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ArtGirl

Yeast Bread: Pocket Bread/flat Bread Or Buns

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I've been so disappointed in the results of my attempts to make yeast bread without eggs that I about gave up. So I started looking around for a yeast bread that did not call for eggs, and found that most of the pizza crust recipes fit the bill. This one that I adapted from a recipe by Carol Fenster, puffs up nicely while baking and when one makes smaller rounds rather than a large pizza crust, it makes pocket bread. And it tastes really good - even untoasted - and works well for making sandwiches. The original recipe calls for powdered milk, but I use the almond meal as a substitute.

These flat breads puff up while baking, which more or less separates the top and bottom crusts leaving a pocket and also ensures that the inside is well done and not gummy (a problem with egg-free breads). They will keep a couple days but I usually wrap each one with plastic wrap and then insert in a freezer bag and store in the freezer.

Yeast bread: Pocket Bread/flat bread or buns

EGG FREE, DAIRY FREE, SOY FREE

Preheat oven to 425 F

Line a cookie sheet with foil. Spray a light coating of oil, or, rub oil on it with your hands and then pick up excess with a paper towel.

Flour:

2/3 cup flour - place 1 T garbfava flour in a 2/3 cup measure, then add brown rice flour to fill. (You can also add 2 T superfine brown rice flour if you have, which makes the bread softer.)

Add to flour:

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That sounds like a great recipe. Thanks for sharing :-) I love pocket bread. Anybody know of a good substitute for the gelatin?

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The gelatin is there to keep the bread moist. (I believe it's the tapioca that causes the puffing, so replacing or eliminating gelatin shouldn't make that much difference.)

I'm thinking that you could use a couple tablespoons applesauce in place of the gelatin.

I use a beef gelatin (NOW brand), and there are Kosher gelatins that also don't contain pork, if that makes a difference to you.

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