Unleavened Bread Recipes

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These are the Days of Unleavened Bread

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As the spring festival season approaches and we look forward to the Passover and the Days of Unleavened Bread, there are preparations to be made. The rich and deep spiritual significance of this time calls for sober reflection, while the heart lifts with the joy, expectation, and gratitude for this very special time.

The sermons we hear preached as the festival period approaches reflect the spiritual significance and the history of these days. For those who have observed the Days of Unleavened Bread for some time, the festival is very familiar and enjoyed tremendously.

But as our organization grows and the spring festival season nears each year, we receive requests for recipes to use during this time from people who are very unfamiliar with the proscription of leavened products. Questions arise and the need for information plus the desire to obey sometimes leave people very confused or anxious.

So for service to the brethren and the further enjoyment of the DAYS OF UNLEAVENED BREAD, we offer you these recipes and the answer to the questions, "Just what is leavening?" and "What can you eat?" You'll be happy to learn that the adjustment isn't painful or full of deprivation. It's a wonderful time of learning more about the Almighty God and His Son, our Savior. Eat and enjoy!

Just What is Leavening?

Leavening is an agent that produces fermentation. The leavening agent produces gas, air, or steam that expands when heated, making the resulting product light and altering grain textures.

Leavening agents include YEAST, BAKING POWDER, and BAKING SODA with a little food acid. Yeast is a small plant that, if mixed with sugar, will produce carbon dioxide whenever temperature and moisture are right. Baking powder produces a chemical reaction that releases some of its gas when mixed with a liquid and the rest of the gas whenever it is heated. The following are descriptions of products and their category:

    is an important ingredient of baking powder. To be used as leaven it must be mixed with a food acid like buttermilk, sour milk, molasses, vinegar, lemon juice, or cream of tartar.
    by itself does not leaven anything any more than does sour milk or buttermilk. It is often used as a flavoring in foods and beverages.
    is a by-product of the fermentation of beer and is a rich source of vitamins, especially the B-complex. It has no leavening properties.
    is an ingredient used in canned or in dehydrated soups. It is only an extract and cannot leaven anything.
    While eggs are not considered leavening agents, the egg whites, when beaten, can leaven by expansion of the air and by steam when heated. They are the only leavening in many angel food cakes.
Internet Links

Note: Do not click on the links at the bottom of this box until you click on these two links:[disclaimer] | [special notice]

We include these links for one specific purpose.  That purpose is to identify leavening agents.  Only use these sites to identify leavening agents.  You may see unleavened recipes at these sites.  Do not use them until you identify all ingredients.  Some might include unclean meats.  Do not use those.  We are not encouraging any use of these sites save the one stated purpose of identifying leavening agents.

The Cook's Thesaurus
A Comparison of Leavening Agents
Wikipedia on Leaven
Leavening Agents List

Document on Leavening Agents:  click here

Good unleavened breads can now be purchased at most well-stocked grocery stores. Ry-Krisp is perhaps the most commonly stocked, in addition to Wheat Thins Original (but be sure to read, for they are not consistent in this), and Triscuits. There are matzos and other brands of rye crackers on the market, as well as other unleavened crackers. While you may find satisfactory unleavened products in your area, you may decide to try some of these recipes to provide variety in your daily bread.

When purchasing bakery products, especially pies, inquire whether leavening was used in the crust. Always read the label for the list of ingredients used in that particular product. Examining items in your area before the time arrives will be valuable to you in planning meals during the Days of Unleavened Bread.

The best approach to this season is: Plan, prepare, be creative, and read, read, read those labels!

A "Special Thanks" to the ladies who compiled this recipe booklet and willingly gave of their time and effort in order to make the Days of Unleavened Bread a more joyous and enriching time for us all.

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