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  • Writer's pictureNicole Ciuppa, RDN

Trusty White Bread

My Allergy Friendly Trusty White Bread recipe makes the most fantastic loaves with a light and fluffy, soft center encased in a golden crust. I have expressed my opinions on breads sold in supermarkets that contain highly processed ingredients and how challenging it can be for a person with food allergies to find a nutritious bread that is also safe. This is the reason I bake my own bread! I also enjoy the entire process and get incredibly excited when I watch my little dough babies grow into beautiful loaves. There is nothing more comforting than the aroma of homemade bread baking in the oven; nothing more satisfying than cutting that first slice. From mixing bowl to fresh baked in under 3 hours, this is one recipe you must try.

Serves: Two 8' x 4" loaves


  • 2 cups water 110-120°F

  • 3 Tablespoons granulated sugar

  • 1 Tablespoon active quick rise dry yeast

  • 2 Tablespoons allergy free butter substitute, melted

  • 1 egg replacer

  • 1/2 teaspoon lemon juice

  • 6 cups unbleached all-purpose flour

  • allergy free butter substitute / a neutral oil for greasing


  1. Add the water and sugar to the bowl of your electric mixer. Whisk in the yeast and cover the bowl with a baking cloth. This provides a dark environment allowing the yeast to activate. Allow the yeast to activate for 10-15 minutes.

  2. Add the allergy free butter substitute, egg replacer, and lemon juice. Mix on a low speed until everything is incorporated evenly.

  3. Pour 3 cups of flour into the bowl of the mixer and mix until incorporated well.

  4. Pour the last 3 cups of flour into the bowl and kneed with the dough hook attachment for 1-2 minutes or until the dough becomes smooth and elastic (it will begin to peel away from the sides of the mixing bowl).

  5. Grease the inside of a large bowl and turn out the dough to rest in the center of it. Cover the bowl with greased plastic wrap and allow to rise in a warm place for 45 minutes or until doubled in size.

  6. Turn out the dough onto a floured surface, divide into two even sections, and form each dough section into loaves. Grease two 8" x 4" loaf pans and place one loaf into each pan.

  7. Cover each loaf with greased plastic wrap and allow to rise in a warm place for 45 minutes or until the tops of the loaves are around 1 inch above the sides of the loaf pans.

  8. Place the loaves in a preheated oven and bake for 40 minutes at 350°F until the tops of the loaves are golden brown and sound hollow when tapped.

  9. Remove the loaves from the oven as well as from their pans. Let cool completely on a wire baking rack to room temperature before cutting slices.

This bread can easily be stored in the aluminium foil for 1-2 days at best or can be sliced and frozen for later use. I love to make batches of this bread recipe, slice them up, and place them into sealed plastic bags to be frozen for up to 2-3 months at best. I also love to slice the loaves into various thickness, for example, 1/2" slices for sandwiches or 1" - 1 1/2 " slices for french toast.

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