The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking for Special Needs

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Allergies, gluten-free, diabetes, this is the place to discuss baking to accommodate dietary restrictions be they medical, religious, or philosophical.

sbwertz's picture

low carb multigrain bread

July 13, 2015 - 4:43pm -- sbwertz

Multigrain Bread

Note: Because these breads have no preservatives, be sure to keep them in the refrigerator.  Important, make sure you have FRESH yeast!


(I have shown the WPI and Carbquik in grams because I have found it is difficult to get consistent measurements with measuring cups.)


1/2 tsp salt

1/4 cup wheat protein isolate 8000 (33g)

2 cups Carbquik (215 g) 

1/2 cup wheat protein isolate 5000 (74g)

2 tbsp Resistant Wheat Starch 75

3/4 cup ground pecans

2 tbsp wheat bran

1 tbsp Thick it Up

Helena's picture

Chocolate almond cake ingredient help needed

July 7, 2015 - 7:37am -- Helena

Hi everyone,

I am being asked to change a delicious cake slightly so that it can be sold as "flour-less" for their gluten sensitive shoppers. The buyers love the taste of the cake as is. The cake has:

100 grams almond flour

3 Tab sifted unbleached cake flour

125 gr. chocolate

little van extract

100 gr. butter

5 egg yolks, 4 egg whites

100 gr. sifted powdered sugar

It is made in a 9 in pan. I need to take out the cake flour. Can I substitute same amount cake flour with potato flour which I have available?

rcbaker33's picture

Spelt break falls apart when slicing

March 22, 2015 - 4:56pm -- rcbaker33

I'm new to baking with Spelt bread and a novice baking bread.  I followed a Bob's Red Mill's  spelt oat bread recipe. It tastes great and is nice and moist but when it's sliced it just falls apart into sections.

Here's the recipe

It's a no knead recipe. The dough was quite sticky. The yeast looked like it proofed.  The bread did rise.  Maybe I over mixed it ? 

Autumn15's picture

Spelt Bread Recipe Subsitution

January 25, 2015 - 7:17am -- Autumn15

So, lately I've been trying to make Spelt Bread. They've all tasted great but the rise has been sub-par every time. I've finally found a recipe that looks like it has a great rise (Recipe link: Here's the recipe

1 cup lukewarm water

1 egg – room temperature

1 tablespoon bread machine yeast -sprinkle over water

2 tablespoons cane sugar (or brown sugar)

1 tablespoon molasses

2 tablespoons honey

Autumn15's picture

Spelt Bread

December 24, 2014 - 11:35am -- Autumn15

I've been diagnosed with a wheat allergy since about 2 years ago. Which is why I've often had to pay for expensive $5+ loaves of wheat free bread. So, as of late I've been trying to make my own wheat free bread in my Hamilton Beach bread machine. I've been using spelt flour as it tastes and acts quite like wheat flour. 


reptilegrrl's picture

Favorite binders in GF baking?

December 2, 2014 - 12:38am -- reptilegrrl

So, what are your favorite binders in GF bread?

I have tried flax meal, psyllium, guar gum, WPI, konjac, gelatin, and of course eggs.

Psyllium is great but can make breads rubbery sometimes. I am not sure yet why the same recipe will be rubbery one time and fine the next. I think psyllium needs another binder to counter it.

itai's picture

Spelt/Rye bread

November 23, 2014 - 2:09pm -- itai

Hi people,

I'm trying to bake some bread for someone with really (really) strict dietary restrictions due to an illness that has arisen recently. Her nutritionist says she needs to avoid pretty much everything I'm used to using for baking (I'm quite a beginner...). I would love if somebody could point out a few recipes I could try out, preferably easy since I'm quite the beginner. Here are the restrictions: 


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