Bread. 

Gluten-free bread.

Egg-free, gluten-free bread. 

I can feel you stressing out. I took me many failed egg-substitution attempts in an already gluten-free bread before I finally decided to come up with my own recipe..... I should have thrown in the towel much sooner. There is nothing more satisfying than finally getting it right.

The bread is moist, the crust is thin and crispy, you can actually eat the corners of the bread, and it doesn't crumble into oblivion on day number 2.

I leave the bread on the counter and it lasts about a week. It lasts about 2 weeks in the fridge (probably more, I just finish it quickly). 

Whenever you get a hankering for bread, just slice a piece and toast it and it's almost as good as the first day. 

Even my gluten-full family members enjoy this bread. That is, if I share.

Flour mixture I use:

2 c. Brown Rice Flour

2/3 c. Potato starch

1/3 c. Tapioca Starch

Bread:

1 1/2 c. Water, 

1 Tbsp. Plain Gelatin

1 Tbsp.  Flax seed, ground

1 Tbsp Yeast

In 1 Tbsp cold water, slowly dissolve gelatin. Add 2 Tbsp. hot water and stir until frothy. Add remaining 1 & 1/4 c & 2 Tbsp. water to gelatin mixture (I suggest using warm water, so as to dissolve the gelatin more). Add ground flax seed and yeast. Let sit for 5 minutes.

approx. 3 c. Flour

2 tsp. Xantham Gum

1 1/2 tsp salt

3 Tbsp Sugar

2 Tbsp Butter

2 Tbsp Almond milk

Combine 1 c. flour with xantham gum, salt, and sugar. In a mixer, combine flour mix, almond milk, butter and yeast/gelatin water.Mix thoroughly. Add remaining flour until dough starts climbing the walls.

Scrap into a greased bread pan with parchment paper lining the bottom and pat top into a loaf shape. Let rise for 1-2 hours until about doubled in size (might not quite double. Will rise some while cooking).

Cook at 400 for 40 minutes or until done (bread will have pulled away from sides of pan).

Note--- 

Our oven bakes hot. It may take longer in an electric oven. 

Leave a comment below and let me know how it worked for you, or if you have any questions. I know that as the baker it's easy to forget to tell someone an important step.

FODMAP

So it's been awhile. The past few months have been full of family, various digestive issues, obnoxious colds and hand-foot-and-mouth disease, and cooking breakthroughs. Also, the discovery of the low-FODMAP diet. Why am I looking for more foods to cut out of my diet? Well, I'm not. I'm looking for a way to cut back on digestive issues, fatigue and all those other jolly health problems that accompany so many food related problems.

FODMAP -

Fructose
Oligo-
Di-
Mono-saccharide
And
Polyols

In short, it's the mal-absorption of certain types of sugars. When you don't digest/absorb them, they sit in the gut and ferment, causing all those issues (you know what I'm talking about). The are couple of reasons I decided to give this a go. One is because I had noticed digestive issues with some fruit if I didn't eat them with a meal. Number two is because, despite cutting out some fruits and veggies, I am not altering my diet much which means I can still eat without coming up with a whole new diet plan. And three; I always hit pretty spot on with all the symptom lists to everything, EXCEPT the weight-gain. People, I do not gain weight. Seriously, I'm like every super-models dream when it comes to losing weight. Though I've never technically been underweight I've come pretty close. And I eat a lot, so it's frustrating. FODMAP, however, lists underweight/trouble gaining weight a symptom. First diet I have ever seen that does that. Huh!

Update-
It's been a month since I started doing the low fodmap plan....annnndd, I'm doing loads better! I've had a lot less digestive issues, even ones that I didn't really pay attention to, and thinking about it now, the rash on my back is gone. Huh, I didn't realize that until now.. Sure, there's less flavor in my food but at least I can eat the food. I mistakenly cut out my daily, fresh-squeezed cabbage/apple juice but will be adding that back in because my heartburn is worse than the..erm, never mind.

So, here are some links with more infoand what you can/can't eat. Comment bellow if you have any tips, links, or questions on FODMAP.

http://www.cassandraforsythe.com/blog/complete+fodmap+list+for+a+happy+gut

http://stanfordhospital.org/digestivehealth/nutrition/DH-Low-FODMAP-Diet-Handout.pdf

http://www.ibsdiets.org/fodmap-diet/fodmap-food-list/

http://gutsybynature.com/2013/10/02/low-fodmap-and-paleo-autoimmune-protocol-what-can-i-eat/

http://www.ibsgroup.org/brochures/fodmap-intolerances.pdf

http://health.usnews.com/health-news/blogs/eat-run/2012/08/28/ibs-could-be-the-fodmaps

http://www.strandsofmylife.com/8-signs-fodmap-intolerance/

Pizza Sauce

I really like this recipe; it tastes like pizza sauce but has no sugar! I found it on-line but couldn't re-find it (really happy I wrote it down).
 Enjoy!!

                                 -- Pizza Sauce (also good for spaghetti)--

1/3 c. Onion, chopped

2 Tbsp. Olive Oil

12 oz. Tomato paste*

10 oz. Water

1 Clove Garlic, minced

1 Tbsp. Honey

1/2 tsp. Oregano

1/2 tsp. Marjoram

1/2 tsp. Basil

1/2 tsp. Pepper

1/4 tsp. red Pepper Flakes

Saute onions in olive oil until cooked (onions will appear clear). 

Add remaining ingredients and simmer for 10-15 minutes.

*Generic brands tend to be safe.