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!