For four years, my oldest son was allergic to wheat, dairy and eggs, among other things. Thankfully, his four-year bloodwork showed that he is no longer allergic to wheat, so he’s been joyfully eating and enjoying all kinds of foods he could never have before.
He’s also now able to eat eggs and dairy when they’re baked into something, so I’m extremely happy that I don’t have to mess with allergen-free dishes unless I really want to. Particularly bread!
Gluten-free bread was my nemesis for those 4 years. After a couple miserable flops of gluten-free, egg-free, dairy-free bread, I gave up on the whole idea for a good two years. After a couple years, I began to see more recipe options crop up online and I decided to give it another go.
I’m so glad I did! I found this recipe for gluten-free (and also egg- and dairy- free) bread at Whole Intentions, adapted by my friend Paula from a recipe she received from her friend. It quickly became my go-to bread recipe, and I regularly baked one loaf every two weeks for my little guy for a year or two. Over the course of time, I developed my own method for baking it, and gave it a few of my own tweaks. That moderately adapted version is the one I share with you today.
- 1 cup freshly ground millet flour
- 1 cup freshly ground sorghum flour
- 1 cup tapioca starch
- 1 tsp. xanthan gum
- 2 tsp. sea salt
- 2 TBSP honey
- ½ TBSP instant yeast*
- 2 tsp. olive oil (or coconut oil)
- 1½ cups warm water
- Whisk together the dry ingredients thoroughly in a large bowl.
- In a medium bowl, whisk together the liquid ingredients.
- Pour the liquid ingredients into the dry ingredients and beat with a wooden spoon until you have a thick batter.
- Pour the batter into a greased 8×4 loaf pan. Set on top of a warm oven, and cover with plastic wrap or a moist towel. Allow to rise for about half an hour, until it reaches the top of the pan.
- Bake in a 400F oven for about 45 minutes. Remove from oven and cool in pan on wire rack for about ten minutes, then remove from pan. Cool completely before slicing.
*I found that instant yeast worked much better in gluten-free bread recipes than active dry yeast.