Bread without yeast…

Dear Friends,

I am sorry that we disappeared for a few days… We have been quite busy and I just haven’t had the time to get on and blog. We have done a couple things this week.

SOOO last Sunday Courageous Carrot tried to make a bread that didn’t have yeast. She has a really bad overgrowth of yeast in her body, which is most likely from the methotrexate. Speaking of methotrexate, she has not taken it in three weeks and she is still doing pretty good. Some days the fatigue starts to creep back in but we are trying to kick it out with all our power juicing and cutting out the bad foods. Anyway, we tried to make some bread that didn’t have yeast or potato starch (nightshade). We got the basis for the recipe from a website under the title Naturarx. They have quite a few other yeast free recipes. It didn’t turn out the greatest for us, we believe it is because we put oat flour in instead of potato starch in Silvana’s GF Flour blend. We wanted to take out the nightshade. Also, one more thing about Silvana’s GF Flour is that instead of Xanthan Gum (which is derived from corn) we use two tablespoons of Ground Flax Seed. It works beautifully! (This being the normal version without oat flour) I am including our recipe here of what we did and also the link to the official recipe for yeast free bread.

Yeast-Free Bread loaf

  • Servings: single bread loaf
  • Difficulty: easy
  • Print

Ingredients:
3 cups of flour of your choice. We use Silvana Nardone’s GF Flour Blend. When making the flour blend this time though we substituted the potato starch for homemade oat flour.
1/2 cups of purified water
1 TBS of non-aluminum baking powder
1 TBS of olive oil
1/4 – 1/2 tsp. sea salt
Directions:
Mix liquids and dry ingredients separately; then combine and mix well
Place in greased and floured 9″ x 5″ loaf pan or 9″ x 9″ cake pan or completely line pan with unbleached parchment paper.
Bake at 375 F (middle rack of pre-heated oven) for 50 – 55 minutes.
When bakers pick comes out clean and top is light to medium brown, bread is ready to cool on rack. Let cool in pan for at least 1/2 hour. Do not cut until bread has completely cooled.

IMG_6327It wasn’t the best with the oat flour because it had no rising or airy-ness at all. If you want to make a bread with out yeast I would recommend using your own flour or using Silvana’s GF recipe as directed. Her flour blend is fantastic! As said above we use flax seed instead of xanthan gum and it works beautifully, our waffles are a testament! 🙂 It would probably be a lot better that way… It was very dense and much like a sponge. We are pretty sure it is from the oat flour.

Anyway, it was worth a shot! Hope you all have had a good week!

Love,

Painting Petunia

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