Yeast Free Bread

I wrote a review earlier for this, but I'm not sure if it went through... Just ignore it if it did. So, this recipe is a good starting off point... I experimented with it a little to make my own version because the bread I had when I baked it this way was WAY to overpowering with the taste of the baking powder. This is what I did: Mix in a bowl: 3 cups flour (I used all-purpose white, it turned out fine) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon garlic powder (not necessary, I like the little kick it gives my bread though. You can try experimenting by adding cinnamon or any other herb of your choice) In a separate bowl, mix: 1 1/2 cups liquid (I used plain old water) 1/4 cup liquid fat (I used olive oil) Then combine liquid into dry ingredients, mix. I found I didn't need to add any extra flour, the consistency is supposed to be sticky and not firm. I oiled my hands and shaped it into the roll form I wanted, then laid it onto my pan which was coated with olive oil. I cut an 'X' in my loaf... A nifty little trick you can use is to flour up your knife to do this, as just doing it without the flour can be kind of hard and not leave much of a mark at all. The cooking time may vary, just keep an eye on the top of the loaf, when it starts to firm up and take shape a little, take it out and rub some melted butter on the top of the bread, then put it back in until it's finished. You'll know it's finished when the top of the bread is a little brown. Voila! Take it out and let it cool, you're done!

4 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I forgot to review this!! argh. I make this bread several times a month, typically two loaves at a time. The recipe is flexible and pretty forgiving. I typically use buttermilk as the liquid for extra softness. I do not find a heavy baking powder taste as other reviewers have noted. As for the fat; I have used both olive and canola oils. I have also reduced the oil by half and substituted applesauce for the remainder. I find that 2c whole wheat and 1c AP flour is a great option for those wanting a less dense bread. Sorry, I do not consider this a biscuit in any form. It slices, toasts, and performs like any other yeast free bread. I definitely recommend this one.

2 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I was going to make rolls tonight to go with our soup but realized I was out of yeast. So, I made this recipe instead of my grandma's roll recipe, but, I decided to cook it in muffin tins to make rolls. They were really good, but got hard all the way around and on top, but I am guessing that is because of using a muffin tin, instead of a cookie sheet. I will definitely make this again! It was great to find something so easy to make and versatile and you almost always have everything on hand!

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I had to use a tad bit more flour since the consistency was quite sticky, and I added one tablespoon and one teaspoon of sugar. I also added slivered almonds, then cut the dough into three pieces and then braided it. Then I lined slivered almonds on the braid like stitching, sprinkled a pinch of sugar on top, and a pinch of cinnamon. It came out a little dense, but wonderfully sweet. Definitely something I would serve with breakfast or tea. Or, just eat it by itself warm! :3

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I used this to make flat bread. I am very pleased with the suggestions at the bottom. The flatbread i had to add about a half of cup more flour so that i could roll them. Then I grilled them over some red oak on my grill, with tin foil.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This recipe is excellent and the bread tastes soooo good. I use 1.5 cups whole wheat flour, 1 cup whole wheat pastry flour, .5 cup while spelt flour, 4 tsps baking powder & 1.5 tsp salt with 1/4 cups honey & 1-1/4 cups water. The honey brings out more sweetness. If you're dairy intolerance, try drizzles 1 tsp or 2 flax seed oil, spread with honey and peanut butter - it's heavenly good.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

This is such a great quick bread! I've varied the recipe any number of ways, and it always comes out tasting delicious. It's light & fluffy and super simple to make. Right now I have a buckwheat version in the oven. If you use buckwheat flour, you should sift it, use a tablespoon of baking powder, and possibly a bit more liquid. In answer to reviewers questions, you can absolutely make this in a loaf pan.

1 person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

this is lovely. i just added some chopped raw onion and some sage and its gorgeous savory bread. next im gonna try honey and walnuts :)

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I actually joined food.com just to give this recipe five stars! At first I was worried it was too easy to be good. Then I made the dough and it was gooey. I said "no way am I doing this right" but I put it in the oven any ways! SO GLAD I DID!! It tastes amazing! Its a very simple taste but butter and some jelly and it was PERFECT. I can't wait for breakfast.
Positives: took less than 20min prep time, I used things I already had in my pantry, and it tastes great. I can whip this up any time. And I can't wait to add different ingrediants and expirment with flavors. Its so easy to put together I can freely try different flavors.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I love this recipe. I didn't find that the baking powder taste is overpowering like most people do. It's easy to make and tastes great! I made it exactly as the recipe states, but I also made a separate loaf which I added 3 small, finely chopped and cooked brown onions and a light butter popcorn salt they sell here in SA. The dough came out a bit lumpy and sticky, but the end results were great!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Awesome bread! Things I added to the recipie to personalize it, where 1/2 cup of crasins, liquid fat of choice: coconut oil, and three tablespoons of sugar in the raw. Also, after about 30 minutes of baking, I basted the top of the bread with melted butter. I will definately bake this bread again!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Our family loves this bread. I add a quarter cup of ground flax seed and a half cup of oats to the recipe. Also, since we live at high altitude, I reduce the baking powder by half.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I love how easy this recipe is, and how fun it is to experiment with different liquids & add-ins :D

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Needed a quick, no-yeast recipe. Made this one as in the recipe except used Sam Adams pumpkin beer (the only beer I had in the house) and put it into a floured bread loaf pan instead of making it a roll and putting it on a cookie sheet. Came out fluffy and delicious

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

I used the original recipe listed, and it was completely inedible. It's listed for way too much baking powder to be used. After I noticed the very strong taste, I tried to spread peanut butter on it, hoping maybe then it would be edible, and would save it from the trash. It barely helped at all. It's just too disgusting.
I made it another time, using my own little touches. It turned out pretty good.
I used 3 c. All purpose flour, 2 tspns baking powder, 1 1/2 c. Cranberry juice, 1/4 canola oil, 2 tspns sugar. I cut the dough into three strips and braided it, then pushed dried cranberries into the dough, and sprinkled lightly with sugar. It tasted very good.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

came out like a perfectly normal loaf of bread! I used only 3 tsp of baking soda and slightly less flour based on previous reviews. I also added about 1/4 c honey and then brushed honey over the loaf before cooking it. Came out with a nice crust and slight sweetness. yum!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Loved this easy yeast free bread, made it twice. Needs toasting after a day or so but great with olive oil or butter. Stone ground white whole wheat bread, water and olive oil, baking powder and salt, I'll try the tea bread next. Thanks!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Can't give this one 5 stars, but I can give it 5 words. NO,NO,NO,NO,NO!

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Good flavor using tomato juice and olive oil, but it had a biscuit consistancy.

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account

Trying this one out now. Used quarter cup olive oil, cup of water and 1/2 cup of italian dressing for the liquid, added half a cup of mozzarella cheese and a teaspoon of garlic powder....smells good cooking ;)

0 people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account