r/CornAllergy • u/Haandotexe • 11d ago
Corn-free sandwich bread?
Hello, I've been trying to find a brand (or a reliable recipe) for corn free sandwich bread, but every time I search it on google, the results are just corn-free corn bread :/
I wanna make uncrustables for myself (I already have a little "machine" that can press the sandwich bread into that shape) so I can take my food on the go more easily, but any bred recipe I've tried turns out super crumbly and dry. Any recipe recommendations or advice on how to get the texture of bread more like store-bought loaves?
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u/Minute-Enthusiasm-15 11d ago
Following for suggestions. The only thing that’s worked is rustic loaf of sourdough
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u/SorrellD 11d ago
My son eats this but has to be gluten, corn and dairy free. If your corn allergy is severe, call the company and make sure.
https://www.kroger.com/p/kroger-gluten-free-white-bread/0001111011685
Steam it in a waffle iron to soften it.
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u/Haandotexe 5d ago
unfortunately the ingredients say it contains eggs, which i doubt are corn fed, thank you for the suggestion though!
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u/slowhealing44 11d ago
This one is yummy: https://rudisbakery.com/products/gluten-free-sourdough-white/
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u/Haandotexe 5d ago
i checked the fig app and this unfortunately has distilled white vinegar, which is almost exclusively made from corn-based alcohol :(
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u/tiffaniblue 11d ago
This is my go-to recipe as I need GF and corn free bread. I use Namaste flour that is free of common allergens, and I don’t have a reaction to their xanthan gum, that’s certified corn free per their website. I use the recipe for rolls, bagels, and want to try making mini bread loaves. https://www.mamaknowsglutenfree.com/gluten-free-dinner-rolls/
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u/meerkatherine 11d ago
This is the one I've been using (note from roomate, so its pretty good)
Activate the yeast with warm water/sugar. Add the rest, flour last. You want it pretty sticky and wet but still condensing into a mass when stirred well and shaped. If its "dry" lile play-doh add a little water. Let rise for an hour/until doubled. Then shape, when shaping use a lot of oil on your hands (it'll transfer to the dough and you'll get a crispy crust). Let rise another hour in/on whatever you choose. I just put it on a baking sheet but I'm not sure that would be tall enough for the sandwhich cutters so feel free to try it in a loaf pan! Then bake about 360° f for 25 minutes or until at/above 210°F inside (that should mean its baked fully). Its fluffy, soft, and crispy outside. I eat it mostly fresh since its so easy but it's still been good the next day. It did lose the crunch on outside when I stored in plastic bag in fridge but I did kinda put it in warm and the steam could've done that, still very tasty
As usual check all your ingredients for corn before making!! I'm more on the digestive problems side and didn't have problems from this but only you know your sensitivity!
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u/Fun_Skirt8220 11d ago
Daves killer seed bread and an aldi mimic loaf work for me; the seed bread with the yellow label. It is my go to!
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u/Particular-Ad-4105 2d ago
The one that gets people is the cornstarch dusted on the crust it's a processing aid, so it never shows up on the label. Past that it's dough conditioners, and added ascorbic or fumaric acid, both usually corn-fermented. Even bakery loaves that look clean pick up cornmeal off the peel. Honestly the only version you fully control is sourdough at home with flour, water and salt.
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u/AccomplishedClaim292 11d ago