Yeast-Free Bread Recipe
Yeast Bread Substitute
A yeast & dairy free recipe especially for sufferers
of Candida albicans yeast, gas, heartburn,
digestive upsets, nausea, indigestion, food allergies
No Yeast and No Dairy Ingredients
3 cups whole grain flour - preferably organic (i.e. whole wheat, barley, rye, oat, spelt, kamut, and etc.).
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. See Dr. Rodio's Gluten-Free Bread Recipe (Loaf Style / Yeast-Free / Xantham Gum Free)
1 1/2 cups (~ 360 ml) distilled/purified water
1 TBS. (non-aluminum) baking powder (Featherweight or Rumford)
1 TBS. Olive Oil
1/4 - 1/2 tsp. sea salt
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 375 F (middle rack of pre-heated oven) for 50 - 55 minutes.
When bakers pick comes out clean and top is light to medium brown, bread is ready to cool on rack. Let cool in pan for at least 1/2 hour. Do not cut until bread has completely cooled.
Note2: For a lighter weight bread, use 3 cups unbleached white VitaSpeltÒ flour or use 1 1/2 cups unbleached white VitaSpelt™ flour mixed with 1 1/2 cups whole grain flour.
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.
Copyright © 1997 by Dr. Mary L. Rodio, Ph.D.
© 1997 by Mary Louise 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.