Food intolerance and sensitivity is the inability to properly digest or fully process certain foods. Sometimes the effects can be mild but for some people it can be pretty severe. This causes discomfort and may lead to chronic symptoms and illness. Food intolerances and sensitivities are quite common and it can be genetic or triggered by life events or sickness. The only way to feel better is to eliminate the food from your diet once it is identified.
There are four main types of food intolerance namely,
1. Gluten intolerance
2. Dairy sensitivity
3. Fructose sensitivity
4. Yeast sensitivity
There are many other less common sensitivities like corn, soy, and food additives that may become apparent because of an untreated intolerance in the four main types above which sets the body on “alert”. You can read more about it here and here.
At one point, our family was on a yeast-free, gluten-free, dairy-free, sugar-free, and egg-free diet. We have always enjoyed a variety of foods and when we were told we should give this everything-free diet a try, I did not think it was at all possible. I was totally lost but to make a long story short, I eventually got round to it and stuck with the diet for over a year. I then slowly re-introduced some of those ingredients back into our diets. It was a tremendous challenge, one I shudder to have to repeat!
Anyway, this recipe is for Stella who requested for a gluten-free bread recipe from me not too long ago. Stella writes a wonderful blog with healthful and delicious recipes. She also tries to educate us with the benefits of adding whole grains and cutting salt and sugar in our diets. The recipe below was adapted from the Basic Featherlight Rice Bread by Bette Hagman in her book The Gluten-Free Gourmet Bakes Bread. I highly recommend this book if you are thinking of doing a gluten-free diet.
Bread making can be a little tricky and I have found that it can be dependent on the moisture content of ingredients and atmospheric pressure among other things. I have made this bread many, many times using the bread machine and have tweaked the recipe to come up with a perfect loaf for the conditions I have in my kitchen. I have omitted some ingredients and adjusted the amount of sugar and yeast used in the original recipe. For this post, I made the bread twice using agave nectar instead of sugar. I used the bread machine the first time, and a hand held electric beater the second time. For starters, I will say that it is perhaps easier to use the electric beater as you can adjust the rising time whereas the bread machine has set times and sometimes the dough can be over proofed causing it to collapse while baking.
Here are some of the specialty ingredients required to make this loaf of rice bread.
- 1 cup (150g) brown rice flour
- 1 cup (120g) tapioca flour
- 1 cup (130g) corn starch
- 3 tsp potato flour
- 2¼ tsp guar/xanthum gum
- 1½ tsp unflavored gelatin
- 1½ tsp egg replacer
- ¾ tsp salt
- 1 egg
- 3 tbsp (52g) butter
- 1 tbsp agave nectar or 1½ tbsp sugar
- ¼ cup (25g) dry milk powder
- ½ tsp dry yeast granules
- 1½ cups (360ml) water at about 110?F (43°C)
Grease and flour a 9"x5" loaf pan.
Combine all dry ingredients including sugar (if using in place of agave nectar) and yeast in a medium sized bowl.
In a large bowl, beat together egg, butter, and agave nectar (if using in place of sugar) until blended, about 2 minutes.
Add 1 cup (240ml) of water to the egg mixture. Turn mixer to low and add dry ingredients a little at a time. Slowly add the remaining ½ cup (120ml) water. Make sure dough is the right consistency as it should be like a thick cake batter.
Spoon batter into prepared pan, cover, and let it rise for about 75 minutes until the dough reaches almost to the top of the pan.
Bake in a preheated 400?F (200°C) oven for about 55 minutes. Cover with aluminum foil after the first 10 minutes. Remove and allow to cool on a rack before slicing.
Combine all dry ingredients including sugar (if using in place of agave nectar) but not yeast in a medium bowl.
Pour water, egg, and agave nectar (if using in place of sugar) into bread machine pan. Sprinkle dry ingredients over, ensuring that it covers the water. Add butter in a corner of the bread pan.
Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to normal/basic setting, medium crust. Press Start.
Remove bread from the pan at the end of the baking cycle and turn out onto a wire rack to cool.
I like to remove the kneading paddle when the bread is done with the final kneading when using the bread machine so that it will not be baked into the bread and cause a big hole at the bottom when you remove it later.
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Enjoy…..and have a wonderful day!