dovrar Posted February 13, 2017 Share Posted February 13, 2017 Hello All, I am looking to see if anyone has a recipe for bread that doesn't use corn, rice, wheat, oats, cane sugar, dairy or nuts (we CAN do coconut). DH is on a restricted diet and missing his bread. Thanks in advance! Debbie Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 13, 2017 Share Posted February 13, 2017 are eggs ok? Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 13, 2017 Share Posted February 13, 2017 If so, search for coconut flour bread recipes. Some call for various sweeteners. You could just leave that out if you don't want it. Many I've seen don't have any dairy. It doesn't taste like regular bread though. Not that that should surprise you, but yeah it's an acquired taste. Quote Link to comment Share on other sites More sharing options...
dovrar Posted February 13, 2017 Author Share Posted February 13, 2017 Eggs are fine, no other restrictions. Thanks. Oh, I'd rather not have to use any gums if at all possible. Quote Link to comment Share on other sites More sharing options...
dovrar Posted February 13, 2017 Author Share Posted February 13, 2017 I was hoping to find something that uses barley, rye, maybe garbanzo or other bean flours. DH is really wanting something to eat with eggs in the morning that is not sweet. Oh, and it can be a flatbread, not necessarily looking for a loaf bread. Quote Link to comment Share on other sites More sharing options...
cintinative Posted February 13, 2017 Share Posted February 13, 2017 (edited) Hmm, this recipe meets all your requirements except it has almond flour. ETA: the author in the comments says to use more sorghum flour if you can't use almond flour.. http://www.allergyfreealaska.com/2012/03/12/gluten-rice-free-multigrain-bread/ Edited February 13, 2017 by cintinative 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 13, 2017 Share Posted February 13, 2017 Eggs are fine, no other restrictions. Thanks. Oh, I'd rather not have to use any gums if at all possible. I've never seen any with gums. 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 13, 2017 Share Posted February 13, 2017 Hmm, this recipe meets all your requirements except it has almond flour. I would think you could sub coconut flour. http://www.allergyfreealaska.com/2012/03/12/gluten-rice-free-multigrain-bread/ Maybe try the FAQ on this site for the bread recipe here: http://www.allergyfreealaska.com/2013/05/06/the-everything-guide-to-gluten-free-bread-including-troubleshooting/ Coconut flour is not a straight forward substitution. 1 Quote Link to comment Share on other sites More sharing options...
cintinative Posted February 13, 2017 Share Posted February 13, 2017 I've never seen any with gums. Generally gums are necessary because gluten is absent. Perhaps you could find a recipe with rye in it since that has gluten but most rye recipes have wheat I think. We are gluten free here so we can't have rye, barley or (non-GF) oats. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 13, 2017 Share Posted February 13, 2017 I was hoping to find something that uses barley, rye, maybe garbanzo or other bean flours. DH is really wanting something to eat with eggs in the morning that is not sweet. Oh, and it can be a flatbread, not necessarily looking for a loaf bread. maybe this? http://www.virtuousbread.com/how-to-make-bread/recipies/peter-owen-jones-rye-bread-is-just-yrughfhfh-thats-a-good-thing-by-the-way/ Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 13, 2017 Share Posted February 13, 2017 Generally gums are necessary because gluten is absent. Perhaps you could find a recipe with rye in it since that has gluten but most rye recipes have wheat I think. We are gluten free here so we can't have rye, barley or (non-GF) oats. The coconut flour recipes are all more like quick breads that use baking soda/powder. None of them I've seen have gums. 2 Quote Link to comment Share on other sites More sharing options...
cintinative Posted February 13, 2017 Share Posted February 13, 2017 Coconut flour is not a straight forward substitution. Yep. Posted too soon. I fixed it. The recipe writer recommends sorghum as a replacement if almond flour cannot be used. 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted February 13, 2017 Share Posted February 13, 2017 Can't attest to how the rye recipe works out. I'm skeptical, but hey worth a try. Quote Link to comment Share on other sites More sharing options...
cintinative Posted February 13, 2017 Share Posted February 13, 2017 I was hoping to find something that uses barley, rye, maybe garbanzo or other bean flours. DH is really wanting something to eat with eggs in the morning that is not sweet. Oh, and it can be a flatbread, not necessarily looking for a loaf bread. Have you ever baked with bean flours? I am not a fan of the taste of the finished product. If you are going to pay out for the specialty flours, my suggestion is to avoid bean flours since you do have the flexibility to use barley and rye flours. 2 Quote Link to comment Share on other sites More sharing options...
dovrar Posted February 18, 2017 Author Share Posted February 18, 2017 maybe this? http://www.virtuousbread.com/how-to-make-bread/recipies/peter-owen-jones-rye-bread-is-just-yrughfhfh-thats-a-good-thing-by-the-way/ Tried this one and it fits the bill. Thank you! Next I'm going to try an Egyptian barley loaf that is supposed to taste like cornbread. ; ) 3 Quote Link to comment Share on other sites More sharing options...
mamaofgirls Posted February 18, 2017 Share Posted February 18, 2017 Can you use spelt flour - I would use that, soak it in a sponage (water) and then add salt and finish. I enjoy the 'nutty' taste of spelt but if you dont you could add honey to it. Quote Link to comment Share on other sites More sharing options...
6packofun Posted February 19, 2017 Share Posted February 19, 2017 OK, this *might* be an option. Dd and I used this on our Whole30. Note: You MUST let it cool before toasting and buttering as bread. It will taste a bit too much like egg if you use it straight out of the microwave. I'd cool-then-toast slightly if using as a breakfast or other sandwich "bread", too. This literally saved us and was our only "cheat" on Whole30--and it was only a cheat because it mimics bread that we couldn't have, NOT because it contains non-Whole30 ingredients. Blah blah. LOL http://www.runningtothekitchen.com/paleo-english-muffins/ Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted February 19, 2017 Share Posted February 19, 2017 If they can make pizza crust with cauliflower, maybe you can make 'something' resembling a dinner flatbread from those recipes? Or maybe latkes could satisfy a starchy craving? Quote Link to comment Share on other sites More sharing options...
Ausmumof3 Posted February 19, 2017 Share Posted February 19, 2017 Yeah I'm wondering about something potato based? My niece makes an awesome potato pastry but I don't have the recipe. Maybe baked potato or latkes? Quote Link to comment Share on other sites More sharing options...
bethben Posted February 19, 2017 Share Posted February 19, 2017 Can you use spelt? It's an ancient wheat like flour that people with wheat sensitivities can tolerate. That's the closest substitute I've found. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Lizzie in Ma Posted February 19, 2017 Share Posted February 19, 2017 http://www.food.com/recipe/oopsie-bread-497736 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.