M’s Daily Bread

When our journey to reaching a diagnosis for M started at GOSH 3 years ago, we never could have imagined how radically his life, or ours, would be changed.  It was incredibly difficult to remove so many things from his diet and I will never know how our amazing 5 year-old accepted this new way of life with so little resistance.  Over the past 3 years I’ve spent a lot of time developing recipes to allow both G and M to enjoy the same sort of treats as their friends, be it traybakes, cakes or biscuits, all with varying success; but the one thing I’m yet to perfect is bread.

G is able to eat the wonderful Genius bread, which we discovered back in 2009 when she had the most difficult diet in the family, being wheat-, dairy- and oats-free.  That discovery made a big difference to her life at the time and we were once again able to easily enjoy picnics and packed lunches without G feeling like the odd one out.  Unfortunately, M has not been so lucky.  Genius bread contains egg, which is still a no-go for M despite 3 attempts to re-introduce it into his diet, and also potato starch.  Instead, he is left with the dubious pleasure of Ener-G brown rice bread, which really is only just about edible when toasted and, I suspect, only then because there isn’t a good alternative.

I have attempted a couple of bread recipes, but have never really ended up with a loaf that M has enjoyed enough for me to make again.  As I unexpectedly have him at home from school due to his tummy bug and the resultant flare, I thought we’d spend some time in the kitchen and attempt this most recent bread recipe which I discovered on the Doves Farm website.  I had all the ingredients in the cupboard, so we found everything we needed, washed our hands and started baking.  M enjoyed weighing and measuring the ingredients out and it was a great opportunity for him to practice his reading skills without really realising it.  Everything looked good when it went into the baking tin, though M was not impressed by the 90 minutes proving it needed or the fact that it would then take a further hour to bake.

The best rice flour bread!

The best rice flour bread!

The end result was simply spectacular.  The loaf had an amazing crust, the dough was cooked through and the grainy nature I’ve come to fear in anything baked with rice flour was not overly apparent.  The smell of fresh bread baking has been missing from our house for a while and it’s fab to know it will be making a reappearance on a regular basis.  G and M had a warm piece of bread each, straight from the oven and covered with a generous lashing of their free-from spread.  Their verdict?  Delicious!


Today saw a small return to M’s depleted appetite, so hopefully he’s on the mend and will back to his bubbly self soon enough:




  • Smoothie (1/2 banana, 5 strawberries, 200mls rice milk)
  •  Orange
Bowl of:

  • Free-from cornflakes
  • Rice milk
  • Sakata rice crackers (4)
  • Free-from spread
  • Fruit string


  • Sakata rice crackers (6)
  • Cucumber
  • Celery
  • Peanut butter
  • Sliced pear


  •  Left-over chicken casserole and rice
  • 4x sweet potato wedges
  • Pork belly slice (1/2)
  • Cucumber
  • Apple (1/3)


  •  Sweet potato wedges
  • Pork belly slices (2)
  • Courgettes
  • Mushrooms
  •   Sweet potato wedges
  • Pork belly slices (2)
  • Courgettes
  • Mushrooms
  • Fruit buttons (blackcurrant)
  • Capri sun orange drink
  • Brazil & Sultana bar (1/2)
  • Rice bread (1 slice)

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