Yeast Free Bread - Would You Really Eat It?

Most people are the kinds who really love to eat bread – the softness and sweetness of bread keeps you satisfied for long. White bread is the best source of the carbohydrate you’re yearning for comfort. But what if one day you suddenly learn that you cannot eat the same bread you’re used to. If you’re yeast intolerant, you cannot eat the same bread with yeast and wheat in it. Would you replace it with yeast free bread whose texture isn’t quite the same?

Breads that are made with no yeast lack the softness and airiness of the regular white bread. But still it’s a healthier alternative; and it could still taste the way you want it.

Most yeast-less bread also use wheat-less flour hence they have lesser carbohydrates (thus lesser sugar). They are also not usually made with sugar since too much sweets is also bad for yeast intolerance. Still, yeast free pastries and breads can be made with Stevia natural sweetener; and of course you can always put in it your favorite fillings or spreads suitable to your palate.

How to Make Yeast Free Bread

It is a common misconception that yeast free breads aren’t delicious. However the presence of yeast in bread doesn’t add or take away from its taste, only to texture. Without using yeast as a leavening agent, the bread won’t “rise” and it won’t be soft or spongy after baking. Here’s how to make yeast free bread:

Yeast Free Whole-meal Bread (recipe from Food.com):

-    Preheat oven to 200 degrees Celsius. Combine 3 cups whole wheat flour, ¼ cup rolled oats, 1 tsp. baking soda, 1 tsp. baking powder, ½ tsp salt, and powdered Stevia sweetener. Mix in 1 ½ tbsp softened butter [or unrefined vegetable oil]. Add 2 cups of rice milk [or other non-dairy milk]. Mix well. Place mixture in a greased loaf tin, then bake for 50 minutes. Remove the bread from tin and leave to cool on a rack before slicing. [*Note 1 tbsp. sugar is replaced by Stevia sweetener because sugar is not good for people who are yeast intolerant.]

Delicious Yeast Free Breads

People who have yeast intolerance should follow all means to stay away from foods with yeast or foods that promote yeast. Changes in one’s diet are necessary like substituting wheat free yeast free breads to regular white breads. But while this is mostly okay with some people, some people still find it bland to their taste. Yet you can still make eating breads without yeast or wheat more fun than usual.

Although whole-wheat yeast-less breads don’t have the softness of texture you’re after, you can compensate this by making its taste more interesting. Note: you’re yeast free wheat free bread doesn’t mean it would lack sweetness in it. It can still be made with, not sugar but natural sweeteners (like Stevia).

You can enhance the taste further by spreading and filling your sandwich with healthy nut butters and sliced apples or bananas, or you can also try out cottage cheese with strawberry slices. You can even try a homemade Candida friendly hummus for your bread.

Yeast Free Gluten Free Wheat Free Rye Bread – No Such Thing

Yeast intolerance requires a person to refrain from eating foods with yeast. Eating foods that encourage yeast is also prohibited. In this sense, the yeast intolerant should be watchful especially when it comes to eating breads.

Breads are usually made with yeast and usually uses wheat based flours that also have gluten in them. Now if you’re asking, “Can I eat yeast free gluten free wheat free rye bread instead?” well the answer is - No. There could be no such thing as rye breads that are wheat and gluten free. They could be yeast free but not wheat and gluten free. Here’s why: Rye naturally is a wheat source that also has gluten in it. It’s impossible to remove its wheat and gluten content.

Instead of eating rye bread, you can go for other breads that are made with whole-wheat (wheat-less) flours. Stay away from breads made from barley, wheat, and rye. They are all high in wheat and gluten. If you’re yeast intolerant, you should stay away from anything that has wheat because it’s high in carbohydrates (and sugars) hence bad for Candida.