#2 Bread Dough recipe for allergic on egg & flour, it's for one yield or for one person only

 Here's a bread dough recipe that is suitable for individuals with allergies to both eggs and flour. It's a gluten-free, egg-free, and flour-free recipe that yields approximately one serving:

Ingredients:

- 1 cup gluten-free rolled oats

- 1/4 cup warm water

- 1 tablespoon ground flaxseed

- 2 tablespoons nut or seed butter (such as almond butter or sunflower seed butter)

- 1 tablespoon honey or maple syrup

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a small loaf pan or line it with parchment paper.

2. In a blender or food processor, grind the rolled oats until they reach a flour-like consistency. Alternatively, you can use pre-made oat flour.

3. In a small bowl, mix together the warm water and ground flaxseed. Let it sit for a few minutes until it thickens and forms a gel-like consistency.

4. In a mixing bowl, combine the oat flour, flaxseed mixture, nut or seed butter, honey or maple syrup, baking powder, and salt. Stir well until all the ingredients are thoroughly combined and you have a sticky dough.

5. Transfer the dough to the prepared loaf pan and smooth the top with a spatula or wet fingers.

6. Bake the bread in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Remove the bread from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely before slicing.

8. Once cooled, slice the bread and serve.

Note: Since this recipe uses oat flour instead of traditional wheat flour, the texture and taste of the bread may be slightly different from traditional bread. However, it should still be enjoyable and suitable for individuals with allergies to eggs and flour.

Enjoy your homemade egg-free, gluten-free, and flour-free bread!

Or this option⤵️

Ingredients:

- 1 cup gluten-free rolled oats

- 1/2 cup warm water

- 1 tablespoon olive oil or melted coconut oil

- 1 tablespoon honey or maple syrup

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a small loaf pan or line it with parchment paper.

2. In a blender or food processor, grind the rolled oats until they reach a flour-like consistency. Alternatively, you can use pre-made oat flour.

3. In a small bowl, mix together the warm water, olive oil or melted coconut oil, and honey or maple syrup.

4. In a mixing bowl, combine the oat flour, baking powder, and salt. Stir well to ensure even distribution of ingredients.

5. Pour the wet ingredients into the dry ingredients and mix until you have a sticky dough. If the dough seems too dry, you can add a little more warm water, a tablespoon at a time, until it reaches a soft and slightly sticky consistency.

6. Transfer the dough to the prepared loaf pan and smooth the top with a spatula or wet fingers.

7. Bake the bread in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

8. Remove the bread from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely before slicing.

Note: Since this recipe uses oat flour instead of traditional wheat flour, the texture and taste of the bread may be slightly different from traditional bread. However, it should still be enjoyable and suitable for individuals with allergies to eggs and flour.

Enjoy your homemade egg-free, gluten-free, and flour-free bread!

#1 Bread Dough recipe without egg for one yield or for one person only

 Here's a simple bread dough recipe without eggs that yields approximately one serving:

Ingredients:

- 1 cup all-purpose flour

- 1/2 teaspoon instant yeast

- 1/4 teaspoon salt

- 1/4 cup lukewarm water

- 1 tablespoon vegetable oil

Instructions:

1. In a mixing bowl, combine the flour, instant yeast, and salt. Mix well to ensure even distribution of ingredients.

2. Make a well in the center of the dry ingredients and pour in the lukewarm water and vegetable oil.

3. Stir the mixture with a spoon or your hands until a rough dough forms.

4. Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes. Add small amounts of flour if the dough is too sticky or water if it's too dry. Knead until the dough becomes smooth and elastic.

5. Shape the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap.

6. Allow the dough to rise in a warm place for about 1-2 hours or until it has doubled in size. The time required for rising may vary depending on the room temperature.

7. Once the dough has risen, gently punch it down to release any air bubbles.

8. Shape the dough into your desired bread form. You can shape it into a small loaf or make rolls or buns.

9. Place the shaped dough onto a baking sheet lined with parchment paper or greased lightly.

10. Cover the dough with a clean kitchen towel and let it rise for another 30-45 minutes or until it has puffed up.

11. Preheat your oven to 375°F (190°C) while the dough is rising.

12. Once the dough has risen, bake it in the preheated oven for about 15-20 minutes or until it turns golden brown and sounds hollow when tapped on the bottom.

13. Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Enjoy your freshly baked eggless bread! You can customize it with different toppings, such as seeds or herbs, if desired.

#2 Doughnut recipe without egg for one yield or for one person only

 Here's a simple doughnut recipe without eggs that yields approximately one serving:

Ingredients:

• 1/2 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons milk (any kind of milk, such as dairy milk or plant-based milk)
• 1 tablespoon vegetable oil
• 1/4 teaspoon vanilla extract
• 
  
• Vegetable oil for frying
• Powdered sugar or cinnamon sugar for dusting (optional)

Instructions:

1. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to ensure even distribution of ingredients.

2. Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until the mixture forms a soft dough. If the dough seems too dry, you can add a little more milk, a teaspoon at a time, until it reaches the desired consistency.

3. On a lightly floured surface, knead the dough gently for about 1-2 minutes until it becomes smooth. Avoid over-kneading, as it can make the doughnuts tough.

4. Roll out the dough to a thickness of about 1/2 inch (1.3 cm). Use a doughnut cutter or a round cookie cutter to cut out doughnut shapes. If you don't have a cutter, you can use a glass or jar to cut out the doughnut shape and a smaller object (like a bottle cap) to create the hole in the center.

5. Heat vegetable oil in a deep pan or pot to a depth of about 2 inches (5 cm). Use a candy thermometer to maintain the oil temperature around 350°F (175°C).

6. Carefully place the doughnuts into the hot oil, frying only a few at a time to avoid overcrowding the pan. Fry each side for approximately 2-3 minutes, or until they turn golden brown. Use a slotted spoon or tongs to flip the doughnuts during frying.

7. Once cooked, transfer the doughnuts to a paper towel-lined plate to remove excess oil. Allow them to cool slightly before serving.

8. If desired, you can dust the doughnuts with powdered sugar or cinnamon sugar while they are still warm.

Enjoy your homemade eggless doughnuts!

Or

Here's a doughnut recipe that is suitable for individuals with allergies to both eggs and flour. It's a gluten-free, egg-free, and flour-free recipe that yields approximately one serving: Ingredients: - 1/2 cup oat flour (gluten-free) - 2 tablespoons almond butter or any nut/seed butter of your choice - 2 tablespoons maple syrup or honey - 2 tablespoons milk (dairy milk or plant-based milk) - 1/2 teaspoon baking powder - 1/4 teaspoon vanilla extract - Pinch of salt - Vegetable oil for frying - Powdered sugar or cinnamon sugar for dusting (optional) Instructions: 1. In a mixing bowl, combine the oat flour, almond butter, maple syrup (or honey), milk, baking powder, vanilla extract, and salt. Stir well until all the ingredients are thoroughly combined and you have a smooth batter. 2. Heat vegetable oil in a deep pan or pot to a depth of about 2 inches (5 cm). Use a candy thermometer to maintain the oil temperature around 350°F (175°C). 3. Carefully spoon or pipe the doughnut shapes directly into the hot oil, making sure not to overcrowd the pan. You can use a small spoon to drop small rounds of batter into the oil, creating doughnut shapes. Alternatively, you can use a piping bag or a sturdy plastic bag with a small corner snipped off to pipe the batter into doughnut shapes. 4. Fry each side for approximately 2-3 minutes, or until they turn golden brown. Use a slotted spoon or tongs to flip the doughnuts during frying. 5. Once cooked, transfer the doughnuts to a paper towel-lined plate to remove excess oil. Allow them to cool slightly before serving. 6. If desired, you can dust the doughnuts with powdered sugar or cinnamon sugar while they are still warm. Note: Since this recipe does not use traditional flour or eggs, the texture and taste of the doughnuts may be slightly different from traditional doughnuts. However, they should still be enjoyable and suitable for individuals with allergies to eggs and flour. Enjoy your homemade egg-free, gluten-free, and flour-free doughnuts!

#1 Doughnut Recipe for Allergic on Egg & Flour

     Here's a doughnut recipe that is suitable for individuals with allergies to both eggs and flour. It's a gluten-free and egg-free recipe that yields approximately one serving:

Ingredients:

• 1/2 cup almond flour
• 2 tablespoons tapioca flour
• 1 tablespoon coconut flour
• 2 tablespoons granulated sugar or sweetener of your choice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons milk (dairy milk or plant-based milk)
• 1 tablespoon vegetable oil
• 1/4 teaspoon vanilla extract
• Vegetable oil for frying
• Powdered sugar or cinnamon sugar for dusting (optional)

Instructions:

1. In a mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, sugar, baking powder, and salt until well combined.

2. Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until a smooth batter forms. If the batter seems too thick, you can add a little more milk, a teaspoon at a time, until it reaches a pourable consistency.

3. Heat vegetable oil in a deep pan or pot to a depth of about 2 inches (5 cm). Use a candy thermometer to maintain the oil temperature around 350°F (175°C).

4. Carefully spoon the batter into a piping bag or a sturdy plastic bag with a small corner snipped off. This will allow you to pipe the doughnut shapes into the hot oil.

5. Pipe the doughnut shapes directly into the hot oil, making sure not to overcrowd the pan. Fry each side for approximately 2-3 minutes, or until they turn golden brown. Use a slotted spoon or tongs to flip the doughnuts during frying.

6. Once cooked, transfer the doughnuts to a paper towel-lined plate to remove excess oil. Allow them to cool slightly before serving.

7. If desired, you can dust the doughnuts with powdered sugar or cinnamon sugar while they are still warm.

Note: Since this recipe does not contain traditional flour or eggs, the texture and taste of the doughnuts may be slightly different from traditional doughnuts. However, they should still be enjoyable and suitable for individuals with allergies to eggs and flour.

Enjoy your homemade egg-free and gluten-free doughnuts!