millet or rice flour
baking soda
vitamin C
salt
honey or agave nectar
olive or safflower oil

This is technologically possible, but I need some help coming up with a viable recipe. If anyone can offer opinions or assistance I'll appreciate it.

Thanks for the reply. I say this is possible because it has, in fect, been donebefore. There was a bakery a few years ago that made bread with this list of ingredients. They have since closed, however, and they never published a recipe. I haven't been able to find anyone who owned or worked for the company.

Again, this has been done before. I'm still hoping someone here will be able to help me figure this out. This has been hard because the gluten-free baking industry has really overlooked people with this allergy. As such, there are no good resources to work with.

Thanks for your efforts to study this.

Where rice milk is concened, I can't even find one to try. I've researched several kinds and they all contain a heavy gum base and sea salt. If you know of a pure rice milk, I'd be thrilled! I'd like to try it.


Also, you mentioned flat bread. Have you found a recipe that works? Someone else emailed me on and it hasn't worked yet. I'd be interested to see your forumulation, because there are times when a pita type bread is nice to have.

You can make your own rice milk - just do a google search for "homemade rice milk".

My flatbread recipe calls for a lot of xanthan gum. It won't work without it. Perhaps an asian grocery store, or an asian person who likes to cook/bake could be of help. We have several Korean families at our school and a couple of the moms make interesting things with sweet rice flour.

You might try looking at this website for some help: http://www.specialfoods.com/. It caters to families with autism, but there are a lot of products on there that I think you could eat.

i am not sure if you saw the recipe i posted for you in comfort foods.

I appreciate the tip but that company uses gum in their products too.

No, I didn't. I'll look for it.

Thanks for getting back to me. I did just find your post, and I'm not sure how I'd begin to modify this.

There are several ingredients in this recipe I'd have to leave out. The amaranth, arrowroot, currants, and brazil nuts would have to go. I'm not sure it would be a workable formulation at that point.

Please know that I'm grateful for your efforts -- you haven't even met me and you're trying to help. That's a BIG deal.

Since I've got a list of ingredients that I know I've done well with, I'm still hoping to find a recipe that will work with those items. This process has been frustrating for me in that the gluten-free industry has completely forgotten or overlooked people who are allergic to gum. The type of bread I'm looking for has been made before, so I know it can be done. It's just that nobody ever bothered to publish a recipe.

Really? I looked at their ingredients and in some of their breads they just use flour and water.

I really think this is going to come down to finding a recipe that works with the ingredients I listed. Those
are items I know I'll be able to handle.

Can you have the alternative to xantham gum? I took a gluten free baking class a couple months ago and the instructor mentioned that there was an alternative to xantam gum for those who can't tolerate it. It has a really long name that I don't remember right now, so that probably doesn't help much, but I have my packet of info at home. Have you ever heard of that, or are the alternatives usually gums as well?

Did you see the recipe I posted last night here? Do you think it will work?

P.S. Do you or anyone else here have ideas about reverse engineering a recipe? I found one this afternon that was originally intended as a yeast free, wheat based, bread roll recipe. It's fairly simple, and I can't help but wonder if it would work -- I'd just have to figure out the right amounts of baking soda and vitamin C, as well as the proper flour to use. I'm just wondering if it's even a possibility.

I think it might be worth it for you to get a copy of "The Allergy Self-Help Cookbook" by Marjorie Hurt Jones, R.N. (Over 325 natural foods recipes, free of wheat, milk, eggs, corn, yeast, sugar and other common food allergens). I have one that someone gave me 10 years ago, and the author has come out with a completely revised and updated version. $14.99 on amazon .com

Scones

1 cup flour
1/4 c. oil
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. milk/buttermilk/even water or juice... I am sure any liquid would work.

Mix dry, then add the oil, and enough liquid to make a good dough. Knead for a little, then bake at 425 for about 15-20 minutes.
This might work... You might even be able to throw it in a loaf pan.

In my case, I'd like to renew my request to find a recipe that uses the ingredients I mentioned. There are many people in this forum, and I'm still hoping someone here can help me figure out how to make some kind of bread using these items.

millet or rice flour
baking soda
vitamin C
salt
honey or agave nectar
olive or safflower oil

This has already been done, so it is possible (I just wish the company that did this would have published their recipe before going out of business).

Any replies appreciated, as I'm conintuing to tackle this problem.

Have you tried experimenting with these ingredients? I've made up recipes simply by experimenting - although never using those specific ones. There are some basic principles - for example 2 C flour goes along with 1/3 C oil and about 1 Tbs sweetener and 1 tsp baking soda and 1/2-1tsp salt. Most recipes have similar proportions. Depending on how sweet you want something you can fiddle with the sweetener. Depending on what you're making (pancakes, muffins, flatbread) you'll adjust the liquid. Why don't you try some experimenting?

Thanks for the post. Believe me, I've done tons of experimenting. It just wasn't working out. Gluten free baking is an art, and learning how to mix the right amounts of vitamin C and baking soda with the various ingredients to give the appropriate amount of rise... it's really tough. I hit my library and the internet trying to research options, but everything was so hopelessly geared toward the use of gum that I couldn't find anything that was of help.

I'm going to try the recipe that was just posted, as it seems likely to work -- and the ingredients are definately safe. If anyone has further ideas aboutmy quest for sandwich bread, please let me know. If I ever crack this mystery, or if ever come up wtih a recipe for a viable gluten-free birthday cake, Ill be sure to share those with you.

P.S. I'm not sure if this was mentioned already, but through my own experimentation, I came up with two simple pncake recipes that use ONLY the ingredients list in my prior post. One is a rice flour pancake, the other is a millet.

I feel for you, felineaids, as I'm sure this is not easy for you. I don't have any recipes, only a couple more suggestions.

Why not try to contact a research university with a good agricultural/food service program? If you have one nearby, all the better. Many universities pride themselves on their programs. Possibly one of the instructors might take this on as a project for students, or their food service program might take it on as a challenge. You never know...

You might also try making a purchase from special foods, and think of it as an investment to get their recipes. You might be able to consult with the owner, who is a chemist and is the one who developed all their recipes.

Other than that, good luck. You might eventually find someone with a recipe.

I already took those steps, but thanks. I'm really at a point where I'm hoping someone here will be able to help me crack this (or maybe someone will come forward who already has a recipe).

Did you by any chance try that scone recipe in loaf form?

That's an idea! I didn't try it.

This is technologically possible, but I need some help coming up with a viable recipe. If anyone can offer opinions or assistance I'll appreciate it.

Probably not the opinion you're looking for...

I have professional training, and I have done one heck of a lot of baking, but I look at your ingredients list and all I can think is that it's gonna take a lot more than tweaking the ingredients list or techniques to turn that from a heavy, sticky loaf to something breadlike. My culinary instincts say that even though this may be the "ingredients list" that was printed on the package, they may have left something off it.

Hi... I found this recipe in my co-op's magazine and thought that maybe it could be modified...

Orange Cinnamon Bread

1 c. white rice flour
2 T. potato starch
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 c. sugar
1 egg
1/2 c. orange juice

Preheat oven to 350. Lightly grease a 4x6 bread pan. Set aside

Mix dry ingredients together. Add egg and orange juice. Mix well. Pour mixture into prepared baking pan. Bake 35 minutes. Allow to cool before slicing.
(I figured that millet could be subbed for the white rice flour, omit cinnamon. Sub honey for the sugar, water for the oj. Not sure on the potato starch or the egg though. )

Baking soda and vitamin C are used in combination to give the rise in recipes like this. The recipes already calls for some baking soda, whcih I would think could throw off that balance. Any ideas appreciated as I'm working to come up with a substitution.

Sift together. Store in airtight container. One teaspoon of this is equal to 1 teaspoon store bought baking powder.
You can try substituting the vit C for the cream of tartar for the acid, although I don't know how you can replace the corn starch. I wonder if it can be omitted?

I'm trying to come up with a recipe for sandwich bread. However, the ones I've found thus far all car for one or more types of gum. My allergies are extensive, so I'm including a list of ingredients I know I can work with.

millet or rice flour
baking soda
vitamin C
salt
honey or agave nectar
olive or safflower oil

This is technologically possible, but I need some help coming up with a viable recipe. If anyone can offer opinions or assistance I'll appreciate it.

I love experments, I will try to see if I can make something from this...I have a few questions before I give it a whirl...did they use both millet and rice flour when they made there bread or the honey and agave nectar (don't really know what that is but will try to educate myself) also did they mix the olive and safflower oil? Don't worry if they did it I am sure it can be done....trust me I have made some pretty crazy things in my time, when I didn't use any baking powder or soda...I use to have a recipie that used hydorgen peroxide to make these amazing drop biscets of course they weren't gluten free but all the proxide bakes out just like if you use alcohol in baking. And they were like big beatiful fluffy clouds..mmm. I will try this since I have some millet flour that I need to use up. (I don't use it very often) do you know if they used brown rice flour, rice bran, white rice flour or sweet rice flour...they defenatly have different textures and bake up different? I also have never used vitamin C but I will try to do some research and figure this out before I get started. It might take some time but I love a good puzzle.

Ok I found this recipie
so it gives me a few more questions if you know
Grain Free Boston Brown Bread gluten-free
� 1 cup plus 2 Tsp amaranth flour
� 1/4 cup arrowroot
� 1 tsp baking soda
� 1/2 tsp powdered ginger
� 1/2 cup currants
� 1/2 cup brazil nuts
� 3/4 cup boiling unsweetened fruit juice or water
� 1/4 cup honey or molasses
� 1 Tsp lemon juice or 1/4 tsp vitamin C crystals
Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches of water. Bring water to the boil. In a large bowl combine the flour, arrowroot, baking soda and ginger, stir in the currants. In a blender grind the nuts to a fine powder, add the juice or water and blend for 20 seconds. If the ingredients in the blender dont reach the one cup mark, add a little more liquid. With the blender running low add the honey or molasses and lemon juice or vitamin C crystals. Pour the liquid mixture into the flour bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould or can. Cover with a square of foil or wax parer; tie the wax paper securely with a piece of string. Place the mould in the boiling water, cover the pot tightly and steam for 2 hours over a medium low heat. Don't remove cover during this time. Remove the mould from pot and cool for 15 minutes.

have you tried using boiling water when you make your bread? Do you know if they used to bake the bread because this recipie says to steam it...never heard of that but hey it might work?

millet or rice flour
baking soda
vitamin C
salt
honey or agave nectar
olive or safflower oil

I missed a few of your questions in my previous post. Concetrated plant starches have proven a problem, which is why I don't use those. Most of the baking powders I've been able to find were corn or potato based, and some contained gum. Baking soda is a much safer choice for me (and it does the same job, although finding the corect ratios can be really tough).

Flax is like peantus for me -- fairly common for people with this allergy, unfortunately.

Where rice milk is concened, I can't even find one to try. I've researched several kinds and they all contain a heavy gum base and sea salt. If you know of a pure rice milk, I'd be thrilled! I'd like to try it.

Again, I thank you for trying to take this on.

Also, you mentioned flat bread. Have you found a recipe that works? Someone else emailed me on and it hasn't worked yet. I'd be interested to see your forumulation, because there are times when a pita type bread is nice to have.