Mrs. Martian is embarking on a six food elimination diet: no wheat, dairy, eggs, soy, tree nuts, and fish/shellfish for the next six weeks. We did find a gluten free bread that is free all the potential allergens, but haven’t tried it yet. I had earlier tried Udi’s and was not impressed (plus Udi’s contains eggs).
Now gluten is not the issue - she can have any other gluten-containing grain as long as it is not wheat. I’m thinking that there might be other flours that might contain enough gluten to rise with yeast. I know barley has gluten, but I’ve read that there is not enough gluten in barley flour for bread to rise properly.
Since it’s unlikely that I can find a store-bought bread that meets the allergy requirements without it being gluten free I’m looking for recipes. Has anyone baked bread with alternative (but still gluten-containing) flours?
You’ll need to look for a gluten free, vegan bread. At a normal store, it’s probably going to be in the freezer.
You might have better luck at a place like Whole Foods or a health food store or a vegan bakery. If your city has a hippie/hipster neighborhood, check out the little shops there.
I do not need gluten free, but wheat free. They’re not the same thing. I found the type of bread you describe in my local grocery, but I am looking for a recipe that uses yeast and an alternate gluten-containing flour that might end up with a better texture than the gluten-free breads.
I think your best shot would be a vegan rye bread. It’s going to be a really dense bread, as no grain contains as much gluten as wheat. You can purchase gluten and add it to bread dough, but I’m not aware of any source for that sort of gluten that doesn’t use wheat as a source.
Here is a link to an example. Just so you know - the “espresso powder” and caraway are totally optional if your wife doesn’t care for either. Disclaimer: I have not tried this recipe myself.
I understand that. I should have clarified that I said gluten free vegan bread because I thought it would be more commercially available, or at least easier to find, than wheat free vegan bread (with gluten).
Virtually all commercially sold rye bread in the US contains a significant proportion of wheat bread. You have to read the labels VERY carefully. Most of what people think of as “rye bread” is 50% or more wheat.
Are you specifically looking for non-wheat flour that HAS gluten?
I’ve had bread made with rice, almond, and coconut flours but non of them contain gluten.
While I don’t have to worry about gluten or food allergies, I do like to try new things, and if you’re going to avoid gluten, you’re really going to have to bypass wheat unless you want to do your own baking. The Chebe brand has some mixes that can be used to make delicious wheat rolls; they use tapioca and rice flour.
Yes. I am looking for recipes like the one Broomstick linked to for the 100% rye bread - gluten/yeast based, but without wheat. Sounds like rye or barley are the most likely alternatives.
Complicating factor is no dairy, eggs, or tree nuts either (rules out almond flour).
Allergen-elimination is almost always harder than non-allergics realize.
Bread without wheat is particularly hard because gluten is by and large what gives bread its texture and wheat is the major source of gluten.
Would the OP’s wife be able to substitute crackers for bread at least part of the time? Because I suspect you’ll have better luck finding wheat-free crackers of various sorts than wheat-free bread that tastes decent and has a mouthfeel that is expected.
Honestly, it’s a whole lot easier just to avoid eating bread, period, for the short time of the diet, than to go to these lengths to find a substitute.
The wheat elimination phase of the diet will be at least 16 weeks (wheat is the last allergen to be reintroduced). 6 weeks eliminate everything, then add back allergens at 2-4 week intervals with endoscopy after each stage.
Plus there is a non-zero possibility that wheat is the culprit and eliminating wheat will be a permanent thing.