If you have a yeast allergy, you might think that you would never eat bread again. Fortunately, there are already many gluten-free and yeast-free recipes, so it would be very easy to bake bread yourself without yeast. You can use bread made from all types of grains including whole wheat flour, spelled flour, rye flour and even quinoa flour. Experiment with different grains and enjoy your new yeast-free diet!
Cheese, olive oil, buttermilk, herbs Bread without yeast
Ingredients:
2 1/4 cups flour
2 tsp baking powder
1/2 TL Backsoda
1 tsp salt
1/2 tsp dry mustard powder
60g grated Parmesan
60g grated cheddar cheese
1/2 cup green olives, cut into small slices
8 pieces dried tomatoes, chopped small
1 tsp salt
1 teaspoon freshly ground black pepper
1/4 cup mix of green onions and parsley
2 teaspoons thyme leaves or 1 teaspoon dried thyme
2 Owner
2 1/2 tbsp olive oil
1 1/4 cup buttermilk (or 1 1/4 cup less 1 tbsp fresh milk + 1 tbsp white wine vinegar or lemon juice. Set aside for 10 minutes before using)
optionally 1 egg yolk with 2 teaspoons water for brushing
Extra thyme and sea salt for serving
Preparation:
1) Heat oven to 180C. Generously butter a large loaf pan (23 x 13 x 6 cm) and either line it with baking paper or dust it with flour. Set aside.
2) Sift flour, baking powder, baking soda, salt, pepper and mustard powder into a large bowl. Beat with a whisk to combine the dry ingredients. Add both cheeses, olives, sun-dried tomatoes, spring onions, parsley and thyme and stir them together.
3) Beat the eggs in another bowl, then add the oil and buttermilk, stirring until well combined.
4) Make a well in the flour mixture and pour the wet ingredients into it. Mix until a thick, sticky dough forms. Pour the dough into the prepared pan and spread it out evenly.
5) Brush with egg yolk and then sprinkle some thyme leaves and sea salt on top.
6) Bake for 40-45 minutes. If it starts to burn on top, place a piece of foil on top to cover the top and continue baking. Leave in the loaf pan for 5 minutes before transferring to a wire rack to cool. Best served on the same day.
Savory CapreseViolationwithout yeast
Ingredients:
1 1/4 cup all-purpose flour
1 cup bread flour
2 tsp baking powder
1/2 TL Backsoda
1 1/4 tsp salt
100g mozzarella cheese, diced
2 tbsp chopped basil
1/3 cup chopped sun-dried tomatoes
2 Owner
2 1/2 tbsp grape seed oil (or olive oil)
1 1/4 cups buttermilk
Preparation:
1) Preheat the oven to 180 degrees and grease a 20x10 baking pan.
2) Place flour, baking powder, baking soda and salt in a large bowl and mix together.
3) Add the basil, mozzarella and sun-dried tomatoes and mix.
4) In a separate bowl, whisk together the eggs, oil and buttermilk.
5) Pour the liquid into the flour mixture. Mix with a wooden spoon until all ingredients are well mixed. (The dough will be sticky.)
6) Pour the dough into the baking pan and distribute it evenly.
7) Bake for 40-45 minutes (until toothpick inserted in center comes out clean.)
Gluten free breadwithout yeastwith chives
Ingredients:
11/3 cups white rice flour
1 1/3 cups oat flour
1/3 cup tapioca starch
1 EL Xanthan Gum
2 tsp salt
2 tsp sugar
1 tsp baking powder
2 tbsp chives
1 cup of water
4 Owner
1/4 tsp olive oil
1 tsp white wine vinegar
1) Preheat the oven to 180 degrees C and grease a 35x12 cm rectangular cake tin and set aside.
*You can use any type of loaf pan you like. Here the bread is baked in a longer, thinner pan like a cake pan.
2) In the bowl of a stand mixer, combine rice flour, oat flour, tapioca starch, xanthan gum, salt, sugar, baking powder, and chives.
3) Whisk together water, eggs, olive oil, vinegar in a medium bowl. Add the wet ingredients to the flour mixture in the mixer. Stir until the ingredients are completely mixed and a moist dough is formed.
4) Transfer the dough to the prepared pan and smooth it out as much as possible. Place the baking pan in the oven and bake until the top turns lightly golden brown, about 25 minutes.
5) Let the bread cool in the baking pan. Then slice, serve and enjoy!
Irish potato bread recipe
Ingredients
3/4 cup cooked mashed potatoes
3/4 cup raw grated potatoes
1 No
1 egg white
1/3 cup oil
3/4 cup milk
2 tbsp chives, diced
1 tsp cumin (or you can use sesame seeds)
3 cups flour
1/4 cup whole wheat flour
1 1/2 EL Backpulver
1 tsp sea salt
Preparation:
1) Preheat oven to 190 degrees. Oil the baking pan. Set aside.
2) Mix the mashed potatoes with the grated potatoes. Stir egg, egg white, oil and milk until well mixed.
3) In another bowl, stir together the chives, cumin, flour, whole wheat flour, baking powder and salt.
4) Mix the dry ingredients into the wet ingredients until a soft dough forms.
5) Lightly flour the work surface. Knead the dough 6 – 7 times. Place the dough in the middle of the prepared baking pan and spread it gently. Cut an “X” into the bread with a sharp knife.
6) Bake at 190 degrees Celsius for approx. 45 - 55 minutes. It should sound nicely browned and hollow when tapped. Remove from oven and let cool on wire rack for 5 minutes. Remove from baking pan and allow to cool again for at least an hour before slicing.
