Kind of a triple whammy, isn’t it. The soy isn’t a big problem. But there sure aren’t many non-yeast, non-wheat-flour bread recipes lying about.

We looked here and there online, looking for appropriate breads, and came up with some options, but none of these would jump to mind when you’re thinking about a nice loaf of bread:

We don’t usually come out and tell people to spend money, but you should consider The Gluten-Free Gourmet Bakes Bread (Canada, UK) by Bette Hagman. It has 30 pages of yeast-free, gluten-free loaf breads, including bean-based breads (basic, poppy seed loaf, zucchini-cheese loaf, almond bread), rice-based breads, rye breads, soda bread, corn breads, quick breads, and sweet breads (not sweetbreads). The recipes challenge you to come up with some unusual ingredients – Xanthan gum, sorghum flour, garfava bean flour, etc., but there is a long list at the end of the book of mail-order sources for these unusual ingredients.