Gluten-free and lactose-free bread

 

The first bread recipe made with powdered milk in America appeared in 1894 in the book "The Boston Cooking School Cook Book", by Fannie Farmer. The recipe was for a sweet bread made with powdered milk, sugar, eggs, butter, flour, and yeast. The bread was described as "soft and fluffy" and "perfect for breakfast."

In 1902, Mary Randolph's "White House Cook Book" included a recipe for a savory bread made with powdered milk, flour, water, salt, and yeast. The bread was described as "nutritious and tasty" and "ideal for serving with soup or salad".

Bread made with powdered milk grew in popularity in the United States during World War I, when fresh milk was scarce. Powdered milk was a viable alternative to fresh milk and could be used to make tasty and nutritious bread.

After the war, bread made with powdered milk continued to be popular in the United States. Today, it's a common recipe in cookbooks and cooking websites.

Here is a recipe for bread made with powdered milk.

Gluten-free and lactose-free bread

 

Ingredients:

12 tablespoons of powdered milk (Zero lactose)

1 tablespoon of corn starch

3 tablespoons rolled oats (gluten-free)

3 gems

3 egg whites

1 tablespoon powdered yeast

1/2 cup of water

1 bread pan, n°3

Method of preparation:

In a bowl, place the egg yolks and water and beat at medium speed for approximately four minutes. Add the oats, then the powdered milk, the cornstarch, the egg whites, and lastly the baking powder. Pour into the greased and floured pan and bake in a preheated oven at 180° for 15 to 20 minutes or until golden brown. And ready!!!

Tip: You can replace the oats and starch with 1 cup of rice flour, sorghum flour, chickpea flour, and others.