A gluten-free, egg-free, and yeast free bread

I've been looking for a good gluten-free, egg-free and yeast free bread. I found it at: http://www.celiactravel.com/blog
I guess I'll give it a shot and see if it is any good. I've also decided to eliminate gluten and dairy from the boys' diet as well as mine. Oh, I know that dairy and whole wheat are touted as almighty good foods but, if you have antibodies attacking your tissues because of allergies they are anything but. Besides, I'm not sure if wheat is safe anymore because of genetic engineering and dairy is pasteurized to kill all the bad stuff and it destroys the proteins in it (which molecules are too large for a human to digest anyway) that it supposedly has... okay I'll spare you the rest of the bad stuff I've learned. Suffice it to say with so many factors against dairy and wheat (most especially because consuming them cost my daughter her life) the Pitts clan is done with them. If you're interested here's the recipe:

The Recipe

1/3 cup potato starch
2/3 cup tapioca starch
1/2 gram flour (chickpea)
2 tsp xanthan gum
1 tsp gluten free baking powder
1/2 tsp salt
1 tbsp ground flax (linseed)
1/3 cup oil (I use half olive and half canola oil)
7 fl oz sparkling water
2 tsp ground flaxseed soaked for 5 mins in 3 tbsp boiling water

Get your oven on at 210C (400F, Gas 6). Sift the gluten free flours together with the xanthan gum, baking powder, salt and dry ground flax. Then add the oil and wet flax and mix thoroughly - it will reach a crumblike texture. Then pour in the sparkling water slowly while mixing - you want to do this stage as quickly as possible without swamping the mixture. Keep adding the water until you have a thick but wet dough.

Spoon the mix onto a parchment-covered baking tray (you should get between 6 and 10 bread rolls, depending on how big you make em!) Bake for about 25 minutes, remove and let cool. If you're going to freeze some, the sooner the better.

Oh, and one last thing. If the tastiness and everything-freeness of these little bread rolls wasn't enough, they also freeze well. Defrost and they are perfectly palatable without toasting, microwaving or any other form of heating.

Not only gluten free, yeast free and egg free bread, but bread that's ready to go when you are!:

Makes fantastic gluten free yeast free bread too!

To make the loaf, I doubled the recipe above and put it in a 9" by 5" loaf tin then baked it at 200C for 45 mins. It rose really well, doubling in volume, but was still slightly doughy in the middle, so I reckon an hour at 190C should do it next time. Let me know how yours turns out if you give it a try.