8 replies to this topic

[Kelleybean]

Does anyone have a good sandwich type bread recipe (not a sweet bread like banana or pumpkin) that doesn't use yeast? I'm a little intimidated by the whole yeast thing!

[sa1937]

How about starting with a gluten-free bread mix to get a feel for it? It might be easier for you. Gluten Free Pantry has a sandwich bread that's not bad and King Arthur Flour has a bread mix, too.

Edit: I know there are others, too, like Bob's Red Mill but some people don't care for the bean flour in it.

Edited by sa1937, 15 June 2012 - 04:06 PM.

[ciamarie]

Here's one I just found, it's for a flat bread. I was actually looking for one that's very similar on the same website that I'd found a little while back, but this one has similar proportions. The other one I found used 1 cup of rice flour (I use a combo of brown and white rice flour), and 1/2 cup corn (or other) starch. In place of baking powder, I used 1/2 t baking soda and 2 t rice vinegar as I'm avoiding baking powder. It worked fine!

http://www.glutenfre...ain-flat-bread/

As for a loaf pan bread without yeast, I haven't gotten there yet, but this flat bread is pretty good!

[sa1937]

I just thought of another recipe for Yeast-Free Sandwich Bread by Jules Shepard. I've never tried it but it sounds good although it does contain several ingredients you may or may not have. Is this what you might have had in mind?

[Kelleybean]

I just thought of another recipe for Yeast-Free Sandwich Bread by Jules Shepard. I've never tried it but it sounds good although it does contain several ingredients you may or may not have. Is this what you might have had in mind?

It is - I'm thinking something that relies on baking soda or powder for the "lift" rather than yeast. I don't know why I'm so chicken about the whole yeast thing ... I think part of it is b/c gluten free ingredients are so expensive I worry more about cooking disasters.

[sa1937]

It is - I'm thinking something that relies on baking soda or powder for the "lift" rather than yeast. I don't know why I'm so chicken about the whole yeast thing ... I think part of it is b/c gluten free ingredients are so expensive I worry more about cooking disasters.

That particular recipe contains both baking powder and baking soda...along with a bunch of ingredients you may or may not want to buy especially not knowing if you'll really like the bread.

Do you have a stand mixer? I don't think I could bake gluten-free yeast bread without mine. Really, yeast is nothing to be feared (spoken by someone who's baked a few bricks) I still think your best bet is to buy a mix as it includes all the flours/starches and packet of yeast). The Gluten-Free Pantry sandwich bread mix, for example, isn't expensive compared to buying a bunch of flours and starches.

[Kelleybean]

Do you have a stand mixer? I don't think I could bake gluten-free yeast bread without mine. Really, yeast is nothing to be feared (spoken by someone who's baked a few bricks) I still think your best bet is to buy a mix as it includes all the flours/starches and packet of yeast). The Gluten-Free Pantry sandwich bread mix, for example, isn't expensive compared to buying a bunch of flours and starches.
[/quote]

I do have a stand mixer. I love it! Use it several times a week.

[genieb]

Lisa Lundy has roll recipes in her book that call for baking powder instead of yeast. There is one that we really like. I just looked and I didn't see any loaf recipes however. The book has a really long title -- The Super Allergy Girl™ Gluten-Free, Casein-Free, Nut-Free Allergy & Celiac Cookbook From a Mother Who Knows™. She has some different recipes because of all the restrictions she cooks with, but the ones I have tried work and taste good.

[RiceGuy]

Does anyone have a good sandwich type bread recipe (not a sweet bread like banana or pumpkin) that doesn't use yeast? I'm a little intimidated by the whole yeast thing!

The only baking powder I know of which can provide enough rise in gluten-free bread is one based on Sodium Acid pyrophosphate. One such baking powder is the one from Bob's Red Mill. This type waits for the dough to get hot in the oven, so it won't fizzle out on you like the typical kind. Rumford's will essentially use up all it's fizz in the mixing bowl, so you won't get a full rise in the oven.

However, as was stated in an earlier post, there's no need to feel intimidated by yeast. And all the regular brands of baking yeast I've seen are gluten-free anyway, so you do not need to buy something special or expensive. Truly, this would yield a bread more like the sandwich type you're looking for, than any bread leavened with baking powder I know of. Both in flavor and texture.

Incidentally, if you're uneasy about baking bread altogether, I suppose you could try pancakes as a sandwich bread. Just don't make them sweet, or cinnamon flavored, etc. You won't need to add any milk, fat or oil either. No xanthan required, although a tiny bit may work. The amount of xanthan called for in most breads would get you a very gooey mess! Essentially just flour, baking powder, and water is all you'd need (ok, probably some salt too). I suppose you could even add some yeast to make the flavor more like sandwich bread too. Also, some flours which wouldn't ordinarily make a good pancake because it'd turn out to tough, would actually make a good "sandwich pancake", as it would hold together better. Not sure if egg would help, but since I don't use egg in pancakes (or anything else), I know it'd work without that too. If the shape is important to you, perhaps a rectangular (or other) "egg ring" would constrain the batter to the shape you desire. This certainly wouldn't have the structure of a yeast-risen bread, but it would be relatively quick and easy.