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> After spending about seven dollars a week on bread for Lohr, my six year
> old celiac, we have decided a bread maker might be a good idea - but here
> is our problem: he is allergic to yeasts and ferments.  Does anyone know
> if yeast free, gluten free, milk free, egg white free bread can be made
> in a bread machine or an oven?

Would a bread machine be of any benefit? I'm not sure exactly what they
do, but I imagine that they knead the dough and keep it in a warm environment.

Kneading dough is of most use to streach out the gluten in the dough - there
won't be any in your bread. Keeping the dough warm is so that the yeast can
feed on the sugars in the dough, multiply and produce carbon dioxide so that
the bread rises. Again you won't have any yeast, so there is no point in
keeping the bread warm for a while.

If you want your bread to rise, a chemical reaction like baking soda is
probably the best option. Many cultures have unleavened breads, but most
use flour. I haven't tried substituting something else like corn flour.

Here is a recipe I have found. I haven't tried it myself, so I would be
interested to know how well it works.

   Tim

Glenda Barretto's Putu (Ground Rice Muffins)

9 oz rice powder or rice flour
8 fl oz water
  1/4 teaspoon salt
1 1/2 teaspoons baking powder
3 1/2 oz sugar

Makes 12 small muffins

Put rice powder and water into a blender and blend for several minutes
until mixture is smooth and satiny. Add remaining ingredients and blend to mix.
Pour mixture into bun tins, half filling each hole.
Steam tins, covered, over rapidly boiling water for 15 minutes or until a
toothpick inserted into a muffin comes out clean.
Putting the tins into some cold water will loosen the muffins.