The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Challenge...looking for bread recipe with ingredient restrictions

sarahM's picture

A Challenge...looking for bread recipe with ingredient restrictions

I am looking for bread recipes that avoids the following (don't laugh...) wheat, rye, yeast, egg whites, barley, rice, soy, and cow's milk.  I'm still crying in my 'now eating' quinoa flakes over this one (tastes like sawdust..ekk).  Corn, durum wheat, millet and oat, sheep/goat milk and egg yoke are OK.  Any creative artists out there who can give me a hand on this one?  ... life without a baguette or Rugbrød... sigh...


Note: Rye is borderline but suggested to reduce intake...




LindyD's picture

Perhaps you could create a rye starter, then use it in this recipe from The Artisan.

Gosh, all the restrictions have got to be tough.

Atropine's picture

I am not sure that a starter would do, as it is a yeast.

Is durum wheat that different from regular wheat?  It has a high percentage of gluten from what I read (looks like you are trying to avoid gluten).  If you can use durum, then that would be great. 

Perhaps trying more like crackers or quick breads that use chemical leavening (baking soda, baking powder, carbonated beverages, etc)?

Hmmm.... Ok, what about not doing bread per se, and starting with finding a good biscuit recipe and playing with the flours that you are allowed to eat (perhaps potato?)?  Then working from there?  You can use goats milk and goat butter for the fat and milk of the biscuit.  You can sour the milk with some lemon juice or vinegar (I am not sure how to make goats buttermilk).  Look up recipes that also use carbonated water for lightness and leavening.

Here is my recipe for biscuits:

2 cups self rising flour, 1/2 cup butter, milk as needed to make a VERY soft dough (starting with 3/4 cup and going from there).

Now, because you might not be able to find s/r potato or other flour, use plain flour and start using 1 1/2 tsp baking powder and 1/2 salt PER CUP OF FLOUR USED.  You might need to adjust the leavening for durum or other flours.  Then use goats milk butter and goats milk or try sparkling water.

Once you have a biscuit you like, you can see how big of a bread you can make with chemical leavening.  If you can use durum, that might be a boon because there is a lot of gluten in there, so you might can get more of a yeast bread texture.

Hope this helps!  Wish I could help more.

plevee's picture

Get a second opinion on the foods you have to avoid and the exact reason you have to do so!

Patsy, MD

LLM777's picture

I, too, am looking for some recipes with a limited ingredient list for my daughter.  I have been searching the internet and have found flatbreads to be the substitute I will try for now.  The flour it seems that would work with flatbreads for you would be oat and perhaps millet; there is also quinoa flour available.  So here is a recipe to try from  It got 5 out of 5 stars with whole wheat flour but you substitute what flour you can have.



Easy Flatbread

  • 2 1/2 cups flour (originally whole wheat but try oat or quinoa)
  • 1 teaspoon sea salt
  • 1 cup water
  • cooking spray
Directions 1.       In the bowl of a food processor fitted with a dough blade, process flour, salt and water until the mixture forms a ball. 2.     Turn dough onto a floured work surface and knead for 5 minutes. 3.    Transfer to a bowl and cover tightly with plastic wrap. 4.       Let dough rest for 30 to 90 minutes. 5.      Preheat oven to 200 degrees F (95 degrees C). 6.      Divide dough into 8 equal pieces. 7.      Roll each piece into a 7-inch (18-cm) circle. 8.       Spray a cast-iron griddle or skillet once with cooking spray and set over medium-low heat. 9.   Cook a chapati for 1 minute. 10.   Turn over and cook 5 minutes on second side or until chapati bubbles up. 11.    Flip back to first side and cook for 5 minutes. 12.    Then place the cooked chapati over the open flame (or on the coils) of a separate burner for a few seconds to brown, as you would a tortilla. 13.    Keep cooked chapatis warm in the oven while you cook the remaining dough. 14.    If you prefer a crispy, cracker-like texture, increase oven temperature to 350 degrees F (175 degrees C). 15.    Bake cooked chapatis, on a pizza stone if possible, until crispy, about 10 minutes.

From  Adding yogurt makes a more tender flatbread also.  You could buy or make your own yogurt from the sheep or goat's milk.


I would use what recipes you have now and just start substituting the oat or quinoa flour.  Obviously you will be limited on the yeast-style breads but there are others on this website that do cook "gluten free" bread.  (Gluten free Pam for instance) She is posted on the forum under Baking Equipment. Other websites are set aside just for "gluten free" recipes and use other ingredients to make the bread rise.  Perhaps that would be a better resource for you. :)


sarahM's picture



Thanks everyone to all your suggestions and help!  I will look into your suggestions.  



Note: In the report they have durum wheat as a separate class than durum wheat (e.g. Wheat no-go / durum OK).  Why? I don't know yet.  I contacted a number of health /clinical sites to find out if the proteins/amino acids are different, etc...I don't know if that is pertinent but I'll see where it leads me.  Apparently baking powder has wheat in it too.  I'm told that cooking with potato or bean flour is quite the art especially without yeasts.  Plugging away...

Atropine's picture

NOT to get into your business at all, but I would take Patsy's advice and go to a doc *IF* you have not already, to find out EXACTLY what and EXACTLY why you have to restrict your diet so much.

I would hesitate to go to "health sites" for information as sometimes they are run by actual doctors (who may be good doctors, or who might not be!), but sometimes they are not.   There is one site that I am thinking of specifically that is VERY popular, run by a "doctor".  However, much of what this site says is WHOLLY in error, has some of the worst science I have seen, and they seem to prey on the health fears of people just to sell products (products, I might mention, can be had for MUCH less, but are "hard sold"--"get it NOW before we sell out of it AGAIN!  We CANNOT guarantee that we will have this!").

Your confusion was the same that I hit when I was looking up durum wheat for you when you first posted.  Some people say that durum wheat is fine, some do not.  Part of the problem stems when people, in earnestly trying to help, post whatever they hear or think or experience.  Even a ".org" which looks legitimate might be run by people who might or might not know what they are talking about OR who have read a well done study but do not know how to interpret the data.  There are so many health ideas out there right now. 

If your doctor did say that he has a specific diet you need to be on, ask for a referral to a certified dietician.  He will be able to direct you to someone who is verifiably trained in these matters, specific to your health needs.  If you do have to eliminate all these things, then do not try to do it on your own.  The dietician will have the resources to tell you what you can and cannot substitute, give you recipes, and provide you with other resources to help you.

It is hard when you have dietary restrictions!  I would just make sure, via doctor and dietician, that you only restrict what you REALLY need to restrict. 

I hope this helps!  It sounds like such a hard row to hoe!


clazar123's picture

I have never seen such a list of food restrictions and am very familiar with multiple food allergies. Is the avoidance due to allergies? How did the list get derived?

Durum wheat is the same genus of plants as other wheats and if allergiic to any one wheat, will cause a reaction across the different variants. So claims that people allergic to wheat can eat spelt or kamut are suspect, as both of these are brothers in the wheat family. It can be dangerous for them to try, esp if they have an anaphylactoid reaction.

If someone has a cow's milk  allergy, they usually cannot tolerate goat's mile either. However,some people who cannot tolerate one milk may do better with another because the size of the proteins and types of sugar present is different.

I do concur that it is very important to consult with a certified nutritionist.Daily nutrition is a HUGE factor in our health.

I also feel it is very important to validate the qualifications of the person making these recommendations.