This post helps make an outside recipe "REID-able". It includes ALL the ingredients I use to complete the recipe. Please visit the link below for specific amounts and directions, keeping these changes in mind.
This is my go-to recipe for all things bread. However, I find it necessary to toast whatever kind I make before each use. Like all things gluten-free, these are more sensitive to crumbling.
I hand-shape it into buns with sesame seeds on top for hamburgers, or use a mold for bagels with everything bagel seasoning.
These can be frozen for up to 6 months. Every once in a while, when we treat for a restaurant burger, we ask for just the burger patty and bring the toasted bun with us.
raw cashews
eggs
apple cider vinegar
non-dairy milk
coconut oil
coconut flour
almond flour
salt
baking soda
raw cashews
eggs
apple cider vinegar
non-dairy milk
coconut oil
If you want to switch up the cashews (or run out of them, like I do a lot), you can substitute with different amounts of the flours listed in step two, below.
I do not divide the eggs only because I do not want to take the time to. I have never tried to beat and incorporate egg whites here, but I'm sure not doing so will make the bread come out a little more dense.
We know apple cider vinegar is uniquely tolerated. After hearing it recommended from other REID parents, we personally use the Bragg brand of apple cider vinegar.
Danielle's site lists ghee as an option rather than cococut oil, if tolerated. I find coconut oil works and tastes just as good (and if I'm honest, my main motivation is that it's cheaper!)
coconut flour
almond flour
salt
baking soda
If you are not using cashews, you can use only almond and coconut flour. Disregard the amounts listed on Danielle's page and use 1 1/2 cup almond flour and 1/2 cup coconut flour.
Again, since I don't beat the egg whites, I include the baking soda in this step.
Continue on with Danielle's step 5.
raw cashews
eggs
apple cider vinegar
non-dairy milk
coconut oil
If you want to switch up the cashews (or run out of them, like I do a lot), you can substitute with different amounts of the flours listed in step two, below.
I do not divide the eggs only because I do not want to take the time to. I have never tried to beat and incorporate egg whites here, but I'm sure not doing so will make the bread come out a little more dense.
We know apple cider vinegar is uniquely tolerated. After hearing it recommended from other REID parents, we personally use the Bragg brand of apple cider vinegar.
Danielle's site lists ghee as an option rather than cococut oil, if tolerated. I find coconut oil works and tastes just as good (and if I'm honest, my main motivation is that it's cheaper!)
coconut flour
almond flour
salt
baking soda
If you are not using cashews, you can use only almond and coconut flour. Disregard the amounts listed on Danielle's page and use 1 1/2 cup almond flour and 1/2 cup coconut flour.
Again, since I don't beat the egg whites, I include the baking soda in this step.
Continue on with Danielle's step 5.
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REID together is independent of Dr. Katie Reid, Unblind My Mind, Inc. or any affiliates. The REID diet is solely used as any other diet name would be discussed. REID together is also independent of all websites and products recommended.
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