Two “without” Breads, One Without Wheat Or Yeast And The Other Without Yeast

There are people who cannot consume conventional flour bread because they suffer intolerances or food allergies to wheat or yeast. That is why we propose two “without” recipes, one of them without flour or any type of yeast and the other simply without yeast.

Gluten intolerance is more common, but there is also an allergy to bread yeast that can be confused with gluten sensitivity. However, a yeast allergy is very rare.

Gluten-free and yeast-free bread

Gluten-free bread tastes delicious, juicy, and slightly nutty. You can easily bake it yourself. It is based on oats, water, psyllium husks, salt, nuts, and seeds. You don’t need yeast or sourdough to make it.

You can decide which nuts and seeds to use. Suitable for example are hazelnuts, almonds, walnuts, pumpkin seeds, sesame seeds, flax seeds and sunflower seeds.

When it comes to ingredients, pay attention to organic quality and regional origin. By doing so, you support organic farming that dispenses with synthetic chemical fertilizers and pesticides and uses natural resources with care.

In addition, the regional ingredients have not required large amounts of energy for their transport, a source of CO2 emissions.

Gluten-free bread with nuts and seeds

Ingredients:

• 100 g of hazelnuts
• 120 g of certified gluten-free rolled oats
• 150 g of sunflower seeds
• 90 g flax seeds, crushed
• 35 g chia seeds
• 20g ground psyllium husks
• 1 teaspoon salt
• 400 ml of water
• 3 tablespoons of extra virgin olive oil
• 1 tablespoon of beet syrup

preparation:

1. Cut the hazelnuts in half with a sharp knife. Then put all the dry ingredients in a bowl and mix well.
2. Now put all the wet ingredients in another bowl and stir them too.
3. Pour the water, oil, and syrup mixture over the dry ingredients and mix everything into a thick paste.
4. Let the dough rest for at least two hours.
5. After two hours, put the dough in a greased rectangular mold. Optionally, you can put some seeds on the bread.
6. Bake the bread at 180 degrees for 25 minutes.
7. After the time has elapsed, carefully remove the bread from the pan and bake it again without a pan for another 30 minutes on the tray or rack.
8. The bread is ready as soon as it sounds hollow at the bottom when you hit it.
9. Let it cool completely before cutting it.

Unleavened soda bread

Soda bread, called “soda bread” in its homeland, is a classic in Irish bakeries. Here we show you a simple and quick recipe for this that does not need yeast and is made with only four ingredients.

Soda bread recipe

Ingredients:

• 500 g spelled flour
• 500 ml of organic whey (you can buy it made or do it yourself)
• 2 teaspoons of baking soda
• 2 teaspoons of salt

To make the buttermilk:

• 500 ml of whole cow’s milk or soy milk
• The juice of a lemon

Elaboration :

1. To make the buttermilk, pour the lemon juice into the milk and stir the mixture. Let it sit for 10 minutes.
2. After time, strain the milk, which will have a lumpy consistency, with a strainer; in this way you will completely separate the cream
3. You can use it now, although it will be better if you leave it covered for two days in the fridge before using it.
4. Preheat the oven to 200ºC.
5. Put the flour in a bowl and mix it with the baking soda and salt. Then slowly pour the buttermilk over the flour while stirring the mixture with a fork.
6. Place the dough on a floured work surface. Knead it briefly with your hands. Don’t work it too long, just until you’ve formed a smooth, smooth ball of dough. If the dough is too wet and sticky, you just need to add a little more flour.
7. Form a round loaf with the dough and place it on a tray lined with greaseproof paper. Use a sharp knife to mark a cross on the surface.
8. Bake the soda bread in the preheated oven for about 25 to 35 minutes. It will be done when the crust is golden brown and the bottom sounds hollow when you hit it.