Nut-free bread mix | National Foundation for Celiac Awareness

Nut-free bread mix

Questions answered by Chef Edgar

Nut-free bread mix

6/26/2007

We have a nut allergy as well as Celiac disease. What kind of flour can I use for breads, buns and croissants?

Nut-free bread mix

We have a nut allergy as well as Celiac disease. What kind of flour can I use for breads, buns and croissants?

Try checking out the products at Bob's Red Mill. There is an extensive gluten-free selection of baking mixes. I've attached a web link below that will take you directly to a nut-free bread mix product that you may be interested in: http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=602 <http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=602>

Bread Flours

By Anna C (Email) at 2007/09/11 09:05

There are many great recipes out there but I find Bette Hagman's gluten free cookbooks to be one of the top rated books. There is one for Breads. You can use acobmination of flours depending on the recipe...Rice, Tapioca, Potato Starch, Sorgam flour. For example:

Corn Bread (Gluten-Free)
1 1/4 cups yellow corn meal
1/2 cup white rice flour
1/4 cup tapioca flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten

Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg and mix just until dry ingredients are moistened. Pour batter into a greased 8 or 9 inch pan (or can use muffin tins if desired). Bake at 400 for 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Makes about 8-9 servings.

You can substitute 1/3 cup dry milk and 1 cup water for the skim milk, or a GF non-dairy milk substitute if
needed.

Cornbread

By Jean (Email) at 2007/11/17 11:30

What brand of cornmeal do you use?

Bob's Red Mill

By Holly (Email) at 2008/03/01 16:14

Bob's Red Mill has cross contamination issues with nuts BIG TIME! They actually produce nut flour.

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