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    Scott Adams

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

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    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



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    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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    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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    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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    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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    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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    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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    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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    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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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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