Wanted: Yeastless Bread Recipes
Since Baby E seems to be doing fine on wheat, I'm planning to add it to my own diet tomorrow. For Baby E's new food I'll probably try cooked spinach. We'll see if she'll eat it or not. :)
I think I may go ahead and add baking soda to both my own and Baby E's diet, too--it's pretty hypoallergenic. Baking powder will have to wait, as it contains several possible allergens. Once I add lemons I'll be able to use lemon juice and baking soda as a baking powder substitute, anyway.
What I need is some bread recipes.
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There are a few restrictions: Yeast is out, unless it's gathered from the air, because yeast is generally grown on or processed with corn. Nuts are out. Eggs are out--I don't plan to add them until we can find a source of eggs from chickens that aren't fed corn or soy. Dairy products are out for now, although we'll probably add them in again later, at least for Baby E. The only sweetener I'm using at this time is pear juice.
I pretty much need a recipe that's just flour, salt and water, I think. I found a few online I'm going to try, but I'd love to have something that's actually been tried and enjoyed.
Some recipes with oil or fat are ok . . . I am going to try rendering some chicken fat, and will probably add flaxseed or another oil soon. Recipes with no added fat would be easier for now, but I'll be able to use fat soon I think.
I'd really like to find a few good, fairly foolproof recipes for things like muffins, crackers, tortillas, sourdough bread or salt bread, and unleavened bread. I know I have a few Jewish readers out there, so I was hoping maybe a few of you would share your favorite unleavened bread recipes.
The best recipes I try will be posted on Restricted Gourmet with credit to the contributor, unless you ask me not to post it there. Speaking of Restricted Gourmet, I thought I was going to start out by mostly copying some of the recipes from here over there. But I've actually already started posting some new information and recipes. They include Breakfast Banana Splits and Simple Soup Stock. More will probably be coming soon.
I'm thinking about trying to come up with some kind of bread using just whole wheat flour, water, salt, pear juice or mashed pears, and baking soda. Do you suppose the pears would be acidic enough to react with the baking soda and make the bread rise a bit? I guess we'll find out. I may try making something like that tomorrow.
I think I may go ahead and add baking soda to both my own and Baby E's diet, too--it's pretty hypoallergenic. Baking powder will have to wait, as it contains several possible allergens. Once I add lemons I'll be able to use lemon juice and baking soda as a baking powder substitute, anyway.
What I need is some bread recipes.
####################
There are a few restrictions: Yeast is out, unless it's gathered from the air, because yeast is generally grown on or processed with corn. Nuts are out. Eggs are out--I don't plan to add them until we can find a source of eggs from chickens that aren't fed corn or soy. Dairy products are out for now, although we'll probably add them in again later, at least for Baby E. The only sweetener I'm using at this time is pear juice.
I pretty much need a recipe that's just flour, salt and water, I think. I found a few online I'm going to try, but I'd love to have something that's actually been tried and enjoyed.
Some recipes with oil or fat are ok . . . I am going to try rendering some chicken fat, and will probably add flaxseed or another oil soon. Recipes with no added fat would be easier for now, but I'll be able to use fat soon I think.
I'd really like to find a few good, fairly foolproof recipes for things like muffins, crackers, tortillas, sourdough bread or salt bread, and unleavened bread. I know I have a few Jewish readers out there, so I was hoping maybe a few of you would share your favorite unleavened bread recipes.
The best recipes I try will be posted on Restricted Gourmet with credit to the contributor, unless you ask me not to post it there. Speaking of Restricted Gourmet, I thought I was going to start out by mostly copying some of the recipes from here over there. But I've actually already started posting some new information and recipes. They include Breakfast Banana Splits and Simple Soup Stock. More will probably be coming soon.
I'm thinking about trying to come up with some kind of bread using just whole wheat flour, water, salt, pear juice or mashed pears, and baking soda. Do you suppose the pears would be acidic enough to react with the baking soda and make the bread rise a bit? I guess we'll find out. I may try making something like that tomorrow.
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Posted by purple_kangaroo at 3:28 PM[Permanent link]
12 Comments:
Speaking of void...
I've got nothing.
Yeastless whole wheat bread -
http://www.cooks.com/rec/view/0,194,142183-232207,00.html
Unleavened bread -
http://www.cooks.com/rec/search?q=unleavened+bread
your kids could help with such easy recipes! we enjoyed making blackbird pies out of playdough today at the preschool coop. this was based on the mother goose rhyme "sing a song of sixpence" and included the 2 blackbirds fingerplay, hanging clothes on a line, eating bread and honey, making crowns w/ jewels and counting money... it was super fun!!
Take care, Colleen
Irish Soda Bread -
http://www.cooks.com/rec/search?q=irish+soda+bread
-C
I'll look up a matzah/chapati recipe for you, but right now I'm thinking of a sourdough recipe that used water in which raisins had been soaked as the source of the leavening. (There's usually yeast on raisins.) As I recall, it was a pretty tortuous, weeklong process to get from the starter to any actual bread, but if you're interested, let me know.
A. borealis, I'm chuckling.
Colleen, thanks, but most of those have ingredients we can't have yet. Sounds like your preschool coop was fun!
Phantom, I'd love to find a good matza recipe, and a good sourdough recipe. The only problem with raisins is that it's almost impossible to find any that aren't contaminated with either corn or sulfites. I know people used to make sourdough starter with just flour and water, but I haven't found what seems like a really reliable recipe yet.
We haven't introduced grapes yet, but they'll probably be something we reintroduce soon--especially since cream of tartar is a grape-derived product, and it's so useful for baking.
That recipe sounds fabulous, though, and if it's not too much trouble I'd like to have it for future use . . . I wonder if it would have sort of a wine-y taste?
Do y'all have the Little House on the Prairie Cookbook?
I'm pretty sure the recipe for Hard Winter Bread is yeastless, since one of the things they didn't have that winter was yeast.
I'll check my copy tomorrow, along with my Bread Alone cookbook and other bread books.
Liz, we don't have that cookbook, but I might have to add it to our holiday wish list since the girls and I are reading the series. Thanks!
have you tried essene bread? it's just sprouted grain (i used wheat berries, but i guess you can use rye, barley, etc) that is ground and then baked.dried in a low oven.
I used this recipe http://www.geocities.com/newlibertyvillage/earthstar/essenebread.htm with good results but of course there are a few things i need to tweak. good luck!
Bridget, that definitely sounds doable. I have a sprouter I've been wanting to try but haven't used yet. How did you grind the sprouted grains?
You've probably already sorted this bread issue out, but just wanted to let you know Giorgio Locatelli has a recipe in his book for a bread starter made from pears, flour and water. It takes about 3 weeks to come together, but it looks fabulous
There is a great UK based book called Baker and Spice - Baking with Passion by Dan Lepard and Richard Whittington.
It gives you recipes for the base for heaps of wild yeast starters. The starters give you a great flavoured sourdough bread which I think are far superior to manufactured yeast breads.
It does take a couple of weeks of work to get the starter going, but once it is up and running, you just 'feed' it a cup of flour and a cup of water every day or two. It is certainly worth it, as once the starter is established, it can last for years - there are stories of French and Italian families passing starters down for generations!
The basic idea is to mix bread flour, natural yoghurt, apple juice and water to the consistency of thick cream. Then wrap some kind of fruit - fresh grapes work particularly well, but we have used raisins and plums - in a muslin bag, bash with a rolling pin until the juices ooze out and immerse the bag in the batter. Leave in a very warm place until very bubbly, stirring daily. T
hen squeeze out the muslin bag and discard. You now need to feed your starter every second day. Scoop out 2 cups of mixture and discard or use to make bread, then add 1 cup of water and 1 cup of bread flour and whisk.
When you want to make bread - use the mix that you have scooped out the same way you would use yeast to raise the bread. Note, it will take longer to prove - overnight is best!
Good Luck!
Yeastless Bread/Buns
Ingredients:
2 cups all purpose flour
2 tablespoons whole wheat flour
2 heaping teaspoons baking powder
1 teaspoon vegetable shortening
l/2 tsp. salt
Cut shortening into dry ingredients. ' .
Mix one beaten egg, I cup plain low fat yogurt, 2 tablespoons honey. Slowly combine egg and
honey mixture into dry ingredients. Beat well with spoon. Mixture will be dry. Form into loaf or 6
buns. Make diagonal slices across top to prevent cracking. Cook buns at 350 degrees for
approximately 20 minutes. Cook loaf at 350 degrees for approximately 25-30 minutes.
Note: These are great for hamburger buns. You may find that the rest of the family wants one of these too.
Sally P’s Irish Soda Bread
Preheat oven to 375°
Mix together:
4 c. flour (white, whole wheat, or a mixture)
1 tsp. soda
1 tsp. salt
Combine and add to dry ingredients:
2 c. buttermilk
1 T. honey, opt.
Knead lightly and put in an oiled pan or form a round loaf and put on an oiled baking sheet. Cut two parallel slashes in dough about ½” deep with a knife or razor blade to allow dough to rise without cracking. Bake for 45 min. or until well-browned and sounds hollow when you thump the bottom. This bread does not keep well. Plan to eat within a day of baking. You might want to half or even fourth the recipe, depending upon the size of the group you are cooking for. If you do, you will need to shorten the cooking time considerably.
Classic Cream Scones
Southern Living Magazine gives these their top rating
Combine:
2 cups flour
2 t. baking powder
1/8 t. salt
¼ c. sugar (can use part Splenda)
Using a pastry blender , cut in:
1/3 c. butter (5 1/3 T.), cubed
Whisk together:
½ c. whipping cream
1 large egg
1 ½ t. vanilla extract
Add to flour mixture, stirring only until dry ingredients are moistened.
On a lightly floured surface, pat dough to ½ in. thickness, and cut with a 2 ½ in round cutter. Place on baking sheet.
Whisk together:
1 egg white
1 t. water
Brush on tops of scones and then sprinkle with sugar. Bake at 425° for 13 to 15 minutes.
Jane’s Onion Cheese Supper Bread
2 T. butter
½ cup chopped onion
1 beaten egg
½ cup milk
1 ½ cup biscuit mix
¾ cup cottage cheese
Saute onion in butter until tender. Combine eggs and milk. Add to biscuit mix. Stir until moistened. Add onion and cheese. Place in a greased 8” pan and cook at 400° for 20 min.
Banana Nut Bread
This one comes from Kelly and she has written beside it “YUM!”
½ c. butter
1 ½ cups sugar ( That’s too much sugar, Kelly. No wonder it is YUM! I think you can easily cut this sugar in half . Salgal)
2 eggs
4 heaping T. sour cream
1 cup mashed ripe bananas
1 ½ c. flour
1 tsp. baking soda
¼ tsp. salt
1 tsp. vanilla
½ cup walnuts or pecans, chopped
Cream butter and sugar. Add eggs and blend. Add sour cream and mashed bananas and mix thouroughly. Sift dry ingredients together and add to the first mixture. Mix thoroughly and then add vanilla and nuts. Pour batter into a loaf pan lined with wax paper. Bake in a 350° oven for 45 – 60 min. or until the middle springs back when touched.
Blueberry Buttermilk Biscuits
Adapted from Come on In! Recipes from the Junior League of Jackson Mississippi
2 c. flour (can be part whole wheat pastry flour)
1 T. baking powder
¼ tsp. baking soda
½ tsp. salt
1/3 c. sugar( can use part Splenda)
¼ c. oil
1 large egg, beaten
¾ c. buttermilk
½ c. fresh or frozen blueberries
2 T. butter, melted
¼ tsp. ground cinnamon
1/8 tsp. ground nutmeg, optional
2 T. sugar
Preheat oven to 400°. Combine first 5 ingredients in a medium bowl. Combine egg, buttermilk and oil and stir into dry ingredients. Blend in blueberries and stir until flour mixture is moistened. Turn out onto lightly floured surface and knead a few times. Roll to ½” thickness and cut with a 2 ½” biscuit cutter. Place on an ungreased baking sheet and bake for about 15 min. until golden brown. Mix the remaining ingredients and brush onto warm biscuits.
Cranberry Scones with Orange Glaze
My friend Kelly gave me some of these for Christmas and it was a special treat!
2 c. flour
2 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
¼ c. butter
½ c. chopped fresh cranberries, chopped
1 tsp. finely shredded orange peel
1 egg yolk beaten
1 (8 oz.) carton sour cream
Orange glaze (below)
Combine the first four ingredients in a large mixing bowl. Using a pastry blender, cut butter into dry ingredients until it looks like coarse crumbs. Add the cranberries and orange peel, tossing to coat them. Stir the egg yolk into the sour cream and add all at once to the dry ingredients. Stir until combined. Turn out on a lightly floured surface and knead. Roll or pat into a 7 inch circle. Cut with 2 ½ inch biscuit cutter . It should make about 12 scones. Arrange on an ungreased baking sheet. Bake at 400° for 10-12 min. Cool on a wire rack. Drizzle with orange glaze.
Orange glaze
In a small bowl, stir together 1 c. sifted powdered sugar, 1 tsp. shredded orange peel, 1 T. fresh orange juice, and ¼ tsp. vanilla. Stir in enough additional orange juice to make a drizzling consistency.
Note:
1. The original recipe called for 3 T. brown sugarwhich was included in the dry ingredients, but Kelly left it out by accident and said she did not miss it.
2. You can substitute oil for the butter. If you do, 3 T. would probably be enough and you can just add it to the sour cream and egg yolk and skip the pastry cutting step.
Herb-Yogurt Biscuits
2 c. Biscuit Mix
Or Substitute:
1 c. unbleached white flour or white Spelt flour
1 c. whole wheat
½ tsp. salt
1 T. baking powder
¼ tsp. baking soda
¼ c. oil ( add the oil with the yogurt)
Mix with:
¾ c. plain yogurt.
1 T. chives
1 tsp. parsley flakes
Knead it, roll it out and cut it and put on pan. Bake at 450 degrees.
Golden Delight Pancakes
Dr. Truss gave me this recipe and it is low carb and quite good.
1 cup creamed cottage cheese
6 eggs
1/2 cup sifted flour
1/4 cup oil
1/4 cup milk
1/2 teaspoon vanilla
1/4 teaspoon salt
Combine all ingredients in a blender. Cover and blend at high speed for 1 minute, stopping to stir down once. Bake on a greased griddle using ¼ c. batter for each pancake. May be frozen.
Quick Breads
Adapted from Mark Bittman’s How to Cook Everything
3 cups flour – Bittman recommends 2 cups white, ½ c. whole wheat, ½ c. cornmeal. You could also use part flaxseed meal or more whole wheat.
½ tsp. salt
1 T. Baking Powder
¾ c. sugar – can use part Splenda
2 eggs
¼ c. butter, melted or ¼ c. canola oil
1¼ c. milk
1 c. chopped apples, shredded zucchini, pumpkin, bananas or grated carrot
½ c. to 1 c. nuts, if desired
Flavorings:
1 tsp. cinnamon and/or 1 tsp. vanilla
For pumpkin and zucchini breads, you might want to try the cinnamon and also ½ tsp. ground ginger, and a pinch of ground cloves and nutmeg. YUM
Preheat the oven to 350°. Combine first 4 ingredients in a bowl ( If using spices, include them here). In another bowl combine milk, oil or butter, and eggs and beat ( Include vanilla, if using it.) Fold wet ingredients into dry ingredients, adding fruit, veggies, and/or nuts. Stir just until dry ingredients are moistened. Pour into a greased 9x5” loaf pan and bake for 1 hour at 350° or until a toothpick comes out dry.
posted on February 9, 2006 7:49 PM ()
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