Diaper rash is an ugly thing, especially when your little one is so sensitive to anything itchy and uncomfortable (what a way to start a recipe, right?! Sorry!). Unfortunately it is also one of the most common things parents will have to deal with on a daily basis.
Now, my C’s doctors have told me over and over again that it has nothing to do with what she eats, and everything to do with how often her diaper is being changed, and her environment (well actually the environment of her diaper!). I BEG TO DIFFER!
We’ve been prescribed antibiotic cream, tried Desitin, A&D, Aquaphor, baby powder, switched to ultra sensitive wipes, and even different diapers, you name it. But the only thing I’ve found that really truly helps, is cutting out yeast from her diet.
This proved to be quite troublesome when we stopped feeding her sandwich bread, since right now all she wants to eat is peanut butter and jelly sandwiches, and grilled cheeses (*sigh*). Anywho… Here’s my answer to the “diaper rash, no yeast but Cizzle wants bread” dilemma. Hope you like it!
2/3 cup whole wheat flour
1 cup all purpose flour
1/3 cup pancake mix
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1/3 cup applesauce
2/3 cup milk (or soy milk!)
1 teaspoon apple cider vinegar
2 tablespoons black strap molasses
Preheat your oven to 350 degrees, then spray or grease, and flour the bottom of a loaf pan. Set aside.
In a large bowl combine the dry ingredients, wisk and set aside. (Note: if you don’t have pancake mix, just use an extra 1/3 cup of flour with a little extra baking powder, about 1/4 teaspoon. I actually ran out of flour when I made this the first time and used the pancake mix for the rest, but it turned out great! So why change a good thing?)
In a small bowl, combine wet ingredients, and slowly incorporate into the dry, trying not to over mix. The dough should be a bit sticky and be able to form into a loaf, but not too wet. If it’s one way or the other, add more flour or milk until it comes together.
Drop the dough into the prepared loaf pan, and spread into the corners (I used a greased non-stick spatula to get it down in there). Bake at 350 for 40-50 minutes, or until a toothpick comes out dry and the top of the loaf is golden brown.
This bread needs to be cooled well before slicing, but it is fabulous warm! It toasts well, makes great French toast, and is lovely for sandwiches.
Update: it’s been well over two years since I’ve read this one, and our eating habits have certainly changed, especially with the Jackson boy addition to the Cizzlepie crowd. We are now trying with all our might to be gluten free (mainly due to my newly found sensitivity), and dairy free since my “lactardation” seems to be ever present since the arrival of our booming baby boy in April of 2012… Yes he’s almost two. Wow.
So to suit this yeast free bread to our new, or your, dietary needs, just omit the pancake mix, as well as the two flours, and replace with two cups of gluten free flour mix, along with 1/2 tsp of xanthan gum, and of course replace the milk with your favorite milk substitute. And voilà! GF, DF, YF bread!!