Perhaps the most "Free From" Free From bread ever?

This loaf contains no soya, dairy, egg, wheat, gluten, corn, oats, rice. The recipe has been devised by top specialist allergy dietician Tanya Wright.

Do not use a breadmaker or whisk or food processor…

Ingredients 

• 75g tapioca flour (from healthfood shop)
• 35g buckwheat flour ( Doves Farm but you can source from other places)
• 220g potato starch ( Do not use potato flour)
• 55g ground almonds
• 2teaspoons salt
• 2 teaspoons xantham gum
• 2 teaspoons sugar
• 14g dried yeast ( Allinsons/ Doves Farm – there are lots out there)
• 220mls warm water
• 2 tablespoons olive oil Fresh or dried rosemary and sea salt

Method 

• Mix all dry ingredients 
• Mix water and oil 
• Add to the dry ingredients 
• Mix to a cake like texture mixture 
• Spread on a greased baking tray 
• Brush top with olive oil 
• Sprinkle on salt and herbs 
• Cook 200c for 25 minutes 
• Cut when cool

Pictures on my friend's Blog here. 

Free From Chocolate Muffins

This recipe has corn and eggs in it, you can easily swap the eggs out with egg replacer though.

Ingredients

• 1 x 100g dark chocolate
• 3 1/2 oz (95g) instant polenta
• 1 x 100g pack blanched (ground almonds are fine too) almonds
• 3 1/2 oz (95g) butter or margarine
• 3 1/2 oz (95g) icing sugar
• 2 level tablespoons cocoa
• 3 large egg whites
• 1 -2 dessertspoons of milk (of your choice - almond?)

Method

• Whizz the polenta and almonds to a fine powder in a food processor.
• Melt the chocolate and margarine.
• Sift the dry ingredients into a bowl and beat the egg whites till stiff.
• Pour the chocolate mix into the dry ingredients and then stir together.
• Fold in the egg whites divide into muffin tins (the mix should fill the tins) bake for 16 -20 minutes at 200C or gm 6 until they are firm to the touch.