Yeast-free bread: benefits, nutritional values, recipe

 , Naturopath


Unleavened bread it is a recommended food for those who are intolerant to yeast, for those with digestive problems and against abdominal swelling. Let's find out better.

> 1. Properties and benefits of yeast-free bread

> 2. Calories and nutritional values

> 3. Production of yeast-free bread

> 4. Recipe for unleavened bread



Properties and benefits of yeast-free bread 

Unleavened bread it represents an excellent food to be included in a diet, because it is free of yeast it does not give abdominal swelling, caused by the presence of yeast.

Unleavened bread it can be prepared with different flours, therefore the properties will vary according to the type of flour used. It can be used in any diet, just start with the dough from a wholemeal flour, or gluten-free, or using corn flour.

In a varied and balanced diet, you can very well include bread without yeast, in the quantities allowed by your caloric needs.

It is necessary be more careful when you decide to eat yeast-free bread it has been to added milk, oil and other fats which make it softer and tastier, but also richer in lipids.

Unleavened bread is a food recommended for those suffering from digestive disorders attributable to the presence of yeast in food.


Calories and nutritional values

Yeast-free bread contains 377 Kcal per 100 g of product. In general, it contains all the ingredients of white bread except yeast. This detail does not affect its nutritional value which remains unchanged.

The characteristic of unleavened bread is that it contains a lower percentage of water than bread containing yeast and this means that it has a higher energy supply.


Bread production without yeast

Unleavened bread is made from flour, warm water, extra virgin olive oil and salt. Few ingredients for a simple and light preparation suitable for those who cannot consume the common bread prepared with yeast.

The flours to be used can be different: durum wheat, corn, spelled. Even in the absence of yeast, during cooking it can swell equally and maintain lightness and digestibility. Yeast-free bread keeps for a long time, both frozen and protected in food bags. 


Yeast-free bread recipe


  • 3 cups of white flour
  • 1 cup of wholemeal flour
  • 1 ½ cups of milk or warm water
  • 1 heaped tablespoon of olive oil
  • 2 teaspoons of sodium bicarbonate
  • 1 teaspoon salt


When preparing yeast-free bread, particular care must be taken as there must be sufficient liquids in the dough to ensure its softness in such a way that during cooking the bicarbonate is activated and the bread grows in volume without becoming dry.

In a bowl, mix together the two flours, salt and baking soda, making sure that everything mixes well. Gently knead adding milk and oil a little at a time so that the liquid ingredients mix evenly with the flour.

Continue to knead until a compact and homogeneous, non-sticky dough is obtained. Engrave the surface by making a large "X" so that the crust does not break and let it rest in the heat (covered with a damp cloth so that it does not dry out) for at least half an hour. Meanwhile, preheat the oven to 220 degrees.

Place the dough on a baking sheet lined with parchment paper and brushed with olive oil giving it the classic shape of a loaf with oiled hands, also brush the cap with olive oil and bake for 30 minutes. Halfway through cooking, remove the pan, cover the loaf with aluminum and bake again, so as not to dry out the surface of the loaf too much.


Do you know what are the yeast substitutes?

Yeast-free bread in 3 variations



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