Recipes For Multiple Food Sensitivities

[Staceyshoe]

My youngest son has multiple severe food allergies including wheat, soy, egg, dairy, peanut, and tree nut. (He has an epi-pen for 4 foods, so even trace amounts are a huge issue for us.) We just did some genetic testing and now strongly suspect celiac for my husband and older son (genetic testing was positive plus symptoms--blood test coming soon). Given all these issues, where do you recommend I start looking for bread recipes? We mostly avoid it but it would be nice on occasion. However, I find a lot of egg, nut, and soy in most gluten-free recipes. Where can I go with all these issues? I would love to find some kind of bread that everyone in our family can eat.

[lisa25]

I make bread that is free of gluten, dairy, soy, egg, and corn...I use coconut milk, but if that is a problem for your son (not sure since it is technically a tree nut according to the FDA), I bet it can be substituted with another milk alternative such as rice milk. Here is my recipe:

Ingredients:

3 c. gluten free flour mix

2 packages of quick rise yeast

2 tsp. xanthan gum

1 tsp. baking soda

1 tsp. salt

1-1/2 c. unsweetened coconut milk (So Delicious Brand)

1/4 c. water

1/4 c. sugar

1/2 c. oil

Combine in a bowl: 1 cup of flour mix, yeast, xanthan gum, baking soda, salt. In a separate microwavable bowl combine coconut milk, water, and sugar. Heat liquids to 110 degrees F. Add oil to liquids. Slowly add liquids to dry ingredients and alternate with remaining flour. I mix either by hand or in a kitchen aid mixer with the same attachment I use for cookies...the dough hook doesn't seem to work as well for me. Put dough in a greased loaf pan and smooth down with a spatula (the dough is sticky). Let it rise about 30 minutes. Bake at 325F for 1-hour. Remove from pan after about 15 minutes to keep it from getting soggy. Let it cool on a cooling rack. Store in a zip-lock bag to keep fresh (or in the refrigerator if you don't plan on eating it within about 5 days).

[CarolO]

My youngest son has multiple severe food allergies including wheat, soy, egg, dairy, peanut, and tree nut. (He has an epi-pen for 4 foods, so even trace amounts are a huge issue for us.) We just did some genetic testing and now strongly suspect celiac for my husband and older son (genetic testing was positive plus symptoms--blood test coming soon). Given all these issues, where do you recommend I start looking for bread recipes? We mostly avoid it but it would be nice on occasion. However, I find a lot of egg, nut, and soy in most gluten-free recipes. Where can I go with all these issues? I would love to find some kind of bread that everyone in our family can eat.

For pumpkin pie..What kind of dairy free milk is best to use when baking? Could I substitute soy milk for evaporative milk? If not, anyone have any ideas?

Thanks

Carol

*Gluten & Dairy Intolerant

[Jestgar]

I like coconut milk for pumpkin pies. The other milks are too thin.

[Juliebove]

My daughter used to have pretty much those same allergies but outgrew a few of them. I gave up on making bread with the exception of the zucchini bread that is listed here on this website. I subbed in coconut oil, ground flax and water for the eggs, and omitted the nuts. It is the only bread that ever came out right every time. I usually made it as muffins so I could freeze the extras.

We buy Ener-G bread. Daugher likes the corn loaf and also the rice starch. I buy it directly from them.

[Staceyshoe]

Thank you for the replies! It gets so challenging when there are so many foods to avoid!

[bbuster]

This is not about bread, but you might be interested in the Enjoy Life's cookbook called Cookies For Everyone, by Leslie Hammond. It has 150 cookie recipes, and all of them are free of all of the top 8 allergens (wheat, soy, milk, eggs, peanuts, tree nuts and of course fish/shellfish).