Miracle White Bread (by permission of Nancy and Melissa Taylor)

(NOTE: If you are allergic to any of the ingredients in these recipes just substitute where you can.)

"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. If you wish to publish it in any medium (book, magazine, web site), we do ask that you write for permission." (See link to FASTsite at end of this page.)

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)
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) Let your bread rise: 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) Bake 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) Stay 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.

NOTE: This bread 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.

Pizza Crust
(Use above recipe)

Ginger Beal suggests making the pizza this way:

"All I did was cut the recipe in half and pour it into two round cake pans. 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!"

Do you have a favorite allergy-friendly recipe? One that is SO good that even non-allergics say that it's delicious? One with no wheat, or no eggs or milk,or no nuts or other problem ingredients… but maybe it tastes like they're there?

Click here to send it to us at Allergy & Asthma Center along with your name, address, phone number and e-mail address and tell us why it's allergy-friendly. If there's an unusual story that goes with it, let us hear about that, too...and maybe we'll use it right here on our site.

NOTE: Allergy & Asthma Center is not responsible for the recipes used on our web site. We do our best to see that they are appropriate for those allergic to certain foods but you must check the ingredients yourself or with your allergist for your own personal allergies.

Click here for more good recipes on the FAST site

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