Oh this sounds wonderful. I'm going to try it this week. I just wanted to thank you for all this work you do. I don't have the talent of reproducing anything and turn it into something I can eat, so I greatly appreciate what you do and your recipes are amazing. Since I have a corn allergy I have heard Agave or rice syrup can replace corn syrup so I'll try that instead. I can't wait to try it. I'll let you know how it turns out once I make it.
Let me know how it turns out! I'm always worried the altitude difference will ruin it for everyone who doesn't live in high altitude like I do. The corn syrup was put in there because it helps retain moisture and give it a longer shelf life. It's not necessary though so you could try just leaving it out or doing the rice syrup. I feel like rice syrup is sweeter than corn syrup though so you may want to cut back a tad? And of course swap out the guar gum for xantham if you have to avoid all corn. I know how stinking hard it is to deal with corn allergies especially when combined with gluten issues!
Rachel this is so good! I have to thank you for this recipe. I didn't have enough tapioca flour and just found it again today and made the bread. This is the only bread I've tried that actually tastes like bread, the other ones I've tried were not very good, but this was amazing! I love it! It is now goign to be on my favorite bread recipe. The recipe made two loaves and as soon as they're cooled I'll cut the one loaf up and put it in the freezer, I don't think the other one will last very long. It's going to be so nice to make sandwiches again!
I can't thank you enough. I used the rice syrup and it turned out very nice. I live near the ocean and it cooked within 45 minutes. I followed the instructions to the T and it turned out great.
I just sent the link to a friend of mine. I hope that was okay? I was just so excited that it turned out so nice I had to share.
Thank you once again for doing this. I really appreciate it.
A friend passed your blog onto me! My son is allergic to egg, soy, peanut, tree nut, sunflower, berries and grapes. NOW he was just dx with a wheat allergy. My other son has Autism so he is gluten free and has allergies to dairy and egg.
Okay, long story short LOL is how can I make this without the almond flour and how much egg replacer should I use for just the egg whites? I use Ener G egg replacer because I find it to be the best. I live in GA so we don't have high altitude either.
Is this bread soft? My ASD son won't eat GF bread because "it is not squishy Mommy."
I would sub sorghum or rice flour for the almond. You could also do quinoa or garbanzo bean flour if you don't mind the flavor and to give you more protein.
For the eggs: I'm honestly not sure. You may have to play around with it. It's been awhile since I've had to use the egg replacer but it's 1.5 tsp of the replacer mixed with 2 tbsp of water for 1 egg, right? I think I'd try doing it for 3 eggs. It never worked well much past that anyways at least for me.
You may find the baking time to be much shorter so keep an eye on it and let me know how it turns out!
Wow! I just found your blog and am salivating! Looks like you have accomplished some major feats in baking! I didn't think it possible... I would love to try your recipes. My husband, son and I are all gluten intolerant. My two year old son also has allergies to eggs, dairy and nuts. What do you suggest for egg, egg white and dairy substitutions? I look forward to your thoughts! And, yes, consider publishing your work!
For starters def try my newer bread recipe, the hamburger and bread one towards the top - I think the flavor is a lot better.
Egg is going to be your greatest enemy when it comes to GF baking. Eggs tend to provide the glue that things need without gluten. The first thing I would try is using Ener-G egg replacer for 2 eggs and see how it comes out. You can take out the butter completely or you can use soy based margarine and the other recipe doesn't have almond flour at all so you're safe there :) GL and let me know how it turns out without the eggs.
I'm also going to try it without eggs. You can use coconut oil in place of butter for everything that call for butter! Even for spreading onto the bread and eating!
Oh this sounds wonderful. I'm going to try it this week. I just wanted to thank you for all this work you do. I don't have the talent of reproducing anything and turn it into something I can eat, so I greatly appreciate what you do and your recipes are amazing. Since I have a corn allergy I have heard Agave or rice syrup can replace corn syrup so I'll try that instead. I can't wait to try it. I'll let you know how it turns out once I make it.
ReplyDeleteLisa
Let me know how it turns out! I'm always worried the altitude difference will ruin it for everyone who doesn't live in high altitude like I do. The corn syrup was put in there because it helps retain moisture and give it a longer shelf life. It's not necessary though so you could try just leaving it out or doing the rice syrup. I feel like rice syrup is sweeter than corn syrup though so you may want to cut back a tad? And of course swap out the guar gum for xantham if you have to avoid all corn. I know how stinking hard it is to deal with corn allergies especially when combined with gluten issues!
ReplyDeleteRachel this is so good! I have to thank you for this recipe. I didn't have enough tapioca flour and just found it again today and made the bread. This is the only bread I've tried that actually tastes like bread, the other ones I've tried were not very good, but this was amazing! I love it! It is now goign to be on my favorite bread recipe. The recipe made two loaves and as soon as they're cooled I'll cut the one loaf up and put it in the freezer, I don't think the other one will last very long. It's going to be so nice to make sandwiches again!
ReplyDeleteI can't thank you enough. I used the rice syrup and it turned out very nice. I live near the ocean and it cooked within 45 minutes. I followed the instructions to the T and it turned out great.
I just sent the link to a friend of mine. I hope that was okay? I was just so excited that it turned out so nice I had to share.
Thank you once again for doing this. I really appreciate it.
All my best,
Lisa
yay! I'm so excited to hear that it turned out well! Of course you can pass it on :)
ReplyDeleteA friend passed your blog onto me! My son is allergic to egg, soy, peanut, tree nut, sunflower, berries and grapes. NOW he was just dx with a wheat allergy. My other son has Autism so he is gluten free and has allergies to dairy and egg.
ReplyDeleteOkay, long story short LOL is how can I make this without the almond flour and how much egg replacer should I use for just the egg whites? I use Ener G egg replacer because I find it to be the best. I live in GA so we don't have high altitude either.
Is this bread soft? My ASD son won't eat GF bread because "it is not squishy Mommy."
Thanks so much!!
Meredith
I would sub sorghum or rice flour for the almond. You could also do quinoa or garbanzo bean flour if you don't mind the flavor and to give you more protein.
ReplyDeleteFor the eggs: I'm honestly not sure. You may have to play around with it. It's been awhile since I've had to use the egg replacer but it's 1.5 tsp of the replacer mixed with 2 tbsp of water for 1 egg, right? I think I'd try doing it for 3 eggs. It never worked well much past that anyways at least for me.
You may find the baking time to be much shorter so keep an eye on it and let me know how it turns out!
Wow! I just found your blog and am salivating! Looks like you have accomplished some major feats in baking! I didn't think it possible...
ReplyDeleteI would love to try your recipes. My husband, son and I are all gluten intolerant. My two year old son also has allergies to eggs, dairy and nuts. What do you suggest for egg, egg white and dairy substitutions? I look forward to your thoughts!
And, yes, consider publishing your work!
For starters def try my newer bread recipe, the hamburger and bread one towards the top - I think the flavor is a lot better.
ReplyDeleteEgg is going to be your greatest enemy when it comes to GF baking. Eggs tend to provide the glue that things need without gluten. The first thing I would try is using Ener-G egg replacer for 2 eggs and see how it comes out. You can take out the butter completely or you can use soy based margarine and the other recipe doesn't have almond flour at all so you're safe there :) GL and let me know how it turns out without the eggs.
I'm also going to try it without eggs. You can use coconut oil in place of butter for everything that call for butter! Even for spreading onto the bread and eating!
ReplyDelete