Tom's Celiac Light Bread

[Guest guest]

I would like to make a comment about Tom's Bread. I own the list on which Tom

first published this recipe and have been witness to many questions and answers

with regard to the bread since then. At first success with eggless was not so

great, but now with literally hundreds of people tweaking the recipe (the

original list now has over 2500 members), we appear to have achieved great

success for those who prefer vegan or must be eggless due to allergies.

 

First note, commercial egg replacers contain leavening, this is one of the

primary jobs of eggs in this recipe. Be sure that your egg replacer contributes

to the leavening AND the binding in this bread.

 

Second, tofu based egg replacers have failed miserably. More often then not,

the greatest success has been achieved in a combination of methods - ie both

flaxseed gel and agar agar, flaxssed gel and slippery elm powder, agar agar and

gelatin, etc.

 

The xanthan gum can be replaced with slippery elm powder or with guar gum if

anyone has a mold allergy OR objects to what xanthan gum is.

 

Brown sugar can be replaced with succanat BUT the bread rises less. It has also

successfully been replaced with honey for those vegans who use honey, but did

not work well with agave nectar, or maple syrup or molasses. Stevia does not

work at all as it does not sufficiently feed the yeast.

 

Olive oil was used successfully to replace the canola oil, but sesame oil had

too strong a taste.

 

For those on a yeast free diet, the bread has been made yeast free using baking

powder BUT made a very low rising loaf which was very dense and definitely not

as tasty. Making it yeast free is NOT recommended by the testers.

 

The Chickpea flour (aka besan, gram or chana flour) has been subbed out with

other bean flours and worked well enough but the chickpea flour has the most

protein of any tested and rose the best.

 

Both the cornstarch and tapioca starch have been subbed. The cornstarch can be

replaced with potato starch (not potato flour) but makes a denser loaf. This is

passable if you have a corn allergy.

 

The tapioca has been replaced with other starches like arrowroot, but since it

is one of the least allergenic of the options, use it if you can.

 

Last thing, if you like this recipe and it works for you let Tom know. The

company with which he originally had an agreement to make up mixes and label it

Tom's bread have broken their contract with him, are continuing to produce the

mix and are claiming THEY invented the bread instead of Tom. He has no plans to

take them to court over this, but he is always pleased to hear from people who

have tried the recipe and are pleased with the results. You can contact me if

you want to pass a message on to Tom, as I don't have his permission to give out

his private address.

 

BL

Tom's Celiac Light Bread

 

 

This recipe is NOT vegan, but is easily adaptable. I am listing in as he

wrote the recipe and individuals can adjust for the " eggs " according to

their favorite egg alternatives. Suggestions are: flax seed gel; Enery Egg

Replacers; or tofu egg substitute blend. This recipe comes with rave

reviews.