Unleavened Bread Recipes
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These are the Days of Unleavened Bread
Click here for Recipe Index
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
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
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:
- BAKING SODA
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.
- 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.
- BREWER'S YEAST
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.
- YEAST EXTRACT
is an ingredient used in canned or in
dehydrated soups. It is only an extract and cannot leaven
- EGG WHITES:
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.
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
use them until you
identify all ingredients. Some might include
unclean meats. Do
use those. We
are not encouraging any use of these sites save the
one stated purpose of identifying leavening agents.
A Comparison of Leavening Agents
Wikipedia on Leaven
Leavening Agents: click
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.
|c = C = Cup
pkg = package
|lb = pound
||qt = quart
|lg = large
||tsp = teaspoon
|oz = ounce
||Tbsp = tablespoon
|med = medium
||min = minutes
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