Hello
I am new to both this forum and to the whole world of food intolerance was wondering if someone could either give me a fantastic bread recipe or tell me the name and where to buy a wheat and dairy free loaf. I have tried a couple that my local supermarkets have and im not very impressed so far lol, im wondering if making my own would be a better idea. Also if anyone else reading this is wheat and dairy and egg intolerant and would like to give me some advice/recipes for other foods that are safe and edible they would be more than welcome.

Anywhere where there is Celiac info should have some good wheat-free recipes. I used a flour mix of 3 -1/4 cups of rice flour (brown is better), 1- 1/4 cups of potato starch and 1/2 cup tapioca starch. Mix this all up and use it as a substitute in any recipe. My daughter loved pumpkin bread using this flour. You can use any pumpkin bread recipe. I just used water instead of milk. You can also make sandwiches out of corn tortillas. Warm them up in a dry skillet.

Having tried many many store bought GF breads, and the kind that you make at home, I think Kinnikinnick is the best tasting, and has the best texture.

[removed] They also sell donuts and other things and their donuts aren't bad either.

I dont think that bread is available outside the US and Canada.Im from the UK.

My bad! I know they ship, but I imagine that shipping to the UK would be ridiculous for some bread!!

Twistedpoetking,

I find a large assortment of gluten-free (and milk-free) breads at health-food stores. I also avoid buying such breads because they taste like sawdust. I make my own bread.

There are a lot of flours you can use. The best thing is to try various ones and see how you like the taste. Most of the commercial breads are made with rice and tapioka flours, because this way they can reach the most people without running into food allergies. In my opinion, these flours have the least flavor. But, since most people in the western world like white balloon bread, these two flours produce the closest approximation.

I prefer more whole-grainy flavor, and I find that I like the flavors of buckwheat and teff. I use a small amount of rice and tapioka flour for texture, and add a bit of guar gum for glue-y-ness (since there's no gluten from wheat). I also use egg and powdered milk and a little canola oil. You'll definitely want to leave out the milk and egg, of course.

The main thing about making your own bread without wheat is that you'll have to experiment. Failures give you croutons for your salad or bread crumbs for a casserole, so all is not lost if the loaf comes out too dry or two soggy. It takes practice to get the proportion of wet to dry ingredients right, but when you find a combination of flavors that you like, it will brighten up your day and make you feel less deprived.

Of course, you may luck out and find a commercial bread that tastes yummy and then you don't have to bake. Good luck!

--Rheanna

Ok thanks that was a great help.I have to admit i hadnt even thought about a health food shop lol and iv been having trouble even finding rice flour in the supermarkets, guess my next port of call is to find my local health shop and start baking.thanks again.