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William1966

Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Sugar-Free Bread

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My wife and I just found out that our grand daughter is allergic to dairy, corn, eggs, gluten, soy, beef, pork, peanuts.  I have been a professional Chef for almost 25 years.  Trying to find recipes that will work for her allergies and that taste good to a 9 year old....has become one of the most frustrating things I have ever came across.  I have found that a lot of the Gluten free bread I can purchase either have corn or eggs in them.  I came across  "jesse's Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Sugar-Free Bread" on this website.

Being a Chef, I am not good at baking breads.  I made Jesse's recipe last night.   The first batch looked great in the oven, cook time was longer than the recipe called for.   When it came out of the oven it  looked and smelled great.  After in cooled it shrunk and was like a brick.

Reading other recipes; some call for baking power, some call for the yeast to be dissolved in water.  Jesse's recipe didn't say if I should use active yeast, instant yeast, or if i needed to disolve the yeast or even if the bread should proof before it goes in the oven.

Any help...advice...or recipes...will be greatly appreciated!!!

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Look for vegan gluten-free recipes.  But you may have to put some sugar or honey for the yeast to " eat".  I don't know the recipe you are talking about, so I can't say what might be the issue.  Maybe you could copy it or link to it?

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1 hour ago, William1966 said:

My wife and I just found out that our grand daughter is allergic to dairy, corn, eggs, gluten, soy, beef, pork, peanuts.  I have been a professional Chef for almost 25 years.  Trying to find recipes that will work for her allergies and that taste good to a 9 year old....has become one of the most frustrating things I have ever came across.  I have found that a lot of the Gluten free bread I can purchase either have corn or eggs in them.  I came across  "jesse's Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Sugar-Free Bread" on this website.

Being a Chef, I am not good at baking breads.  I made Jesse's recipe last night.   The first batch looked great in the oven, cook time was longer than the recipe called for.   When it came out of the oven it  looked and smelled great.  After in cooled it shrunk and was like a brick.

Reading other recipes; some call for baking power, some call for the yeast to be dissolved in water.  Jesse's recipe didn't say if I should use active yeast, instant yeast, or if i needed to disolve the yeast or even if the bread should proof before it goes in the oven.

Any help...advice...or recipes...will be greatly appreciated!!!

I can not help with a recipe that is so restrictive, but I can provide some tips.   Cross contamination is a huge issue.  Use disposable pans.  Line with parchment as gluten-free tends to stick.  Have a clean oven.  No wooden or old plastic.  I think you get the picture.  Read up on it.  

gluten-free bread does not need to do all the risings and kneading.  Just mix, rise and bake.  Be sure the gums used to relplace the gluten in wheat is not corn based.  Any yeast works.  It should be proofed with a a liquid and a bit of sweetener (something for the yeast to feed on).  

I know you think bread is important, but when going gluten-free at first, you tend to remember what real bread tastes like.  Try cookies or cake instead.  

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Hi William,

Does she have an IgE type immune reaction or an IgG type immune reaction (food intolerance)?  There is a big difference between them.  IgE immune reactions can cause anaphylaxis, which is the big danger in them.  IgG immune reactions don't have that danger.

There is some testing for IgG type reactions that is not reliable, like fecal testing.  It can show positives on many foods that really don't cause any issue to the person.  Alternative health people sometimes promote these tests as valid reasons to avoid foods, but they aren't.  They do make money for those alt health people though.

I have reactions to several of her list, including gluten, dairy, soy, but also nightshades, (tomatoes, potatoes, peppers, eggplant etc.), celery, and carrots.  All these will cause me symptoms  but they aren't deadly, just unpleasant.

You may have to make your own flours to get a bread type thing going.  If you have a grinder you can experiment with making flours from any dried beans, millet, amaranth, or peas at the grocery store etc.  Also Bob's Red Mill sells bean flours and coconut flours etc.  BRM flours are available in  many areas.

Often gluten-free flour blends contain several different types of flour and a gluten substitute, like xanthan gum.  Xanthan gum is made from bacteria growing on corn though, so it might be a problem.  There are also bean gums available.

If she has celiac disease, it might be better to keep her off carbs and sugars for a while though.  Carbs and sugars can feed bad bacteria in the gut and cause many symptoms by themselves.  Reducing the bad bacteria's food source plus adding in some pro-biotics may help.

Welcome to the forum William!  :)

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I have a recipe for a bread that fits that, it is a bit like a corn bread in texture, I cook it in pie pans normally, and add herbs and seasonings to it. It does not use yeast either.

240g Garbanzo Flour or GarFava Flour (Authentic Foods is a nice choice here)
2tbsp Tapioca Flour (Optional I find it helps with texture and rise a bit)
1tsp guar gum
1/2tsp Salt
1 tsp Baking Soda
1 tbsp Ground Flax
1 1/2 tsp poultry seasoning, italian herb, or of choice for flavor.
240g Almond Milk (Milk of Choice will work here)
30g Water (Perhaps Sub with a broth such as turkey or mushroom?)
2tsp Apple Cider Vinegar

1. Preheat oven to 350F and grease your pie pan
2. Combine wet and flax seed in one bowl and whisk vigorously
3. Combine all dry
4. Pour into pan
5. Bake for 25-30 min Then let sit for 20 mins before cutting.

I have a bunch of other recipes if your interested I do will PM you some interesting ones, as I have EXACTLY  the same food issues except my meat issues is I can not digest them, And egg whites is the only ones I use. 

On a side note be careful with baking powders, most use corn starch in them.

 

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Try something in the line of Namaste Foods:  They are Gluten free, wheat free, soy free, corn free, potato free, peanut free, dairy free, and casein free products.  I buy them online at vitacost.  If you order $49 or more shipping is free.

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Wow! I am sorry. What a tough transition for your granddaughter.....That is a lot of food allergies to contend with.

I agree with the idea to just skip the bread for now.  gluten-free bread is pretty terrible to be honest. :)

My kids love homemade granola bars and these:

http://cleanfoodcrush.com/pumpkin-energy-balls/

Just use tree nuts and pumpkin seeds and skip the peanuts.

Smoothies are typically well liked by kids.  We have several favorites:

-1-2 cups frozen strawberries, banana, 1/4-1/2 cup apple juice, ice

-1 frozen banana, 1 cup almond (or other type) milk

-1 cup frozen mango, 1 cup Orange juice, 1/2 cup pineapple chunks, 2 cups fresh spinach, 1 banana

6 cups watermelon (frozen - if your blender can handle it), 1/2 -1 cup apple juice

Almond or sun butter on apples or celery for snacks.

Raisins?

Homemade Puffed Rice bars (rice krispie treats) made with gluten-free puffed rice? - There's bound to be a way to make them without the butter, right?

Good luck!

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