What is a good recipe for wheatless bread (no barley or oat substitutes please)?

Question

I have allergies to wheat flour, barley flour, and oat flour.

Answer 1

Gluten and Wheat and Yeast Free Flat Bread:

2 eggs (large or jumbo)
1 cup soda water (plain or unsweetened fruit flavor is fine)
1 cup nut flour (grated nuts)
pinch of salt
1/2 cup milk
2 cups soy flour
2 teaspoons baking powder
3 tablespons melted butter

Preheat oven to 375 degrees F.
Line the bottom of a jelly roll pan with parchment paper, and then brush thesides with melted butter.

Combine dry ingredients.

In large bowl, whisk together eggs, milk, soda water, and 1 Tablespoon butter. (Reserve the rest of the melted butter.) Add this to the dry ingredients. This will make a gooey, but not glutenous mass.

Using a rubber or latex spatula or bowl scraper, turn the dough into the jellyroll pan and spread it out evenly all around.

Put it on the middle oven rack, and bake for 5 - 7 minutes (at which point the top will have formed a thin crust, but it won't brown). Remove from oven, and brush the thin crust (carefully) with the remaining melted butter. Then, return the pan to the oven.

Bake for another 5 to 7 minutes until the top is just golden and a wooden toothpick inserted into the bread comes out clean (no dough sticks to it).

Cool on a wire rack.

Once cool, cut your bread into sandwich-sized pieces or any other size you'd like. Stores well in a plastic bag in your fridge for up to a week.

Answer 2

1

Answer 3

Wheatless Bread
Serves: 1 Servings

Ingredients:

2 3/8 ts Yeast
1/2 Vital wheat gluten
2 1/2 c Other flours
1 c Liquid; Plus
2 tb Liquid
1 1/2 tb Honey or molassas
1 ts Salt; (1 to 1 1/2)

MIXED FLOUR BREAD (using basic recipe above):

2 3/8 ts Yeast
Dry group:
1/2 c Gluten
1 1/2 c Kamut Flour
14 c Soy Flour
3/4 c Oatmeal Flakes
2 tb Corn Germ
Wet group:
1 c Water; Plus
2 tb Water
1 1/2 tb Canola Oil
1 1/2 tb Honey
1 1/4 ts Salt
2 tb Corn Germ

Instructions:
Here's one recipe I like a lot. It is for a Breadman 1 1/2 lb loaf, using
the medium cycle (2 1/2 hours total):

NOTES : am allergic to wheat, but not to gluten, and I make many
wonderful breads
by using 1/2 cup vital wheat gluten and 2 1/2 cups other flours.
Flours
I use include: brown rice flour, barley flour, teff flour, oat
flour,
oat flakes, soy flour, amaranth flour, quinoa flour, and many
more,
including kamut flour. Kamut is a wheat, and I can tolerate it,
and I use
that as the basis for many of my breads. Spelt is a wheat, also,
but I
can't tolerate it at all.

Answer 4

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Answer 5

Check with your local health food store, or even some larger grocery stores will have soy flour. Some bread machine cookbooks will include recipes which use it. It doesn't raise as high as regular bread flour, but at least you can have bread that way. You have my sympathies--my first husband was allergic to practically everything, and I was always looking for substitutes.

Answer 6

This site http://www.goobypls.com/r/rd.asp?gid=562 sells a 400 pages instant access ebook full of tasty paleo recipes.
Hope it helps.

Answer 7

Paleo diet its a diet based around eating real food unprocessed

Answer 8

soy sucks

Answer 9

a block of tofu