Oliver Approved & Allergy Free Bread Recipe

Allergy Free Bread

I was so fortunate to have a friend with a child on the autism spectrum point out to me that the Udi’s bread that Oliver was eating held ingredients that he was allergic to in it, which I somehow missed when ingredient glancing at the grocery store. She makes her son’s bread and gave me this delicious recipe that even my picky little eater enjoys.

1.5 cup sorghum flour
1 cup tapioca starch/flour or potato starch (not flour)
.5 cup teff flour
2 tsp xanthan gum
2 tsp Egg Replacer
1 tsp sea salt
1 tsp apple cider vinegar
4 TBSP olive oil
1.25 cup warm water (110%)
2 tsp yeast or 1 packet
2 tsp sugar

1. Mix yeast & sugar in bowl, add warm water, let proof 10 minutes or so.
2. Mix dry ingredients.
3. Add vinegar & oil.
4. Add proofed yeast and thoroughly mix in mixer or by hand (no kneading).
5. Spoon into a loaf pan, cover with plastic wrap, set aside to rise for 1 hour.
6. Preheat oven to 350.
7. Bake for 53 minutes, let cool a few minutes before removing from pan to a wire wrack.
8. After cooled, store in plastic bag. One day on counter is OK, then refrigerate.

** Comment to let everyone know how your bread turns out!

Allergy Test

Oliver’s allergy test was, sadly, a rather traumatic experience. We underwent the IgG and IgA tests, where he got his finger pricked and then had to fill 15 1/2″ wide circles with blood from his finger. It took quite a while to fill all of these circles, so he was squirming, fighting, screaming, and crying the entire time. While it broke my heart, I focused on how we were doing this to prevent major food reactions (not to mention, to save money by discontinue buying food items that he’s allergic to). Now that I have the results back, I am so happy that we did that now, rather than later.

Here are his major allergies: casein, cheddar cheese, cottage cheese, mozzarella cheese, cow milk, goat milk, whey, egg, and yogurt.

Here are his minor allergies/sensitivities: Whole wheat, gluten wheat, gliadin wheat, spelt, rye, corn, amaranth, and pineapple.

He is already on a gluten free/casein free diet, so I plan to continue on this route and cut out the rest of his allergies and sensitivities. While I’m sad for Oliver, I am so happy to have this information now. I highly recommend these tests to anyone who is curious whether or not their child has food allergies or sensitivities.

More about the allergy tests that we did:
The IgA (Immunoglobulin A) and the IgG (Immunoglobulin G) tests search for abnormally high amounts of IgA which can detect autoimmune conditions, food allergies, and food sensitivities.The IgA tests for reactions, while the IgG tests for sensitivities. An IgE test will show actual, 100% accurate allergies, but because Oliver is so young and his food allergies can either go away or increase, I decided to wait to undergo the IgE test for when he’s older.

3 Weeks Later

Because of Oliver’s eczema and behaviors, his pediatrician recommended that we cut out all dairy. We spent 20 days on soy milk products and the eczema didn’t fully dissipate and his behavior actually worsened. His hand flapping went from happening only 3 times before in his life, to 50+ times a day. He went from over a year of constipation to experiencing very loose bowel movements (sometimes diarrhea) 4-6 times a day. After checking in with Oliver’s pediatrician, she recommended switching to almond milk and saving up some money for an allergy test.

So Oliver has now, to date, had allergic reactions to:
Dairy products
Soy products
Hemp milk
Goat milk
Edamame beans

Our next steps include: switching from soy milk products to almond milk products and saving up for a comprehensive allergy test that will rule out all of his allergies.