Adventures in Yeast-Free Bread Making

I continue with my goal of finding a “go-to” recipe for a yeast-free bread, preferably one that works well for sandwiches. I know I will get there eventually. Maybe I haven’t found perfection yet, but we have had a lot of tasty ‘almost-theres’. At the same time, I have worked on easy-to-make muffins and flatbread that I can serve with dinner and lunch.

First recipe up is a mix of oat flour and white whole wheat flour. It went well on the side with a bowl of quinoa. A little butter across the top is all it needs.

Oatmeal Quick Bread

Ingredients:

• 1 cup old-fashioned oats
• 1 cup white whole wheat flour
• 2 tsp baking powder
• ½ tsp fine sea salt
• 1 cup unsweetened almond milk
• 1½ Tbsp raw honey
• 1 Tbsp neutral vegetable oil, such as sunflower

Directions:

Preheat oven to 450°, lightly oil or spray a bread pan.

In a dry container of a high-speed blender (such as a Vitamix) process the oats into a fine flour )this can also be done in a food processor, the results will be a bit more textured). Whisk the oat flour, flour, baking powder and salt in a large mixing bowl.

Whisk the milk, honey and oil together, add to the dry and mix. Scrape into the prepared pan, bake for 20 minutes, until golden on top. Knock out gently on a cooling rack, let cool down before slicing.

Makes 1 loaf.

Second recipe wasn’t bread but rather quick muffins that have no added fat and are vegan. They were a perfect side dish to our dinner. although next time I will cut the recipe in half! PS: They would work great for using as a base for biscuits and gravy!

Herb Muffins

Ingredients:

• 2 cups white whole wheat flour
• 2 tsp baking powder
• 1 tsp dried crumbled rosemary
• 1 tsp dried thyme
• 1 tsp baking soda
• ¼ tsp fine sea salt
• 1½ cups water

Directions:

Preheat oven to 350°, lightly oil or spray a non-stick 12 count muffin pan.

Whisk the dry ingredients together in a large mixing bowl. Add the water, stir till mixed. Divide between the muffin cups (about 3 Tablespoons per cup).

Bake for 14 to 15 minutes, till golden on top and a toothpick comes out clean. Being low-fat, don’t let over bake.

Let cool for a couple of minutes, transfer to a cooling rack.

Makes 12 muffins.

Inspired by my recent take on a gluten-free pizza crust, I made this to go with a recent dinner.

Gluten-free Almond Flatbread

Ingredients:

• 1½ cups Almond Meal/Flour
• 1 tsp Italian seasoning
• ¼ tsp baking soda
• ¼ tsp fine sea salt
• 1 large egg, preferably organic
• 1 Tbsp extra virgin olive oil
• ½ cup pizza sauce
• Shredded Pecorino Romano or Parmigiano Reggiano cheese
• 1 Tbsp extra virgin olive oil
• 8 ounces cremini mushrooms, sliced

Directions:

Preheat the oven to 350° and line a half baking sheet with parchment paper.

Heat a large skillet over medium-high, add in 1 Tablespoon oil and mushrooms, saute until golden. Set aside to cool down a bit.

In a medium mixing bowl whisk the almond flour/meal, salt and baking soda together. Crack the egg into a small bowl, beat the oil in with a fork, add to the dry and stir till moistened. Press into the prepared pan, using your fingers and palms to spread out to the edges. Bake for 10 minutes. Remove and  top with the sauce, grate a nice smattering of cheese on top, sprinkle the mushrooms on and top with a little more cheese, return to oven and bake for 20 minutes. Slide the parchment paper off onto a cutting board, cut into pieces.