Bread without yeast: the best tricks and recipes

For many people it would be almost impossible to imagine their day to day without their breakfast toast or their slice of bread to accompany meals. But not everyone feels the same way and learn to make unleavened bread may be the solution.

The basic ingredients of this essential food are flour, yeast, water and a little salt. When talking about whether a bread is really healthy, one usually considers the type of flour, the gluten and carbohydrate content, or whether it is wholemeal or made with refined flour. However, in some cases, the problem with bread can also be the yeast it contains.

Some people have to avoid all kinds of yeasts and fungi in their diet because they cause digestive problems, especially people with allergies and intolerances, sensitive digestion, candidiasis or autoimmune diseasesas well as people on an elimination diet.

But the good news is that if we have to eliminate yeast from the diet, we are not obliged to give up bread. It is possible to make flatbreads at home that are also delicious.

How to make yeast-free bread

The baker’s yeast is a type of microscopic fungus and its main function is to increase the size and give fluffiness to the bread. This microorganism is in charge of fermenting the sugar in the flour and, as a result, produces gases such as carbon dioxide that form bubbles in the dough.

To eliminate this microorganism, we can use other types of leavening agents as baking powder, also called chemical yeast, which is usually used in the preparation of biscuits, muffins and other sweet dishes.

Another option is to use bicarbonate and some acid component such as vinegar, lemon or yogurt in the dough. The acid component is unavoidable, since it helps activate and create carbon dioxide, which is necessary to raise the dough. Baking soda is usually used in smaller quantities, generally a quarter teaspoon for each cup of flour.

The advantage of these two ingredients is that it is not necessary to knead or leave the dough to ferment, so the preparation is much faster. They are only mixed directly with the flour and other ingredients, the bread is formed and baked.

For yeast-free and also gluten-free breads, apart from leavening agents, it is advisable to add psylliumanother ingredient that makes this type of flatbread fluffier.

Is sourdough bread better tolerated?

Some people who have to follow a yeast-free diet tolerate bread made with sourdough, since sourdough it is easier to digest. This type of bread does not contain added conventional yeast, but uses sourdough – a culture of flour and wild yeasts present in cereals and in the environment. The only important thing is make sure bread is made only with mother yeastsince many industrial breads that are presented like this tend to add dry baker’s yeast to obtain a more spongy texture.

From “mother yeast” but without yeast

It is also possible to make breads similar to sourdough breads prepared with flour, but without yeast or flour. They are unleavened breads made only based on whole grain cereals such as buckwheat or quinoawithout any leavening agent, only with the bacteria of the cereals and the environment.

Gluten Free Fermented Buckwheat Bread Recipe

This type of bread, such as sourdough bread,need more processing time: in general, about 24 hours. They actually contain wild microorganisms and are easier to digest, so people with intolerances and allergies tend to tolerate them better.

Unleavened Bread Recipes

I leave you here three recipes for bread without yeast to make at home. You will see that it is simple and that they look very good.

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Protein-rich lentil flatbread

This is unleavened bread ideal for athletes for its protein intake, for children and adolescents growing, and womenespecially during the first phase of its cycle due to the contribution of iron from the lentils and zinc and other nutrients from the seeds.

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Unleavened Buckwheat Quinoa Bread

This fermented bread, with a slightly sour taste thanks to slow fermentation, is prepared without any flour, only whole grains and a pinch of salt. With a toast of this bread for breakfast, you will surely not go hungry until lunchtime.

Thanks to the ingredients it is also naturally gluten freerich in protein, fiber, antioxidants, minerals such as magnesium, iron, calcium, zinc and phosphorus, B vitamins and vitamin E.

With this bread you not only avoid problems caused by yeast if you are sensitive to it, but you promotes digestive tract healthyou contribute to the regulation of blood sugar and weight control, strengthen the heart, improve the appearance of skin and hair, and fight inflammation.

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Unleavened bread made with whole wheat flour

A very easy wholemeal bread to make, with a couple of ingredients and, although it needs fermentation, the hot bread can be on the table in less than an hour.

The spongy texture is achieved thanks to the combination of baking soda and vinegar and is ideal for people who have to avoid yeast.

Is a traditional Irish recipe.