This was originally posted in March, 2010
Many people with gluten sensitivity have trouble with dairy, eggs and yeast when they are first diagnosed. This is problematic when it comes to finding edible bread for sandwiches or toast. Julian's Bakery, based in California, is trying to fill that gap with "Purity Bread", a gluten, dairy, yeast, sugar, and egg free bread. It is made from buckweat, millet, brown rice, teff, flaxseed, a variety of sprouted beans, onions, guar gum, and salt. It is cultured for eight hours, giving it a hint of sourdough flavor.
Having struggled myself with baking egg and yeast free bread, I decided to give it a try. Purity bread is currently offered in a limited number of stores so I had to order online. The total cost was $12.99, including shipping. Julian's recommends ordering at least four loaves at a time to reduce the cost, and placing the extra loaves in the freezer.
The bread tastes good, sort of like sourdough with a hint of onion. It's very dense and moist. It goes well with veggie or meat sandwiches. Other yeast free bread options include mixes from Breads from Anna and Chebe, and bread made with almond flour from Elana's Pantry. I've had some success making the Breads from Anna mix with egg replacer to make the bread egg free as well.
Homemade Yeast Free Bread
Chebe bread mixes have a nice consistency and are not crumbly. The complaint I have about Chebe is its lack of nutritional value. Chebe can be mixed with more nutritionally dense flours to create bread that is better tasting and better for you. One cup of almond flour adds 20 grams of protein, 12 grams of fiber, 20% of the daily value of calcium and 20% of the daily value of iron to two small loaves of bread.
1 package Chebe All Purpose Flour Mix
1 cup almond flour
2 tbsp vegetable oil
1/2 cup plus 2 tbsp non-dairy milk
Preheat oven to 375 degrees. Mix dry ingredients in a small bowl. Mix wet ingredients in a large bowl. Add dry ingredients to wet ingredients, mix and knead dough into a large ball. Knead until ball is smooth. Cut ball in half and form into two round loaves. Place on baking sheet and bake at 375 degrees for one hour. Allow to cool before slicing. Makes two small loaves. Source: www.foodsensitivityjournal.com