No food allergy is fun to manage, but I knew that a wheat allergy would present its own unique challenges because of how much wheat is used in baking. Breads, cakes, cookies, etc…all have wheat. The recent influx of gluten free products into the market has certainly helped our cause, but we also have other allergens (soy and egg in particular) that make many of these products useless to us.
I couldn’t imagine a little kid not having bread! So, I set out to make a safe, run-of-the-mill white bread recipe for Matthew. I went to Pinterest and tried a few things, but nothing that quite did it for me. As I gained confidence using these alternative ingredients, I decided to try to develop my own recipe. It took about 18 months of on again, off again tinkering, but I am so happy with the result, and (not to pat myself on the back too much) pretty dang proud that I came up with this on my own! I’ve gotten pretty good at adapting existing recipes to meet our needs, but this is truly and original recipe!
I use a bread machine for this recipe. Shortly after Matthew was diagnosed, a friend of mine listed hers for sale for next to nothing, so I bought it just to see what I could do. It’s still the one I use today. Bread machines are one of those larger kitchen appliances that many people buy and then never use, so you may be able to luck into one just like I did! This is the one I use
You need a bread machine that has a gluten free setting of some sort. Mine is called Fast Bake. It is a process that lasts 58 minutes: 13 minutes of kneading, 10 minutes of rising, and 35 minutes of baking. You don’t need a process that includes multiple rising and kneading cycles. You can see the variety of “courses” that my bread machine can do – I use #2
I’m a visual person, so I like having pictures detailing the steps of a recipe. Below, you will find the step-by-step instructions for making this bread. One important note: it is very important to be very exact with your measuring – level your measuring cup with a knife, and be precise! If you just want to see the recipe, feel free to click here. To see the steps, click "Read More" below. I strongly recommend reading the step-by-step instructions if you have never made this recipe before.
The Arsenal's "White" Bread Steps
After the bread machine is finished, you should have a BEAUTIFUL looking loaf of bread!
This bread is only good for 2-3 days (there are no preservatives), so I recommend slicing and freezing the bread after 2-3 days to make it last. You can just pull slices out when you need it and defrost (30 seconds or so in the microwave and you’re good to go).
I KNOW that this seems complicated, but I promise it really is not bad. I make a loaf every 7-10 days, and I can do all the prep work in 10 minutes (plus, I have the recipe memorized). 10 minutes of prep every 7-10 days is NOT bad, and the fact that my baby can have grilled cheese and sunflower butter sandwiches and other things like that makes all of this SO worth it!
If you have any questions about making this bread, do not hesitate to email me or find me on Facebook! I’d love to help and hear your feedback – and see pictures of your food allergy loved one enjoying a slice!