I wish you good luck with finding something that will work. Both my DD's are vegetarian. There was a short time when my oldest was vegan and gluten free.

It is very challenging.

I've been trying to bake gluten free bread for a couple of weeks with no success. They're either as hard as rock or too gooey to form a loaf. I searched here, the web, and the King Arthur site. None of the recipes seem to work well. Following...

My son's GF is celiac with a lactose intolerance and I know how hard it is to find and create baked goods for her. And even though I;m not a bread maker you got me thinking. I did find this recipe which for me is a little complicated but I wonder if she has tried something like this. It does take a variety of flours but no eggs and no milk.

https://www.glutenfreeliving.com/recipes/sides/rye-bread/

That's about the most complex bread recipe I've ever seen. Here's the one I've been trying to get correct:

Ingredients

• 2 1/2 cups gluten free all purpose flour without brown rice flour ~ See Recipe
• 1 cup warm milk (about 110ºF) of choice (nut milk, fresh coconut milk or raw goat or cow’s milk)
• 1/4 cup organic cane sugar
• 2 1/4 tsp active dry yeast
• 1 tsp sea salt
• 1/4 cup butter or ghee melted and cooled
• 2 large eggs

Instructions

1. In
   a small bowl, combine warm milk, sugar and yeast. Stir and dissolve the
   yeast and allow the yeast mixture to sit for 10 minutes.
2. In a
   large mixer bowl that attaches to a stand up mixer, combine the gluten
   free all purpose flour and salt and turn the mixer on low and for a few
   seconds to blend.
3. Add the yeast mixture to the flour and blend on low for 30 seconds.
4. Add in butter and eggs and blend on low scraping the sides as needed. Blend until dough is well blended, about 30 seconds.
5. Turn the mixer on high and beat for 3 minutes or until the batter becomes smooth.
6. Cover
   the bowl with a towel and allow the dough to rise in a warm place for
   an hour. I heated my oven up to 100ºF and then turned the oven off and
   placed it in the oven for an hour.
7. Grease a 8×4 or a 9×5″ bread
   pan with coconut oil or butter. Stir the dough after it has rose for an
   hour and gently place it into the prepared bread pan.
8. Cover with
   a piece of greased plastic wrap and loosely lay it on top and allow the
   bread to rise in a warm place for another 20-30 minutes or until the
   loaf rises just to the top of the loaf pan.
9. Preheat the oven to 350ºF and bake the bread for 40-50 minutes. The bread will be golden brown on top and have a hard shell.
10. Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy!

Notes

Please
note: this recipe has been tested to work without brown rice flour. It
has not been tested any other way and I highly recommend that you follow
this recipe exactly as written with no substitutions.

I just last week bought coconut flour which has no gluten, have not yet had a chance to bake with it but will report back when I do.

Look for Nancy in NC's recipes, she sent me a CD and they are all good, but I don't know how many are eggless or dairy free. The brioche is amazingly good for GF, but it has a LOT of eggs.

Annie

The dairy part is easy to substitute. Soy (Silk Vanilla), rice (Rice Dream Enriched(, or coconut milk. I prefer the rice milk, then soy milk, Sometimes the coconut seems sweet to me, but sometimes I can't tell. For margarine use "Fleishmann's No Salt" margarine (not Original). I have to cook dairy free a lot for grandson. I think all of the above are gluten free, but check to be sure.

I used to have to cook egg free, and that was hard. The best egg substitute uses plain gelatin, which is NOT vegan. It doesn't contain dairy, but it is an animal product. I haven't tried gluten free. I know my grandson loves Daiya for cheese and frozen meals.

Thank you for all your replies and sympathy. It is difficult. They're not vegan, so they can eat almost any meat product. It's the eggs and dairy along with gluten that are problematic. And they also want to avoid soy products when at all possible. That makes finding a decent (note that I didn't say, "good") loaf of bread really hard to find.

Most gluten free bread recipes contain a lot of eggs. And most vegan recipes use regular flour, either white or whole wheat. But putting the two together is something else altogether.

I think I may try this recipe from KAF. In the recipe notes, it states that a ground flax slurry can be used successfully instead of eggs. I'd like to do some experimentation myself but am not willing to purchase several different types of flour. I can get the KAF gluten free flour at my local grocery stores. If the recipe doesn't work out, I'll still keep it on hand just in case.

Annie, where are Nancy's recipes located? I've got one of her bread recipes, but, unfortunately for me, the recipe used 3 eggs.

Thanks again. If you get any brainstorms, please let me know.

Sue

I’ve made vegan cinnamon rolls which used ground flax slurry (be aware, it resembles snot more than slurry) and they were awesome! I’m not at home and I’ve been trying to find the recipe online without success. It didn’t have a milk substitute as I recall but it used flax seed and vegan margarine.

This particular recipe wasn’t GF but I’d experiment with subbing GF flour. I haven’t used all coconut flour but others have reported it sucks up a lot of liquid and results in a dense product.

The ground flax slurry can be used up to a certain number of eggs and of course I can't remember how many. I'm sure substituting for 2 eggs was fine.

Katz's makes a gluten free dairy free egg free loaf of bread. Would you be opposed to buying it until the right recipe comes along?

Google or look in Facebook for Autoimmune Paleo recipes. They use Great Lakes (Red) Gelatin instead of eggs and a variety of different flours in their recipes. I’m not a bread maker , but cassava is a good flour to play with. Coconut requires more liquid as it can be very dry.

As seeds aren’t allowed on Autoimmune Paleo plans they use gelatin eggs. Good luck!