My mom and I have Candida and can't eat yeast bread. We recently began to be bothered even by sourdough bread. Searching the internet, my mom discovered this easy yeast-free bread recipe, and we both love it. I can't get my brother, who can eat any kind of bread, to stop eating it. (chuckle) I hope you find it as delicious as everyone at our house does!
3-¼ cups white unbleached flour (I use 1-1/4 cups whole wheat pastry flour, just because it's healthier than using all white flour)- ½ tsp. salt
- 1 tsp. baking soda
- 1/8 cup ground flaxseed (optional)
- 1/8 cup wheatgerm (optional)
- 12 fluid oz. buttermilk
Preheat the oven to 450 degrees F. Sift the dry ingredients after measuring them out. Make a well in the center and pour most of the buttermilk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be moist, but not wet and sticky. When it all comes together, turn it out onto a well-floured surface.
After washing and drying your hands, gather the loaf into a circle, knead lightly, and gently flip over. Pat the dough into a round about 1-½ inches thick and cut a cross in the top.
Bake at 450 degrees F for 30 minutes, then turn down the oven to 400 degrees F for 15 minutes or until the loaf produces a hollow sound when tapped.
For Garlic Bread:
2 cloves garlic
1 T. dried parsley
Form into two long loaves and slash three times it at an angle.
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