologize, but I don't see how this recipe is 'soy free'. Thanks

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    Guest Kathleen

    Posted

    For Megan: I found this on Wikipedia - it might be helpful to you. Good luck! From Wikipedia, the free encyclopedia: 'Guar gum, also called guaran, is a galactomannan. It is primarily the ground endosperm of guar beans. The guar seeds are dehusked, milled and screened to obtain the guar gum. It is typically produced as a free flowing, pale, off-white colored, coarse to fine ground powder.'

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    I have not tried this yet, but where can I find more recipes that are dairy free, corn free and gluten free?

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    Guest Rebecca

    Posted

    We are excited to give this recipe a try. Our 10 month old has an allergy to dairy, soy, corn, wheat, nuts and eggs. Our biggest challenge is going to be baking her a cake for her 1st birthday.... any suggestions would be greatly appreciated.

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    This recipe is great and toasts well. I have made sandwiches from this and they hold up nicely, and muffins. I am trying it for pizza crust today.

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    Guest SarahB

    Posted

    We are excited to give this recipe a try. Our 10 month old has an allergy to dairy, soy, corn, wheat, nuts and eggs. Our biggest challenge is going to be baking her a cake for her 1st birthday.... any suggestions would be greatly appreciated.

    Thank you for this recipe! Will try it tomorrow!

     

     

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    Guest Sarah

    Posted

    I am allergic to corn and my allergist said yeast has is a derivitive of corn. I am sorry but this recipe is not corn free.

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    Guest Lisa Williams

    Posted

    Thank you so much for this recipe, My two daughters are allergic to dairy, wheat, eggs, corn, soy, and peanuts. I'm constantly looking for recipes and deserts for them. As you probably know it is a difficult task to give them great tasting deserts and foods without all the ingredients that they cannot have but desperately want!

    We just found out our son is allergic to soy, corn and peanuts... You are right, it has been difficult to find good recipes for him...

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    Ah, so close, but not vegan. Consider replacing the honey with either molasses or agave nectar, and ... tallow? seriously?

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    As a mother to a child with egg, cow dairy, wheat allergies it gets easier, less complicated with the more you try attitude. I am happy with the change and experience from all my children in this new venture of food trials....and errors.

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    My son is allergic to wheat, gluten, casein, milk, and corn. We use only guar gum as xanthan gum is processed with corn. Also a reminder to get gluten free yeast. Thank you for this recipe. It is excellent and I love the idea of making it into muffins.

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    I wondered if anyone had tried this recipe in a bread maker. I have tried it using a food processor and it turned out well. Mixing by hand, not so much.

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    Ok. Twice we have made this, and twice it is really dense and unfinished, even with extra baking time. Am I missing a step or is it actually as simple as mix it all and bake immediately? We mix it with our kitchen aid, not a food processor; and can you define the consistency of a cake? Not sure what we are doing wrong, but this is great tasting. Thanks

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    Guest Maria Villalobos

    Posted

    Hi my grand daughtar is 5 years old and she needs recipes that are gluten free, egg free and dairy free.

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    I also agree with John. Apparently I missed a step, too. It didn't rise, was very dense, the bottom half was uncooked, bread was like eating uncooked dough. These ingredients are so expensive to be throwing in the garbage. Do you have to let it rise before cooking? Was so excited about this recipe, help me figure out why when I make it sucks and when everyone else makes it, it's delicious.

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    Guest Shannon

    Posted

    Ah, so close, but not vegan. Consider replacing the honey with either molasses or agave nectar, and ... tallow? seriously?

    This recipe doesn't purport to be vegan at all. So?

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    Guest jacqui swift-ross

    Posted

    Hi my name is Jacqui and I'm 43 and just found out I can't have gluten, wheat, oats, rye, eggs, dairy, soy, egg, sugar, or yeast. And I can tell you it's hard and it sucks. I'm struggling but I know when I eat clean, then I eat something I'm not supposed to eat and I pay for it. So some recipes would be great.

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    Guest Denise michelle

    Posted

    I will try this recipe for my daughter. I was surprised about not letting the yeast rise also. I think the water added would have to be warm water and not cold or hot. I hope this helps some of you. I will reply here when I have tried it.

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    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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