Yeast Free Bread

I have a friend who is allergic to many things and I wanted to make her some bread to try. I found she not only could not have gluten but yeast and honey too. I wanted to try making the bread but was a little concerned at how it would turn out. The yummiest Gluten Free bread recipe is here

On checking the Quirky Cooking website, Jo said that you could try baking powder but she had never tried it with this recipe. I decided to give it a go, telling my friend that I would try it first and find some chooks if I didn’t like it.

I used a ¼ recipe- which was nice as I could use Thermie to knead it. I then halved the dough to make two even balls and popped them out to rise. I gave it about 40 minutes to rise and then 40 minutes in the oven. I was making spaghetti bolognaise for Honey and his work-mate (just in case they hated the bread).

When they were cooked you will see from the picture that one loaf of bread is much more cracked than the other. The boys got the cracked loaf, which was perfect as a pull-apart damper type bread (they did not have any knives in the office). The other loaf was better for making slices, which delighted my friend.

I wanted to put the yeast free bread to a few more tests so made some again, 1 big loaf and some small rolls. I also tried some whey instead of water, but forgot to add the xanthum gum.

Compared to the yeast bread that I was used to, I found the bread crumbled more easily, this may have been because the xanthum gum was left out. I froze a bun and microwaved it the next day, it was perfect and did not need to be toasted.

Imagine my surprise this week when I was making a snack and popped out one of the rice bread buns defrosted ready to toast and found it to be perfect without needing the toaster. I was keen to see if the yeast free bread could cut it too.

Oh just so you know… how did I get the whey to the right temperature- warmish? I popped it in the Thermomix for a few minutes on 37c. When the 37 light stopped flashing I began to add the other liquid ingredients such as eggs, honey and oil. Even though it was a very wet day not at all conducive to proving dough, it still felt warm when I popped the dough into the fridge.

Judie