Yeast-free gluten-free bread, v.1.0.

ETA note:
Modified, updated, improved bread recipes in this newer post! Click to see! icon smile Yeast free gluten free bread, v.1.0.

Since winter arrived in the southern hemisphere, the yeast bread wasn’t rising as well as it’s been a bit chilly! So I went back to making yeast-free bread, and have had quite a lot of success! I often double the quantity of ingredients and make 2 loaves at once to save time… Here’s the recipe. It looks long, but it’s easy!

Ingredients
1 1/2 cups potato starch
1 cup brown rice flour
1 cup besan (chickpea flour) OR maize flour (corn flour, not corn starch!)
1/2 cup tapioca starch (arrowroot)
1 teaspoon salt
2 tablespoons baking powder
1 1/4 teaspoons baking soda
2 teaspoons xantham gum (optional, but it really does help reduce crumbling in the final product)

2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cidar vinegar
water, extra, as needed

Optional:
pepitas/pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds
LSA meal

Method
1. Preheat oven to 210degC (400degF).
2. Sift together the flours, starch, salt, gum, baking soda, and baking powder. Stir with a whisk until well combined. (Most important step – make sure everything is sifted and well combined!).
3. Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
4. Quickly add wet ingredients to dry (so the oil stays evenly dispersed), stirring together with a big spoon. Add more water as required, until you get a very thick, evenly mixed batter. Do not overmix. (If you use maize flour instead of besan, you will require more water, and it will take a bit longer to combine).
5. Fold in some seeds/extras. I usually toss in about 2-5 tablespoons of pepitas, LSA, and sesame seeds. (Flax meal seems to impede rising, so avoid adding that. For rye-style bread, try adding caraway seeds.)
6. Pour mix into oiled bread pan. Sprinkle top of loaf with seeds (optional), and lightly spray with oil.
7. Cover bread pan with foil, and bake in a preheated oven for 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
8. Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it.

pixel Yeast free gluten free bread, v.1.0.
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  • http://bluerthanpink.blogspot.ca/ Kristy

    Hi, just come across your blog when googling something for recipes ideas. I can’t believe I haven’t came across it earlier, the recipes look great will try one soon. Will add it to my list of aussie veg*n food blogs on my blog.

  • http://veganza.com/ reneeb

    Hi, Kristy. Your site looks good and has some links I haven’t seen before… great! Thanks!

  • Pingback: Book of Yum - Blog

  • cherie

    Great to see some vegan gluten-free recipes. I have some gluten-free cookbooks, but they are very egg-heavy when it comes to bread. this is awesome!

  • susie

    You show using vinegar in your yeast free recipes. That is impossible, since vindegar is fermented, and that means that it contains yeast. Sorry!

  • http://veganza.com/ Renee

    Thanks, Susie. I’m well aware that vinegar is not suitable for a “yeast-free diet”. But the recipes here are for a gluten-free diet, I’m not catering to yeast-free. It’s to specify the difference between the two breads I make – one risen solely with “yeast” (not vinegar), and this one a combination of baking soda, baking powder, and vinegar. So I already know all that. Sorry!

  • http://www.chefmarkko.com Chef Markko

    I have borrowed your recipe and changed it a bit as I feel the chickpea flour or the corn flour have too strong of flavors.

    I am gluten free & dairy free and brought some of the bread I made to a seminar and everyone was overwhelmed at how great the bread was.

    I will do another post as soon as I finish adding my twists to the original!

    Chef Markko, Personal Chef, San Diego, CA

  • beans

    I’m having a great time with this recipe! I am leaving out the baking powder because i can’t find it gluten free and having no problems.

    Its a really versatile recipe, any flour mix is working out good for me, although some need more salt than others.

    I have never managed to make a bread that can cope with being sandwiched before this recipe!

    Thanks, your site has been a great help to me.

  • toby

    Actually, apple cider vinegar is given the all-clear by psoriasis foundation, so it’s unlikely to contain yeast. Further investigation by me showed that the process of fermentation in apple cider vinegar does not involve yeast. Actually, apple cider vinegar is widely used to prevent or help in the treatment of yeast infections. But please don’t take my word for it, and research it yourself.

    Cheers
    Toby

  • toby

    Baking powder’s not gluten-free?

  • http://veganza.com/ Renee

    Thanks for the info about the apple cider vinegar! I’ll look into it.

    Baking powder mixes in Australia often contain wheat-derived flour as the filler (added to adjust the strength of the baking powder). Australia grows LOTS of wheat, so wheat is common. Countries growing more corn often use maize flour instead… or whatever’s going cheaper at the time. Some baking powders are labelled “gluten-free” for this reason… It’s a little irritating! =)

  • toby

    That’s ok, Renee.

    I’m not quite sure what you mean, are you saying that some baking powders are labelled “gluten free” when they are not?

  • Sara Linda

    Chef Markko, how about that recipe ? !!! :)

    I have been recently diagnosed gluten intolerant and live in San Diego. Do you have any recommendations of where I can buy some decent bread? Or other resources for bread? Appreciate it!

    I also don’t understand wht there isn’t more Millet bread around. Comments anyone? Sammi’s Millet Bread is wonderful, too bad they are full of contaminants…

    Thanks for the great site!

  • marcy

    I made this recipe and was thrilled with the results. I made in the evening, sliced it the next day and put it in the freezer. The next day it was still great. Two days later we took it our of the freezer and it had a funny taste/smell and little green spots (looked like mold). I used sunflower seeds in it. Any thoughts as to why the change in flavor and green spots. It was in the freezer?
    thanks

  • http://veganza.com/ Renee

    I’ve never had that happen… The bread needs to be kept in the fridge or freezer immediately after it’s cooled… I’ve had it last up to 2 weeks in the fridge, and much longer in the freezer without anything growing or discolouration… that’s odd! perhaps there’s something in the freezer causing it… or perhaps the freezer is on the fritz…

  • Cedar

    Hi Everyone,
    Regarding the gluten-free baking powder. Did you know that you can make your own? The recipe is:
    2 oz baking soda (Bicarb. of soda)
    2 oz rice flour
    4 oz cream of tartar
    Sift all together and keep in an airtight jar

  • Cedar

    Oops! I forgot to mention that where a recipe calls for 2 teaspoons of baking powder, you need to use 3 of this gluten-free version.

  • rosy

    Hi everyone,

    If you would prefer completely yeast free than you could substitute the vinegar for yeast free dough enhancer and add about 2 tablespoons of extra water.

    Home made dough enhancer:
    One-third cup granular lecithin
    1 teaspoon ground ginger
    1 teaspoon ascorbic acid (Vitamin C powder)
    Mix ingredients together. Store dough enhancer in the refrigerator in a tightly closed container. Omit other acids like vinegar in recipe. Use same amount as vinegar, aka in this recipe 2 tablespoons and add to dry ingredients.

  • http://www.chefmarkko.com Chef Markko

    OK. Some changes/tips for GF bread making.

    For the best product I use Potato Starch (not Potato Flour). Instead of the chickpea flour, I use either 1c of buckwheat flour or 1/2 cup of soy flour and 1/2 cup of buckwheat flour.

    I up the Baking Powder to 3 tablespoons and skip the salt as that quantity of baking powder has a lot of sodium.

    Also, I always cook items to a temperature (takes all the guesswork out when you cook for a living, no suprises!). Anyhow, I use a digital thermometerand make sure the bread is cooked to 200-205 degrees farenheight.

    Definitely use the xantham gum.

    I am going to experiment further with this recipe. I would like to see more dietary fiber per serving. I will update again sometime soon as I try to find time to master the gluten diet!

  • http://www.jamiesouthworth.com Jamie

    THIS is a great great recipe! I like to grind up oatmeal for part of the flour.
    My kids love this because it comes out with a sweet nutty taste…amazing with natural peanut butter!

  • Megan

    Hi all,

    Hopefully someone can give me some GF bread advice! Every time I attempt to make a GF loaf, it never cooks all the way through. I end up with a delicious crust, but that is all! I have tried decreasing the liquid; adding more flour; cooking for way longer than necessary; and have even tried cutting the recipe in half, and cooking in the same pan. Nothing works! Each time, the loaf looks great while it’s cooking, then when the loaf cools, it 1) sinks, and 2) when I slice it, the end slices are delish, but from there on in, it is a gummy, chewy, largely uncooked mass. Do you think it is my pan? I have a basic Chefmate non-stick pan that cooks regular gluten bread well, but not G-Free bread. Any help would be largely appreciated!

  • http://veganza.com/ Renee

    It could be the pan. You should try a quality steel loaf pan rather than a lighter nonstick pan – loaf pans are usually a heavier/thicker metal, and probably transfer/contain the heat better. Try looking around in a specialty kitchenware or chef shop (you might get some good advice there, too).

  • Megan

    Thanks Renee – there is a Williams Sonoma kitchen store very close to my house, I’m sure they can steer me in the direction of a good pan! I’m still confused why (for example) I can cook a loaf of spelt bread (I’m not gluten intolerant, but I try to stay away from as much gluten as possible) in this pan, but not a gluten-free loaf. It’s perplexing! Do you think if I decreased the xanthan gum, that it would help? I’ll try the new loaf pan and see what I come up with first.

  • http://veganza.com/ Renee

    I think it has to do with the aeration of the bread. The gluten-free loaf is heavier, and less hot air circulates inside it to cook it… Not sure, though! I’ve found that when I’ve used different pans to my bigass steel one it doesn’t cook through as well… Don’t think it’s the xantham gum…

  • Lyndsey

    Hi,
    I found at Whole Foods the chick pea flour, but it is 12 bucks for 8 ounces. Is there any way we can just use rice flour – i.e. cut out the potatoe and chickpea\maize? We also avoid potatoe and corn in our diets so i was wondering if these ingredients were crucial? Thanks so much.

  • http://veganza.com/ Renee

    You can use tapioca starch to replace potato starch, but the starch is essential to structure. If you only use rice flour, the bread will be low protein. Perhaps try buckwheat flour (not related to wheat, no gluten) instead. You’ll have to trial and error… Or for cheaper chickpea/besan flour, try an Indian or Asian grocery store, or search online.

  • myriad

    hi,
    is it possible to leave out the molasses? or use something else instead like xylitol or agave? is there something about molasses that is required? thanks for your help.

  • http://veganza.com/ Renee

    Molasses boosts the flavour (countering the raising agents) and boosts the mineral content, such as calcium. It’s also not a particularly sweet flavour, and it’s darker, making it ideal for flavouring and improving the look of the bread.

    I don’t know about xylitol, but agave would be fine (although no bonus minerals, but low GI) – but as it’s sweeter and wetter, so try using about half as much as the molasses.

  • Dominique

    Hi,
    I was so excited and made the recipe last night following it very carefully and it was a disaster; the loaf looked great but after cooking for 2 hours this inside was guey and sticky.
    I also had to use more than 2 cups of water; does anyone know? do you mix everything by hand; otherwise the dough sticks to the whisk and it’s impossible to mix. Any tip would be appreciated;

  • http://veganza.com/ Renee

    Cooking for 2 hours? Doesn’t sound like you followed the recipe very carefully, actually…!

    You had to use over 2 cups of water? Too much water = too gooey. Again, you didn’t follow the recipe closely.

    Also: stir the DRY flours together with the whisk to aerate the mixture. Mix it with a wooden spoon or similar once the wet ingredients are added.

    Otherwise… Was the oven hot enough? There’s Celsius and Fahrenheit temperatures, in case you missed that.

  • lauren ikon

    so, is it potato starch or potato flour? it seems like an awful lot for it to be potato starch, so i’m guessing it’s potato flour. but, i’ve been wrong before..

    • http://veganza.com/ Renee

      Potato starch. Without gluten – a protein that binds & stretches – a new source of stickiness is required to hold the dough/bread together.

  • Marcia

    We have tried the recipe 3x and followed the instructions to the T. Where is says add more water to get a batter, I have had to add 3 more cups of water otherwise it is still very clumpy and dry. Even at that it is still not batter(like pancake batter?). Cooked for 1-1/2 hours and still not done.

    Almost like too much flowers.

    JU

  • http://veganza.com/ Renee

    TRY THE UPDATED RECIPES:

    http://glutenfreevegan.wordpress.com/2007/10/01/updated-recipes-for-gluten-freeyeast-free-pizza-bread/

    Try sourcing your flours from a different place. Make sure you’re using potato starch. It’s squeaky & similar in texture to tapioca starch. It doesn’t need to be cooked that long. Unfortunately without seeing what you’re doing incorrectly I can’t diagnose the problem.

  • Max

    Hey, thanks for the bread recipe, it turned out great and it is moist. At first when I just removed the bread from the oven, the chickpea aroma was overpowering. I left the bread to cool overnight (I baked mine in the evening), the chickpea smell wasn’t that strong anymore. I don’t really smell it.

  • Trace

    For those looking for inexpensive chickpea flour, try an Indian or Pakistani grocery. There you will find larger bags of the flour (besan) for much less than you would pay in an upscale supermarket.

  • http://carolpeters.blogspot.ca/ Carol Peters

    Peter Reinhart, who is a breadbaking maestro and cookbook author and teaches at the Johnson & Wales Cooking School tells me that potato starch = potato flour, corn starch = corn flour, tapioca starch = tapioca flour.

    Others in this thread contradict that.

    Does anyone have facts to back up a difference?

  • http://veganza.com/ Renee

    Thanks, Carol, that’s what I thought initially, as I’ve not found different potato flours other than starch, etc, and thought it was the same. Very odd! However maize flour doesn’t have to be corn starch. I don’t use a corn starch in this one if I use corn, it’s more like a tortilla flour. Tapioca and potato is always a starch though, too, as far as I’ve ever seen, yes.

  • George Samuel

    Do you use British or American measures?

  • maddy

    hello! i was really excited to make this bread but it turned out very, very strange. It tasted like a stale molasses cookie and it was so dense! is there something I might have done wrong? the only ingredient i omitted was the xanthan only because I didn’t have any left. Can you post a picture of what the loaf should look like?

    thanks so much!

    • http://veganza.com/ Renee

      It should be a dense loaf but it shouldn’t taste like a cookie! Reduce your molasses a bit for starters. There are photos on this blog somewhere. I’ll post some pics when I have time!

  • Miriam Leah

    I am so very grateful for this recipe. I simply cannot buy a vegan gluten and soy free bread. I love this bread. Thank you; thank you; thank you.

  • joy

    Looking forward to trying the breas with modifications – thanks for the recipe. The green spots were probably from the sunflower seeds. When they mix with the baking soda – they turn green over time. I made a loaf of bread that turned green after a few hours once! see here: http://www.ochef.com/1267.htm

  • http://veganza.com/ Raymonde

    Hi
    I had to let you know how we love your bread I only put 4 teaspoon of baking powder and it work great could you please tell me went making pizza with this mix how do you presead do you cook it like regular one.
    Thank you
    HAPPY NEW YEAR

    • http://veganza.com/ Renee

      Your grammar/spelling is confusing? Sorry!

  • Leslie

    Thank you so much for posting this recipe. It costs seven dollars to buy one loaf of bread. I’m excited to try it!

  • Diane

    Hi, Raw apple cider vinegar is actually good for you and does not help yeast growth in candadiace, I am going through this right now and apple cider vinegar is a yeast killer, so this bread should be fine for anyone with a yeast issue.

  • http://www.centurylink.net/ AMelia Egerer

    Hello!
    Doesn’t the grain in breads change into sugars that feed candida?

    Thank you.

  • Nicole Wong

    All starches from grain, all kinds of potatoes, beans, legumes, turn into glucose when our digestive system breaks it down. Complex starches, in the form of whole foods (i.e. minimally processed) breaks down slower, so the glucose doesn’t enter your digestive track as sugar which immediately feeds candida. If you eat sugar (in any form, any kind, so cane sugar, beet sugar, brown sugar, confectioner’s sugar, molasses, agave nectar, honey, etc.) the glucose enters your stomach as glucose, your body doesn’t need to break it down because glucose is already the simplest possible form of sugar. Once this simple sugar enters your digestive track, because it doesn’t need any breaking down, it is immediately available to candida, so the candida can literally go to town and party down. My boyfriend has an intestinal yeast infection. When he eats whole grains, no problems; when he eats any kind of dessert or fresh fruit that gives him glucose, then there’s hell to pay. He’d be burping for so long that I can use a stop watch to time his belches. The yeast in his upper digestive track literally consumes the refined sugars and produces carbon dioxide, which he belches out, the gas he can’t belch out gets trapped in his abdomen which causes him pain. He can’t get any sleep because his stomach and upper abdomen hurt, and he’d be belching the whole night long. Poor thing!

  • nancy

    I made this recipe and it turned out great. This was my first gluten free yeast free attempt at bread making and it’s still my favorite! Thank-you for posting it.

  • Leslie

    I had the same experience as Nancy. I’ve been meaning to report back after trying the recipe. Mine also turned out wonderful. I love it, it’s so delicious.

  • http://home.comcast.net/~zoukman/Fiddlebits/home.htm Deb Collins-Hill

    Questions about the bread recipe:

    1. Can the Brown Rice Flour, Besan/maize flour be exchanged for other flours?

    2. What is LSA meal

    3. I am trying to follow a Candida diet as closely as possible. Will this bread be allowed? I have read about the need to eliminate sugars… so will this recipe work without the molasses? Also, could the blackstrap molasses be substituted with Sorghum?

    4. Are there any other natural ingredients that do the same job as xantham gum. I am trying to stay away from fermented or sugar related ingredients.

    Thanks for posting this recipe. I am anxious to give it a try after these questions are answered.

    Deb~ :o )

    • http://veganza.com/ Renee

      People have had success with White rice flour and buckwheat.

      LSA : linseed (flax), sunflower, almond meal.

      Molasses or other sugar is only necessary for yeast recipes. However you will need to get baking soda/powder and vinegar levels exactly in the right balance to avoid icky tastes! Molasses allows a fair amount of breathing room, masking any icky with a bit of sweet + minerals. This recipe as a sugar-free loaf done correctly should just end up a little salty.

      I don’t know how sorghum would work.

      Guar gum or xantham can be used. I’m not familiar with any alternatives. They merely improve structure though. The bread is serviceable – if a bit more crumbly – without gum.

      Take care altering gluten-free recipes! There’s a lot of trial and error involved. Don’t be discouraged if your 1st attempt at a variation fails. Just using flour with a different water content can change the batter significantly.

  • angela

    Can millet flower be used to change things up?

    • http://veganza.com/ Renee

      Probably, I’ve never tried millet flour! I don’t like millet much.

  • angela

    I have recently begun baking GF and was already dairy/egg free. Wondering if you can answer something for me. There is a particular taste that I notice in homemade gluten free bread, pancakes and waffles. I have not noticed it as much in the same items bought from the store. I think it is the tapioca flour, as when I smell the bag of flour, it seems to be the smell that I am tasting. I hate it! I have read that tapioca flour/starch is flavor free. Does anyone know what I am talking about? I can’t explain the taste other than it is distinct to me and I really do not enjoy it.
    On that note, if it is the tapioca starch, can I substitute arrowroot?

    • http://veganza.com/ Renee

      Arrowroot and tapioca are interchangeable. I’m not sure what you’re talking about! Where are you getting your tapioca flour from? Perhaps try a different source…

  • http://glutenfreebreadmachine.org/ Gluten Free

    My cousin is on a gluten free diet, would you be able to recommend a good store bought brand name? I want to do a review on it for my blog.

    • http://veganza.com/ Renee

      That depends what country you’re from…

  • Noella Ryan

    I have just read this recipe and comments. Is it possible to adjust this recipe for a breadmaker. I have a cuisinart convection breadmaker and have used it for a variety of recipes but never yeast free (which I should be).

    • http://veganza.com/ Renee

      The consistency isn’t right for a breadmaker, as far as I know…

  • https://accounts.google.com/ServiceLogin?service=blogger&passive=1209600&continue=http://www.blogger.com/home&followup=http://www.blogger.com/home&ltmpl=start Tan Chong KIat

    Thank you for sharing. My daughter has issues with gluten, casien and yeast, so your recipe fits the bill very nicely.. will try the recipe soon.

  • http://www.yeastfreedietsmadeeasy.com Erik Parsons

    Great site about yeast free diet. :) I am very pleased that this website provided some great information on how to maintain a healthy lifestyle and giving of advices on how to avoid the candidiasis disease. This site indeed a great help to a lot of people.

  • http://rabbitswanrecipes.blogspot.ca/ Jennifer

    just tried your bread, it’s the first one that’s been a success and i didn’t have to deal with yeast! it’s wonderful..ly delicious!

  • kendra payne

    Apple Cider Vinegar doesn’t make candida worse it actually kills the bacteria, so although I never see yeast free, I know from my studies in nutrition that it helps candida suffers

  • Michele

    I just found this site. Thanks for the bread recipe. Finding great tasting bread is so difficult. Can’t wait to make this.

  • Alison

    On a restricted diet right now and haven’t been able to find a bread that is both gluten and yeast free, so thank you so much for this. What size bread pan should I use? Since I’m having blood sugar issues, can I make this bread without the molasses? Thanks again, Alison

    • http://veganza.com Renée MBM

      Check out the updated recipe here: http://veganza.com/2007/10/01/updated-recipes-for-gluten-freeyeast-free-pizza-bread/ – there’s less molasses in this one.

      Molasses/sugar helps mask the bitterness of baking soda in recipes, but it’s up to you!

      Blood sugar problems can also be related to fat intake interfering with proper sugar/carb metabolism, rather than sugar itself being the culprit. I’d use less oil the bread in preference to less molasses (although it will mean it dries out quicker – slice and freeze, perhaps) and eating as fat-free as possible until the issue is resolved.

    • http://veganza.com Renée MBM

      Oh, as for the breadpan, I used a large tall/long loaf pan originally, but I’m currently without pans as I’m living between residences, and I’ve been using small cake-loaf pans or just baking cob loaves on a tray sans-pans! I don’t have pan-size details on hand right now…

    • T Gravante Ag

      warbertons have started doing a yeast free gluten free wheat free bread which is realy nice. also there is the genius bread also nice, at tesco,morrisons.sainsburys.

  • anon

    This is really good for a gf, vegan and yeast free bread! Thanks for sharing!

  • Kelly C

    Have you tried making this using a bread machine? 

  • http://twitter.com/charlottechickk P. Susan Nosko

    I’m with Kelly!  Can we make this in a bread machine?  Kelly, have you tried?

  • http://twitter.com/charlottechickk P. Susan Nosko

    Renee,

    I’d like to know, too.  Can we use this in a bread machine?

    Thanks!

    • Cassartracey

      Did u find out if this gf dairy free bread yeast free bread can be done in a bread machine at all…..I can’t find any bread recipes that work I know this is an old post but would really appreciate it thanks

  • Fiona

    Hi, I came across this when I was looking for gluten, dairy and yeast free bread. I’m wondering about this recipe, doesn’t the apple cider vinegar contain yeast in it?

  • Seaglass

    apple cider vinegar is YEAST

  • Anonymous

    This is not yeast free. Vinegar no matter what kind if a yeast fermented product.

    • http://veganza.com Renée MBM

      For clarity:

      Vinegar production -

      1st stage: ferment sugar/carbohydrate food to a dilute alcohol/ethanol liquid (like wine or beer production).

      2nd stage: sour the liquid with acetic acid bacteria – a range of bacteria types that metabolise alcohol and turn it to acetic acid – unlike fermentation, where yeast converts sugar to alcohol without oxygen, acetic acid bacteria use oxygen.

      *Distilling vinegar* concentrates acetic acid and purifies the vinegar. Distilled vinegar is not guaranteed yeast-free, but contains little-to-no yeast protein, and may be suitable for many yeast intolerant or allergy sufferers.

      - http://en.wikipedia.org/wiki/Vinegar

      As for the semantics:

      Yeast-free may refer to not using “yeast” as an ingredient to rise the bread, just as “oats” in a recipe may or may not contain gluten, yet may be used in a gluten-free recipe, just as “milk” on a vegan blog refers to soy or almond or rice or oat or other plant milk.

      Readers must use their own judgment, or personally consult medical or other professionals for their particular needs, as recipe and health writers can not cater to individuals.

  • Anonymous

    We just baked this bread (though we had to substitue for what we had) honey & red wine vinegar. This bread rose more then any gluten, egg, dairy, yeast free bread I’ve ever seen :D The kids loved the mini seed loaf I made on the side. I’m so excited!!! ~ thanks for sharing.

  • Anonymous

    The vinegar is an acid required to produce CO2 gas bubbles in presence of baking soda/powder and make the bread rise. Those who are worried about the presence of yeast in vinegar may use food grade Citric acid powder instead of vinegar which acts the same as vinegar.

  • http://www.facebook.com/shrawanti.gupta Shrawanti Gupta

    Hi,
    I recently tried this recepie but my bread did not rise at all.Can you please help me out ….

    Thanks