Yeast free breads and no yeast eating

Hello,

My MD has me on a yeast free eating regime..very strict..nothing fermented and no yeast. Any tips on breads and foods to try? I need to be creative. I found one yeast and gluten free bread that isn't so bad. Need more ideas please.

[scoobyhed]

If you can't have yeast OR gluten, I'm afraid anything you'll be able to find or make won't very much resemble bread. Instead of casting about desperately for some kind of bread imitation, why not just decide to not eat bread until this strict regime is over? It's kind of like being a vegetarian and then eating tofurkey--you're avoiding meat, why eat bad imitations of it?

But then again, sandwiches aren't all that important to me...

Umm, I have no idea if this would work with non-wheat flour, but maybe try to make yorkshire pudding with a gluten-free flour. That rises without yeast or fermentation. I make mine in a loaf tin, and then slice off chunks. It's great for all meals and snacks, including breakfast, since it is eggy. It's great with both maple syrup and with savoury things like roasts, or even baked beans. Jane Grigson's recipe is very good. You can find it in Nigella Lawson's How to Eat, or I can post it for you here if you like.

There's a book called the The Candida Diet that will tell you what you can and can't eat and give you some recipe ideas. If you need a short but sweet primer, there's a chapter on food allergies, including yeast intolerance, in Dr. Atkins' New Diet Revolution (not the abridged version), which I am sure is available at your local library.

You should cut out all forms of yeast and gluten at the beginning, until you find out what you are allergic to by adding different things back in carefully. Unfortunately, this means no wheat in the early stages of your elimination diet, if that's what the doctor's doing. Ask your doctor to refer you to a nutritionist, who can help you plan a shopping list and give you some reading lists and recipes.

You could try making chapatis and socca, basically chickpea flour flatbreads, as well as flatbreads made with spelt flour, which is lower gluten than wheat. Potato and rice flour will also work as wheat substitutes.

There are a number of recipes online for almond flour pancakes, which can be eaten at breakfast.

A lot of gluten free recipes are yeast free as well; if you google recipes for celiac disease or celiac sprue or gluten intolerance, you should find some things to try.

[Maxmillion]

I just did a search "candida" for a friend of mine and found your post. ^ Thank you very much for providing this useful information.

Btw, next month you'll be able to get the wonderful Passover matzot, which is very yeast-free: I like the Yehuda brand myself -- very tasty.

In fact, you'll find lots of seasonal leaven-free recipes.

And the other advantage to Passover recipes is that they are also free of glutinous grains.

Not necessarily, especially baked goods, since matzoh meal is not gluten-free.

DOH! Sorry about that.

Some german-style dark rye breads are "yeast free" and labeled as such. Some (not all) sourdough breads are yeast free.

But I do not know if your MD would approve since there is a sort of fermentation going on in both of these.

Sourdough breads are definitely not yeast-free. They may not contain commercial yeast, but "wild" yeast is still yeast.

Any leavened bread, and many "flat" breads, that aren't made with a chemical leavener like baking powder/soda is virtually guaranteed to contain yeast (I don't think you can make anything identifiable as bread with beaten egg whites as the only leavener.)

To clarify: I misspoke when I made a distinction between "leavened" and "flat" breads. What I was trying to get at by the former was obviously raised breads, rolls, etc. Flat breads may not look leavened but a lot of them - like pita and other middle-eastern types - are indeed yeast breads.

Hmmm... what about this one?
http://www.pacificbakery.com/

They claim their sourdough starter contains nothing but flour and water.

I have seen other yeast-free sourdough breads and from what I read on starter cultures, yeast - wild or bakers- is only one of many ways to make a starter for sourdough

Flour and water alone is how pre-modern people made yeast bread. They relied on wild yeasts in the air; and there are many of those in almost any bakery (that's why bread from established baking sites is better....).

Breads made from flour and water and baked within a few minutes to avoid attracting wild yeasts are called...matzot.

the yeast is contained in the flour or grapes or the air, whatever. that's why the time limits on making matzo, it's supposed to take a certain amount of time for the yeast to start to grow once you add the water(though modern milling methods make that just a question of keeping tradition). if it's sourdough, it's yeast bread.

You CAN have wheat, right? Just no yeast? There are plenty of quick breads (meaning they use baking soda or powder as a leavening instead of yeast) that would be hearty enough for sandwiches, or whatever. For example, Irish brown bread, linked below:

Link: http://breadnet.net/irish-brown.html

NO Yeast and no gluten..sorry

make soda bread but with sweet milk and baking powder insted of soda and buttermilk.

Then it would just be a giant biscuit...

Is there some reason to not use soda and buttermilk?

She can't eat fermented stuff.

I assume that means 'cultured' buttermilk. If not, of course, use it.

Buttermilk is not fermented

http://biology.clc.uc.edu/Fankhauser/...

Yabbut it's not fermented with yeast, but with bacteria. Wine and beer, I would assume, are out, but unless the OP has been told to stay away from yogurt, cheese, etc, there'd be no reason to avoid "fermented" dairy products.

true buttermilk was a fermented product. what is now available is a cultured product and is totally diferent

Why is culturing different from natural fermentation? Whether the bacteria are naturally occuring or added after pasteurization, how is the process itself any different?