Autism Recipes: Recipes For Wheat Free Diets - Gluten Free Casein Free Bread
This is a recipe for gluten free casein free bread. This has been especially designed for people who suffer food intolerances and those not only on wheat free diets, but caseine free too. Notably, those who suffer from celiac disease and autism. Autism maybe better affected by adopting a gluten free casein free diet. Please click ‘A Rough Guide to Diet and Autism - How this may help Change Behaviour’ for further information.
Gluten free casein free bread is not doughy like wheat bread – it is more of a cake consistency so not easy to handle. For ease, this recipe should be prepared in a bread maker and can be baked on the basic or regular setting. There are just some recipes for wheat free diets that need certain equipment to have an effective outcome. The great thing about bread makers is you can just dump the ingredients together and leave the machine to do the hard bit – raising, kneading and proving. This recipe makes a medium loaf of white gluten free casein free bread.
- 8oz = 1 Cup
- Tsp = Teaspoon
- Tbsp = Tablespoon
- Wheat Free Diets: Please substitute the soya or rice milk for semi skimmed cows milk.
Should you purchase pre-mixed gluten free bread flour, the first four ingredients should be substituted and there should be a measure of 16oz of the mix. This is because the flour and xantham gum ratios have already been mixed - but you might want to check on the packet for this.
12oz white rice flour
2oz of potato starch flour
2oz tapioca starch flour
- This totals to 16oz or 2 cups of gluten free flour
1 level tbsp xanthan gum
2 tsp salt
2 level tbsp sugar
1 tsp cider or white wine vinegar
6 tbsp sunflower oil
12oz soya or rice milk (gluten free only, substitute for cows milk)
2 medium eggs
1 sachet of dried ‘ready’ yeast (7g)
Weigh the soya milk and pour into tin. Add the eggs, vinegar and sunflower oil. Beat all the wet ingredients together. Add the weighed flours and xanthium gum (or just the pre-mixed bread flour) with the sugar and salt. Mix together with a spoon, roughly. On the top of the mixture sprinkle the dried yeast over the surface. Set the machine to its basic setting and dark crust. Leave to do its magic! Once baked, turn out on a cooler tray.
This bread is at its best fresh and will last for three days. You cannot freeze this bread – it just becomes crumbly.
Once it loses its freshness, as long as it hasn’t gone mouldy, it still can be eaten toasted. It also is good for using as a gluten/casein free breadcrumb for coating meat and fish. For this purpose, the bread is good for freezing.
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