© 1997-2009by Mary L. Rodio, Ph.D.
Formulator of Dentizyme™ and other natural remedies, Dr. Rodio is an Ethnobotanical Research Scientist and the Director of Natura Health Services, Inc. in Scottsdale, Arizona. She researches how plants, foods, and customs influence the health of cultures around the world - socially, emotionally, and physically.
Gluten-Free Bread Recipe (Yeast-Free)
(Loaf Style)
Gluten-Free Diets / Dairy-Free Diets / Yeast-Free Diets / Vegan Diets
A Yeast Bread Substitute
A gluten, yeast, & dairy free recipe especially for sufferers
of gluten sensitivity, Candida albicans yeast, gas, heartburn,
digestive upsets, nausea, indigestion, food allergies and
various other health problems.
No Gluten, No Yeast, and No Dairy Ingredients
3 cups whole grain, non-gluten flour - preferably organic (i.e. buckwheat, millet, amaranth, quinoa, rice, corn, or potato, etc.).
2 1/2 cups (~ 600 ml) distilled/purified water
2 TBS. (non-aluminum) baking powder (Rumford or Featherweight)
1/2 tsp. sea salt
3 eggs whisked well
Batter Preparation and Cooking
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 450° F (middle rack of preheated oven) for 20 minutes. Turn off oven and leave bread in oven to cool (approximately 3-4 hours).
Note: Refer to Dr. Rodio's Digestive Health Advisory if you suffer from gastrointestinal disturbances, Candida albicans yeast fungal overgrowth, or wish to improve overall health.
