Would you believe a bread with a delicious taste and wheat-like texture could be made without gluten, corn, dairy, soy, rice or eggs? Believe it, because I made some yesterday!
I have been a fan of Breads from Anna bread mixes since I first tried them in 2004. They make a great loaf that rivals a wheat bread. I had been using the Original Bread Mix which is Gluten, Soy and Rice-Free, but stopped making it when I stopped eating corn, and when my daughter was diagnosed with egg and dairy allergies.
Anna makes another bread mix called Dairy and Corn-Free Bread Mix, which solves most of our problems, except the eggs. Yesterday I decided to try an experiment. I used Ener-G Egg Replacer for the eggs called for in the bread mix. The mix calls for 2 eggs + 1 egg white to equal 2/3 to 3/4 cup liquid. I mixed the equivalent of 4 eggs with the egg replacer to equal 2/3 cup liquid. And voilà! A perfect egg-free (and everything-else-free) loaf!
On the lunch menu today: turkey sandwiches – almost makes me forget about all the stuff we can’t eat.
If you are not feeling confident in your bread-making abilities, read How to Make Gluten-Free Bread. A gluten-free loaf is better than none!
Vandana says
My son is allergic to everything above, but the rice. Anyways, I had a quick question. Can I make this bread in a bread machine, and if so, how?
alison says
I have not tried this one in a bread machine, but on the Breads from Anna website, they have bread machine tips. Be aware though that it will be different using egg replacer.
I have been experimenting with Pamela’s bread mix in a bread machine and the problem I am having is that I need the bread to bake longer than the machine allows. It is frustrating because I think it would work if I could bake it longer (the max time on the machine is 70 minutes).