Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

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

jasonD2

Recommended Posts

jasonD2 Experienced
jasonD2
Posted

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

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Juliebove Rising Star
Juliebove
Posted

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 Rookie
HiDee
Posted

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 Rookie
HiDee
Posted
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 Collaborator
lorka150
Posted

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 Community Regular
Sweetfudge
Posted
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 Community Regular
Sweetfudge
Posted
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...

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Takala Enthusiast
Takala
Posted
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 :o ) 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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,728
    • Most Online (within 30 mins)
      7,748
    Jjacobs
    Newest Member
    Jjacobs
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      gluten-free stool softener needed for after surgery

      By Scott Adams · Posted

      In general with pharmaceutical products cross-contamination is a much lower risk.
    • Scott Adams
      New to gluten-free

      By Scott Adams · Posted

      Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • trents
      New to gluten-free

      By trents · Posted

      Just so you'll know, once you have been gluten-free for any length of time, it will invalidate testing for celiac disease.
    • QueenBorg
      New to gluten-free

      By QueenBorg · Posted

      Yes. I have not been tested for celiac. It took forever to get diagnosed with Fibromyalgia. lol. I have an appointment with my regular GP later this month and will convey my findings on improved symptoms and see what his thoughts are. Thank you. 
    • knitty kitty
      Refractory celiac disease

      By knitty kitty · Posted

      @Grahamsnaturalworld, It's never too late.   Have you been checked for Small Intestinal Bacterial Overgrowth?  SIBO can cause ongoing symptoms.  Mast Cell Activation Syndrome (MCAS) and Histamine Intolerance (HIT) can also be the cause of ongoing symptoms.  The AIP diet can help with these by starving out SIBO bacteria and calming the immune system. Do you include dairy in your diet?  Casein in dairy can cause an autoimmune response the same as to gluten.  Have you been checked for lactose intolerance?  Some people lose the ability to produce the enzyme, lactase, needed to digest lactose, the sugar in dairy because the villi where the lactase enzyme is made are damaged.  AIP diet excludes dairy. Do you include grains in your diet?  Gluten free alternative grains and ancient grains can be inflammatory and cause symptoms.  Some people with Celiac react to corn and oats.  The AIP diet excludes all grains.  Lectins in grains can be inflammatory and cause symptoms. Do you eat nightshades (tomatoes, potatoes, peppers, and eggplant).  This family of plants produce glycoalkaloids, chemicals that promote Leaky Gut Syndrome.  The AIP diet excludes nightshades.   Are you on any medications?  Some medications can cause gastrointestinal symptoms.  Do you take any supplements?  Some herbal teas and supplements can cause digestive symptoms.  Medications for diabetes, antidepressants, and other pharmaceuticals can cause digestive symptoms as side effects. Have you been checked for nutritional deficiencies?  Malabsorption of essential nutrients can occur with continued symptoms.  Deficiencies in Niacin, Thiamine, and other B vitamins can cause digestive symptoms.  Gastrointestinal Beriberi and Pellagra are often overlooked by doctors because they are not familiar with nutritional deficiency disease symptoms.  Nutritional deficiencies can worsen over time as stores inside the body are depleted.   Have your doctors checked for all these?   I had a horrible time getting my symptoms under control.  I had to answer all these questions myself.  Yes, it's frustrating and exasperating because doctors don't have to live with these symptoms everyday. Interesting reading: AGA Clinical Practice Update on Management of Refractory Celiac Disease: Expert Review https://pubmed.ncbi.nlm.nih.gov/36137844/
×
×
  • Create New...