Wheat, dairy, yeast, sugar free bread Recipes?

Spelt is wheat.
Try an internet search for either "wheat/gluten free, yeast free bread" or for "paelo bread recipes" - there are hundreds. Far too many for me to recommend one.

Ok thanks. Ah didn't know Spelt was Wheat, she had said she can tolerate the Spelt one she buys, strange!

Spelt, which is a much older form of wheat (closer to that our ancestors first domesticated), has less gluten than modern wheat. Some of the gluten in modern wheat comes from intensive breeding and much of it comes from modern processing (e.g. the Chorleywood Process). If she can take spelt, she may be able to tolerate the gluten in barley and rye - which increases her options quite a bit. She could also try organic, stoneground wheat flour, made by "slow-bread" methods (that is, with kneading and proving, not in a bread machine) - some people find this is better. That doesn't solve the yeast problem, however. But spelt bread is most likely to have yeast in it anyway.

Spelt, which is a much older form of wheat (closer to that our ancestors first domesticated), has less gluten than modern wheat. Some of the gluten in modern wheat comes from intensive breeding and much of it comes from modern processing (e.g. the Chorleywood Process). If she can take spelt, she may be able to tolerate the gluten in barley and rye - which increases her options quite a bit. She could also try organic, stoneground wheat flour, made by "slow-bread" methods (that is, with kneading and proving, not in a bread machine) - some people find this is better. That doesn't solve the yeast problem, however. But spelt bread is most likely to have yeast in it anyway.

That makes me wonder who is advising her....and why. Clearly if your friend can tolerate spelt bread maybe the problem isn't as bad as she thought.....

I'm trying to help a friend who has to avoid wheat, dairy, yeast and preferably sugar.

I think the "has" in the above is clearly wrong.
I have several friends whose intolerances (and gradually they become "allergies") are worn as a badge of honour. (Which is not to say that the genuine article doesn't exist.) I also would be interested in who has diagnosed her and how they came to these conclusions.

Buy a bag of Doves Farm bread flour which has a recipe on the side of it for making gluten free bread, which doesn't involve wheat, and if I recall also doesn't need yeast (I think the eggs in the recipe help the rising). One of the tricks of gluten free bread making is to make sure the mixture is quite wet as it's not like making a normal bread dough.

Sugar is only needed to assist the yeast, though as spelt is a wheat flour it will have natural sugars in it anyway, so the most basic bread recipe is just flour and water, though it does make quite a dense bread, and take a lot of patience waiting for it to ferment etc.

I can recommend the book: as that covers all the information you'll need to understand the bread making process (and why commercial bread is not good - and not even vegetarian in a lot of cases), as well as how to make gluten free breads.

I agree about Bread Matters - wonderful book. Doves Farm is organic, but not stoneground. (And read Bread Matters to see why this can be important.)

I agree about Bread Matters - wonderful book. Doves Farm is organic, but not stoneground. (And read Bread Matters to see why this can be important.)

I agree stoneground is important, but that mainly applies to where you want the wholegrain flours, which is most typically with wheat flours. Gluten free tends to be a blend of rice and buckwheat flours mainly, so stoneground isn't so much an issue, as there's less chance of them separating components and recombining things like they do commercially with some wheat flours. 😉

You're right, of course! 😳