Two “without” breads, one without wheat or yeast and one without yeast

There are people who cannot consume conventional flour bread because they suffer intolerances or food allergies to wheat or yeast. That is why we propose two recipes “without”, one of them without flour or any type of yeast and the other simply without yeast.

Gluten intolerance is more common, but there is also a yeast allergy of bread that can be confused with gluten sensitivity. However, allergies to yeast are very rare.

Gluten-free and yeast-free bread

Gluten-free bread tastes delicious, juicy and slightly nutty. You can easily bake it yourself. It is based on oats, water, psyllium husks, salt, nuts and seeds. You do not need yeast or sourdough to elaborate it.

You can decide which nuts and seeds to use. Hazelnuts, almonds, walnuts, pumpkin seeds, sesame seeds, linseeds and sunflower seeds are suitable, for example.

When it comes to ingredients, pay attention to the ecological quality and regional origin. By doing so, you support organic farming that dispenses with synthetic chemical fertilizers and pesticides and uses natural resources carefully.

In addition, regional ingredients have not required large amounts of energy for transportation, a source of CO2 emissions.

Gluten-free bread with nuts and seeds

Ingredients:

100 g of hazelnuts 120 g of certified gluten-free oat flakes 150 g of sunflower seeds 90 g of crushed flax seeds 35 g of chia seeds 20 g of ground psyllium husks 1 teaspoon of salt 400 ml of water 3 tablespoons of extra virgin olive oil 1 tablespoon of syrup beetroot

Preparation:

Cut the hazelnuts in half with a sharp knife. Then put all the dry ingredients in a bowl and mix them well. Now put all the wet ingredients in another bowl and stir them too. Pour the mixture of water, oil and syrup over the dry ingredients and mix everything into a thick paste. Let the mixture rest dough for at least two hours. After two hours, put the dough in a greased rectangular mold. Optionally, you can put some seeds on the bread. Bake the bread at 180 degrees for 25 minutes. After the time has elapsed, carefully remove the bread from the mold and bake it again without a mold for another 30 minutes on the tray or rack. The bread will be done as soon as bottom sounds hollow when tapped. Let cool completely before cutting.

yeast free soda bread

Soda bread, called “soda bread” in its homeland, is a classic in Irish bakeries. Here we show you a simple and quick recipe for this one that does not need yeast and is made with only four ingredients.

soda bread recipe

Ingredients:

500 g of spelled flour 500 ml of organic whey (you can buy it ready-made or make it yourself) 2 teaspoons of baking soda 2 teaspoons of salt

To make the buttermilk:

500 ml of whole cow’s milk or soy milk The juice of one lemon

Elaboration:

To make the buttermilk, pour the lemon juice into the milk and stir the mixture. Let it rest for 10 minutes. After the time has elapsed, strain the milk, which will have a lumpy consistency, with a strainer; in this way you will completely separate the cream. You can now use it, although it will be better if you leave it covered in the fridge for two days before using it. Preheat the oven to 200 ºC. Put the flour in a bowl and mix it with the baking soda and the salt. Then, slowly pour the buttermilk over the flour while stirring the mixture with a fork. Turn the dough out onto a floured work surface. Briefly knead it with your hands. Don’t work it too long, just until you’ve formed a smooth, smooth ball of dough. If the dough is too wet and sticky, you just need to add a little more flour. Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper. Use a sharp knife to score a cross on the surface. Bake the soda bread in the preheated oven for about 25 to 35 minutes. It’s done when the crust is golden brown and the bottom sounds hollow when pounded.