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Yeast Free Bread Recipe

Updated on November 28, 2012

Easy Yeast Free Bread Recipe

This simple yeast free bread recipe is ideal for anybody who wants or needs to be on a yeast free diet. Sufferers of candida and tinea who have been avoiding bread products will enjoy making and sharing the bread baked from this easy yeast free bread recipe.

It's also a great bread recipe even if you don't have a reason to avoid yeast. Even better, It's a no-knead bread based on a batter which means it's a quick and easy way to bake fresh bread at home.

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Simple Yeast Free Bread Recipe

Yeast Free Bread Recipe

Ideal for sufferers of candida albicans and other disorders associated with yeast

Ingredients

3 cups whole wheat flour

1/2 teaspoon salt

3 teaspoons baking powder

1 tablespoon olive oil

2 cups water (preferably distilled/pure)

Before you start mixing, pre-heat your oven to 400F or 200C. I'm always surprised by recipes that don't mention "pre-heating" until almost the last step. It's important, lets get it out of the way early.

You can make different variations by changing the type of flour, add sugar for a sweeter bread or diffent types of oil. The really adventurous might try adding some favourite herbs for a more exotic flavour.

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1. Combine all dry ingredients and give them a good dry mix to distribute evenly.

2. Add liquids and mix well. Batter should be thick, almost a "doughy" consistency. Add more flour or water if necessary.

3. Place the batter in a greased and floured (or use greaseproof paper) 9" x 5" loaf pan.

4. Bake in the middle rack of your oven for 55 minutes.

5. Check with a skewer to ensure your loaf is baked right through.

6. Remove from pan and let the loaf cool for at least 30 minutes.

7. When it is completely cool, you can start slicing

Yeast Free recipes for the family, including kids and picky eaters

More Yeast Free Recipes to Beat Candida - You can also try the kindle version

The Candida Albican Yeast-Free Cookbook : How Good Nutrition Can Help Fight the Epidemic of Yeast-Related Diseases
The Candida Albican Yeast-Free Cookbook : How Good Nutrition Can Help Fight the Epidemic of Yeast-Related Diseases

This is the complete, authoritative guide that shows how nutrition can fight the epidemic of yeast- and fungus-related diseases and disorders including asthma, bronchitis, depression, fatigue, and memory loss. Fully updated, this second edition includes dozens of new recipes utilizing 12 foods that contain the antiseptic enzymes researchers have discovered will eradicate yeast and fungus.

 

Following a Yeast Free Diet

No time to make your own?

Ener-G Foods Yeast-Free Brown Rice Loaf, 19-Ounce Packages (Pack of 6)
Ener-G Foods Yeast-Free Brown Rice Loaf, 19-Ounce Packages (Pack of 6)

Pack of six 19-ounce packages of yeast-free rice bread (114 total ounces)

Made from white and brown rice flour, vegetable oil, and leavening

Gluten-free, wheat-free, yeast-free, no dairy or egg, KOF-K Kosher-certified; no saturated fat or cholesterol

Ideal for those on special candida diets

Packaged in Seattle, Washington

 

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    • profile image

      deb235876 18 months ago

      Why are you using Wheat flour? Those who are fighting candida cannot have wheat. I so need a recipe that works like this one without wheat and yeast and sugar and low carb

    • pericaluic profile image

      pericaluic 3 years ago

      Nice recipe

      Look at my recipes on bread

    • profile image

      anonymous 4 years ago

      Hi,just found this today and used pamela's products bread mix minus the yeast and Wow! I have been fighting yeast for many years now and now so does my son.So thank you so very much for this easy yummy recipe!

    • Badbreathguy profile image

      Badbreathguy 4 years ago

      The bread that I make on a daily basis is very similar to the yeast free recipe you have in the first module. Except, mine is made with yeast, flour, water and one tablespoon of olive oil. Makes delicious tasting bread.

      I especially like home made bread with olive oil somewhere in the ingredients. It makes all the difference to the taste and texture.

      I'll give yeast free bread a try sometime and have bookmarked the lens.

    • profile image

      MyKitchen 5 years ago

      This recipe looks really easy and tasty, I am going to try it.

    • profile image

      MyChristmasGifts 5 years ago

      Thanks for this bread recipe. What I love about it is that it is a very good basic recipe that you can adapted to be anything you want it to be.

    • profile image

      anonymous 5 years ago

      i made this bread add 3 tbs of olive oil an a pinch more salt an it came out great you really could add just about anything to this nuts dried fruits an it did rise ty

    • mowug1776 profile image

      mowug1776 5 years ago

      thanks i am going to try the recipe

    • profile image

      anonymous 5 years ago

      I found this recipe is really easy to make so i gave it a try to it was awesome!:D

    • Deadicated LM profile image

      Deadicated LM 5 years ago

      Absolutely, I'll have to give it a try. Thanks. I added it to my Pinterest "Our Daily Bread" Board; and gave it a big Squid Like ;-)

    • blessedmomto7 profile image

      blessedmomto7 5 years ago

      I think I will try this recipe. No kneading and waiting for the bread to rise sounds good to me! Blessed by a squid angel.

    • profile image

      anonymous 5 years ago

      I just made your recipe in my bread machine and it turned out beautiful. It didn't rise a lot, but I was not expecting it to be the same as when using yeast. It it a really easy, tasty recipe. Even my kids love it. Anyone out there thinking of trying this recipe should not be put off by the negative comments. Just give it a go and it may work for you like it did for me.

    • profile image

      anonymous 6 years ago

      @anonymous: next time put less water in it or cup of ground almonds and linseeds this makes bread dry and tasty

    • profile image

      iancunn 6 years ago

      I really want to make my own bread and get so bored with the standard sliced stuff that you get in the supermarkets and buy in a hurry. I will be trying out this bread recipe and linking my lens on reducing food waste to this one.

    • StevenCousley profile image
      Author

      Steven Cousley 6 years ago from Young, NSW, Australia

      @anonymous: Works for some, not for others for some reason. I've made some variations to the recipe that should increase the success rate.

    • StevenCousley profile image
      Author

      Steven Cousley 6 years ago from Young, NSW, Australia

      As some people have reported unsatisfactory results this recipe has been updated. More baking powder to give it more lift, less water and higher baking temperature. I like to stick to the KISS principle but feel free to experiment and report what works best for you.

    • profile image

      anonymous 6 years ago

      @anonymous: Unfortunately I found I had the same results - It is cooked because my cocktail sticks came out clear but when cut into when its cooled enough its so doughy n heavy and is actually wet Looked ok but really not worth eating, Whether I try it again time will tell.

    • alkapuri profile image

      alkapuri 6 years ago

      nice lens.

    • StevenCousley profile image
      Author

      Steven Cousley 6 years ago from Young, NSW, Australia

      @anonymous: You could try rice flour. You will probably need to experiment with the amount of water as well, probably use a little less. I strongly suspect Nicole may have to use a higher temperature in her oven rather than increasing the baking time. Yours might be different.

      If you check my other lenses, you will find a gluten free bread based on rice flour, that doesn't use yeast. it might be more suited to your needs.

    • profile image

      anonymous 6 years ago

      @StevenCousley: Yes. I will try other types of flour. I am not sure what, however, if anyone has suggestions, that would be great. And, I will try baking at a lower temperature for a longer time based on Nicole's comments.

      I know whole wheat is acceptable, but generally to be avoided, and therefore, to label this as a Candida diet food is slightly misleading. It is good to avoid gluten altogether. I think I am going to introduce wheat into my diet after I have no symptoms for at least a month. I know it comes back with a vengeance.

    • StevenCousley profile image
      Author

      Steven Cousley 6 years ago from Young, NSW, Australia

      @anonymous: The recipe also notes that other types of flour may be used. Anybody on a strict gluten free diet should follow the advice of their medical professional. If you do a little more research you will find other recipes for candida sufferers that also use whole wheat flour. Not all sufferers have the same severity of symptoms and diets will vary accordingly.

    • profile image

      anonymous 6 years ago

      I am confused. This recipe is wheat based. From my researching, all articles say a candida diet that is yeast-free also needs to be gluten free. Wheat is very high in the wrong kind of gluten. Why is it you are saying this is good for candida sufferers? This is very harmful for someone who does not know this and eats these.

    • profile image

      anonymous 6 years ago

      @KathleenH: cant I make it with white flour?

    • StevenCousley profile image
      Author

      Steven Cousley 6 years ago from Young, NSW, Australia

      @StevenCousley: On further reflection, this is a basic soda bread, it's just not Irish. :)

    • StevenCousley profile image
      Author

      Steven Cousley 6 years ago from Young, NSW, Australia

      @anonymous: Sorry to hear this recipe didn't work out for you. Others have had no problem with it and also some of the other variations suggested. Ovens can vary and I can only suggest this as the source of your problem. Since it appears the bread was not baked for you in the time given, I would suggest using a higher temperature setting in your oven. This is a very simple soda bread recipe, it's hard to see how it can go so wrong.

    • profile image

      anonymous 6 years ago

      HORRIBLE, HORRIBLE recipe. A waste of ingredients, time and clean dishes. The first time I tried it it hadn't browned after 55 minutes so I left it in another 20 and even though it still hadn't browned on top I second-guessed myself and took it out of the oven, thinking it had to be done. Well it wasn't - inside, although solid, it was doughy and wet feeling. I tried it again today and left it in the oven until the top had browned. I don't know the exact amount of time it was in the oven but it was definitely WAY longer than 55 minutes. Even though it had a hard crust and a golden-brown colour, I cut into it once it had cooled only to find out that it was STILL uncooked - doughy and wet. Both loaves went in the garbage and I'm FURIOUS at whoever thinks it's fun to put crappy recipes on the web for people to waste their time on. I guess an easy and tasty yeast-free bread recipe is too good to be true. I thought I'd share my disappointing experience so others don't make the same mistake of trying this recipe.

    • AslanBooks profile image

      AslanBooks 6 years ago

      Excellent lens.

    • profile image

      anonymous 7 years ago

      Can I make The Yeast Free Bread In My Bread Machine And Can I use 9 Grain Bread Mix,We Don't Do Wheat. Thank You So Much.

    • TreasuresBrenda profile image

      Treasures By Brenda 7 years ago from Canada

      Nicely done & blessed. This lens is also still on the Culinary Favorites from A to Z group page under B is for Bread.

    • ElizabethJeanAl profile image

      ElizabethJeanAl 8 years ago

      I thought quick breads like bananna bread were the only yeast free bread. Thanks for the info.

      Wonderful lens.

      Lizzy

    • StevenCousley profile image
      Author

      Steven Cousley 8 years ago from Young, NSW, Australia

      Sure would. I'm a fan of garlic personally. Garlic goes with almost anything[in reply to KimGiancaterino]

    • StevenCousley profile image
      Author

      Steven Cousley 8 years ago from Young, NSW, Australia

      Simple is always good. :) [in reply to KathleenH]

    • KimGiancaterino profile image

      KimGiancaterino 8 years ago

      I love simple recipes. This would be good with fresh rosemary baked inside. Welcome to Culinary Favorites From A to Z.

    • profile image

      KathleenH 8 years ago

      This is a lovely yeast-free recipe. Thanks for sharing it with us all.

    • StevenCousley profile image
      Author

      Steven Cousley 8 years ago from Young, NSW, Australia

      Scratch that last comment from me, damper would be much heavier in texture as it's made from a dough, not a batter. I've done a little research on Irish soda bread and although I have not yet made it I suspect it would be similar in texture. However the soda bread would be sweeter in flavour due to the use of sugar and buttermilk. Some soda bread recipes also use egg which would change the texture again.

    • StevenCousley profile image
      Author

      Steven Cousley 8 years ago from Young, NSW, Australia

      Good question but I've never seen Irish Soda Bread. I'll take that as a challenge to find out more. You could probably compare this loaf to a traditional Aussie damper, although a damper is not usually baked in a tin.

    • CounselMom profile image

      CounselMom 8 years ago

      Interesting! How would this compare, in texture, to an Irish Soda Bread?