Corn Free gluten Free Dairy Free Egg Free Bread

Waffle Bread & Muffin Bread Recipe

BBBBBBRRRRRRRRREEEEEEEEEAAAAAAAAAAADDDDDDDDDDDDDDDDDDDDDD!!!!!!!!!!!!!

OK, I’ve regained my composure, and I can speak calmly with you about this amazing, yummy, texture right, bread. Do you know how long it’s been since I’ve had bread…. Ener-G use to have a tapioca loaf that was ok, then they added xantham gum. I’ve been without ever since. I digress. Back to the bread!

I had an epiphany some time ago, and have been waiting to find the right moment to try this idea. I got to thinking… my pancakes taste good, and the texture is amazing. My waffles taste great, and I love the texture. The texture of the muffins were great too. Therefore, would it be safe to assume that I could make “fake” bread by changing the ingredients a bit?

As it turns out, you can. After doing a lot of research on gluten free breads, I tried to create something that was corn free from what I found.

Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Peanut Free, Nut Free, Corn Free, Yeast Free, Legume Free, Sesame Free, Nightshade Free, Low Histamine, Cane/Refined Sugar Free Compatible, Vegan Compatible
For Cane/Refined Sugar Free: Use an alternative granulated sugar.
For Vegan: Use maple syrup instead of honey.

Ingredients:
2 cups All Purpose Flour
2 tsp Guar Gum
1 tsp Celtic Sea Salt
1 tsp “dry egg” mix (or 1 small egg)
1 TBSP Organic Sugar
2 TBSP Organic Honey
2 TBSP Organic Extra Virgin Olive Oil
1 3/4 cups Water

Related post: Savory Waffle Bread

Directions:
Combine all of your dry ingredients, then mix in the wet ingredients. I used a stand mixer with the wire attachment and had great results. Cook your batter in a waffle maker (on setting 4/6) or bake as small muffins at 350 for 25 – 30 minutes, or until done.

Some tips and thoughts from your friend: If you make it in the waffle maker, be patient, it senses when the batter is fully cooked. I was afraid to overfill it the first time, so I didn’t put in a lot of batter. Then, it was taking longer than usual, and I opened it too soon. It was still kind of gooey, but I actually liked it. If you make muffins, they have to cook for up to 30 minutes. I cooked them for 25 minutes, and thought they were done. They were very gooey in the middle, but again, it wasn’t so bad.

I put a waffle section and 2 muffins in a baggie and left it out. The next day, they were really hard. I reheated them in the oven, and they were better, but not like on day one. I also froze 2 muffins, and reheated these. They did much better than the ones on the counter, but, they still weren’t as good as day one. Bottom line: make small batches, and freeze them when they’re cool to ensure they will keep for as long as possible.

Corn Free gluten Free Dairy Free Egg Free Bread Batter

Here’s what’s left of the batter

Waring Pro waffle maker

There’s something yummy about to come out!

Corn Free gluten Free Dairy Free Egg Free Waffle Bread

This was the first one, and I was afraid to overfill the waffle maker, hence a small and odd shaped item

Corn Free gluten Free Dairy Free Egg Free Muffin Bread

Here are the muffins

Corn Free gluten Free Dairy Free Egg Free Muffin Bread

This is a muffin cracked open

Corn Free gluten Free Dairy Free Egg Free Bread

The final product

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