Aprovechar

116 responses so far ↓

• 1 Terri // Apr 15, 2008 at 10:01 am

  Aww this post made me tear up!

  It really is very very good bread! I’m glad you made it again this week.

• 2 Ricki // Apr 15, 2008 at 10:04 am

  Sally,
  So glad you found something THIS good! Congratulations (and it looks beautiful, too). While I’m no expert on bread, I’d guess that this would HAVE to have a better nutritional profile than Wonder bread, with the millet and amaranth, both extremely nutrient-rich grains. Amaranth is high protein and millet high mineral, so how could you go wrong?

• 3 Lizzie // Apr 15, 2008 at 11:43 am

  This made me tear up. It reminds me of the first (and only time) I went to an entirely gluten-free restaurant; it felt so good to be eating safely and well that I cried a bit

  I can’t wait to make the bread. Thanks for sharing the recipe, Sally!

• 4 bbg // Apr 15, 2008 at 4:53 pm

  i’m pretty excited to try this recipe, thanks for sharing it as well as your story! i woke up this morning really craving bread, and the frozen and dry slice of rice bread in my freezer just didn’t excite me like this did

• 5 carrie // Apr 15, 2008 at 6:48 pm

  Sally, this bread really is amazing!!! I think it’s the best gluten free bread I’ve ever made! I halved the recipe and made just one loaf, but it is SOOOOO good! It reminds me dearly of sourdough bread which I made on a regular basis before I went gluten free. This is truly a fantastic recipe and I’m so glad that I can make bread now without eggs or milk! Such a wonderful thing!! I cannot thank you enough for sharing this excellent recipe!!

• 6 Kristen // Apr 16, 2008 at 6:52 am

  I’ll have to try this recipe out. My husband has had the same luck with the gluten-free breads — I know he misses the regular bread taste, especially since I have it in the house now to eat while I’m pregnant.

• 7 Sara // Apr 16, 2008 at 4:22 pm

  I am not a dietician, but have learned a lot from Chef Brad. His cooks books are wonder. Not gluten-free, but utilizes a lot of whole grains. You can read more about Teff and Millet at his website. One of his cook books has the nutitional value of each grain.
  http://chefbrad.com/education/grain_tips.php?view=9
  http://chefbrad.com/education/grain_tips.php?view=16

• 8 K Renee // Apr 16, 2008 at 6:57 pm

  I wonder if you could plug the ingredients in fitday or Mastercook or something like that to get the nutrient density per loaf. . .

• 9 ChocolateCoveredVegan // Apr 17, 2008 at 4:40 pm

  Yum– sometimes there is nothing better than freshly-baked bread.

• 10 Kay // Apr 19, 2008 at 7:30 pm

  Hi Sally

  Tastes like sourdough?!?!?!? OMG! I’ll try it tonight!
  I’ve been settling for my lame “porridge bread” for three months now. I’ve had exactly two sandwiches, both disappointing. I see a chicken sandwich with homemade dill pickles in my future!
  Thanks.

• 11 Jenn // Apr 20, 2008 at 10:23 am

  Once I have a mixer that can take the dough (mine is old and I’m not sure if it can handle it), I will definitely try this! Thanks for sharing!

• 12 Becky // Apr 20, 2008 at 9:20 pm

  Thanks SO much for posting this recipe! My son has been on an allergen free diet since December & I know he misses bread. This is an AMAZING tasting bread. The texture is spongy & the smell is divine. I know he’s looking forward to a grilled goat cheddar sandwich!! Thanks again.

• 13 Margaret // Apr 22, 2008 at 6:36 am

  I used a 15 dollar hand mixer and it did fine. The texture of the dough is not nearly as gooey as gluteny bread.

• 14 Margaret // Apr 28, 2008 at 9:18 am

  To save a few dollars: In my last batch of bread, I cut the yeast down to 1/8 cup by activating the yeast in a small bowl. Simply add 2 cups of the warm water from the liquid ingredients to the yeast (whisking it in until it dissolves). Let this mixture sit while you measure the dry and ingredients and add yeast mixture with other wet ingredients. Bread rose beautifully, had the same fabolous texture, and tasted great.

• 15 sally // Apr 28, 2008 at 11:36 am

  I had Margaret’s reduced-yeast version, and it is really good. It’s slightly denser than the regular version and the top appeared more knotted-looking–like challah–but that could have as easily been because she didn’t spread it out, or because of the oven, or whatever. Anyway, the yeast is the most expensive element of this bread, so cutting it down does cut the cost-per-loaf quite a bit.

• 16 Scraps of Colour.ca » Trial and Error // Jul 29, 2008 at 11:59 am

  [...] I was on the search for Sorghum flour for a recipe found at Aprovechar called Truly Good Gluten-Free, Vegan Bread.  Because it’s so expensive to buy bread that doesn’t contain gluten, eggs or dairy [...]

• 17 Laura // Nov 15, 2008 at 6:13 am

  Wow… this looks amazing. Question: Why do so many bread recipes need sugar, though? What happens if you substitute it or leave it out? Is it a chemistry thing?

• 18 Stacie // Nov 15, 2008 at 8:35 am

  Wow Sally! I have spent the last 30 minutes catching up with your blog, your new website, new recipes, weight-loss achievements, photography achievements, ect!!! Way to go! I can’t wait to try this bread recipe…thank you for all you do!

• 19 Linda // Nov 16, 2008 at 10:24 am

  This looks fantastic! I plan to try it later today, but I have a question. While you were tickering with the recipe, did you try reducing the sugar? I’m just wondering if it is a necessary component to achieve the right texture. I know yeast needs some sugar to activate, but generally not all that much.

• 20 sally // Nov 16, 2008 at 10:32 am

  Laura–The sugar feeds the yeast. I’m emailing with Linda, and if Linda tries reducing the sugar, I’ll report back how it goes!

  Stacie, thanks.

• 21 Linda // Nov 17, 2008 at 10:06 am

  OMG! This bread is AMAZING. Before deciding to reduce the sugar, I thought I would try the recipe as presented because I wanted to know how it was supposed to come out. This is the real deal. Even my unsuspecting wheat-eating teens love it, and they are fussy.

  Next I’m going to try this recipe with half the amount of sugar and I will also try it with agave.

  Anyone know how long you can freeze this bread with good results?

• 22 margaret // Nov 17, 2008 at 11:31 am

  I’ve been working on the getting yeast down because too much of it makes my tummy upset (by two load bread wheat bread standards, the recipe calls for a huge amount of yeast). By activating the yeast with sugar and warm water and letting the mixture stand while I’m mixing flours , I’m able to use a single T of yeast. I suspect you could go the other way and cut the sugar by half with the same method.

• 23 sally // Nov 17, 2008 at 12:25 pm

  Margaret’s right that if you have yeast issues, you can activate the yeast and cut the amount you use in half, but it makes for a loaf that’s more dense—less like sandwich bread—which is why I left it at 2 T in the recipe.

• 24 erinelizabeth // Nov 17, 2008 at 2:00 pm

  Thanks for this! I came over here from Gluten-Free Girl. I was drooling over her bread recipe, but I’m allergic to eggs as well. I haven’t tried any baking outside of mixes since going GF, but I’m putting this on my list.

• 25 Linda // Nov 17, 2008 at 2:54 pm

  Just wanted you to know that my husband just called this bread a “taste of heaven.” He loves it.

  As for me, I was so excited that I ate 3 slices of bread one after the other. Not sure that was such a good idea, since I experienced immediate sinus congestion which is the symptom that made me think I had gluten sensitivity to begin with.

  Maybe I just overdid it by eating too much bread at one sitting. Still, it makes me think that maybe I should be reducing the yeast too.

• 26 Spring // Dec 24, 2008 at 2:44 pm

  Sally, you just SAVED my Christmas. I was newly diagnosed with gluten, dairy and corn allergies, and the one family tradition we have never gone without at Christmas, is a Finnish bread called Pulla. I was actually in tears today because I would not be having it today. I found this recipe last week, and was planning on trying it. So today, I made 1 loaf, and added cardamon (1 heaping TBSP)- the secret ingredient in Pulla, and cinnamon (1 tsp), (usually you roll it out and spread with melted butter and sprinkle with cinnamon sugar). I thought if I could just have the flavor, I would be happy.

  I am SO HAPPY! I unfortunately only had rapid rise yeast-so it spilled over the pan on one side- and I just tasted a big bite of the part that spilled over. It is actually the texture of bread! I might actually increase the sugar a little (trying to replace a sweet bread), and then we drizzle a glaze on top. Mmmmmm. It will really be Christmas, even gluten, dairy and corn and egg free!

  Thanks so much for this post!!

• 27 Spring // Dec 27, 2008 at 10:49 am

  I just wanted to add, that because I cannot eat corn or its derivatives, I substituted ground flax seed for the xanthan gum. Still came out fabulous!

• 28 Spring // Dec 27, 2008 at 10:51 am

  Oops, bumped the submit button!
  You soak the ground flax in part of the liquid, (warmish water), for @5 minutes, until it thickens, and feels kind of egg-like. (slimy) I added it in when adding the wet ingredients.

• 29 Tracy Ahlborg // Dec 28, 2008 at 4:27 pm

  Thank you so much for sharing this recipe at no cost. I have an 8-year-old daughter who was just diagnosed with allergies to gluten, dairy, and eggs. (She gets serious migraines every 2-and-a-half months.) I have been beside myself as I have wandered through stores looking for stuff that doesn’t have one of the 3. To have a bread I can give her will be such a blessing. I will try this as soon as I can gather the ingredients. God bless.

• 30 Jazzy // Jan 11, 2009 at 5:51 pm

  Thank you SO MUCH for this recipe. My 2-year-old daughter is severely allergic to wheat, dairy, eggs, peanuts, tree nuts and oranges. It is very hard to find ANYTHING that tastes even near normal that is safe for her, too. After trying many crumbly, tough, Sahara-like ‘breads,’ I was leery of your recipe. The sheer number of flours stressed me out. But I am SO glad that I tried it. My daughter LOVES it, and my son, who is not allergic to wheat, but is allergic to nuts and eggs, loved it, too. It tastes absolutely best about an hour out of the oven, when it is warm, dense (sourdough-like) and slightly spongy. It is slightly sweet, and even I (with no allergies) think it tastes good fresh out of the oven. I would even venture to serve it to company provided they came over soon after I baked it. Spread with butter or jam, they’d have no idea it has no wheat, eggs or milk in it!
  We also like the little edges that bake up around the periphery when it comes out of the oven. My daughter likes to snack on this crunchy bit as her own ‘cracker.’ Like all wheat, dairy and egg- less breads I’ve had, it becomes drier and less flavorful on day 2. But I find spreading it with vegan Smart Balance and zapping a slice in the microwave for 10 seconds refreshes it enough to make a perfect pairing with jam. It’s best to be eaten within 2 days. I am baking my second batch of the weekend now, and will freeze one and a half loaves for later and pray that this is a success. I cannot thank you enough for this recipe. It brings a smile to my face and tears of joy to my heart to be able to give my daughter something so that she can eat like the rest of us. She has declared this bread, ‘dewicious!!’

• 31 Lorraine // Jan 27, 2009 at 9:45 am

  If you are looking for a great tasting bread with good texture for sandwiches, if you’ve been missing toast with jam, and a whole lot of other possibilities that the word ‘bread’ conjures up, look no further. This is ‘the’ recipe. The bread is flavorful, sturdy, moist, and very tasty. I guarantee that you will be glad you found Sally’s website, not just for the recipes, but the insights and wisdom as well.

• 32 Debbie // Jan 30, 2009 at 10:24 am

  This is a great recipe! Has anyone tried a bread machine? I wonder how that would turn out….

• 33 Debbie // Feb 4, 2009 at 4:40 pm

  I tried the bread in the bread machine and it worked out great! the first time i just halved the recipe and followed the instructions of my machine (liquid, dry, then yeast) and did it for 1lb. The 2nd time i added just 1/12 more water and liked it better. It was even easier (believe it or not) because the only mess to clean up was dust and one bowl and then the loaf pan afterwards! Its such a great recipe! I ran out of millet the 2nd time around and used some Quinoa also. It has a distinct flavor but was still good nonetheless!

• 34 Emily // Mar 9, 2009 at 5:53 pm

  I was wondering if I could use another flour instead of millet since I can’t find that at my local store and want to make this really soon. What flour would work best? I have the ones you mentioned in the recipe (besides millet) and I have coconut flour, potato flour, sweet rice flour, and brown rice flour. Would any of these work well and produce a very similar result? Thanks…your recipe looks amazing!

• 35 sally // Mar 9, 2009 at 6:12 pm

  Hi, Emily. I think millet is pretty essential to the texture and taste of the final product here. You can get millet flour from several online sources, including here http://www.vitacost.com/Arrowhead-Mills-Millet-Flour?csrc=GPF-074333471387 and here http://www.bobsredmill.com/product.php?productid=3612&cat=107&page=2

  Makes you wait for it to come in, but this bread is worth it, many of us would say.

• 36 ruby // Mar 27, 2009 at 6:56 am

  Thanks, this is exciting -
  I can’t have potato either, do you think I could sub in brown rice flour instead?

• 37 Alicia // Jun 12, 2009 at 3:41 pm

  I am really excited about trying this bread, we tried gluten free bagels the other day &
  I couldn’t get past 1 bite, can you use something other than sugar?

• 38 sally // Jun 12, 2009 at 4:11 pm

  Alicia, the yeast is fed by the sugar. You could try using honey in lieu of sugar and reduce the water in the recipe. I don’t know how well it would work.

• 39 snowflake // Jun 19, 2009 at 12:05 pm

  Was there a nutritional value done on this?
  Thank you
  So want to try this bread, looks like bread!!!!

• 40 sally // Jun 22, 2009 at 7:06 am

  Snowflake, no nutritional value. Let me know if you calculate it.

• 41 Deliciously Stale Bread (& a BLT Salad) // Jun 26, 2009 at 1:53 pm

  [...] desire to bake some real bread—and if I have the time (it’s not so much the energy, as the bread recipe I most often use is easy), I’ll have a go at it, and make a loaf or two.  When I make bread, for the first [...]

• 42 Jess // Jul 5, 2009 at 10:34 pm

  I noticed that Ruby above asked about subbing out potato flour. I also can’t eat potato flour or cornstarch. I usually sub arrowroot powder for cornstarch. Any thoughts on whether I could use 2 cups arrowroot, or 1 cup arrowroot and double the tapioca, to sub out for the potato/corn? I’m excited to try this recipe so I’ll report back if I do. The BLT salad looks great. I’m gonna miss panzanella this summer so I hope this bread works. Thanks!

• 43 Pawareesa // Jul 8, 2009 at 3:16 am

  Hi Sally, thanks for the recipe. My little girl would be able to have her first bread. Anyway the problem is that I can’t find Teff and sorghum in my country (while I have to grind millet by myself). What are substitutes I can use? Btw, is instant yeast same as active dry yeast?

• 44 sally // Jul 8, 2009 at 7:15 am

  Pawareesa, I can’t guarantee it will come out the same, but if I were subbing in other flours for the teff and sorghum, I would do buckwheat or amaranth flour in lieu of teff, and I would try 1/2 cup brown rice flour (preferably superfine brown rice flour) and 1/2 cup sweet rice flour in lieu of sorghum. If your daughter can have soy flour, you could also try that in lieu of the teff—but I’ve never used soy flour, so I’m not certain about how that would taste.

• 45 Lisa & Genevieve // Jul 9, 2009 at 12:15 pm

  As I type this my two-year-old is gobbling down big bites of this glorious bread. I cannot say how thankful I am to you for tweaking and posting it. My daughter is allergic to soy, egg, dairy, wheat, the list goes on. I am nursing so have also eliminated all of these things from my diet. I have become quite the chemist in the kitchen and have mastered waffles, pancakes, chocolate cake, even banana bread. But I never thought a bread such as this would be possible! As I mixed the batter it did smell a bit “corn-flour-y” so my expectations were pretty low. But what came out of the oven is absolutely glorious. A nice crispy crust and soft, warm, sour-dough-like texture. Sheer bliss! I cannot wait to pair this with some gazpacho made with tomatoes from our garden. Thank you, thank you, thank you from my daughter, husband, and me!

• 46 kangachick // Jul 9, 2009 at 1:40 pm

  can you sub stevia in this? why 1/2 c. of sugar in reg bread? or use agave or something?

• 47 sally // Jul 9, 2009 at 2:11 pm

  Kanga, you can’t sub out the sugar entirely; it’s essential to feed the yeast. It is possible to replace part of it with honey or agave, as that will still feed the yeast. I don’t imagine stevia would, though. Let me know if you try reducing the sugar.

• 48 GK // Jul 10, 2009 at 12:45 am

  Yay! Thank you so much for this recipe. I have been wanting a recipe that doesn’t use rice or corn (subbing the extra potato, or maybe arrowroot?). Now I finally get to use my new bread machine =)! Plan on using coconut sugar, hopefully it subs OK.

• 49 sally // Jul 10, 2009 at 6:30 am

  Jess, somehow your comment had gotten caught in purgatory—didn’t see it till just now. If I were going to sub out the cornstarch AND potato starch, I’d probably go halves on the arrowroot and tapioca and see what happened from there. You could also try subbing in 1/2 cup sweet rice flour (not regular rice flour; you can find it in Asian grocery stores, among other places) for part of it. If you try it out, please report back how it goes.

• 50 Allison // Jul 11, 2009 at 4:43 pm

  Ok… so I was really skeptical at first. I am only on my second day gluten free and was sorely dissappointed and broke after trying several expensive gluten free store bought breads. I relayed the story to my husband who laughed, and said he would believe it when he tasted it. Well, just buttered up some for him and he loves it! He wants me to make a double size loaf for veggie burgers!

  PS- Adapted the bread proofing technique. I have a bread proofing setting on oven, but it wasnt rising after 30 minutes, so added a large casserole dish to bottom of oven and poured in boiling water and shut the oven. Worked perfectly! Within 30 minutes I had two perfectly fluffy, puffy and round topped loaves!

  Definitely will be a staple in our house! Thank You SoOO Much!

• 51 Kay // Jul 17, 2009 at 4:52 am

  I also need to eliminate the corn and potato starches, and am allergic to yeast. Is there any substitute for yeast?

• 52 sally // Jul 17, 2009 at 5:17 am

  Kay—Unfortunately, no. This is a yeast bread through and through. It would be a brick without the yeast.

• 53 Camille // Jul 30, 2009 at 5:50 pm

  Hi!

  I absolutely love this recipe! You have no idea how excited I was when I first made this bread, oh wait, you probably do judging from your post. But honestly, this is amazing.

  I recently posted this bread to my blog - a collection of gluten and soy free vegan recipes. Now my local natural foods store is making a pamphlet on living gluten free for gf newbies. They are looking for some recipes and I want to know if it would be okay for me to share yours with them and all the gluten free people who come to our store.

  Best,
  Camille

• 54 Kendra // Aug 16, 2009 at 4:13 pm

  Hi there,
  You are such a trooper for answering all these comments!! I saw that you dont recommend switching out the millet, but my son seems to be allergic to that as well — what would be your runner up? rice flour? something “chunkier”?
  thanks so much!! k.

• 55 sally // Aug 16, 2009 at 5:36 pm

  Kendra—I think millet’s properties will be really hard to mimic here with other kinds of flour, but if you are desperate to try this recipe and are willing to accept a bread that will look much more like whole wheat (or even darker), I would try subbing in teff flour for the millet and perhaps use buckwheat for the teff in the recipe. I also might increase the sorghum a bit and use a bit less teff as a result.

  If you try it out and have success, please let us know.

• 56 Kendra // Aug 17, 2009 at 10:01 am

  I sure will - thanks so much!!

• 57 Beth // Aug 17, 2009 at 2:53 pm

  Thanks for commenting so quickly, we have been eating millet bread and a millet/potato combination. My kids love it. I still seem to have some symptoms from it, but it does contain some yeast. It it made at Delands Bakery out of Florida. I was wondering if you have any experience with them?

• 58 sally // Aug 17, 2009 at 2:56 pm

  Beth–Deland’s contains gluten. I used to buy it, as well, and finally found a link to the actual results from an ELISA test a celiac group (I think it was one in Minnesota) had done. The bread scored so highly for gluten that it was too high to even just be cross-contamination. I highly recommend avoiding it.

• 59 Beth // Aug 17, 2009 at 3:03 pm

  Well this is explains why I still get a negative response, I am glad you told me! I thought it was the yeast. I am now bummed because I really must find a bread for my boys 8 and 10. My 8 year old is also highly allergic to corn. I will read through more of the website! It is so full of great info. I appreciate all your hard work, I hate the kitchen. I am bummed I will miss your class(recovering from Cancer surgery, but doing great). I will contact you for private lessons in a few months.

  Thank you again!!!

• 60 Sarah // Aug 20, 2009 at 4:21 pm

  I’m allergic to corn, soy AND potatoes—what can I use instead of cornstarch and potato flour? Arrowroot? More tapioca? Gum arabic?

• 61 Sarah // Aug 20, 2009 at 4:26 pm

  oops sorry i didn’t read the earlier post about flour substitution till after i posted. please ignore. i’ll try a mix of arrowroot, tapioca and sweet rice as i have them all here.

• 62 Heidi // Aug 21, 2009 at 11:11 am

  Excellent bread! The whole family loved it! I used Agave syrup instead of sugar and it worked well. Thank You!!!!!!!!!!!!

• 63 Ellen // Aug 22, 2009 at 5:34 am

  Hi Sally! So glad I found the link for this recipe at another blog. I had printed the recipe out quite awhile ago but haven’t yet tried it. I’m definitely going to give it a whirl today. Thanks!

  best,
  Ellen
  http://www.Iamglutenfree.blogspot.com
  http://www.ontheroadgf.blogspot.com
  Twitter: ellensrecipes

• 64 Theresa Brandon // Aug 24, 2009 at 5:07 pm

  I found your recipe for Miniature Fig Galettes in the Fall issue of Delight magazine. I would love to make them, but I am questioning using 1/4 coconut oil in the crust. Is this measurement correct?

• 65 sally // Aug 24, 2009 at 8:28 pm

  Hey, Theresa. Glad you’re excited about the galettes! Yes, the combination of fat in the crust is 3/4 cup cold shortening and 1/4 cup coconut oil.

• 66 Maria // Aug 26, 2009 at 6:21 am

  I tried your bread recipe and overall it was great but the bottom was raw. When I tapped the top it sounded hollow, the color and timing were right. Any suggestions for next time? BTW, we still ate it

• 67 Jess // Sep 2, 2009 at 3:59 pm

  Thank you so much for this recipe. It really makes fabulous tasting bread - just like good sandwich bread - that can go with anything. I can’t eat potato (and potato is often found in corn products) so I used 1 cup tapioca and 1/2 cup arrowroot instead of the potato/cornstarch (in a half batch). Still turned out great.

• 68 Sally Parrott Ashbrook // Sep 2, 2009 at 4:42 pm

  Jess, thanks for reporting back that your tweaks worked.

• 69 sally // Sep 2, 2009 at 4:51 pm

  Maria—Might your flours have been too cold? They should be room temp, not straight from the freezer (as many gf people keep their flours). Is it possible your oven has cold spots or hot spots? I have never had that issue, so I’m not sure what could cause it.

• 70 Mo // Sep 6, 2009 at 8:53 am

  I copied down the recipe and accidentally left out the sorghum flour. It still turned out great!! I’ll try it with the sorghum to see if there is much of a difference.

• 71 Rachel // Sep 25, 2009 at 7:11 am

  Thank you! This is marvelous!
  I discovered after the dough was mixing that I only have one bread pan. Woops!
  So I got out a muffing tin, and stupidly slapped a bunch of cupcake papers in. I should have just oiled it well.
  While getting out the cupcake/rolls early, the bread loaf fell. *laughs at self*

  All the results are tasty, even if they don’t come off their wrappers. The bread is great, even swaybacked. I’m getting more bread pans!

  I shared the recipe by linking your blog on a semi-private website. I keep a blog on The Long Hair Community, and there are several members either gluten free or doing other alternative diets.

  Thank you for this recipe!

• 72 sonya // Sep 26, 2009 at 4:17 pm

  My husband made this today! It truly is a fabulous bread. Thank you so much for sharing it. Your trial and error effort is very much appreciated!

• 73 Laurel // Oct 10, 2009 at 8:23 am

  Who IS this guy because he’s a freakin’ GENIUS!!! After I made this bread the first time I spent two days on the net searching for him to no avail. Boo, hiss. What I want to know is why doesn’t he have a cookbook out there when I’ve tried ten different recipes from ten different published authors that don’t hold a candle to this guy or this recipe. I think we should organize a man hunt.
  Thanks for posting about the recipe. It’s fabulous.

• 74 JOY // Oct 11, 2009 at 6:57 pm

  My 5 yr old son is allergic to well, what feels like almost everything, Dairy,Eggs, Tree Nuts, peanuts, shell fish. after yrs of figuring out how to feed him I am now worried that he may be either celiacs or gluten intolerant. Chronic Diarrehea unexplained stomach cramps quite often… severe enough to make him cry sometimes. I am going to do a gluten elimination diet to test and see if the digestive/intestinal problems dissapear. So scared about figuring out what to feed him… I am excited about this recipe for starters. Can anyone tell me where to buy these flours? Does anyone have any suggestions for me… I want my son happy and healthy but this feels like such a huge undertaking! Please feel free to send feed back. Thank you so much.

• 75 Erin // Oct 13, 2009 at 1:25 am

  Joy, I feel your pain. My son is allergic to everything as well. Soy, wheat, eggs, dairy, nuts, fish and well the list goes on. He is on a rice, potato, meat, veggie and fruit diet. Don’t get me wrong he is healthy and he adjusted well but it is hard not to be able to take your son for ice cream. It is also scarey at first to figure out what you can feed him. We have been on this diet for two years now. I got the flours at whole foods. I live and florida and found some of them at Publix yesterday. my email address is ehobrien@comcast.net if you need some ideas.

• 76 Eileen // Oct 13, 2009 at 1:51 pm

  Joy, why don’t you take your son to a naturopath if there is one in your area who can do food sensitivity testing? If you are in a state where they are licensed, they can order tests.

• 77 Eileen // Oct 13, 2009 at 1:53 pm

  continued
  But if it is celiac, an MD can get the process of diagnosis started. Once you know what you’re dealing with, it’s much easier to figure out what to do.

• 78 Jen // Oct 14, 2009 at 8:53 pm

  Mine didn’t rise. I made one loaf (half a batch) and since I can’t have potato starch I used 1 c. tapioca flour and 1/2 c. arrowroot as Jess suggested. I used the microwave rising technique for 50 min with no luck. I baked it anyways and it tasted good but i’d really like it to turn out properly. I don’t have much experience baking bread (I always used a bread machine) so if any one has any suggestions?

• 79 Laurel // Oct 18, 2009 at 8:10 pm

  Joy:

  Make sure your yeast is alive. I always do this after having failed the first few times. Take a small bowl and warm liquid (about 1/2 C at 110 degrees or very warm but not hot) add the yeast and 1 or 2 Tbsp of sugar and about that much of the flour. Set aside a few minutes to make sure it is starting to bubble. THEN and only then mix it with your other ingredients. Yeast is picky; it won’t activate if it is too hot or too cold. This keeps me sane when I bake bread because I’d rather throw out a dead batch of yeasty water than a loaf of bread. Good luck!

• 80 Aaron Ligon // Oct 26, 2009 at 8:36 pm

  My 3 yr old nephew was just diagnosed with gluten/wheat, egg, soy, tree-nut and fish allergies. My sister has been great, and is just glad to know what’s been causing his vomiting and hives. I found this recipe, and made the bread, and it’s really good. I can’t resist making some toast before slicing it up and packing for them. Even my brother-in-law eats the bread! I’m just happy to be able to help, so thank you for putting this on your site. I did the math, and figured that it costs me $3.34 per loaf, but I suspect it would be cheaper if I bought the yeast in bulk, rather than the small packs.

• 81 Julie // Nov 9, 2009 at 9:59 am

  I made this recipe this weekend too (as well as the hazelnut waffles). It turned out quite well. I felt a bit like a kitchen chemist as I was stirring everything up! I used the microwave rising method, and the regular beaters, as I don’t have a paddle attachment. Mine looks a bit stranger than the loaf pictured above, the top isn’t smooth and is kind of a mottled colour, but the taste is really good! I used a kind of yeast that seems to be very powerful (in my regular bread baking I use less than the recipe calls for) so I should have used a bit less (it rose wonderfully, then sank while baking). Also, I think I should have had the oven preheated so that when the loaf was fully risen (40 mins), I could have put it immediately into the oven instead of waiting. Or maybe let it rise only 35 mins (at 30 it wasn’t at the top of the pan yet). Thanks for sharing!

• 82 Jana // Nov 9, 2009 at 9:22 pm

  I add my thanks for this recipe! When you have multiple foods you’re trying to avoid it can be sooo hard to get a good recipe. I did do a little substituting and wanted to report: First time around I tried Stevia. I used 1/2 tsp powder in place of the 1/2 cup of sugar based on a substitution chart I found online. This was too much. I’d recommend about 1/4 that amount. The texture and flavor of the bread was amazing and it rose fine (I also added a dash of lemon juice just in case the stevia didn’t activate the yeast because I’ve heard acidic things can help if you aren’t using sugar). The second time I made it I used 2 Tbsp sugar instead of 1/2 cup and it was perfect for us. One other note: we don’t eat nightshades, so both times I subbed out the potato starch by increasing the corn and tapioca starches to 1 1/3 cup each and adding 1/3 cup of arrowroot. That worked great!

• 83 Jana // Nov 12, 2009 at 10:53 am

  Has anyone tried using the blend of flours and starches in this recipe as an all purpose flour blend? I was thinking of trying it since it’s such a good combination in the bread…

• 84 Peggy // Nov 22, 2009 at 5:08 pm

  How amazing to find such a long list of other cooks dealing with multiple allergies and substitutions in their baking! I’m eager to try this recipe with the recommended teff, stevia and cornstarch substitutions.

  Here’s a hint I haven’t seen anywhere else for the woman who can’t do yeast, and others of you who can’t keep up with the baking. I discovered that microwaving any gluten-free quick bread recipe gives a light, spongy and moist texture. This makes great muffins or an easy slicing bread, although you lose a toasty color and crust. The fact that I can bake muffins in 2-3 minutes outweighs that problem when there is no bread in the house! For baking pans, use silicone muffin tins, greased round custard cups or microwaveable bowls and casseroles. For even baking, always use a round baking dish. Larger than a cereal bowl requires you to put a glass in the center, upside down, to create your own bundt pan…otherwise the center will be uncooked. When I make lots of muffins in order to freeze some, I use papers in the muffin tin, and spray them with PAM so they won’t stick.:)
  I’m going to keep reading this site to continue getting support in the form of ideas from other allergy bakers! Thanks!

• 85 Dana // Nov 25, 2009 at 5:44 pm

  Sally, I want to personally thank you for passing along this really delicious recipe. I have been on a quest this summer to help my husband and son transition into the gluten-free, dairy-free, egg-free, soy-free lifestyle (due to allergies). This recipe was the first loaf of bread that actually brought a positive comment from my husband (if you knew how rough he has taken this transition, you would celebrate this major victory!) Blessings to you and Happy, happy Thanksgiving!

• 86 Jess // Nov 29, 2009 at 6:47 pm

  I’ve been making this bread regularly and made some for Thanksgiving. I used agave instead of sugar and I think the results worked. It didn’t rise as much as previously but I also had just taken my yeast out of the freezer and didn’t let it warm up.

  I did want to mention that I took half the batter and filled muffin tins that had been sprayed with oil. It was so fun to have “dinner rolls” for Thanksgiving! They were great.

• 87 elizabeth // Dec 2, 2009 at 6:25 am

  I believe this is it. For 30 years I have been trying to find out why I am having so many problems - no one could help. Then I tried food sensitivities and everyone you have is on my list. How do I start..

• 88 Sylvia // Dec 13, 2009 at 7:55 pm

  My best friend has really bad food allergies and we have started making a bread mix found at Walmart… now it’s not homemade per say like this one, but it is pretty good. I think i’ll email her this recipe though.
  -Sylvia
  Top 10 Cigars

• 89 marta Luisi // Jan 11, 2010 at 11:29 am

  Just wondering if my child is allergic to potato can I do the same substitute for the cornstarch. Double the cornstarch.

  Thank you.

• 90 Danielle // Jan 14, 2010 at 5:31 pm

  Where did you get this recipe from? Does Mark Engelberg have a website?
  I’ve been eating this bread for a few months now,but wanted to know if Mark has a website? Thanks!

• 91 sally // Jan 14, 2010 at 5:43 pm

  Danielle, Mark developed the bread recipe for his own use. Then I tweaked it based on what I wanted the bread to do, so this isn’t his original recipe. I have since tweaked it a lot more to make it rise more and make a larger loaf, but I haven’t posted those changes yet. Mark does not have a website that I have ever seen.

• 92 Ruthie // Jan 17, 2010 at 8:28 pm

  This recipe looks amazing! Has anyone found a way to make this loaf successfully without sugar, or using a replacement?

  Thanks!

• 93 Jennifer // Jan 18, 2010 at 6:36 am

  Hi All, have read through the comment/questions and have a few ideas to offer. For those who can’t tolerate corn or potato starch - how about sorghum starch? I’ve made the bread using 100% sorghum starch and it comes out fine. Earlier on someone made a comment about a raw/doughy base on the cooked bread. From what I’ve experienced - the problem might possibly be - bread not risen for long enough before going into the oven and/or tin used was too small for quantity of dough. Also, too little H2O might contribute to this problem. Just some thoughts, hope they help. Thanks for informative and interesting site.

• 94 Dana // Jan 18, 2010 at 8:42 am

  I made half a batch of this last night. Haven’t had yeast bread in 6 years!! Used flax instead of the xanthan gum, amaranth/almond for the sorghum, arrowroot for the cornstarch and honey for the sugar. It tasted like English Muffins! Yum! Next time I am going to try to make a regular loaf though (don’t know how I will go about this will all the substitutions I made!). I want to make sandwiches. Thanks for the great recipe!

• 95 Ashlie // Jan 19, 2010 at 8:53 pm

  I cannot have cane sugar. I tried maple syrup and didn’t reduce the liquid amount, and then tried to add more flour to get to the right consistency. Needless to see, the bread didn’t rise. I want to try it again with agave syrup, but would like to know from those who have tried it if they reduced the liquid amount or kept the recipe as is and just substituted the exact amount of sugar for the same amount of agave syrup. I’m new at this, so I could really use some help! Thanks!!

• 96 Danielle // Feb 21, 2010 at 8:43 pm

  I have made this bread many times and I have used amaranth flour instead of teff which is so big time expensive here. Then the last time I made this bread I used quinoa instead of teff. Both the amaranth flour and the quinoa flour work good. I prefer the quinoa flour though because it tasted slightly better somehow.
  Thanks for your response Sally to my earlier question about Mark. Where did you meet Mark E. then if he doesn’t have a website,are you friends?

• 97 Acid Cigars // Feb 22, 2010 at 4:06 pm

  I really like this recipe.. It has been pretty light compared to other gluten free recipes I have tried. I like to use it for rolls on Sunday morning before church and put gravy on the top… or syrup. Thanks for the post.
  -Sylvia

• 98 Amelia // Feb 22, 2010 at 10:29 pm

  Thank you ever so much. I too was almost in tears tonight. Not only am I facing gluten, egg, soy and dairy intolerance, but Lyme disease. And, with Lyme to treat it, you have to take heavy duty antibiotics which need bread in my opinion to go down (at least for me) with minimal issues. I CANNOT thank you enough. I took my first dose this morning, nearly had to spend the day in bed and then found your recipe, baked it up tonight, took my second dose tonight and I am happily writing you! Thank you, Thank you, Thank you! If anyone else knows of any other great recipes like this that are truly free…. would you email them to me. I would greatly appreciate it! Amy (Grateful Girl in Charleston, SC)

• 99 Jenn // Feb 23, 2010 at 8:30 am

  Will you be posting the updates you have on this recipe soon? I love the bread recipe and am looking forward to seeing the changes you have made to this recipe!

  btw, I mixed up a whole grain GF flour mix based on the combinations you have in the bread and it is wonderful! It does have rice flour as a base, but you can’t tell by the finished product (as long as you use very finely ground flour). I use it in standard muffin, waffle, cookie and donut recipes.

  GF Flour Blend - multigrain
  3 1/2 c. White Rice Flour
  3/4 c. Millet Flour
  1/4 c. Sorghum Flour
  1/4 c. Teff Flour
  1 1/2 c. Tapioca Flour
  3/4 c. Potato Starch
  1/4 c. Cornstarch
  1/4 c. Potato Flour
  2 1/2 teaspoons Xanthan Gum

• 100 Anna // Feb 26, 2010 at 12:24 pm

  I made this bread w/ my two little girls the other day and we all scarfed it down - me w/ butter and raw cheddar, them w/ almond butter and jelly. I only had one reg. loaf pan, so I put half in that and divided the other half into four mini loaf pans I had, and just adjusted rising and baking time accordingly. With the leftover bread I made some really yummy GF egg-free (and could’ve been CF) stuffing - very easy, and a great way to use up the leftover bread! I ended up baking it about 45 min, adding a little more chicken broth as needed, until the bread had soaked up enough to be soft yet still a little chewy. 1/2 a loaf made 4-5 c. of cubes.

• 101 Anna // Feb 26, 2010 at 12:33 pm

  btw, for the bread I followed a more traditional yeast bread method and cut the sugar to 1/4 c., and proofed the yeast in warm water w/ the sugar till foamy, added the oil, then added it all to the premixed flour and salt blend.
  For the stuffing, I just sauteed plenty of celery and onions, seasoned the bread cubes w/ sage, poultry seasoning, s and p, then added the cooked veggies and enough chicken broth (about 1 1/2 c. to start w/ for 5 c. bread) to moisten well. cover and bake at 350, checking every so often to add more broth and stir if needed.

• 102 Anna // Feb 26, 2010 at 12:34 pm

  and since I don’t have a stand mixer I just mixed it all by hand and it worked just fine.

• 103 Justine Rudman // Apr 4, 2010 at 5:00 pm

  Sally, How did you find out you were allergic to soy, tomatos etc. My sons and I found out we are allergic to gluten and dairy and have been off of these for about 6 mths. One of my sons has severe behavioral issues and is extremely violent and I think it is related to food/diet. I think he may be allergic to eggs, tomatoes, soy etc. what testing did you have done to reveal those allergies?

• 104 sally // Apr 4, 2010 at 5:19 pm

  Justine–You can read the post about my diagnosis process here: http://aprovechar.danandsally.com/?p=321

  [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

• 105 Christa // Apr 23, 2010 at 2:48 pm

  Absolutely delicious!!!! thank you so much for this recipe. I’ve experimented with it, using melted honey in place of sugar, and rice flour instead of teff and sorghum, and the bread still turned out amazing. Thanks again!

• 106 mei // Apr 28, 2010 at 11:24 am

  Hello Dear: some one.
  Thank you I will try this Recipe. do to my allergies I have limited things to eat and I am quite new at this though I have been sick since I wa a child. My mother never new anything about allergies or celiacs so readying lables and looking on line is a blessing to me.

• 107 Mona // May 6, 2010 at 3:40 pm

  Has anyone tried adapting this recipe for a bread machine? I have a good one, and I’m not much of a “freehand” bread baker. Just wondering what I would need to do to make in it my machine.

  Thanks!

• 108 Sheri // Jun 23, 2010 at 3:35 pm

  We just learned that our youngest has anaphalatic allergies to eggs, peanuts, and tree nuts. He also has severe allergies to wheat, oats, corn, dairy, and soy. I cannot wait to get all the ingredients and try this recipe… I will let you know how it turns out!
  We have been an egg free, dairy free family for years due to our eldest son’s allergies. However, as a newbie with this plethora of allergies all help is appreciated! I see several people have posted their triumphs with pancakes, waffles, muffins, etc. And someone else mentioned using this recipe for all batters…. I’m honestly at a loss and want a “normal” childhood for my children. Any guidance on GREAT tasting pancakes, waffles, muffins, cakes, etc would be great. Also… what can I use for butter? What can I use for icings? (Birthdays are around the corner!) Thanks for your help!

• 109 Sheri // Jun 23, 2010 at 11:13 pm

  Sally- I believe you were so kind as to email me. My phone deleted it when I tried to open it. Would you please be able to send your message again? Thanks so much for helping all of us in need. Your selflessness is overwhelming!

• 110 Kathie Adam // Jul 19, 2010 at 2:23 pm

  I tried this recipes various ways using various flours as I did not have Teff or Millet flour. The results were still good but the bread was heavy. The original recipe is by far the best mixture.
  I made the bread in my bread maker first using the dark crust setting. Then I tried it using the regular setting. It was better at this setting. I felt that there was too much yeast so I adjusted the yeast to 2 tsp. to 1/2 a recipe (1 loaf). This worked really well. I then tried to do the recipe on the quick bread mode and it turned out even better. The holes we not as large. The top is crusty and pasty colour what ever setting you put it on but the bread is fantastic. The bread maker was the only way for me to go. I bought a B&D at the thrift shop for $4.00. Cheaper than a loaf of bread. It takes me about 5 mins to whip up a the ingredients and on quick mode I have bread in 1 hour and 35 minutes!
  Steps used:
  Mix together all of the flours, starches and the Xanthan gum. Put aside. Add the warm water & olive oil to the bread maker and then the sugar. Scoop the mixed flours on top then add the yeast on top of this. Choose regular setting or quick setting. Push start and sit back and wait. Here is the recipe for 1 loaf for the bread maker.

  3/4 cup millet flour
  1/4 cup teff flour
  1/2 cup sorghum flour
  1/2 cup cornstarch (or double the potato starch if you can’t eat corn)
  1 cup potato starch
  1/2 cup tapioca flour
  4 tsp xanthan gum
  2 tsp salt
  1/4 cup sugar

  2 tsp active dry yeast (not rapid rise) I use bread maker yeast.

  2 tsp olive oil
  1 1/2 cup + 2 Tbsp.warm water (not hot)

  Good luck and pass it on. There is finally an alternative that doesn’t taste like cardboard or crumble apart when you touch it. Yea!!

• 111 Kathie Adam // Jul 19, 2010 at 2:28 pm

  Opps it should be 2 tsp of xanthan gum! Sorry about that!

  BTW thanks so much for sharing!

• 112 Tracy // Jul 23, 2010 at 6:38 pm

  Excellent! I did not have millet so I used corn flour as a sub for it. Also I used honey in place of sugar and did it in a bread maker on GF cycle. It turned out fantastic. note: I did not reduce the amount of water when I put the honey in. Will not go in such of millet four to try it out that way.

  My mother loved it too.

• 113 Tracy // Jul 23, 2010 at 6:39 pm

  opps now not not lol

• 114 Kory // Aug 9, 2010 at 12:59 am

  AMAZING!! I am so excited to have found this, thank you thank you thank you!

• 115 Yohi Popiol // Aug 20, 2010 at 4:01 pm

  I’m one week into a cleansing program and on the elimination diet is, as im sure you can all guess, GLUTEN. Other things on the list include sugar, dairy, and eggs. Although I generally had a healthy diet, bread made an appearance at least once during my day-to-day diet and let’s just say it was wrecking substantial havoc on my digestive system. Now that I have begun this cleanse I feel so much better without the array of symptoms i had experienced pre-cleanse: nausea, headaches, dizziness, fatigue, cloudy mind. But I;m not gonna lie, staying away from sugar and wheat proved to be one of the greatest challenges i have yet encountered. When I saw this recipe and all the positive comments I was excited but a bit skeptical as well. Being that I was eating bread a week ago I thought all the posters were probably GF eaters for too long to remember the good stuff. But man this bread is so close to the real thing I might just say that it’s BETTER than the real thing. To all you skeptics out there: TRY THIS RECIPE! you won’t regret it! The only thing I substituted was the sugar (I used 1/3 cup agave instead) and it came out decadent.

• 116 Christina // Aug 29, 2010 at 7:36 pm

  Well, I just made this (will mixed it)… But the batter seemed to thin. But to be fair, I replaced the sorghum flour with buckwheat and amaranth flour… So perhaps this is why. I also did not use the xanthan gum, but used the Egg Replacer instead (thus adding a little bit more water). So to thicken it up a bit, I ended up adding more tapioca and potato starch, millet, and amaranth… but I was afraid to add too much… Now it’s proofing in the microwave with the water I boiled beforehand… Lets see how much it rises… I only added 1 packet of the active dry yeast, but it did foam up… So we’ll see how it goes. Hopefully my girls will be able to have bread tonight! Today was my experimentation day… The buck wheat eggless pancakes turned out very well (got the recipe elsewhere) but the buck wheat gnocchi, not so good (eh, I made dough that was supposed to be for soba noodles). Hopefully today will be 2 out of 3.

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