Allergy Bread Recipe: Gluten-free, Casein-free, Egg-free, Wheat-free, Nut-free, Worry-free!

This recipe is for "Allergy" sandwich bread. Many people these days suffer from celiac disease, allergy to wheat, or allergy to other common bread ingredients. This highly adaptable recipe is already gluten, nut, and casein free. You can easily switch the ingredients you use in this bread recipe, if you have an allergy to something in the recipe.

This bread recipe makes an excellent loaf. The key is in using the right combination of flours plus a couple of "secret" ingredients that aren't usually used in home baking but are quite common in cooking for people with allergies and sensitivities to food. We've served this Allergy Bread to people with no food allergies and who don't have celiac disease or other food sensitivities, and they absolutely love it!

Directions are given for substitutions so that you can adjust the Allergy Bread recipe for your particular allergy.

You can also make Allergy bread in a bread machine or mix by hand and bake in loaf pans in the oven.

DIRECTIONS

First, start with a fresh, clean kitchen. If you have long hair, pull it back. Wear an apron. Many of the flours that are good for allergy baking are "light" and will get all over your clothes if you're not careful.

Combine the following in a large bowl (Alternatively, add in order given to a bread-machine pan. Don't forget to put the little mixer-thingie in first!)

- 1 1/2 C very warm water (NOT hot!)
- 3 large eggs, 4 small eggs, or an equivalent amount of EggBeaters or other replacement. You may also use flax seeds as an egg replacer, if you are allergic to them.
- 3 Tablespoons olive oil, butter, or other oil (I've heard that coconut oil is excellent! It will, however, flavor your bread slightly, but in a pleasant way!)
- 3 Tablespoons honey, maple syrup, sugar, sucanat, or other sweetener (you can use less if you'd like)