Yeast Free Bread Recipe
(Pancake or Flatbread Style)
Yeast Bread Substitute
A yeast & dairy free bread recipe especially for
sufferers of Candida albicans yeast, gas, heartburn,
digestive upsets, nausea, indigestion, food allergies.
1 tbs. Olive Oil
1 1/2 cup purified or distilled water
Dash sea salt
1 cup whole grain flour (preferably organic)
1 cup unbleached white flour (preferably organic - not refined, i.e. Bob's Red Mill or Whole Foods Co. 365 brand unbleached white spelt flour).
1/2 tsp. Rumford brand (non-aluminum) baking powder
Note1: If using non-glutenous flours such as rice, millet, buckwheat, amaranth, corn, potato and etc., they will not hold together well unless mixed with glutenous flour(s) or a binding agent such as egg.
Batter Preparation and Cooking:
Mix first three ingredients
Add in flour and baking powder (mix well to smooth, pancake-like batter consistency)
Prepare skillet by rubbing inside of pan with paper towel dipped in olive oil
Let pan sit for 10 minutes
Place pan on burner at medium low heat and wait approximately 3 minutes before adding batter to center of pan
Tilt pan in circular motion until bottom of pan is coated with batter to desired thickness
When top appears to have a slightly dry appearance, lift flatbread pancake with spatula, flip and cook opposite side
Cooking time for flatbread pancakes is approximately 1 minute each side
Note2: Add additional water or flour for desired consistency
You have permission to publish any Dr. Mary Rodio article or recipe electronically or in print, in your Newsletter, on your website, or in your E-Book, as long as the author's Resource Box is included with the article.
© 1997 by 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.