Tuesday, January 22, 2008

Bread without wheat, egg, or dairy!

Some other allergy moms and I were discussing the sad state of allergen-free breads on the market... SO, I decided to create my own bread-replacement that could be used for sandwiches and spreads!

Focaccia-like Flat Bread (good for sandwiches or spreads)

1/3 C tapioca flour
1/3 C potato starch
1 C white rice flour
1/2 tsp xanthan gum
2 tsp salt
1/4 C sugar
2 tsp baking powder (up to 3 for a little bit more fluff)
2 Tbsp flax meal
1 *unit* egg replacer (depends on the brand of egg replacer. 1 unit = the mount needed to equal one egg)
1/2 tsp crushed or ground "italian seasoning" or a pinch of crushed/ground oregano and basil, garlic powder, and some ground rosemary

4 Tbsp applesauce
1 C rice milk
1/3 C vegetable or light olive oil

Preheat oven to 375 F.

In a large bowl mix all the dry ingredients with a fork until well-blended.
Add wet ingredients and mix thoroughly. It should be a Very thick batter and not a dough.
Spread batter evenly into a well-oiled sheet cake pan. Make sure it is no more than 1/2" deep.
Bake for about 10 minutes in the middle rack. Remove and quickly stab at it a bit with a fork to leave little holes in the top. Brush on some olive oil, and return to the oven for 5-8 more minutes. Remove when the edges start to golden and the texture doesn't seem too moist or cake-like.
Let cool for only a few minutes and then cut into large rectangles. Either serve warm or remove the pre-cut pieces with a spatula to a cooling rack (this is so the underside doesn't get soggy) and let them air out and stale a tiny bit for about an hour. Then you can bag them up for later or even freeze them for down the road. :-)

**** I also made it in a cracker form omitting the applesauce and lowering the rice milk to 1/2 cup. I fork blended the dough and then pressed it out (with olive oil-drenched hands) VERY thin on a well-oiled cookie sheet or large sheet cake pan. I stabbed a ton of fork holes, sprinkled with a little bit of seasoned salt, and baked it at 425 F until light golden brown. I cut it into smaller squares while still hot with a pizza cutter. Then the cooling was the same as for the bread. They were TASTY!



Sharon said...

Looks fantastic Alison!! You go, baker mama! I am totally inspired.

arfy said...
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