Eking out the food

I have searched for recipes for no-yeast gf bread and found that they do exist.

For instance glutenfreeonashoestring.com/yeast-free-gluten-free-bread/
and glutenfreeonashoestring.com/yeast-free-gluten-free-dinner-rolls/

I haven't tried them, so I have no idea what they are like to eat!

There were others, but these were near the top of the Google page, so are popular, which should mean they are good.

Verdict -
Crust - excellent.
Inside - a bit heavy, maybe I should have given it those 5 minutes more. Perhaps I was too quick cutting into it.
Toasted (in photo) - yum yum. Think I'll go back for another slice.

anyone got any recipes?

I think merlogran bakes successfully with gf flour, where is she?

MERLOTGRAN!

Thank you Elegran, that looks like a proper loaf in the picture

the one from the recipe I mean.
However, not as good as yours

I discovered half a bag of bread flour (but no yeast) in the cupboard, so I have soda bread in the oven now. Thanks for sharing the recipe, Elegran.

mamacaz Mine was too big for me to eat in one dat, and it became more dense by the next morning, so I have sliced it and frozen it for toasting. Quite a lot of bits fell off as I sliced, they are frozen too, to be whizzed in the food processor and mixed with grated cheese to top a vegetable bake.

It smells so nice that I have a feeling half of it might disappear tonight

If not, I will probably follow your suggestion of slicing then freezing ?

Half quantities might be better so that it gets eaten up before it solidifies.

I don't think OH likes it very much. It's a bit dense for him - he prefers to eat cotton wool Danish bread. All the more for me then, so I am slicing and freezing as you suggested.

Do you think more bicarb would make it lighter, or would it just make it taste soda-ey?

I'm thinking I might have to try soda bread if the shortage of dried yeast goes on much longer.
I have various kinds of flour, but only a small amount of yeast.
And plenty of bicarb and baking powder.
Have you tried using baking powder instead of soda?

Cheese scones could take the place of bread for some things.

Elegran Tue 31-Mar-20 09:06:32
Do you think more bicarb would make it lighter, or would it just make it taste soda-ey?

I did actually use more bicarb than the recipe said, upping it to two teasps. On the other hand, I thought it was too sticky after I added the milk, so added more flour, but might added too much - perhaps that had something to do with it.

I don't remember the last loaf of soda bread that I made being so dense, but as I said, I like it anyway, and it turns out OH is happy to eat it after all.

I think more bicarb would just coarsen the texture with lots of big air holes in the cooked bread.