I am so thankful I no longer need to fuss with these kinds of recipes unless I really want to. My Certain Little Someone is no longer allergic to wheat, and can tolerate eggs and milk when they’re baked into something. This doesn’t mean I’m going to completely abstain from using all those other grains in my baking and cooking … oh no! I learned a lot during those years and intend to continue including a variety of grains in our diet.
One recipe I came to rely on heavily when I could not use wheat, eggs, or dairy, was this fabulous bread recipe from Paula at Whole Intentions. Over the course of time, I adapted it slightly with a few changes of my own and my
lazy simplified method of rising and baking. I’m sharing my adapted version today over at Baking Whole Grains. Enjoy!
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