Yeast-free Honey & Oat Bread: Time: 30-45 mins Makes: 8 slices
Original recipe from Cook Vegetarian
175g (1+3/4 cups) self-raising white flour
175g (1 +3/4 cups) self-raising wholemeal flour
50g (½ cup) porridge oats
75g (3/8 cup) butter, diced
3 tblsp clear honey
200ml (7 floz, just under 1cup) milk
- Add the egg to the milk and beat until combined.
- Place both flours, 37g of the oats and the butter in a food processor and whizz until the mixture resembles fine breadcrumbs (or rub with your hands until breadcrumbed).
- Transfer the flour mixture to a bowl, add the honey and enough of the egg/milk mixture to make a soft, but not sticky, dough (reserve the remainder of the milk mixture for glazing later).
- Pre-heat the oven to 200C/180C fan/400F/Gas 6.
- Tip the dough out onto a lightly floured surface and knead very lightly until just smooth. Pat or roll into a rough round, approx 20cm in diameter. Cut into 8 wedges, then transfer to a lightly oiled baking sheet, separating the wedges slightly so that there is a space for them to rise during baking.
- Brush the tops of the wedges with the milk mixture then sprinkle with the remaining oats.
- Bake for 15-20 minutes until golden and well risen.
I never again thought I’d eat soft, doughy, tasty bread after going low histamine until I found this recipe, yayyy! It’s basically a scone mix, but if you use it still warm from the oven it really does taste very bread-like – gorgeous with soup. Once it’s gone cold it tastes more like a wholemeal scone, but is still lovely with some butter on. Will keep for 5 days in a well sealed tub and is also freezable (defrost at room temp for 2-3 hours per slice). You can also make the dough into ‘rolls’ – roll out to about 2cm in thickness and use a 7cm cookie cutter (straight, not fluted edge) to cut into small rolls for soup, or a larger cutter for sandwich rolls. They are technically scones if made this way, but I just cut them in half and put a sandwich filling on and eat them as I would a bread roll.
Can be frozen.
Yeast-free Tear ‘n Share Bread: Serves: 3 Time: 45 mins
Original Recipe from Lesley Waters on ITV’s This Morning
- Pre-heat the oven to 190C fan (200C/
- Place the flour and baking powder into a large bowl, add the salt and a little pepper.
- Stir in the chilli (if using) and spring onions and mix well.
- In a jug, combine the garlic, oil and milk.
- Add this to the flour mixture a little at a time until you have a soft but not sticky dough.
- On a lightly floured surface divide the mixture into 6 even sized balls and roll each into a round with your hands.
- Place the rounds of bread on a baking sheet lined with greaseproof paper. Arrange them tightly next to each other so they are firmly touching in 2 rows of 3 balls.
- Cook for 25 mins until puffed and golden.
Can be frozen.
Gluten-free, Yeast-free Loaf: Time: 1 hour approx.
(Recipe from the Doves Farm website)
450g gluten-free white bread flour (I used Doves)
1 tsp salt
4 tsp cornflour
2 tsp gluten free baking powder
2 large organic eggs
Milk, combined with the eggs to make a total liquid volume of 200ml
200ml sparkling water, making sure you measure the actual liquid not the bubbles
- Preheat oven to 200C fan (220C conventional oven, 425F, gas mark 7 – try these temperatures, though you may have to turn down by 20C or one gas mark).
- Grease a 1lb loaf tin, then dust with flour.
- Mix dry ingredients together in a large bowl.
- Whisk eggs, then add milk to a total liquid content of 200ml.
- Add milk/egg mixture to the dry ingredients and combine together.
- Add sparkling water last and quickly mix to a lumpy batter.
- Quickly press into loaf tin and smooth top with a spatula.
- Bake for 45 minutes.
The photo makes this loaf look huge, but it is only a tiny 1lb one about the size of a large tea-loaf. The only time I’d really eat it without toasting is on the day it’s made – it’s scrummy when still slightly warm from the oven. Any time after that I do toast it, as it becomes quite dry. Surprisingly tasty though considering no gluten or yeast!