I created this yeast free bread by accident one day when I left the yeast out of my traditional bread recipe! I have since found that it has come in very handy for my clients and for my family when we have needed to avoid baker’s yeast.
The ingredients are easy to adapt to fit your LEAP diet! I have listed all of the tools I use at the end of this post to make it super easy to make your own yeast free bread! Cut into squares and freeze to have have bread available at a moment’s notice!
Grains: I usually use freshly milled flour, but you can use any variety of whole grain flours to this bread. Because it does not need to rise you do not have to use flour that is high in gluten.
- Whole Wheat Flour – either hard wheat or soft wheat (pastry flour)
- Kamut Flour
- Spelt Flour
- Barley Flour
- Rye Flour (especially good with molasses! Will not have a rye bread flavor unless you add caraway seeds, which are MRT untested ingredients)
- Oat Flour (you will need slightly more flour with oat flour — see recipe below)
- OR, try your hand at a combination of bean and grain flours
Oil/Fat: I have used a variety of oils with success.
- Sunflower Oil
- Olive Oil
- Coconut Oil
- Grapeseed Oil
- Avocado Oil
- Coconut Oil – If your coconut oil is not liquid you will need to melt it before using, or, as I do, use slightly hotter water to melt the oil.
- Grass-Fed Butter or Ghee
- Maple Syrup
- Date Syrup
- Organic Cane Sugar or Beet Sugar (measure by adding granulated sugar to a measuring cup and then filling water to the 1/3 cup line
- Cinnamon Flat Bread: For a fun sweet treat, spread dough with about 2-3 tablespoons melted coconut oil or butter or brush with any LEAP friendly oil and sprinkle bread with cinnamon sugar prior to baking.
- Yeast Free Herbed Breadsticks: For a savory treat, spread dough with about 2-3 tablespoons of melted coconut oil or butter or brush with any LEAP friendly oil and sprinkle with your favorite herbs and spices prior to baking (garlic powder, basil, oregano, and rosemary are all savory options). Add a sprinkle of sea salt if you like.
- 2 teaspoons sea salt
- 1-1/2 cups (12 fl. oz) hot water (not more than 110-120 degrees; hot to finger touch)
- ⅓ cup LEAP friendly oil (avocado, grapeseed, sunflower, coconut, olive, or butter/ghee)
- ⅓ cup liquid sweetener: honey, maple syrup, date syrup or molasses (if using cane/beet granulated sugar measure sugar into a dry measuring cup and add water to reach the ⅓ cup line)
- 1 egg (optional if on LEAP plan- creates a richer dough)
- 4 to 4-1/2 cups hard white or hard red wheat flour or blend of other whole grain flours such as spelt, kamut, rye, or barley. For oat bread, grind 5-1/2 cups old fashioned oatmeal in the blender for flour and use entire amount of flour.
- Add water, oil, honey, salt, and egg (optional) to mixing bowl, stir.
- Add 2 cups of flour. Mix thoroughly.
- Add enough flour to make a soft dough (add by ½ cup full at a time) to make a soft, slightly sticky dough. Dough will be slightly sticky, but not runny. Dough will absorb some water as it sits.
- Stir dough together well until no flour remains.
- With well-greased hands, divide dough in half and spread each half evenly over a well-greased baking sheet (or over parchment paper). You may use a rolling pin or pastry roller to make the dough even.
- Bake at 350˚F for about 15 minutes or until golden brown.
- Brush with additional oil if desired once cool. Slice into squares or strips.
- Use as a sandwich square or toast slightly for breadsticks.
- Freeze cooled squares in a gallon sized zippered bag.
If you give this flat bread a try, please leave a comment below and let us know your favorite combination of grains and flavors!
Here’s to Wholesome!
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Description: Skip the parchment paper, this is my favorite pan for making cookies, granola, flat bread, pizza and any food requiring a 425˚F or less heat for cooking. Use a wooden or silicone spatula — no metal! Use the pizza roller below to make short work of making squares of bread without scratching the pan.
Description: Use this pizza roller to make short work of making squares of bread without scratching the surface of your USA pan.
Description: I use this to roll out my flatbread on the USA pan – super handy and also nice for rolling dough within a pie pan
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