Living, Loving, and Laughing the Second Time Around
*UPDATE 6/19/14* I’m so honored that Jeanne from over at http://www.artofglutenfreebaking.com stopped by my site and kindly commented (see below). She informed me that spelt, kamut, einkorn and emmer are NOT gluten-free. And sourdough starters do contain yeast – wild yeast as opposed to commercially processed yeast. So there you go and thank you Jeanne. I’ve used several of her recipes from her site and they’ve all been a hit with my family. If you’re serious into gluten-free baking like I am trying to be, check out her site.
On my never-ending quest for finding more nutritious foods and dealing with food allergies and sensitivities with my children, I had the most unexpected and amazing discovery of yeast-free breads. It never occurred to me that there was such a thing as yeast-free breads. I have been baking breads since I was 12 and always used yeast. Why would anyone want a yeast free bread? Or a yeast free diet anyway?
If you are having digestive problems and prone to candidiasis (or systemic yeast infection) you might want to consider evaluating your diet. You can search it up or check out this site for more information. With my two Autistic children, anything that can help their gut situation, I’m game to try it.
As it turns out, my next door neighbor has done a lot of research into yeast free diets and came up with a gluten-free and yeast-free bread recipe. I had the pleasure of learning from her directly how to make this bread. It’s way easier than yeast bread recipes. You can use any combo of gluten-free flours for this recipe. She prefers Brown Rice and Spelt and grinds it up herself. You have to use a starter for this recipe which just includes the flours and water mixed to a creamy consistency. Keep it in the fridge. If you’re going to be on vacation, stick it in the freezer. You’ll need to “feed” the starter once a week.
My neighbor bakes bread once a week for her family. The following recipe is hers and makes 4 loaves and is very delicious. When she brought over the baked samples to try – we gobbled it all up before I could take a picture of it. It’s a very moist, dense, but hearty bread. You can adjust the flours and liquid if you prefer a drier bread.
7 cups Brown Rice Flour
7 cups Spelt Flour
½ cup Starter
10 Cups of room temperature water
4 tsp. Sea Salt
I got a starter from my neighbor, however, here is a link to where you can learn how to make your own.
Each time you use the starter, you want to “feed” it so it is ready to go next time. If you know you will be doing a big batch next time or giving some away, simply do a large feeding. If you won’t be baking for a while do a small feeding, then a few days before that future bake do another small feeding to get it ready. If you are baking once or twice a week one medium-sized feeding is sufficient. A feeding is simply adding water and flour. Stir in the water first, then add the flour. Put a lid on the container and put it in the refrigerator.