First Try

 After we found out the news we gave all our food away, and had to re buy everything.  We now have almond milk, almond yogurts, and some soy yogurts (which surprisingly are sweeter than regular, and greek yogurts).  The first thing i did do was find a good bread recipe.  I love bread, and i was not going to live without it.  So here was my first try at gluten-free, dairy-free, egg-free bread.  I found the recipe here.  Honestly, it is as good as she says.  To me it tastes like a mix between sourdough and a whole wheat bread, really yummy, can even tell the difference.

Wonderful- Cant Tell Its Vegan and Gluten Free - Bread

-This makes two loafs-

Combine
In a large mixing bowl:

1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
1 cup cornstartch (or you could double the potato startch)
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)

Add:
4 tsp olive oil
3 1/4 cups warm water (not hot or you will kill the yeast)

Mix with electric mixer.  Use the paddle attachment because it will be more like a cake batter consistency than a bread dough.

Mix for two minutes (or until combined).

Pour into two well oiled bread pans, and rise til doubled.
There are two options for rising.  The traditional method is leaving the bread in a warm place with a towel over the top. Takes 40-70 minutes.
For best rising (which is what i did):  I boiled water in a glass pan in the microwave, which i then placed in my OFF oven.  I then placed the bread in the oven with the water pan.  So essentially the bread will rise with the steam and stay moist.  At one point i turned my oven to warm for 2 minutes just to make sure it was warm enough in the oven, and then i turned it off again.  You just want the bread the rise, not cook yet.  It takes about 30-50 minutes.

After the bread rises cook in a 400 degree oven for 10 minutes.  Take bread out, cover with aluminum foil.

Continue baking for 35-45 minutes. (I ended cooking my bread for about 50 minutes, due to my oven not being super reliable with its heat, and because i kept checking done-ness with a toothpick and it never came out clean, but it didnt look like it was doughy in the middle.  Dont worry if this happens, as long as there is no "batter" on your toothpick it should be done.  It is just a very moist bread, that tastes wonderful.)

Hopefully my explanation isnt too confusing.  If you have any questions let me know, I am not the best bread maker, but this did work so Im pretty happy and my baby loves it.

P.S.  I found all the ingredients at my local health food markets.  I had to go to two places to get everything, but it was worth it and not totally out of my price range because it doesnt use a lot of any of the ingredients.  However, i didnt exactly find millet flour, so I bought millet grits, and ground it into a flour.  I made sure the grits were not anything other than partially milled whole millet grain, and the bread still worked.

No Fear

So... I found out about 2 days ago that my daughter aka: monster (and i say that in the most loving way), is allergic to eggs, milk, and peanuts.  Her pediatrician said that the tests were inconclusive about gluten, but he recommended keeping her off of gluten anyway to make sure she doesnt develop an allergy.  Little monster has the possibility to grow out of these allergies if we are stringent on her diet, so she will be re-tested in a year.  In the mean time though, we are changing the diet of the whole family.  I dont want to have to make a separate meals just for my baby, so my husband and i are changing our diet as well.  The things we do for our children.  Im just hopeful she will feel better in a couple days and be a happier, healthier baby.

just p.s. she is 18 months old now.   I just like this picture of us...