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Gluten rice and almond free bread....

Answered on June 15, 2016
Created June 15, 2016 at 4:51 AM

I recently found that I'm allergic to practically everything.  With that and a lot of research, because of my allergies I found that everything lined closely to the paleo diet. But now my problem... I LOVE bread. Because of my allergy to wheat, rice and almonds throws those flours out the window, I was hoping someone here possibly had a nice bread recipe I could try or know of a good substitution for these flours. I've tried several coconut flour recipes but they're very cake like and don't hold up well to sandwiches etc. Can anyone help? Thank goodness I'm not allergic to yeast.... 

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on June 15, 2016
at 12:46 PM

Those gluten-free flours are great for pastries because they crumble, but that's not what you want from bread. You need to add some kind of protein to replace the gluten, which holds bread together, makes it stretchy and makes the crust crisp. You might want to experiment with transglutaminase

 

http://www.ajiusafood.com/products/enzymes/activa.aspx

 

Another more paleo route would be using gelatin.

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