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Recipes -- Breads

Banana Bread

One of our family's favorites! ~ Melissa

2 teaspoons baking powder
3 tablespoons canola oil
3 tablespoons water
1/4 cup applesauce
1 teaspoon baking soda
3 ripe bananas (puree into a "cream" in the blender)
1 stick butter/margarine (melted) (3/4 equivelent in oil works fine)
1 1/4 cups sugar
1 teaspoon vanilla
1 cup barley flour
1/2 cup oat flour
1 1/2 teaspoons arrowroot powder
Preheat oven to 350 degrees.

Combine all ingredients in a large bowl and mix well. The dough will have a very watery texture. Grease (with a bit of butter or margarine) a loaf pan, and then put barley flour or oat flour on top of the butter. Bake for 55 to 60 minutes, or less or more, depending on what type of cooking pan you are using. Cool on top of a rack, still in the pan, for about two hours before removing.


Basic Muffin Mix

Submitted by E.M.F.

(modified to be "allergy free" from Better Homes & Gardens - New Cook Book)

2 tsp. Arrowroot Powder (heaping)
1 1/4 Cup Oat Flour or Barley Flour
2/3 Cup Brown Rice or Oat Flour (Use different flour than one used above)
1/4 Cup Sugar
2 1/2 tsp. Baking Powder
3/4 tsp. Salt
1 1/2 tbsp. Oil
1 1/2 tbsp. Water
1 tsp. Baking Powder
3/4 Cup Soy Milk or water
1/3 Cup Cooking Oil

Note: if you can eat wheat, substitute 1 3/4 cups all-purpose flour for the Arrowroot, barley, oat and brown rice flours.

In a large mixing bowl stir together the Arrowroot powder, flours, sugar, baking powder and salt. Make a well in the center. Combine the 1 1/2 tbsp. Oil, 1 1/2 tbsp. Water and 1 tsp. Baking Powder in small mixing bowl (this serves as an Egg replacement). Add Milk or water and Cooking oil to the egg replacement mixture. Add this mixture to the flour mixture. Stir until just moistened; batter may still be lumpy. Grease muffin cups or line with paper baking cups; fill 3/4 full. Bake in a 400 oven for 25 - 30 minutes or until golden brown - set cooking rack just below center for best results. Remove from pans. Makes 10 - 12 muffins.

Blueberry Muffins: Prepare the mixture above, except combine 3/4 cup fresh or frozen blueberries; thawed and 2 tablespoons of additional sugar. Add 1 teaspoon finely shredded lemon peel - if desired. Carefully fold into batter.

Cranberry Muffins: Prepare the mixture above, except coarsely chop 1 cup fresh or frozen cranberries and combine with 1/4 cup additional sugar. Fold into batter.

Apple-Raisin Muffins: Prepare the mixture above, except stir 1/2 teaspoon ground cinnamon into the flour mixture. Fold 1 cup chopped peeled apply and 1/2 cup raisins into batter.

Jelly Muffins: Prepare the mixture above, except spoon 1 teaspoon jelly atop batter in each muffin cup before baking.

Banana-Chocolate Chip Muffins: Prepare the mixture above, except decrease milk to 1/2 cup. Stir in 1 cup mashed banana and 1/2 cup milk-free chocolate chips into the batter.

Pumpkin Muffins: Prepare the mixture above, except increase sugar to 1/3 cup. Add 1/2 cup canned pumpkin to egg replacement mixture. Stir teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg into flour mixture. Stir 1/2 cup raisins into batter.


Miracle White Bread

Miracle White Bread
by Nancy and Melissa Taylor
From: http://www.angelfire.com/mi/FAST

This bread is semi-based on a commercial mix that, unfortunately, had my allergens in it (wheat and white potatoes). I came up with the recipe, but not knowing how to cook, test yeast, and let bread rise...my mom had to help with the instructions! My first try came out as a 1" brick...but all we had to change were the instructions -- NOT the ingredients -- to get it to turn into a lovely loaf, about 1/2 the size of normal bread (making great child-sized sandwiches!). This recipe has been passed down through the FAST cookbook, as well as through many other means as probably the most popular allergy-free white bread out there. We ask that you freely share it with friends as long as our name and the FAST address appear with it. FAST has never granted any publisher or website the permission to reprint this recipe. If you find it in any printed matter other than on this site, it is being illegally used. This recipe first appeared on the website and in our official published cookbook in the 1990s. If you find a copy of it online or elsewhere without its copyright information intact, please inform the source of its origin.

1/2 cup brown rice flour -- room temperature
1 1/2 cup white rice flour -- room temperature
2 tablespoons arrowroot
2 teaspoons guar or xanthan gum
2 tablespoons canola oil
2 teaspoons sugar
1 teaspoon salt
1 cup hot water (microwave for 1 minute)
1/2 cup cold water
1 teaspoon yeast (very, very alive and fresh--we don't recommend brands, but Fleischmann's RapidRise works really well)
1 tablespoon warm water
A few bowls
Bread-beater (example: Oster attachments)
Patience

1) In a bowl combine brown rice flour, white rice flour, arrowroot powder, guar gum, 1 1/2 teaspoons sugar, and salt.

2) Activating yeast: Take a large mixing bowl and fill with hot water and let it sit for a few minutes until the mixing bowl is hot, then empty. Measure 1 1/2 cups warm water into this warmed mixing bowl, and sprinkle in the yeast and 1/2 teaspoon sugar and stir vigorously.

3) Use commercial mixer and bread beaters (they look like corkscrews), and place bowl with wet ingredients on the base of the mixer. Put the beaters in to the bowl. Put canola oil and 1 tablespoon hot water in to a separate container.

4) Oven set-up: Open oven and take out the oven rack that you bake your bread on (this keeps it from warming and killing the yeast -- it is necessary). Turn oven on lowest temperature (120 to 150 degrees) for one minute.

5) Dough: Turn on your bread mixer and add dry ingredients. Pour in oil and water mixture as well. Beat for five minutes. Put in to a small (4 1/2 by 8 1/2 inches), sprayed bread pan (not miniature). If you cannot use a commercial non-stick spray, line the bottom of the pan with waxed paper. Spread out the dough evenly.

6) Raise your bread: Put oven rack back in the oven and place bread pan on rack for an hour to an hour and a half until it comes to the top of the pan (no higher). Take the pan out of the oven and take the rack out of the oven (so the yeast is not killed).

7) Cook the bread: Preheat oven to 375. Put the rack back in the oven, as well as the pan of bread. Bake for 35-45 minutes until the top is light brown (like white bread crust). Remove from oven and dump upside down on to a cooling rack and let cool. Once cool, slice into very thin pieces.

8) Ideas: This recipe can be modified to make hamburger buns (use old tuna cans), turkey stuffing, cinnamon rolls (use pecans and roll dough with cinnamon and butter, top with frosting), and practically any other breaded item.

9) Staying-fresh tip: Freeze any leftovers in plastic zip bags, two slices per bag. Take one bag out the morning you want to use it. At lunch-time, microwave on a plate for 20 seconds, and then either butter them (with margarine) or use for a sandwich. It's sturdy enough that I even used it on a picnic...without a single crumb!

Pizza Crust

(Use above recipe)
Miracle bread has been used successfully by FAST visitors for "white bread" turkey stuffing, focaccia bread/bread sticks, hamburger buns, and more! Here are instructions on making a pizza crust with the bread, from Bidgood Wall: "I made the recipe, greased a pizza pan, and spread the dough on it. Then I let the dough rise in the oven, as per the instructions in the recipe. Next spread the pizza stuff, whatever you put on it ( or can put on it)... then back in the oven and bake until the crust is done! It was great."
Ginger Beal has done the same, but made the pizza via a different method: "All I did was cut the recipe in half and pour it into two round cake pans (one for me and one for my boyfriend who has no allergies). Then I let it rise for about 30 min. and baked it as per instructions. Then we each topped the pizza as we wished and broiled it until the toppings were done. It was EXCELLENT!"

Quick Miracle White Bread

[Basic recipe by Melissa and Nancy Taylor, with variations by Becky Stansil]
**You will need bread beaters. They are mixer attachments that look like corkscrews (I use a hand-held mixer with attachments)
**spray bread pans with non-stick spray
1 1/2 cups white rice flour
1/2 cup brown rice flour
3 teaspoons xanthan gum
2 teaspoons sugar
1 teaspoon salt
1 packet Rapid Rise yeast [brand by Fleishmann's]
1 1/2 cups warm water (the yeast says 100 degrees is best-- I don't have a thermometer, but use very hot tap water)
2 tablespoons canola oil
Mix all dry ingredients in bowl. They should be room temperature. Measure water (very hot tap water) and add canola oil to the water. Add water/canola oil to dry ingredients and beat with bread beaters for 2-3 minutes.
Form dough into a loaf (dough will be a little sticky--I coat my hands with an all-purpose wheat-free flour). It doesn't have to fit the pan exactly. Mine are usually an inch shorter than the pan on both ends. Cover loosely with aluminum foil (bend over the edges, but not too tightly) and let rise for approximately 30 minutes (I turn on my oven and set the bread on top of the stove to help it rise).
Cook at 375 degrees for approximately 35 minutes until crust is brown. Take out of oven, take out of bread pan, and let cool. Crust is very hard, but will soften as it cools. Cut into thin slices when cool (I generally wrap it in foil and cut the next morning). Place in bags in freezer (snack size bags work great)--2 slices each. You can take them out as needed and microwave for 20 seconds to thaw out.

Quick Berry Bread

by Kathy L.
1 cup flour (or wheat free equivalent)
1 cup whole grain flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 cup oil
1 1/4 cups Water (or milk, buttermilk, juice, or other liquid)
1 teaspoon vanilla extract
1 cup of blueberries, raspberries, blackberries, peaches, or apples
Optional topping: 1 Tablespoon brown sugar, 1/2 teaspoon cinnamon
Preheat oven to 400. Grease 8" square pan. In a large bowl, mix dry ingredients. In a small bowl, blend remaining ingredients, except berries.
Add to dry mix, stirring just until ingredients are moistened. Fold in berries, or other bite size fruit. Spoon batter into pan, spread evenly. Mix brown sugar and cinnamon, sprinkle over top of batter.
Bake approximately 24-28 minutes at 400, or until toothpick inserted in center comes out clean. Let cool a few minutes before serving.
Variations:
Banana Quick Bread decrease liquid to 3/4 cup. Replace the fruit with one cup of mashed bananas (2 small bananas).
Zucchini Pineapple Quick Bread decrease liquid to 3/4 cup. Replace the fruit with 1/2 cup shredded zucchini and 1/2 cup chopped pineapple.
Cranberry-Orange Quick Bread use orange juice as the liquid. Increase sugar to 1/2 cup. Replace fruit with one cup fresh cranberries.
Oatmeal Raisin Quick Bread use oats for 1 cup of the flour. Replace fruit with 1 cup currants or raisins.
Carrot Apple Quick Bread replace fruit with 1/2 cup shredded carrot and one apple (peeled and chopped).

Rice Chips

by Rebecca Stansil

1/4 cup white rice flour
1/4 cup brown rice flour
1 tablespoon canola oil
1/2 cup water
1/4 teaspoon salt
Blend the rice flours and salt. Add the canola oil and mix. Add the water--it is really runny! Drip small amounts on a cookie sheet--they will spread. Bake at 400 degrees for approximately 15 minutes. They will bubble and then the ends will start to curl as they brown.

I used a cooking spray on the cookie sheet, but am not sure if you really need one. I have also found you need to use a cool cookie sheet for them to work. I cooled mine by running it under water, but alternating pans would probably work better. If the chips are very hard, the batter is too thick and you'll need to add a little more water.
[These really do work--and they're good, too! You can try dropping the batter on the cookie sheet with a regular spoon. You can sprinkle on extra salt after baking. And let kids add a drop of food coloring to the batter if desired! You can even swirl more than one color in the dough for a marbleized effect. Add the coloring after the batter is completely mixed.]

"Ritz-type" Crackers

by Kathy Lundquist

2 cups flour (2 1/4 if barley flour)
4 tablespoons (1/4 stick) margarine
1/4 cup sugar
1/2 cup water
1/4 teaspoon Salt
Salt for the tops (optional)

Preheat the oven to 325 F. In a large bowl or in the food processor, combine the flour, sugar, and salt. Cut the margarine into the flour until the mixture resembles coarse meal. Blend in the water slowly, using only enough to form a dough that will hold together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll the crackers thin, 1/16 to 1/8 inch. If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin.

With a sharp knife, cut the crackers into 2-inch squares. Or, use a round cutter to make a circular cracker. Transfer them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 20 to 25 minutes, or until the crackers are lightly browned. Cool on a rack. Yield: 95-100.


Scones

Submitted by KL (kdk@buffnet.net)

A variation on the British favorite tea bread

2 cups non wheat flour, more or less depending on type used
1 tablespoon arrowroot
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup margarine, cold
1/2 cup water, cold
1 1/2 tablespoons oil
1 1/2 tablespoons water
1 teaspoon baking powder, mixed with oil/water for egg substitute sugar, (optional)

APRICOT/HONEY "BUTTER"
1/2 cup margarine, softened
1/2 cup apricot preserves, or any other flavor
4 tablespoons honey

Preheat oven to 425.

In a large bowl, mix first 6 ingredients. Cut in margarine until crumbly. Combine remaining ingredients; add to flour mixture. Stir until mixture becomes a ball of dough; it should not be too dry or sticky (if too dry, add water 1 teaspoon at a time; if too sticky, add flour 1 teaspoon at a time.) On a floured surface (or confectioners' sugar surface), knead dough until smooth. Roll to 1/2" thickness; cut with 2 1/4" biscuit cutter, or cut into any shapes desired. Place on ungreased cookie sheet 1-2 inches apart. Sprinkle with sugar (optional). Bake for approximately 15-20 minutes, or until tops are a light, golden brown. Transfer to wire racks and cool for at least 5 minutes before serving. Best served when fresh, within 2 days. Freeze any unused portion.

VARIATIONS:
Add 1/2 cup chopped dry fruit, diced apples, raisins or chocolate chips. Or add 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg. Or reduce sugar to 2 tablespoons, omit confectioners' sugar and add garlic, chopped onions, oregeno or other herbs.

Accompany with Apricot Honey "Butter": Mix ingredients in food processor or with mixer until smooth. Put into an airtight container and refrigerate.

More baked goods under dessert.


These recipes can be used for personal use only. If you want to print recipes out for a friend or for personal use, please leave the creator's name on the recipe and write that it is from "Food Allergy Survivors Together" along with the site address. Unfortunately, FAST members have stopped sharing recipes because of the huge amount of copyright infringement stemming from people taking their recipes off this section of the site and reprinting them as their own. Please remember to respect the fact that people put much time and effort into creating allergen-free recipes, and deserve the credit for what they have done. (FAST doesn't claim ownership of recipes submitted. The people who create them own their own recipes. That's why we're working so hard to support the efforts of the cooks who are kind enough to share their creations with all of us. Thanks so much for supporting these efforts.)
This website is for personal support information only. Nothing should be construed as medical advice.