If you are diagnosed as yeast intolerant then you will usually have to start a yeast free diet. The diet will include bread and other yeast products. This can leave quite a gap in the daily diet as bread is considered a staple food in many countries especially Europe, North America and Australasia.
There are in fact two reasons why bread is not part of a yeast free diet.
You would think that the use of yeast as a basic ingredient would be the cause but this is not necessarily so. Although it is a factor, the main reason is the sugar that is added to help the yeast grow which makes the bread rise. The other reason is that wheat flour has a high gluten content. Gluten is the starch that holds the bread together after cooking. Although the body needs starches to help the production of beneficial bacteria they can also be obtained from potatoes and rice.
There are many different type of flour available to substitute the use of wheat flour however, most of them do not have the gluten content that wheat flour has. It may be necessary to combine two or three types of flour to obtain the texture that you want. When buying the flour be sure to read the ingredients. Generic flours like cake flour, bread flour or self raising flour are normally made from wheat flour. Some other popular flours are from cereals which are derivatives of wheat.
Wheat flour is also used in biscuits, cakes, crackers and cake and batter mixes. Reading the labels for the ingredients of any food can be time consuming and tedious but once you know what is available it becomes very much easier.
Because yeast is a rising agent then there is a major problem in trying to make anything that will resemble a loaf of bread. The chances are that you are never going to succeed and need to move on. It is possible to make unleavened bread which is a good substitute. You can add herbs to it to make it a little bit special and use vegetable margarine. Again check the label for additives.
Another option as a rising agent is baking soda or baking powder. This is normally used in scones and small cakes. It will give a light airy texture and is better for small bread type rolls.
Here is a quick recipe for wheat free bread:
1 cup Cornmeal - 1 tbsp Shortening - 1 Egg - 1 tsp Baking powder - Salt to taste
Preheat the oven to 375F. Line the baking pan with paper and then dust it with a little flour. Place the cornmeal, salt and shortening in a large container and gently mix together. Add a little bit of boiling water, and stir until you have a smooth batter. Beat the egg and fold it into the batter. Add the baking powder and stir. Pour the mixture into the baking pan and bake for 20 - 25 minutes. Tipout and cool on a baking wire. You could also use a muffin tray and papers to make bread rolls.
Loaves of bread and bread rolls are something we all grow up with and it is very difficult to actually cut them from your diet. The texture and taste of any substitute is going to be very different but with a little imagination and practice you may even get to prefer it.
Next, for more information about wheat flour substitutes and a yeast free diet, go to http://www.easyyeastfreediet.com.
Thanks To : calphalon contemporary nonstick kitchenaid gourmet essentials 12 piece cuisinart chefs classic 17 piece cookware set
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