I am allergic to yeast (I get migraines) and am looking for any recipes for bread, bagels, pizza dough etc. that do not contain yeast and taste good. One can eat tortillas only so much when not used for mexican food! I have made plenty of not tasty attempts. I appreciate any help! Thank you!
No yeast Bread Recipes Desired-hopefully taste good
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Look for recipes/cookbooks that contain "artisan breads". I believe KAF does carry a book on Artisan breads. I have several cookbooks that contain only artisan bread recipes. These breads are made using starters, both soft and liquids types that utilize the natural yeast that is in the flour (assuming you are not allergic to gluten in flours). These different type of starters include regular flour, ww flour, rye, oat, spelt, etc. These artisan breads require an initial 5-10 days to get a starter going. Once started, then you can make bread whenever you want as long as the starter has been fed regularly. Do not use the quick artisan bread recipes, as they contain yeast in their recipes to speed up the rising process.
Get to a library and check out Peter Reinharts "Artisan Bread Everyday." Lots of good recipes with no yeast, as he calls them "the purist" versions. My sister who doesn't bake even has had great results using the recipes in this book. I think it is a must own.
I wonder if artisan breads are the answer. Bread rises because it has yeast in it, whether it is from a package or from a starter. Even if we capture natural yeasts from the air, they are still yeast.
I see the only solution to ddmluvs2bake's problem would be quick breads, soda breads and the like.
Good point. After reading the first post which mentioned artisan breads, that was stuck in my mind.
If you don't mind the taste of beer, you can make a really yummy pizza crust. You can google "Beer pizza crust" and get a lot of hits to choose from. This is one I had used with success.
If the beer is something you have an aversion to, I'm sure it will work just as well with club soda.
Here is a good recipe for Irish Soda Bread. I'm sure you can leave out the raisins and caraway for a plain bread.
It isn't exactly a 'bread', but popovers don't use yeast and are delicious.
Beer has yeast in it - brewer's yeast. Starters capture the wild yeast floating around in the air. Quick breads contain no yeast at all, nor do quick breads.
Dang, I didn't think of the yeast in the beer... guess you can always try it with club soda... maybe add some italian seasoning to add flavor.
Sorry. The last sentence should read "Quick breads contain no yeast at all, nor do soda breads."
I have a cookbook called "Wings of Life" which was from the Cabbagetown Cafe in Ithaca way back in the 70's. There is a section of unyeasted breads: Poppy Seed Prune, Garbanzo, Carob- Date, Steve's (peanuts, pb, dates) dense pumpernickel, chewy brown rice, and the only one I ever tried, Wings of Life bread (yogurt, bananas, butter or oil, honey salt, walnuts, apricots, raisins and ww flour.) You could try to find the book or if there is one you want me to write out, (and you promise you will try it!) just say the word.
I was looking through my recipe files and found a recipe for Oatmeal Bread. At first glance, I thought it was a yeast bread. As I read through the ingredients, I noticed that it was a regular quick bread, which reminded me of your post. The recipe looks like it's worth trying to me, so I thought it might be of interest to you as well. I'm afraid I don't know much about the source of the recipe, other than my notation that it came from Good Housekeeping.
1 cup milk
1 cup plus 1 tablespoon quick-cooking oats, uncooked
2 large eggs, lightly beaten
6 tablespoons butter, melted
1/4 cup packed light brown sugar
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1) Preheat oven to 350°. Grease 8 1/2" by 4 1/2" or 9" by 5" loaf pan. In large bowl, combine milk and 1 cup oats; let stand 5 minutes.
2) Stir eggs, melted butter, and brown sugar into oat mixture and combine well, making sure there are no lumps of brown sugar. Stir in flour, baking powder and salt just until blended.
3) Pour batter into prepared loaf pan. Sprinkle top with remaining 1 tablespoon oats. Bake 55 to 60 minutes for 8 1/2" by 4 1/2" pan, 35 to 40 minutes for 9" by 5" pan, until toothpick inserted in center of loaf comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack. Makes 1 loaf, 12 slices.
Hi, I'm looking thru a book I've used a lot which is Rustic European Breads from your Bread Machine,Eckhardt & Butts, 1995, Doubleday, NY.
They have a lot of recipes for starters. There's a Yogurt Starter that might help. (do you use dairy? they say there are some yeasts in dairy products? ) It is 1 cup 2% milk, 3Tbls plain nonfat yogurt, 1cup organic bread flour. Check this out with your allergist and if you can use dairy, I'll scan the recipe and post.
Here's another one that I've heard of before, but I'm not sure about it-it's made with 1/2# organic green grapes on the stem, unwashed-the comment is:' it will give you it's own yeast.' It's mixed with 1.5 C organic bread flour, 2 c room temp spring water and the grapes. If that is something youre interested in, I will scan it in for you.