Rye flour bread (for wheat allergy)

Category: Yeast bread

Ingredients

My recipe
(for a very small loaf, for sample)
Rye flour 250 g
Warm water 100 ml
Warm milk 75 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Olive oil 1 tbsp. l.
Yeast 1 tsp

Cooking method

  • Friend's recipe (for a 500 g loaf)
  • 215 ml water
  • 2 tsp lemon juice (in water)
  • 2 tsp honey, Greek. (in water)
  • 400 gr rye flour
  • 1.5 tsp. salt
  • 3 tsp Sahara
  • 1 tbsp. l. olive oil
  • 2-3 tsp milk powder
  • dry yeast - 1.5 tsp.

Cooking program:

program 3 (bran or whole grain) for small loaf

Note

note for Anyuta:
my son is also allergic to wheat, so they bought a stove ...
in any case, the bread will be tight - the splendor depends on gluten, and it is only in wheat flour.
here are two recipes tested by myself and my friend.
in any case, you will have to scrape off the walls during kneading, and it will not rise, even if you sift the flour. I will still experiment - I will report the results.
by the way, in panifarin, if I'm not mistaken, there is wheat flour. my child needs a crumb of bread and the rash rushes, so I don't add anything like that.
can anyone else tried to make bread purely from rye flour?

fugaska
for Anyuta
yesterday baked only rye flour, it turned out well
Here is the prescription:
kefir 3,2% - 100 ml
water - 150 ml
olive oil - 2 tablespoons l. (regular)
rye flour - 400 gr
salt - 1.5 tsp. (dimensional)
sugar - 2 tbsp. l. (dimensional)
yeast - 1.5 tsp. (dimensional)
put a program for whole grain (or with bran) - where first a half-hour warming up, medium size
it turned out, of course, tight, but baked well. sifted flour (but then poured the rest into a bucket). I controlled the batch, but everything was mixed without my help. at the beginning of the last approach, she pulled out a knife and blinded a brick with her hands. after the end of baking, I left it warm for an hour. the appearance leaves much to be desired (after all, wheat flour does its job, even in small doses), but tasty - both the child and we ourselves eat with pleasure
Anyuta
Quote: fugaska

for Anyuta
yesterday baked only rye flour, it turned out well
Here is the prescription:
kefir 3,2% - 100 ml
water - 150 ml
olive oil - 2 tablespoons l. (regular)
rye flour - 400 gr
salt - 1.5 tsp. (dimensional)
sugar - 2 tbsp. l. (dimensional)
yeast - 1.5 tsp. (dimensional)
put a program for whole grain (or with bran) - where first a half-hour warming up, medium size
it turned out, of course, tight, but baked well. sifted flour (but then poured the rest into a bucket). I controlled the batch, but everything was mixed without my help. at the beginning of the last approach, she pulled out a knife and blinded a brick with her hands. after the end of baking, I left it warm for an hour. the appearance leaves much to be desired (after all, wheat flour does its job, even in small doses), but tasty - both the child and we ourselves eat with pleasure
thank you very much. It is a pity, but the problem for us is, in addition to the allergy to wheat flour, the presence of an allergy to casein. dairy products are not allowed. I will try without kefir. thanks again for the recipes for not forgetting about us.
fugaska
replace kefir with water - it should work. I used to do it on the water ...
Anyuta
Quote: fugaska

replace kefir with water - it should work. I used to do it on the water ...
Thank you. super! finally got some bread.not slimy, baked and delicious! thank you very much from me and from my little son!
Want to buy
fugaska, I wanted to clarify in more detail about your recipe.

It says: Flour 400gr. Have you tried this recipe yourself, have you measured the flour in bowls or hung it on a scale?
The thing is, I baked bread according to your recipe.
I liked it to my taste.

But the dough did not mix well, and at the beginning of the kneading I made the disappointing conclusion that too much flour (or not enough liquid).
But, as advised on the site, he did not add liquid, in order to avoid damage to the entire product. And let it all take its course. The product was baked in appearance resembling heaps of deer droppings (like horses, but smaller)
Strange as it may seem, but the product baked relatively well.

And since I liked the taste, I would like to try again, but correcting mistakes.
Thank you.
fugaska
I personally baked, child. I always measure flour with scales, sift it straight into a bucket. everything that remains in the sieve I also throw into the bucket. it's strange that you ended up with too much flour - I have more problems with too much liquid
a little advice: after the last deboning of the dough (on my Kenwood it is 52 minutes before the start of baking), I carefully take out the bun (although it's difficult to call it that), take out the stirrer and put the bun back, while giving the dough the shape of a brick, along the bottom of the bucket. then the loaf will be more beautiful, but still it is very low, cannot be compared with bread on wheat flour.
I like this recipe more than others - I myself eat it with pleasure. I want to try again on beer, the first time it turned out not very well - you need less liquid, since kefir is much thicker than beer.
in general, this bread must be literally felt
I wish you good luck and delicious bread!
Want to buy
But maybe the fact is that I took acidophilus, it was thick, like a simple milk. maybe that's why little liquid came out.

And on beer, so kifir, as I understand, do not put it. Beer instead of kefir?
And if you add oatmeal or rye flakes. Not a taller bar?
fugaska
if on beer, then about 50/50 - beer / water (kefir is not needed). and if you add flakes, then they will not add height, but they will take a lot of liquids - you need to carefully experiment. and a little advice - if you add cereals, then it is best when laying (if bread with wheat flour) the cereals immediately pour onto the liquid and the mode with preheating, then the bread will be softer.
and the thickness of kefir really affects ... I took bio 3.2%
Sweetheart
Hello everyone!
Guys, I'm here to you for advice. Help me please!!!

A friend called yesterday, she has a serious problem. Her daughter is one and a half years old, the girl has had constant diathesis for several months. Mom has already ruled out everything that is possible. The child is given only green-colored fruits and vegetables. It's useless. The result is still the same. Finally, we managed to conduct an alert test. As it turned out, the baby has an allergy to WHEAT. It's just a catastrophe ... No bread, no cookies ... because in everything that is, it is somehow present.

The first thing that came to mind was to bake it myself, and started flipping through the recipes. Again, you can't do without wheat. Is it possible to replace it somehow? Maybe someone has done something like this before. Thank you very much in advance!
Admin

Go to the Baking Basics website, then Topic: types, varieties and properties of flour from 27.07.07., Maybe you can pick up a replacement for wheat flour for an equivalent one, but without gluten.
Gypsy
Sometimes wheat, but gluten-free. I bought this by mistake .. and had to throw it away
Sweetheart
Admin, Gypsy, Thank you! I am going to study the range of flour in the shops.
On this occasion I would like to contact Fugaska and Anyuta, as I understand you have the same problem

Girls, if you see my message, please answer, but there are no other options except rye flour? Baby rye somehow does not really like it.
marishka
In this case, the allergy is not to wheat per se, but to gluten or starch. which it contains. Eliminate bread altogether (because the child is still small).Have you tried buckwheat or rice? There is practically no allergy to them.
Admin
Quote: Sweetheart

Admin, Gypsy, Thank you! I am going to study the range of flour in the shops.
On this occasion I would like to contact Fugaska and Anyuta, as I understand you have the same problem

Girls, if you see my message, please answer, but there are no other options except rye flour? Baby rye somehow does not really like it.

That is why I sent you to the post, where the types of flour and its combination with another are exhibited, as a substitute for gluten (gluten), you can combine it with chickpea, or potatoes.
You just have to try, + additives, herbs, etc., but the main thing is to find a compatible flour.
fugaska
for Sweets: I tried to make cornbread. the little one didn't really like it (he likes rye more). the bread is a little dry, I would say crumbly. at work compared with mamalyga. but in principle very good, try it.
but in general, first you need to completely eliminate bread, remove all the rash and redness (if any) and try to introduce any bread - for example, corn. if after a week there are no manifestations of allergies, then corn can be eaten. my child has an allergic reaction only after three days ...
here are the links to cornbread (personally baked according to the second recipe):
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=99&topic=520.0
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=99&topic=951.0
by the way, it is very tasty with milk, or with jam (for tea).
Gypsy
If you are allergic not to wheat, but to gluten, then, as I wrote above, there is wheat flour without gluten (free gluten). If you need recipes for such flour, I can give you a link (Russian language).
There is also such a grain of tef. Teff - the main food of the Ethiopians. So this teff is gluten free. Theoretically, such flour can be bought in Israel (Stiebel supposedly has it, no. 11) and other countries.

Experiments on how to determine gluten content:
🔗
Ethiopian Inghera:
Rye flour bread (for wheat allergy)
🔗
Sweetheart
Gipsy, Fugaska, Mariska, Admin, Thank you ! I will pass on all the information. Perhaps they will be able to adapt something for themselves, but for now, of course, bread and pasta were excluded, this was the easiest way out. I just wanted to help with something. Thanks again to everyone who responded Health to you and your children !!!
Gypsy
🔗 - site for people with gluten allergies
Sweetheart
Gipsy, thank you very much!
Yesterday I spoke with the baby's mother again. She told me that she was allergic not only to gluten, but to wheat in general. I confess I am the perfect teapot in this matter. Does this happen too?
Gypsy
Maybe it happens .. there are no allergies
marishka
Girls, forgive me for getting in, but as a doctor, I want to say again that in this case, an allergy to bread is an allergy to gluten (gluten) or to starch contained in wheat (premium).
Sweetheart
Marishka,

now I understand, thanks

Logically, then, is whole grain bread less allergenic?
marishka
In general, yes. Bread with bran slips through the intestines (since it contains a large amount of fiber), and wheat bread made from premium flour sags and settles on the intestinal walls with ballast, which leads to allergies (although I myself adore homemade bread and buns)
shunin
Thanks a lot for the recipe from a friend! Today I baked rye bread according to this recipe, although I did not add lemon juice and used rye flour bought in **** mana (Finnish). The result is delicious bread
Cat
Last night I broke down and baked bread according to this recipe. Miracle, miracle, miracle !!!! True, she made minor changes to the original recipe: instead of olive oil, I added Walnut oil, instead of sugar - maple syrup, and also added 1 tbsp. l. sourdough, as a result, I had to add a little flour, but the bread rose and turned out to be very porous with a delicate crumb and a crispy crust. Thanks again for the recipes, and a special thank you for the fact that the recipes are not in glasses, but in grams, so in my opinion, it is much easier to follow the recipe. Best regards, Cat.
Anyuta
Hello! I made a blood test for the child to determine the allergens in the blood in the PAG. They found out that they were allergic only to wheat flour.I bake bread from rye flour according to the recipe suggested by the girls with our problem.

Rye bread with kefir:
kefir 3,2% - 100 ml
water - 150 ml
olive oil - 2 tablespoons l. (regular)
rye flour - 400 gr
salt - 1.5 tsp. (dimensional)
sugar - 2 tbsp. l. (dimensional)
yeast - 1.5 tsp. (dimensional)
put the rye bread program - medium size
it turned out, of course, tight, but baked well. sifting flour. I controlled the batch, but everything was mixed without my help. the appearance leaves much to be desired (after all, wheat flour does its job, even in small doses), but tasty - both the child and we ourselves eat with pleasure.

From myself I give 200 kefir and 100 water.
I bake cookies from corn, oatmeal and buckwheat flour. I take corn from the market, and buckwheat, oatmeal, rye or from Luhanskmlin ​​in 1 kg pack or to Kievmlyn. Simple cookies: 3 quail eggs, 1 tbsp. a spoonful of sugar, a little kefir from goat milk (I make with homemade goat milk with bifivit sourdough from the Institute of Meat and Milk. There is a phone delivery)) 3 table. spoons of flour from the named. 1 tbsp. l. corn oil and 1 apple. sorry, the recipe is by eye, most importantly, I make the consistency of the cheese mass and for 20 minutes. into the oven.
In4ik
Now this is the most common bread that I bake Only the truth with the addition of 1 tbsp. l. cumin, malt and molasses. Here's what happens:
Rye flour bread (for wheat allergy)
yanarepkin
I want to add my two pennies on the gluten-free baking topic. Spelled flour is a very good substitute, it tastes very similar to wheat flour, but without gluten.
Try it! (I have no idea where to buy it in Russia)
Federica
My child is also allergic to wheat and gluten, and we also have limited dairy. We are buying a bread maker now, but so far it is not there: here is a recipe for rye bread with rye sourdough (I took it from the cook):
400g rye sourdough (to prepare for 3-6 days: 150ml warm water + 150g rye flour, stir, cover, but do not close the lid! Leave for 3 days, after 3 days feed: 150ml water + 150g rye flour, etc. If you take the sourdough on the 3rd day, it is better to take 500-600g).
400g flour
2h l. salt
2st. tablespoons of honey or molasses (I sometimes add sugar)
2st. spoons rast. butter (we also have a reaction to it, so I add the same amount of butter)
140ml. water

Mix all the ingredients either in a combine or in a bread maker - 20 minutes according to the recipe (but my combine does not last more than 7-8 minutes)
sprinkle with flour on top, tighten with cling film - in the refrigerator for a day. Do not add more flour than in the recipe! (It, of course, turns out to be watery, but bread is also needed!). After a day, remove from the refrigerator, knead slightly and put in a proofing dish for 2-4 hours in a warm place. My dough doubles in volume. Warmed up to 250 degrees. place a baking sheet with water on the lower level of the oven - 1 glass - for steam. Bake the first 15 minutes at 250 degrees, the next 40 minutes - 200-240 degrees. Shake the finished bread out of the fooma, allow to cool for min. twenty.
Bon Appetit!
Sergey Rzhanoy
The recipe is good, but it can be done easier and faster - without aging in the refrigerator, baking in a bread maker, honey and butter are not required.
I'm not criticizing, I'm just a supporter of simpler technologies - although I admit that this recipe may turn out better.
ELENA 1978
Help with the recipe. We have a bigger problem. In addition to wheat flour, corn, rice allergies and all milk and chicken eggs. Who knows the recipes for any baking without these products if this is possible ??? the allergist suggested replacing the chicken egg with a quail.
fugaska
do according to the first recipe in this thread, but completely on water (no milk). I baked like this for a while, it turns out well.
ELENA 1978
Thanks for the yeast bread recipe. I baked my sonule according to the recipe, and the second time I reduced the amount of yeast a little, since there was strong gas formation. I want to try to bake bread with sourdough. I made the sourdough, 400 gr. I took it as per the recipe, put the rest in the refrigerator. And then what about the leftovers? They won't be enough for the second portion, put it back on the sourdough? For 100g. How much water and flour should be added to the finished ferment and how many days to stand?
Admin
Quote: ELENA 1978

And then what about the leftovers? They won't be enough for the second portion, put it back on the sourdough? For 100g. How much water and flour should be added to the finished ferment and how many days to stand?

All questions about sourdoughs are best asked in the Sourdough section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

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