For many people it would be almost impossible to imagine their daily lives without their breakfast toast or their slice of bread to accompany their meals. But not everyone feels equally good and learn to make yeast-free bread may be the solution.

The basic ingredients of this essential food are flour, yeast, water and a little salt. When talking about whether a bread is really healthy, we usually consider the type of flour, the gluten and carbohydrate content, or whether it is whole grain or made with refined flours. However, in some circumstances, the problem with bread can also be the yeast that it contains.

Some people have to avoid all types of yeasts and fungi in their diet because they cause digestive problems, especially people with allergies and intolerances, sensitive digestion, candidiasis or autoimmune diseasesas well as people who follow an elimination diet.

But the good news is that, if we have to eliminate yeast from the diet, we are not obliged to give up bread. It is possible to prepare yeast-free breads at home that are also delicious.

How to make yeast-free bread

The baker’s yeast It is a type of microscopic fungi and Its main function is to increase the size and give sponginess to the bread.. This microorganism is responsible for fermenting the sugar in the flour and, as a result, produces gases such as carbon dioxide that form bubbles in the dough.

To eliminate this microorganism, we can use other types of leavening agents as baking powder, also called chemical yeast, which is usually used in the preparation of cakes, muffins and other sweet dishes.

Another option is to use bicarbonate and some acidic component such as vinegar, lemon or yogurt in the dough. The acidic component is inevitable, as it helps activate and create carbon dioxide, which is necessary to rise the dough. Baking soda is usually used in smaller quantities, generally a quarter teaspoon for each cup of flour. Using more is one of the typical mistakes made when using baking soda to replace yeast.

The advantage of these two ingredients is that There is no need to knead or let the dough ferment.so preparation is much faster. They are only mixed directly with the flour and other ingredients, the bread is formed and baked.

For yeast-free and gluten-free breads, apart from the leavening agents, it is advisable to add psylliumanother ingredient that makes these types of unleavened breads fluffier.

Is sourdough bread better tolerated?

Some people who have to follow a yeast-free diet tolerate bread prepared with sourdough starter, since sourdough starter it is easier to digest. This type of bread does not contain added conventional yeast, but rather uses sourdough – a culture of flour and wild yeasts present in cereals and in the environment. The only important thing is make sure the bread is prepared only with sourdough startersince many industrial breads that are presented this way usually add dry baker’s yeast to obtain a fluffier texture.

«Mother yeast» but without yeast

It is also possible to make breads similar to sourdough bread prepared with flour, but without yeast or flour. They are unleavened breads made only based on whole grain cereals such as buckwheat or quinoawithout any leavening agent, only with the bacteria of the cereals and the environment.

This type of bread, like sourdough bread, need more preparation time: generally about 24 hours. In fact, they contain wild microorganisms and are easier to digest, so people with intolerances and allergies usually tolerate them better.

Yeast-free bread recipes

Here are three yeast-free bread recipes to make at home. You will see that it is simple and that they look very good.

Protein-rich lentil flatbread

This is unleavened bread ideal for athletes for its protein contribution, for children and adolescents growing, and for womenespecially during the first phase of its cycle due to the contribution of iron from the lentils and zinc and other nutrients from the seeds.

Buckwheat and Quinoa Flatbread

This fermented bread, with a slightly acidic flavor thanks to slow fermentation, is prepared without any flour, only with whole grains and a pinch of salt. With a piece of toast of this bread for breakfast you will surely not go hungry until lunchtime.

Thanks to the ingredients it is also naturally gluten freerich in protein, fiber, antioxidants, minerals such as magnesium, iron, calcium, zinc and phosphorus, B vitamins and vitamin E.

With this bread you not only avoid the problems caused by yeast if you are sensitive to it, but promotes digestive tract healthyou contribute to blood sugar regulation and weight control, strengthen the heart, improve the appearance of skin and hair, and fight inflammation.

Unleavened bread made with whole wheat flour

A very easy whole wheat bread to make, with a couple of ingredients and, although it needs fermentation, hot bread can be on the table in less than an hour.

The spongy texture is achieved thanks to the combination of baking soda and vinegar and is ideal for people who have to avoid yeast.

It is a traditional Irish recipe.