Looking for soda (yeastless) bread recipe

[Guest guest]

Hi all,

I am looking for a recipe for soda bread (yeastless bread). It must also be

without milk

I have been looking for recipes on the net, and I have found a few, but they

all seem to include milk (buttermilk).

If the milk ingredient is so important, can I use a milk substitute instead,

like Soy 'milk'?

More on the issue of yeast. My naturopath said that the reason why I am so

allergic to bread made with yeast (often, after any amount of yeast bread,

my nose starts to run pretty bad) is that it is the 'modern' yeast used that

is so bad.

So I was just reading about sourdough bread (I had always known of the name,

but until now I really never had a clue as to what it really was), which is

made by just making a 'dough' and leaving it out at room temperature, and

then you use this is a starter for all breads. This is the original type of

yeast bread, the yeast coming from the air, not from processed packages from

the supermarkets.

Tia

- avi

[Guest guest]

Hi Avraham; it's not so much the yeast in bread but the carbohydrate

that causes candida issues. Yeast is often used in anti-candida

probiotic blends. If you're concernced about candida, don't eat

carbohydrate portions.

Duncan

>

> Hi all,

>

> I am looking for a recipe for soda bread (yeastless bread). It must

also be

> without milk

>

> I have been looking for recipes on the net, and I have found a few,

but they

> all seem to include milk (buttermilk).

> If the milk ingredient is so important, can I use a milk substitute

instead,

> like Soy 'milk'?

>

> More on the issue of yeast. My naturopath said that the reason why

I am so

> allergic to bread made with yeast (often, after any amount of yeast

bread,

> my nose starts to run pretty bad) is that it is the 'modern' yeast

used that

> is so bad.

>

> So I was just reading about sourdough bread (I had always known of

the name,

> but until now I really never had a clue as to what it really was),

which is

> made by just making a 'dough' and leaving it out at room

temperature, and

> then you use this is a starter for all breads. This is the original

type of

> yeast bread, the yeast coming from the air, not from processed

packages from

> the supermarkets.

>

> Tia

>

> - avi

>

>

>

[Guest guest]

Hi Duncan,

Well, thank G-d, I have very few blatant candida issues these days that seem

to interfere with my well being or functionality, so it seems to me.

However, there are some foods that set me off: bread yeast, some cheeses,

and red wine.

Maybe you will say, well that shows there are still candida issues, and you

are probably right, but I have taken it as far as I can right now.

Thanks!

Blessings,

avraham

On 8/1/08, Duncan Crow <duncancrow@...> wrote:

>

> Hi Avraham; it's not so much the yeast in bread but the carbohydrate

> that causes candida issues. Yeast is often used in anti-candida

> probiotic blends. If you're concernced about candida, don't eat

> carbohydrate portions.

>

> Duncan

>

>

> >

> > Hi all,

> >

> > I am looking for a recipe for soda bread (yeastless bread). It must

> also be

> > without milk

> >

> > I have been looking for recipes on the net, and I have found a few,

> but they

> > all seem to include milk (buttermilk).

> > If the milk ingredient is so important, can I use a milk substitute

> instead,

> > like Soy 'milk'?

> >

> > More on the issue of yeast. My naturopath said that the reason why

> I am so

> > allergic to bread made with yeast (often, after any amount of yeast

> bread,

> > my nose starts to run pretty bad) is that it is the 'modern' yeast

> used that

> > is so bad.

> >

> > So I was just reading about sourdough bread (I had always known of

> the name,

> > but until now I really never had a clue as to what it really was),

> which is

> > made by just making a 'dough' and leaving it out at room

> temperature, and

> > then you use this is a starter for all breads. This is the original

> type of

> > yeast bread, the yeast coming from the air, not from processed

> packages from

> > the supermarkets.

> >

> > Tia

> >

> > - avi

> >

> >

> >

[Guest guest]

Actualy, I do still steer clear from carbohydrates as much as possible

during the week; just on the sabbath I would like to be able to eat the

customary slice of bread with the family as part of the two traditional

sabbath meals, without riskiing my nose turning into a fountain some hours

later.

Thanks,

avraham

On 8/1/08, Avraham Makeler <amakeler@...> wrote:

>

> Hi Duncan,

>

> Well, thank G-d, I have very few blatant candida issues these days that

> seem to interfere with my well being or functionality, so it seems to me.

> However, there are some foods that set me off: bread yeast, some cheeses,

> and red wine.

>

> Maybe you will say, well that shows there are still candida issues, and you

> are probably right, but I have taken it as far as I can right now.

>

> Thanks!

>

> Blessings,

>

> avraham

>

>

>

>

> On 8/1/08, Duncan Crow <duncancrow@...> wrote:

>>

>> Hi Avraham; it's not so much the yeast in bread but the carbohydrate

>> that causes candida issues. Yeast is often used in anti-candida

>> probiotic blends. If you're concernced about candida, don't eat

>> carbohydrate portions.

>>

>> Duncan

>>

>>

>> >

>> > Hi all,

>> >

>> > I am looking for a recipe for soda bread (yeastless bread). It must

>> also be

>> > without milk

>> >

>> > I have been looking for recipes on the net, and I have found a few,

>> but they

>> > all seem to include milk (buttermilk).

>> > If the milk ingredient is so important, can I use a milk substitute

>> instead,

>> > like Soy 'milk'?

>> >

>> > More on the issue of yeast. My naturopath said that the reason why

>> I am so

>> > allergic to bread made with yeast (often, after any amount of yeast

>> bread,

>> > my nose starts to run pretty bad) is that it is the 'modern' yeast

>> used that

>> > is so bad.

>> >

>> > So I was just reading about sourdough bread (I had always known of

>> the name,

>> > but until now I really never had a clue as to what it really was),

>> which is

>> > made by just making a 'dough' and leaving it out at room

>> temperature, and

>> > then you use this is a starter for all breads. This is the original

>> type of

>> > yeast bread, the yeast coming from the air, not from processed

>> packages from

>> > the supermarkets.

>> >

>> > Tia

>> >

>> > - avi

>> >

>> >

>> >

[Guest guest]

Avraham,

A suggestion of what you could do is, Ryvita, whole grain dark Reye

Ingredients: Whole grain Reye flour, Salt

It is yeast free.

I am using this myself

Edy

>

> Actualy, I do still steer clear from carbohydrates as much as

possible

> during the week; just on the sabbath I would like to be able to eat

the

> customary slice of bread with the family as part of the two

traditional

> sabbath meals, without riskiing my nose turning into a fountain

some hours

> later.

>

> Thanks,

>

> avraham

>

[Guest guest]

Thanks Edy!

(Btw, " Dykstra " is a very famous name in the Computer Science world.)

avraham

On 8/2/08, Edy Dykstra-Blum <bizzeeboots@...> wrote:

>

> Avraham,

>

> A suggestion of what you could do is, Ryvita, whole grain dark Reye

>

> Ingredients: Whole grain Reye flour, Salt

> It is yeast free.

>

> I am using this myself

>

> Edy

>

>

> >

> > Actualy, I do still steer clear from carbohydrates as much as

> possible

> > during the week; just on the sabbath I would like to be able to eat

> the

> > customary slice of bread with the family as part of the two

> traditional

> > sabbath meals, without riskiing my nose turning into a fountain

> some hours

> > later.

> >

> > Thanks,

> >

> > avraham

> >

>

>

>