OMGosh – the bread of all free from breads: no soya, dairy, egg, wheat, gluten, corn, oats, rice

tanya bread 2

 

Calvin’s specialist allergy dietitian, Tanya Wright,  is a secret magician. She magics up delicious recipes in spite of them  missing most standard ingredients. Tanya has kindly shared her very own bread recipe after practising and perfecting this one  for months. So here it is ….. bread, free from MILK, EGG, SOYA, WHEAT, GLUTEN, CORN, OATS & RICE. Thanks Tanya, this will help lots of people out there with multiple food allergies.

 

Do not use a breadmaker or whisk or food processor…
Ingredients
75g tapioca flour (from healthfood shop)

35g buckwheat flour ( Doves Farm but you can source from other places)

220g potato starch ( Do not use potato flour)

55g ground almonds

2teaspoons salt

2 teaspoons xantham gum

2 teaspoons sugar

14g dried yeast ( Allinsons/ Doves Farm  – there are lots out there)

220mls warm water

2 tablespoons olive oil

Fresh or dried rosemary and sea salt

Method

  1. Mix all dry ingredients
  2. Mix water and oil
  3. Add to the dry ingredients
  4. Mix to a cake like texture mixture
  5. Spread on a greased baking tray
  6. Brush top with olive oil
  7. Sprinkle on salt and herbs
  8. Cook 200c for 25 minutes
  9. Cut when cool

 

tanya bread 3

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About mumannie123

mum, wife (when I remember), journalist, Queen of poo, self taught allergy cook, totally unqualified nurse, likes to fundraise for research and raise awareness into rare childhood bowel diseases, self-appointed expert on accessing education and healthcare for my child, wants to signpost for others who may be struggling, thinks her jokes are funny even if no-one else does.

Posted on October 7, 2013, in Feeding the allergic child, Recipes and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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