Re: Re: yeast free bread - what is it really?

April 28, 2003

>Well, the label SHOULD read: Baker's yeast free. They use sourdough

>cultures to leaven it, or wild yeasts, along with lactic acid

>bacteria. Unleavened bread is flat.

>

>Becky

You can also make a real decent bread using baking soda -- called " soda

bread " appropriately enough. You don't get the nice yeasty taste, but it's

quick and easy, esp. if you are allergic to yeasts. Do a search on " soda

bread " . If you add eggs, the texture is a lot like regular bread, even if

you don't use wheat flour.

Heidi S

April 28, 2003

Please excuse my ignorance, but would an unleavened bread, like matzo, be better

for the person than wheat bread? Both have gluten, so even though they don't

have yeast, they would both be a problem for someone with gluten problems,

right? Maybe matzo would be O.K. for someone with a yeast problem, but not a

gluten problem? Where does manna bread fall into the yeast and gluten

situation? Is anyone following this? Jafa

beckymauldin2001 <beckymauldin@...> wrote:Well, the label SHOULD read:

Baker's yeast free. They use sourdough

cultures to leaven it, or wild yeasts, along with lactic acid

bacteria. Unleavened bread is flat.

Becky

--- In , " gailz059 " <gailz059@y...>

wrote:

> Hello,

>

> I have been using Rudi's Rye which says " yeast free " . Is it

> completely unleavened? Is the sourdough bread made from GEM

> cultures equivalent? Are they both made with yeast trapped from

the

> air? How about cool rise bread; is it also " yeast free " ?

>

> Thanks,

>

> Gail Z.

April 29, 2003

>Please excuse my ignorance, but would an unleavened bread, like matzo, be

>better for the person than wheat bread? Both have gluten, so even though

>they don't have yeast, they would both be a problem for someone with

>gluten problems, right? Maybe matzo would be O.K. for someone with a

>yeast problem, but not a gluten problem? Where does manna bread fall

>into the yeast and gluten situation? Is anyone following this? Jafa

Some passover breads and matzos are made with potato flour, so they are ok

for someone with gluten intolerance. In general though, yeast and gluten

are two different things. About 1/3 of people with gluten intolerance also

have problems with baker's yeast though (gluten intolerance tends to cause

leaky gut -- the leaky gut part heals after a year or so and then the yeast

intolerance may go away: or not).

Anyway, a lot of people on the celiac list group stock up on Passover

products. One set of Passover rules states that " leavened bread " is not

allowed, but apparently some folks take this a step further to give up all

grains. The " no grain " products are marked " non-gebrocht "

I think -- at any rate, you can read the label.

Also -- Kosher sausages don't contain grain fillers and are generally

great. As commercial sausages go, they taste better too.

Heidi S

April 29, 2003

>Heidi or anyone else,I have never heard of matzo being made with potato

>instead of wheat. Do you know of a brand name that makes it? I have also

>noticed that a lot of the kosher foods have hydogenated fats and MSG. You

>definitely have to read the label. Anyway, a friend of mine who is

>Jewish wants to give up gluten products, but doesn't want to give up some

>of the traditional Jewish foods, like matzo and hallah bread. I'm curious

>about this also. So, any suggestions would be appreciated

Best idea: join a listgroup and search the archives, or go to Google and

type in something like " matzoh gluten " . Really, she is NOT alone.

Here is one recipe:

http://www.jewish-food.org/recipes/matzglut.htm

GLUTEN FREE MATZOH BALLS

· 4 eggs

· 3 Tablespoons chicken fat/ margarine

· 1 tsp salt

· 1/4 teasponn xantham gum (I omitted)

· 1 cup instant potato flakes

· 4 tablespoons chicken stock

Beat eggs and fat, add salt and gum to potatoes and add to the eggs. Add

stock, mix well and chill for 20-30 minutes. Wet hands and form into balls;

drop onto plate and steam covered for 20 minutes. (or cook in simmering

soup for 20 minutes)

NOTES: Here is the " matzah free " matzah balls recipe. It came from the

gluten free pantry recipe sheet, but I tinkered a bit when I made it

because I wasn't sure if xantham gum is KLP or not (I omitted it). I tried

making this with 1/2 ground almonds and 1/2 potato and they turned out ok.

I found that I needed to add alot more potato and almonds to make it

stiffer, so fiddle around with the quantities. I was also doing the fat

free thing last year and tried with just egg whites it wasn't as good. I

also added in some soda water (I think you call it club/ seltzer soda)

instead of chicken stock and this made then a bit lighter.

I found a few sites that sell them too. My experience has been that you can

make pretty much anything without wheat, except maybe puff pastry (haven't

got that one down yet). I'm not trying to be kosher, so I just use sorghum

flour, but potato flour is used by a lot of chefs for it's unique

properties (makes things moist) even if they are not trying to be gluten free!

I've never tried making " matzoh balls " but my normal dumplings are pretty

close to this recipe. I use potato flour, not potato flakes. Dropped into a

nice soup, they are really yummy!

Heidi S

April 29, 2003

Heidi or anyone else,I have never heard of matzo being made with potato instead

of wheat. Do you know of a brand name that makes it? I have also noticed that

a lot of the kosher foods have hydogenated fats and MSG. You definitely have to

read the label. Anyway, a friend of mine who is Jewish wants to give up gluten

products, but doesn't want to give up some of the traditional Jewish foods, like

matzo and hallah bread. I'm curious about this also. So, any suggestions

would be appreciated. Jafa Heidi Schuppenhauer <heidis@...> wrote: