Gluten Free Country Living

Living gluten free, from a country perspective.

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Our new gourmet bread…

Yeast-Free Bread Recipe

(Loaf Style)

After spending the weekend with some great Italian friends of ours and seeing the large loaves of fresh bread they baked, we decided to try our hand at it. So, Nikki went on the search for the ultimate gluten-free bread recipe. She came across the following recipe. While we typically like to photo document the entire process, but that didn’t happen this time. But, we are providing a picture of the final product.

I will say that not only is the recipe super easy, but dipped in an oil and balsamic vinegar dip… (drooling), yum.

The only thing Nikki changed about the recipe below is that she added 2 tablespoons of dried rosemary to the dry mix, and 10 cloves of garlic pressed into the wet mix. Then she added 1 egg to the liquid mixture bind it all together.

Before putting the bread in the oven, she just dumped it all onto a piece of parchment paper on a baking sheet. And brushed it with avocado oil (use whatever oil you like), and sprinkled course ground salt over the top. of course this is totally optional, and as always do it how YOU like it.

No Yeast and No Dairy Ingredients

3 cups whole grain flour – preferably organic (i.e. whole wheat, barley, rye, oat, spelt, kamut, and etc.). * We used the Namaste Perfect Flower Blend. (We get this $20, 5 lb. bag for around $8 at Costco).

Note1: If using non-glutenous flours such as rice, millet, buckwheat, amaranth, corn, potato and etc., they will not hold together well unless mixed with glutenous flour(s) or a binding agent such as egg. See Dr. Rodio’s Gluten-Free Bread Recipe (Loaf Style / Yeast-Free / Xantham Gum Free)

1 1/2 cups (~ 360 ml) distilled/purified water

1 TBS. (non-aluminum) baking powder (Featherweight or Rumford)

1 TBS. Olive Oil

1/4 – 1/2 tsp. sea salt

Batter Preparation and Cooking

Mix liquids and dry ingredients separately; then combine and mix well

Place in greased and floured 9″ x 5″ loaf pan or 9″ x 9″ cake pan or completely line pan with unbleached parchment paper.

Bake at 375 F (middle rack of pre-heated oven) for 50 – 55 minutes.

When bakers pick comes out clean and top is light to medium brown, bread is ready to cool on rack. Let cool in pan for at least 1/2 hour. Do not cut until bread has completely cooled.

Note2: For a lighter weight bread, use 3 cups unbleached white VitaSpeltÒ flour or use 1 1/2 cups unbleached white VitaSpelt™ flour mixed with 1 1/2 cups whole grain flour.

Note3: Refer to Dr. Rodio’s Digestive Health Advisory if you suffer from gastrointestinal disturbances or Candida albicans yeast fungal overgrowth or wish to improve overall health.

Giving credit:

© 1997 by Mary Louise Rodio, Ph.D.

Formulator of Dentizyme™ and other natural remedies, Dr. Rodio is an Ethnobotanical Research Scientist and the Director of Natura Health Services, Inc. in Scottsdale, Arizona. She researches how plants, foods, and customs influence the health of cultures around the world – socially, emotionally, and physically.

You can access the Natura website at or call 480 451-0168

We hope you enjoy this as much as we did. Our home group will be experiencing this with us this week.

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The Sumner’s