26 Reviews of Yeast Free Bread

From: Alice Snowden

On Mar 4, 2006

This was so easy! I used soya milk for the fluid and cheapo vegetable oil for the fat. I scattered sea-salt, oregano and pumpkin seeds on the top. Fantastic!

From: Chef #619935

On Oct 18, 2007

Yummy! I found this recipe from a search. Since I'm not vegan I used milk and butter for the liquid and fat and it turned out great :D I can't wait to try variations.

From: on a mission in the rain

On Oct 4, 2007

very easy and yummy. i used almond milk (half milk half water) and fresh milled wheat flour. I put a damp cloth over it when i took it out of the oven to keep it moist. Great Recipe!

From: Chef #1041456

On Nov 23, 2008

I'm on a low fat diet and left out the liquid fat. I used fat free powdered milk, reconstituted, instead of water. I also used 2 cups of unbleached flour and 1 cup of Quinoa flour. I sprayed olive oil flavored cooking spray on my hands to handle the dough and to rub on the outside of the dough. I wasn't holding out much hope for something edible, but it was unbelievable! Tasted like one of those expensive rustic artisan breads. Delicious!

From: Rob Freeman

On Feb 14, 2008

I was looking for a quick, easy recipe that didn't require yeast. Here it is! If you want to bake fresh bread in less than an hour with minimal ingredients, try this one!

From: Shakespearette

On Jan 18, 2009

I've just started a yeast free diet and haven't been able to eat any bread for a week! This bread is AMAZING! I was doubtful about the whole-wheat flour (have had bad experiences in the past) but it was so soft and light and... delicious. THANK YOU! I used olive oil and rice milk and it turned out wonderfully. This is definitely a must have!

From: Chef #1155607

On Feb 2, 2009

It is not like a loaf of bread, it is like a huge biscuit! I used whole milk for the liquid and Smart Balance oil for the fat. I covered it in oil and salt prior to baking. It was a hit in my house, my children and hubby devoured it in minutes!

From: Chef #1155915

On Feb 4, 2009

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!

From: Don V.

On Nov 29, 2008

I love this recipe. Was surprised at how easy it was to make. I replaced the liquid with half-skim milk and half-water. I think next time I will add some grains to it to make it that much more healthier. Plan to make this often to replace store bought bread.

From: TALIA #3

On Dec 13, 2008

I used water and olive oil, then also added cheese and chives. It turned out quite nicely, and I served it with cheese and tomato, but it wasn't quite as crunchy as I had hoped.