I need a recipe for bread that is dairy and sugar free. I can have honey in place of sugar.?

Question

Soup recipes would also be appreciated.

Also, what exactly is starter? Is there dairy or sugar in it?

Answer 1

look for sourdough recipes on the Internet.

Answer 2

Rye bread doesn't use dairy or sugar products. French bread doesn't have any milk or sugar. Check lots of websites if that type of a white bread appeals.

When you say dairy free, does that include eggs? If you can handle eggs and just not milk or sugar, then most whole wheat and whole grain breads are possible.

I don't think of breads as particularly containing dairy or sugar.

Answer 3

Dairy Free Wholewheat Bread Recipe

Ingredients
1.5 CUPS RICE DRINK
3.25 CUPS OF WATER
0.5 CUP LIGHTLY PACKED BROWN SUGAR
2 TBLS SALT
2 TBLS OLIVE OIL
1 kg (2.2 lbs) WHOLEWHEAT FLOUR
0.75 kg (1.75 lbs) WHITE FLOUR
2 PKTS INSTANT YEAST

Directions
Warm rice drink and water on the stove - (the instant yeast can take hotter than luke warm water but not too hot!)
Add in sugar, salt and olive oil
Stir until sugar melts
Sift wholewheat flour and mix in instant yeast
Gradually mix this into the liquid, then mix in enough sifted white flour to give a smooth dough (about 3/4 kilo)
Turn dough onto a lightly floured board and knead for eight to ten minutes. Shape into a smooth ball.
Place dough in a large lightly greased bowl; grease top slightly with olive oil. Cover and let rise in a warm place until almost double in bulk ( approx 45 mins)
Punch down risen dough and turn onto a lightly floured board. Cut into four equal pieces and form each into a smooth ball . Cover and let rest while you prepare the greased pans.
Shape each ball of dough into a loaf - place in the greased pans and grease the tops.
Cover and let rise 45 minutes or until almost doubled in bulk .
Bake in pre-heated 200ºC (400ºF ) oven for 30 to 35 mins.

Answer 4

Try the Food Allergy Network for recipes and for good substitutions. You can almost always use soy milk, which is fine if you don't think it will taste like dairy milk when you try it. Soy milk doesn't work for making puddings though.

Also try recipes.com for any soup recipe you want.

Answer 5

Here are several for you from my cook book.

BAKING WITH A SOURDOUGH STARTER
All kinds of wonderful things can be made using a sourdough starter. There are endless varieties of breads that you can try. And sure, everyone has heard about sourdough pancakes and biscuits, haven't they? But you can also make pretzels, cinnamon rolls, coffee cakes, pizza dough and cookies. How about sourdough applesauce spice cake? Or better yet, how about sourdough chocolate cake? The list goes on.
To get you started, here is a recipe for a basic sourdough French bread. Check our Recipes site for more sourdough recipes. You will find links to many other sourdough recipes on the Sourdough Links page.
A Basic Sourdough French Bread
Remember, sourdough leavens are much slower than commercial bakers' yeast, so it will take longer for this bread to rise. Exactly how long is dependent on your particular starter and the ambient temperature. With sourdough, as with any bread, the longer it is allowed to ferment (without over-rising), the more flavorful the bread will be. Bread rises more slowly at cooler temperatures than warmer, so you may need to do some experimenting to determine what temperatures and times work best for you and your starter.
This recipe involves the building of a two-phase sponge prior to mixing the final dough. It yields an approximately 1 1/2 pound loaf. It can be mixed in a stand mixer, by hand or in a bread machine..
Start with fully activated starter. Unless you have activated your starter recently, it may take more than one feeding to fully activate your starter.
SPONGE - PHASE
Sponge Ingredients:
1/4 cup (2 oz) fully activated starter
1/2 cup (4 oz) water
1/2 cup - 1 cup (2 oz - 4 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).





SPONGE - PHASE 2
Sponge Ingredients:
All of the sponge from above (8 - 10 oz)
1 cup (8 oz) water
1 cup - 1 1/2 cups (4 oz - 7 oz) flour (depending on the consistency you prefer)
Combine to make a thick pancake batter and stir well. Do not worry if the mixture is a bit lumpy. Let this sit until it is fully activated (might be as long as 8 to 12 hours, depending on your starter and temperature).
You can mix your dough anytime after your starter has reached its peak fully activated state during this phase.
MIX AND KNEAD YOUR DOUGH
Bread Dough Ingredients:
1 3/4 cups of fully activated starter-sponge from above
2 cups bread flour
3/4 tsp salt
Pour the starter-sponge into a large mixing bowl. Add 1 1/2 cups of the flour (reserving the remaining 1/2 cup to use if needed) and knead until the dough reaches the proper consistency of bread dough - a smooth, soft, moist ball of dough, not sticky but slightly tacky is okay. Add flour or water as necessary to achieve the proper consistency. After kneading for several minutes and the gluten has set up some, add the salt and continue kneading until the gluten has developed and the dough forms a smooth, elastic, soft, moist ball.
RISE
Place the dough in a lightly covered bowl, turning to coat both the top and bottom. Cover with plastic wrap and let the dough rise until it has doubled in volume or until an indentation remains when you press two fingers in 1/2 inch. Once again, how long is dependent upon your particular starter and the ambient temperature.
SHAPE
Turn the dough out onto a well-floured surface. Gently pat out the dough to 1" - 1 1/2" and form into a rough circle-like shape. Gently press out the dough but do not really knead it as you attempt to deflate the larger air bubbles while retaining the smaller ones (this will help create an open-hole texture in your bread). Shape the dough into a ball, stretching the skin fairly tightly across the top. Pinch the seam together on the bottom of the ball. If you are baking hearth loaves, place your loaf into your prepared banneton, basket, or bowl seam-side up and cover. For free-form loaves, the dough on a well floured board or oven peel seam-side down and cover. floured board or oven peel seam-side down and cover.

RISE AND BAKE
Allow the dough to rise until it is not quite fully proofed (free-form loaves are best baked just slightly under-proofed). The dough should just begin to hold the indentation of your fingertip when you lightly press into the dough and should not be pushing back at you.
Prepare your oven in sufficient time to fully heat your baking stone/tiles/bricks (usually 30 - 40 minutes to pre-heat to 450 to 500 degrees F).
Uncover the loaves, turn them out onto a cornmeal-dusted peel if they are in containers, slash (dock) and bake. For a thick chewy "crusty" crust use steam during the first 5 - 7 minutes of the bake.
COOL AND CUT
Now for the hardest part of all. Allow your loaf to cool completely (about 2 hours) before cutting into it. A loaf of bread is not fully flavored until it is fully cool and it is much easier to slice cool.
ENJOY!
Now for the fun part - finally! Slice up your loaf, slather it with lots of fresh creamy butter or thin slices of cheese, sit back with your favorite beverage and some good friends, and enjoy the fruit of your labors. It will be great!

Cockaleekie Soup (Chicken and Leek Soup)

1 Medium carrot, sliced
2 tsp. Salt
1 Bay leaf
4 cup Water
1 Medium stalk celery, sliced
2 tsp. Chicken bouillon
1/4 tsp. Pepper
1 1/2 cup Sliced leeks, with tops and washed well

Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes. Serves 4 to 6

Brown Vegetarian Stew

2 onions, sliced
2 stalks celery, sliced
2 carrots, or other root vegetables such as turnips or parsnips, peeled and
sliced
3 potatoes, peeled and sliced
1 green bell pepper, cut into strips
1/2 lb. mushrooms, quartered
2 cups water
¼ cup Soy sauce
¼ cup tomato juice
½ Tbs. grated fresh ginger
½ tsp. dried marjoram
½ tsp. dried thyme
½ tsp. paprika
2-3 cloves garlic, sliced
3 to 4 Tbs. cornstarch mixed with ½ cup cold water, for a slurry

In a Dutch oven combine all ingredients but the cornstarch slurry. Bring to a boil, reduce heat and simmer for one hour, until vegetables are tender. Add the slurry, stirring consistently until thickened. Add any other vegetables you like to your stew. Serves 6