Gluten Free Baking & Miscellaneous Dishes - Recipes & Tips

[minimum amount of flour - 300 g, maximum - 600 g]

In Panasonic it can be used for yeast baking minimum amount of flour - 300 g, maximum - 600 g (the declared 1250 g of finished bread is from 600 g of flour with a bunch of additives).

For such severe restrictions (special gluten-free flour and no yeast) there are two options:
* or oven on chemical baking powder (soda + acid = baking powder or ammonium), then you can use separately kneading and baking separately in the bread maker
* or an oven using mechanical loosening - once one person said that he baked bread, or rather cakes, quickly kneading flour in very cold, highly carbonated water. When heated, the remaining carbon dioxide began to evolve and worked as a baking powder.

Self-grown starter cultures are not a solution in a situation where fermentation products are not allowed. The fact is that the sourdough itself is a complex of "wild" yeast, lactic acid bacteria and their enzymes.

[sazalexter, Rina]

sazalexter, Rina
Thanks for answers . I will think whether to buy or continue to train myself with the oven

[Money]

MoneyAs I understand it, you are ready to give up buying a bread machine. But keep the idea. I understand that all care is often directed towards the most vulnerable family member. But there are others, they also need good nutrition, you need to take care of your health first of all - the child needs a healthy mother. And your own bread is an important component in a healthy diet (I know from myself: my father and I have problem livers, my father also had heartburn for many years, until they started eating homemade bread, and for almost four years they began to bother the liver less often, but my father simply forgot about heartburn).

In addition, almost any bread maker can be used as a kneader.

And further. If the bread is too big for the girl, you can cut off a piece and freeze it. You never know when such a stock will come in handy.

[Rina]

Rina
I think that we will still buy x / n, only I’m still exploring the Internet, specifically about gluten-free programs. You correctly noted that the stove is needed mainly for my daughter, we ourselves are not bread-eaters and for "ourselves" I would not buy it, but if there is one, I will try to use it in full, for this the second bucket is inevitable. Thank you for your participation.

I'll tell my sad and funny story

When I met my husband, he told me that he doesn't eat meat (vegetarian),
and he doesn't like the taste of fish since childhood, so he doesn't eat either fish or seafood.
At that time, I also did not eat meat, so this was not a problem for me!

The husband ate sandwiches for breakfast with all kinds of vegetarian pate and soy cuts
type of sausages and was generally satisfied. For lunch, vegetable soups, spaghetti with sauces. seemingly,
everything is simple and feeding is not a problem)) Haha naive.

When I was preparing sauces, a new problem emerged - it turned out that he had some kind of special skin allergy
on dairy products! That is, no milk, no cream, butter, cheese - nothing at all.

Well, okay, there is quite a lot of soy cream here, especially for sauces, so for a while I adapted to this.

But the further is more, or, as they say, the further into the forest, the more interesting! My husband after a trip to Africa (before me)
there were terrible abdominal pains, and no one could find the cause. They thought that some kind of virus or bacteria had picked up.

Here we came to the intolerance of GLUTEN, a long story, I will not tell.

Mine Gott !! Tell me, how to feed your husband when you can't eat MEAT, FISH, DAIRY PRODUCTS, GLUTEN-CONTAINING ??

All the sauces and his favorite sausages flew into the garbage can, because there was flour in it all, that is, gluten!
When I now read the composition in the stores in the most attentive way, then at least cry! there is at least something everywhere, but with gluten.

But why be upset, I thought, and here you can live with it, because you can buy ready-made bread from us
yuez gluten, though much more expensive than usual, macaroni made from maize (corn) flour, vegetables.

The funny thing is that after removing gluten, the pain became less, but did not go away at all. After new research
found out that the problem is still in sugar. EXCLUDE !! anything that contains sugar. Fructose, honey, maple syrup - EVERYTHING !!!!

And here came such a full ass
My husband has a sandwich. And any purchased gluten-free bread contains sugar or its analogues
in the form of honey, fructose and the rest of the track.

The poor man switched to waffles made of pressed puffed rice, popcorn. I ate and said it was the same
as if he chewed cardboard. He lost weight at this time as fuck. Well, how? It doesn't taste good, you don't eat much,
and savsem not calorie.

And then my mother came to visit us and said to me, "Why are you upset? We'll bake his own bread ourselves, by leaps and bounds"
And I told her - so look, all the recipes are based on yeast with sugar, yeast does not work without sugar, but sugar is not for us. And Andrey echoes
dada, there is no sugar without.

My mom just laughed. It happens! And I must say that I was always afraid of dough and even more yeast. It sticks to your hands ((

But Mom resolutely got down to business. Soy milk, or rice milk slightly diluted with water
fresh (!), does not work on dry) yeast, rice flour, with a mixture of corn, buckwheat, everything that was found
kneaded, baked. HAPPENED!!!!!!!!!!!!! And by the way, it was not so scary with the test

When I was leaving, my mother gave me a baking dish. Wait, I bake every 2-3 days, it turns out that the bread is delicious,
but it CRASHES and BREAKES STRONGLY. Here is one problem of mine.

I climbed the forums to read, found this one. I met a lot of interesting things, similar situations, problems.
But everything is possible! Everything works out! I'm not upset and I can already do a lot!

I cook and bake without gluten, milk, meat, sugar and everything is delicious! Itself, however, I can all have no allergies.

Oh, and yes. We have a bread maker somewhere, after the move we can't find it .. I just thought if such a thing
with baking, then you need to start exploiting it. We must first find)))

Then I'll post the recipes from myself, otherwise the post turned out to be terribly long.

Oh, and by the way !!!! Whoever had milk intolerance there - try all the goat and sheep! Husband not so long ago
a couple of months ago I discovered it all for myself, I was terribly glad that the allergy was only to cow.
Now, at least normal (though very smelly for me) goat cheese eats and sheep's - quite tasty !!

Thanks for the revelation! An interesting story turned out! And health to your husband and health to you hands and knowledge!
Bake delicious but custom bread!

Admin, merci for the review))))))

Regarding gluten and yeast free baking - we have such a thing in our stores
in bags



Translated as a baking enzyme.

Below is the recipe they suggest using such a bag.



I am translating: 1 bag of Buckenzyme, 550 grams of flour (in our gluten-free case, we change the usual flour to rice or corn flour with the addition of starch - potato or corn), 1 tbsp. l. salt, 450 ml of water.

1. In a high container, dissolve the contents of the sachet with 300 ml of warm water. Add 300 grams of flour and knead. Leave in a warm place for 12 (O_o) hours.
2. Mix 150 ml of warm water and 150 g of flour, knead and leave warm for 5-6 hours. The dough should double in size.
3. Add 100 grams of flour and 1-2 tablespoons of salt to the mixture and knead well. Then in the mold and leave for another 2 hours (Christmas trees, that's a hassle !! but without yeast and gluten!). Then put this form with a bowl of water in a preheated oven and bake for 50 minutes at 180 degrees.

In general, this is me in haste, who are interested in the details and the full text, write, I will drop it.

I, of course, do not know how such a Buckenzyme can be found in all cities, but why not? The main thing is to know what to look for.

As part of the contents of the sachet, sly manufacturers indicated the actual corn starch and bacterium. So what it is made of, and what it is in general, I do not know.

The topic of gluten-free flour baking brought me to this forum. But I didn't have a satisfactory understanding of what to do and how. I found such a miracle and it should interest everyone who is looking for gluten-free flour (gluten) for their products. Of course, one has to look for such products not from a good life, but everyone needs this product in principle. More information about amaranth flour can be found using the search. The question is how to cook it. There are some recipes, but they are few and they did not satisfy me. Now I bake something from it and if there are no ready-made recipes, I will have to compose them.

So, others do the same. They take one recipe as a basis, and then the fantasy works, and by trial and error, and joint creativity, we get a delicious product

Start to display your recipes, photos, tell us about how you did it yourself - and others will catch up, there will be a topic for conversation.

Unfortunately, there are not so many such people with such problems on our forum, we are not a specialized site for gluten-free baking, therefore there are few recipes - we hope for you

Yes, gluten-free foods are primarily of interest to people with "problems". I am one of them, but a chance acquaintance with amaranth flour turned out to be an acquaintance with a product, the value of which goes far beyond just a gluten-free product, interesting only to people "with problems". Therefore, I expected to find recipes for baking amaranth flour in large quantities. Especially when buying a stove, I specified that it has a gluten-free baking program. But here everything turned out to be not simple. It is the absence of gluten that changes the whole technology and here I have not understood everything yet. In the manual for the stove, they suggest using ready-made mixtures, and what does it include besides flour?
Some introduction will be needed on the further topic of recipes and what and how I did and what happened. To begin with, doctors recommend in some cases to refrain from eating foods with gluten. In my case, limiting the use of gluten, dairy products and something else. Nearby on this forum there are stories about recommendations to avoid gluten, casein, and soy products. I don't understand about soybeans, but the rest of the products coincide with those indicated by Eret in his book, which seems to be called "Eating the Path to Health". He writes that in order to eat your way to health, you must stop using glues. Gluten or gluten in Russian is the first glue (carpentry adhesives of animal origin are called glutin, but this is the same word), milk casein is known as casein glue and another glue he calls egg white (another author specifies that there is no protein there and the name is misleading and is based only on the fact that the color of the boiled "protein" is white) For convenience, I will say "squirrel" when (and if) it comes up.
You can simply abstain, not eat, that's all. That is, in order not to eat gluten, you can simply not eat it, and not look for the same thing only with mother-of-pearl buttons. But I'm going to eat amaranth. It's gluten-free means it can be added to my diet. But it is precisely the lack of gluten that makes it difficult to convert it into familiar foods.
The first experiences of using amaranth flour before buying a stove were with those devices that are in the kitchen (waffle iron and airfryer) and without them, simply by adding them to cereals and mixed with honey. The waffles were baked too long, albeit simply, and the waffles turned out like waffles. It was not possible to bake the dough completely from amaranth flour in the grill. Nothing really bakes there, and my cake turned out to be none at all.
After reading in general about making bread in the oven, I decided to try first to add amaranth flour to wheat flour (supposedly you can add up to 50% flour in which there is less gluten or not at all in wheat flour, which just because of the gluten gives the usual result). And my first bread is therefore not purely gluten-free. Then I'll think about how to do without wheat flour, but for now this is a compromise option so that at least something will turn out edible and without hassle.
1/3 of amaranth flour in the total mass of flour with wheat flour, olive oil, yolk (squirrel in the furnace), water naturally and salt with sugar, seeds, yeast. The bread turned out to be edible and even delicious.

I'll tell my sad and funny story

I'm just shocked to be honest, my husband should carry you in his arms, so much patience and care! I really want to see proven recipes, I myself recently switched to a diet without wheat products, although wheat beckons, a drug) but I'm holding on)

I make only the simplest, pancakes, and even then they are not so tasty at all (

PS off-topic, how many years have you not eaten meat?

I have somewhat similar problems ...

A good friend has celiac too. You can't even breathe gluten.
He was recently diagnosed with diabetes and gout. The doctor told the friend to give up red meat.
So this man didn't just stop eating meat ... he became a VEGAN!

Now he can't do anything at all. And he loves pastries. And loves bread and sweet pastries.
On my birthday, he gave me a bread maker. Now I want to thank him and bake something in it.
You just need to have no gluten, no milk, no eggs and no yeast in the dough (they are also live ...).
Sugar is still possible, but not to get carried away, but it is better to use a substitute

I read all the recipes in this thread and each has something from the forbidden list.

So the question is, is it possible to replace all this?
I know that eggs can be replaced with boiled flax. And what to do with the yeast I can't imagine ...

I read all the recipes in this thread and each has something from the forbidden list.

So the question is, is it possible to replace all this?
I know that eggs can be replaced with boiled flax. And what to do with yeast, I don’t know ...

Any recipe on the forum and not only is the author's fantasies on a given topic.Each author, due to the specifics of nutritional problems, selects a recipe, ingredients, fantasizes with them, experiments until a good result is obtained.
Understand, on the forum it is not the aces and not the Gods who make baked goods, everyone here is artisanal lovers - if a good and edible result, then we share the recipe and exhibit a photo, look and do as I do

Feel free to choose a recipe, change ingredients and bake bread and pastries. Instead of yeast, you can take baking powder or soda - this is also indicated in the recipes.
But, you should know that when using baking powder and soda, baking does NOT require proofing, the product is baked immediately after kneading. Therefore, you will need to get used to baking in a x / oven - full-fledged bread with yeast with proofs is programmed there.
And yet, it is advisable for you to get acquainted with the properties of the ingredients, different flours, so as not to spoil the baked goods.

Good luck!

Hello everyone!
I've only had HP for a month, but I've already tried many different recipes. It turns out everything except gluten-free bread. Seeing such a pack in the store, I could not resist and bought it ..... at least for general development to know the taste of what kind of bread it is in general. Baked. Oh God!!!!! It seems that I did everything according to the recipe ............. it looks terrible, it tastes even worse ... I fed the cheeks ....... the whole loaf ....... Tell me what it tastes like at least it should be ...... bought dark flour ......... probably won't be anymore .. ......... Now cheese is baked in the oven))))) GLUTEN, but vuuuuuuuuuuusnyyy !!!!!!!!!!!!!!

Here's a recipe for baking dark flour bread in a bread maker: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144145.0
And I can give a recipe from the same flour, but in the oven.

You will have to get used to it and teach your family to live without wheat flour and replace it with other types of flour.
I can't say how much the x / stove will help you with this, the baking is special.
You need to understand that other flour (except wheat) does not have gluten, that is, gluten which gives the taste and splendor to wheat bread.

The principle behind your baking is:
- kneading the dough with yeast until smooth
- proofing the dough in the form (bucket) 1 time
- bakery products
Based on this, select a baking program or a combination of programs for yourself.

The section contains recipes for gluten-free baking - take a look and try to repeat Success!

It’s a pity I didn’t take a picture of him, he was ugly, the child said to me: it looks like a hard rock "The flour remained, I will try again, but you can add at least sugar or some seeds to it? Can sugar affect the dough? give it ................

It’s a pity I didn’t take a picture of him, he was ugly, the child said to me: it looks like a hard rock "The flour remained, I will try again, but you can add at least sugar or some seeds to it? Can sugar affect the dough? give it ................

You can, everything can be added! The taste will depend on you! And make the dough soft, like here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0 , but you need to proof and bake, as I gave the diagram above, with one proof.

And look at the recipes on our forum, in this section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0 then learn yourself

Thank you very much, I'm going to study now

Hello.

I understand your problem, it is similar to ours. In general, I am not a culinary specialist at all and I can hardly advise what and what can be replaced. We buy rice milk, not soy milk, but the child doesn't really like it, so we make only cereals from it. Recently, they began to bake gluten-free bread, without eggs and milk ... So far, there is nothing to boast about, it turns out something average, although the child says that he likes it. But yeast is used everywhere, it seems impossible without it, the dough will not rise. By the way, we were always sure that we could have yeast, but literally five minutes ago our doctor wrote that yeast is not recommended for us ... it will be hard. Another thing about meat: you can't do it at all? For example, we are not allowed only beef, veal and duck. You can eat pork, we feed it to the child, we even buy sausages and sausages "Kolbaster" and also imported ones in a gluten-free specialized store. Loves gluten-free chips and Shar biscuits.
If you have any questions, ask how I can - I will try to help.
Tell me, on the basis of what analyzes were you diagnosed and, most importantly, how were the products you are writing about identified and banned? And how does your child develop allergies?
We passed an analysis for the compatibility of all existing products, and our allergy manifests itself as follows: the child suffocates and asthma attacks are possible. It is interesting to know how you are.

Yours faithfully,
Dmitriy

Dmitry, your problems are similar to ours. We have a drop of allergen and stenosis of the larynx, and then everything goes down quickly. 3 years and 2.5 of them we have been on a diet Gluten Free, Milk and Milk Derivatives Free, Egg Free all. Now, at least so, but before it was even worse for a year, they sat naked on buckwheat. You ask for recipes, and they answer you, try, experiment! Yes, I have no time to experiment, I need to feed a hungry child, and the menu is meager and small. You break your head every day with what to feed. Yes, they give links, but everywhere Eggs, Milk. Sorry soul cry already.

[we have a site for general culinary purposes, and specials. We do not have doctors who can advise on the fly!]

Dmitry, your problems are similar to ours. We have a drop of allergen and stenosis of the larynx, and then everything goes down quickly. 3 years and 2.5 of them we have been on a diet Gluten Free, Milk and Milk Derivatives Free, Egg Free all.Now, at least so, and before it was even worse for a year, they were almost naked on buckwheat. You ask for recipes, and they answer you, try, experiment! Yes, I have no time to experiment, I need to feed a hungry child, and the menu is meager and small. You break your head every day with what to feed. Yes, they give links, but everywhere Eggs, Milk. Sorry soul cry already.

Natasha, that's why they give links that no one except you knows how to feed your child, and this little one!
And we understand perfectly well that this is how it is in absentia, on the site it is impossible to give an unambiguous advice "cook like this, feed like that", we have a site for general culinary purposes, and specials. We do not have doctors who can advise on the fly!

And on our site there are children who cannot eat milk and eggs, and mothers are calm about this and are looking for ways to feed their children and even display some recipes.
What to do - unfortunately, you have to learn how to cook, feed your child - YOU ARE MOTHER!

In particular, a link on the topic "how to replace eggs" and the replacement of eggs was posted by a mother whose child has a problem with using eggs.

Therefore, there is no need to get lost on our users! We will be happy to help you if we are able to do it!

Thank you FOR DONT LEAVING WITHOUT ATTENTION You probably misunderstood, I treated the person with Compassion and Understanding !!!! When you are supported and understood, there is strength to fight further !!!!! I wrote about links, so this is for caring parents with a lack of time. Of course it would be more convenient if you posted proven recipes !!!!

[What should I read, where should I learn]

There is a small topic in this section What should I read, where should I learn where we try to post various tips, take a look

[Natali K.]

Natali K., I also faced the problem of gluten-free nutrition. In the online store I bought special mixes for baking bread, as well as pasta, rice noodles for the baby. Their color is the same as that of ordinary pasta. She baked bread both in the oven and in a bread machine. It turned out quite tasty, the only thing is to add yeast. But ours still did not eat - the form of bread is not a loaf! If you are interested, I can give you a link.

Nadia, you can also link - I'll look at the material

[Admin]

Admin, Tanya! This is an online store 🔗 I was honestly afraid to give a link right away. There is also literature there.

Nadia, THANKS! Let it be, suddenly someone will come in handy, the topic is very sensitive

Tanyusha! Thank you!

Nice shop, I often make orders there !!!

For the next stage of testing experimental gluten-free bread mixtures, those who wish are required .. We expect to send several new mixtures. This will happen around mid-April. We still have four free places .. Who would like to take part in the joint creation of Bread Mixes write here 🔗 ... The results of the first testing are also there.
Big, please, contact only those who really care about the topic of gluten-free bread and who need them ..

excuse me, please. I seemed to have seen everything here, but I couldn't find a recipe for a bread machine - for rice bread - made from rice flour ... without adding wheat flour. or so you can't cook with only rice flour?

Rice flour alone will not make bread, it is heavy for baking and does not contain gluten.
It is risky to bake such bread in a bread machine, you can get a sole.

Pick yourself up here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=252.0 the recipe is similar and try to bake and bring to good bread. First, learn how to bake gluten-free bread in the oven, work out all the subtleties, then you can switch to the x / oven

Hello. I live in Belarus, we generally sell gluten-free mixtures both for baking bread and for everything else that is associated with the dough - a problem. I stumbled upon an online store with flour mixtures of the Garnets company, can anyone use them for baking bread in the oven (white and gray). There are no bread makers yet, I read from the reviews, not everyone gets bread. And on what to stop, I have not yet decided.I look at the Panasonic 1202 side, but it is large in size. And my child can't have milk and eggs. So I am tormented what to cook. I bought a mixture for making dumplings from the Polish company bAlvitel, but it has a lot of additives in its composition. I feed the child with them, he eats, but for me, not very much.
Another question, somewhere on this site I saw information that you can cook gluten-free flour on your own: 2 parts of corn starch, 2 parts of corn flour, 1 part of rice flour, 1 part of buckwheat flour. So, if you grind rice and corn in a coffee grinder and add water, sugar and butter to the flour, a little yeast (I would like it without them), because I don't know if we are allergic to them, and all in the oven, you get something edible or not?
I would be grateful for your advice.

Another question, somewhere on this site I saw information that you can cook gluten-free flour on your own: 2 parts of corn starch, 2 parts of corn flour, 1 part of rice flour, 1 part of buckwheat flour. So, if you grind rice and corn in a coffee grinder and add water, sugar and butter to the flour, a little yeast (I would like it without them), because I don't know if we are allergic to them, and all in the oven, you get something edible or not?

The forum has a little experience in baking gluten-free baked goods, we are not a specially oriented site on this issue
All info is in this section, look at all the tips and recipes - you might find useful info for yourself.

In any case, you will have to experiment with the ingredients and baked goods for your little one yourself.

Flour and mixes from Garnets are of high quality, you can contact representatives here on the forum and place an order and get advice https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=435.0

I wish you health and success!

Today I baked gluten-free bread in a bread maker from a mixture.



500 g of the mixture, 440 g of water, a tablespoon of sunflower oil, a teaspoon of salt (sugar is also possible, only I did not add), 5 g of yeast.
First, yeast bread for the program, when it ended, I left it for another hour. (there is no kolobok here) when the dough came up, I turned off my oven from the mains and turned it back on for baking for an hour.
Tanya, I can't get the recipe right, at the dacha and on the iPad. I apologize.

Nadia, I'm waiting for my return, then you will issue it according to all the rules, the recipe is good and necessary

Tanya! I'm waiting myself! But I'm here until July 1.

Tanya! You're lovely! Thank you!

girls, dear, tell me what consistency should be in a batch of gluten-free bread? Kolobok will not come out as I understand it

The consistency of bread is like muffin, since there is no proofing and yeast.
What the dough will be - it can be different, from very soft, muffin, to soft kolobok - depends on the type of flour and ingredients.
Here you bake and remember what and how to make from different types of flour.

how many options have tried to make a homemade gluten-free mixture all useless. bread does not come out: (we can't get gluten or gosein.

Here it is also important to keep in mind that the dough is gluten-free and does not break on the baking powder at all!
Knead, along with baking powder and immediately on baking until tender.

Anyone interested in gluten-free baked goods. I am currently baking for a 2 year old girl with serious health problems. Baked her cupcakes today. But I was very worried and in a hurry - I had only 2 hours. I share with you the recipe. Hope to come in handy. On the next order, I will definitely take a photo of everything and lay it out with a separate recipe. Only now I realized what a problem it is and how difficult it is for parents. Mom is just hysterical. The girl asks for food, but she is not allowed anything.
this is taken as a basis cake

ingredients (took 1/2 serving):
For baking powder:
soda 2.5 gr.
citric acid 1.5 gr.
rice flour 6 gr.
For linseed tea:
flax seed 2 tbsp l.
water 6 tbsp. l.
For the cupcake:
banana 160-200 gr.
water (you can use any non-fermented milk liquid that is not contraindicated) 200 ml.
corn flour 160 gr.
sugar 80-60-50 (if possible) gr.
vegetable oil 75 gr.
baking powder 1/2 tbsp. l.
flaxseed tea whole
a pinch of salt
Preparation:
freeze the banana a day before cooking. in the evening on the eve of baking, remove the banana in the refrigerator for defrosting.
first, prepare the baking powder. crush all ingredients in a mortar and mix. the girl has no contraindications for these products. I also used this baking powder in the future.
secondly, we are preparing a tea leaves replacing the egg.
pour flax seed with water. stirring constantly, bring to a boil. cover and let it brew. you should get mucus, which, in theory, should be filtered. I didn’t filter. the girl ate with grains. she even liked it.
we send to a saucepan with a thick bottom: flour, butter, sugar, salt, water. mix. over medium heat, bring to a boil, stirring continuously with a whisk from the bottom. add flaxseed tea. now everything should be brewed to an average state. mix all the time. the whisk leaves a mark (see the photo for the main recipe).
we send the whole mass to the bowl of the combine or just a bowl. add banana pulp, well mixed separately with a fork. beat everything well with a whisk. when the mass has cooled, we introduce a baking powder. mixed quickly. pour into a mold and bake. I baked Barney bears and cupcakes in tins. are baked for a long time, but you need to watch out.
how happy the girl was ... I already cried.
Can anyone use a recipe.

Pancakes Gluten Free Egg Free (Tumanchik)

[Ira]

Ira, a very interesting version of pancakes THANKS!

But, please, let me place these interesting recipes and researches of yours in separate recipes, so as not to get lost in a heap of "correspondence and discussions on the topic."

But, please, let me place these interesting recipes of yours and research as separate recipes

sure, not a problem. On the contrary, I thought it was better here. but what do you say

The girl asks for food, but she is not allowed anything.

Well, how can you do nothing? Any cereals and legumes allergic?
I sat on gluten-free casein for a month, I didn't feel hungry. After all, rice, buckwheat, millet, corn can be made, and from all this you can make flour, and baked goods are normally obtained from beans, chickpeas. And I haven't even used corn yet. Yes, of course, the consistency is not bread, but it is quite muffin, or simply damp.
Here I found BGBK recipes interesting and in this booklet (don't let the name scare you)))
Maybe someone else will come in handy.

Well, people are different, and children are also all different and, moreover, capricious in such situations. We don't know all the subtleties - to each his own
And then, people, as a rule, at first get lost and fall into a stupor, become helpless in their problems, and even more so "what to feed"

Here, our help is important here, and our experience - any suggestions from which people will select for themselves what they need!

Thanks everyone for the advice and answers

After all, rice, buckwheat, millet, corn can be made, and from all this you can make flour, and baked goods are normally obtained from beans, chickpeas.

only from this she can only rice and corn, chickpeas and peas. nothing more. good if day-week. and for years? what about a child who sees other food? do not compare diet with vital necessities

Good evening! Girls, tell me how to bake bread from corn or buckwheat, barley flour without eggs, milk and sugar, preferably without yeast ... A 1.5-year-old child pours on wheat, rye, rice, eats barley, corn and buckwheat cereals, potatoes and all ((((((((((((((pours out from all vegetables and fruits, we don't eat any meat - even a rash from a rabbit, I keep quiet about milk in general) I want to please the baby with bread, but I can't find a recipe, suitable for my requirements .... The last hope for you