There are many reasons to look for gluten free yeastless bread recipes.
Maybe you’re following an candida diet (whether avoiding foods made with yeast actually reduces yeast infections is open to debate, however); perhaps you’re sensitive or allergic to yeast or other molds. Now it seems there are even more reasons to bake without yeast. During the recent Coronavirus quarantine, there have been widespread shortages of yeast for those who would bake with yeast if they could.
Whatever your reasons for searching for gluten free yeastless bread recipes, you’ll be happy to know that I have several yummy ones for you, right here at gfJules.com.
The baking secret behind these alternative breads — breads which might otherwise have been risen with yeast — is that they are risen with chemical leavening agents instead. Before you turn up your nose at the unnatural sound of “chemicals,” what I mean by those is something you’re actually probably quite familiar with already: baking soda and baking powder.
Bakers’ yeast (composed of living cells) helps doughs to rise when activated with sugar and water, releasing carbon dioxide into the dough, giving lift and adding distinctive, bready air bubbles to the dough. Chemical leavening agents produce a similar, but faster release of carbon dioxide and other gasses, and they act through a chemical, rather than through a living reaction.
Many breads can still be yummy when you use chemical leaveners like baking soda and baking powder in place of yeast. To replace the yeast in these recipes, the basic substitution is to use the same amount of baking powder in place of yeast. If a recipe calls for one packet of yeast (2 ¼ teaspoons), you’ll use 2 ¼ teaspoons of baking powder instead.
If you don’t have baking powder, you’ll need to add baking soda plus an acid, so use an equal amount of baking soda and lemon juice or white vinegar in place of yeast, or make your own baking powder (See my video how-to!). Either double acting baking powder or the baking soda + acid trick will replace the yeast needed to create the bubbles that give the dough lift and create air pockets that make bread, well … bread.
What differences will you notice? There will be no yeasty smell or taste and there will be no need to allow for rise time.
So don’t go thinking your world has come crashing down if you can no longer tolerate or no longer locate yeast. There are lots of ways around that circumstance, and I’ve got lots of delicious gluten free yeastless recipes for you!
P.S. Let me know which one of these gluten free yeastless bread recipes you decide to try first, and which is your favorite!
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