Need A gluten-free, Dairy Free, Egg Free Bread Recipe

[jasonD2]

anyone know of a good recipe for making gluten, dairy, and egg free bread? thx

[Juliebove]

The only one I've found that works time after time is the zucchini bread listed on this website. I sub flax meal and water for the eggs.

[HiDee]

Open Original Shared Link

This is a very good tasting bread, she has substitutions for the egg I think with just an egg replacer such as Ener-G makes. And just use water instead of milk. There was a forum discussion about it some time ago if you want to search for it. Everyone raved about it.

[HiDee]

  HiDee said:

There was a forum discussion about it some time ago if you want to search for it. Everyone raved about it.

Open Original Shared Link

I found it. There are 18 pages of comments but I'm sure somewhere in there, there are some comments on the egg free and dairy free stuff.

[lorka150]

That's my bread recipe and creation.

You can use the eggs or substitute the same amount with either Ener-G or the flax meal method (which are two ways I make it personally egg-free. It's very forgiving.

[Sweetfudge]

  lorka150 said:

That's my bread recipe and creation.

You can use the eggs or substitute the same amount with either Ener-G or the flax meal method (which are two ways I make it personally egg-free. It's very forgiving.

Ah there you are! I just remembered I had a question about the recipe. I made the bread a couple weeks ago. It turned out so delicious! And smelled so good. My husband asked if I'd been making french bread

I don't know what I did, but for some reason the bread didn't rise like I was expecting. Was only about 2 inches high. It seemed a little dense too. The only thing I could think of (and I don't know a whole lot about baking)...yeast? I used milk in the recipe, but didn't see any instruction to warm the milk, or activate the yeast before adding it. I just threw it in with the other dry ingredients. Think that was the problem? Hope so, cuz I just ate my last piece the other day, and need to make some more!!!

Jason, this recipe really is good!!!! As if 18 pages of commentary weren't enough to convince you

[Sweetfudge]

  Sweetfudge said:

I don't know what I did, but for some reason the bread didn't rise like I was expecting. Was only about 2 inches high. It seemed a little dense too. The only thing I could think of (and I don't know a whole lot about baking)...yeast? I used milk in the recipe, but didn't see any instruction to warm the milk, or activate the yeast before adding it. I just threw it in with the other dry ingredients. Think that was the problem? Hope so, cuz I just ate my last piece the other day, and need to make some more!!!

anyone know if this was the problem? wanted to make another loaf tonight...

[Takala]

  Sweetfudge said:

anyone know if this was the problem? wanted to make another loaf tonight...

Think of yeast as sort of like a baby, it wants to grow at body temperature, so if you heat the liquids to what feels warm when you put a few drops on your wrist, before adding it to the dry ingredients, that helps it start up. Also, you want to put the dough in a nice, warm, but not HOT place to rise, so you may want to put it in an enclosed place like a microwave or an oven, with a bowl of hot water next to it or underneath it, so it is comfortable and grows well. Because this time your dough may be a little warmer as it starts, watch it to see it doesn't over rise this time, it may be ready to bake 10 minutes or more sooner. If it rises too much, it then tends to flop over or into itself while cooling after baking sometimes.

If you get the second loaf to come out okay, you can then experiment with pan sizes. But with 2.5 cups of flour, that sounds like it needs a 9 x 5" if it rises all the way. ( I love it when something suddenly takes off in a small pan ) If it were 2 cups of flour a 8.5 x 4.5 might make the loaf higher but then that changes the baking time.

I will "knock" on top of the loaf with my knuckles to see if I get a hollow sound at the end of the bake time, but because my oven is slow, I then take a knife and stick it straight down and pull it back up and out right in the middle. If there is sticky stuff on the tip end of the knife, it goes back in for 5 to 10 minutes and I check again. This has saved me a lot of grief with underdone doughbricks that "looked" done.