Always searching for food allergy blogs and information – here’s a good one to keep on your favorites page – the Food Allergy Mama. This is Kelly Rudnicki’s blog and she is the mother of four young children in suburban Chicago. Her second child was diagnosed at age one with severe dairy, egg, peanut, tree nut and legume allergy. Being asthmatic, the likelihood of a life threatening reaction from food is increased so Kelly spent a few years learning the ins and outs of food labels, ingredient and product information, and most importantly, how to cook and bake for not only her son, but for the rest of her family as well.
She has a new cook book out this month, The Food Allergy Mama’s Baking Book, and if this bread recipe is any indicator, it should be a mouth watering book. I know the picture on her website has me craving honey covered toast!
Best of luck to you, Kelly, and check out her blog at www.foodallergymama.com for lots of good information, tips and recipes.
Old-Fashioned Dairy and Egg Free Whole-Wheat Bread
This is one of my favorite breads to make. It is delicious toasted and spread with dairy-free margarine and honey. Freeze the extra loaf by wrapping well in plastic wrap, then foil. Label, date and freeze for up to two months.
Yield: 2 loaves
4–41/2 cups whole-wheat flour
2 packages active dry yeast
2 cups soy or rice milk
1/3 cup light brown sugar
2 tablespoons dairy-free shortening
11/2 teaspoons salt
In the bowl of a stand mixer fitted with the dough hook, combine 21/2 cups of the flour and the yeast with a wire whisk. In a medium saucepan heat the soy milk, sugar, shortening, and salt until warm, about 110ºF. Add the soy milk mixture to the flour mixture, and beat on low for about one minute. Scrape down sides with spatula. Beat on high for an additional minute.
Stir in remaining flour, one cup at a time, to make a stiff, but pliable, dough. Turn onto floured board, and knead 10 minutes until smooth and elastic. Transfer dough to a bowl sprayed with dairy-free baking spray, turning to coat all sides. Cover with a kitchen towel and let rise until double in bulk, about 1 hour.
Shape each portion into a ball, and place on lightly floured board. Cover with a kitchen towel, and let rest about 5 minutes. Place dough into two 8-inch loaf pans sprayed generously with dairy-free baking spray. Cover with a kitchen towel, and let rise until doubled in bulk, about 45 minutes.
Preheat oven to 375ºF. Bake 35 to 45 minutes. Cool slightly, and then remove from pans onto wire rack to cool completely.