View hundreds of unleavened recipes

In Matthew 4:4 Jesus Christ quoted Scripture when He said, "Man shall not live by bread alone, but by every word that proceeds from the mouth of God.

With this lesson of spiritual nutrition in mind, we also know that God expects us as Christians to pick our physical food based on His Word and His laws. In Leviticus 11 and Deuteronomy 14 God explains which animals He created for humans to eat while listing those that are not intended to be used as food.

Delicious food recipes to enjoy and share with others

To help you make godly decisions in your diet we have compiled this list of recipes that are made from the clean foods God created for our benefit.

Unleavened Recipes

During the seven-day Feast of Unleavened Bread, God commands us to symbolize putting sin out of our lives by putting leavening out of our homes. At the same time He tells us to picture putting the righteousness of Jesus Christ into our lives by eating unleavened bread every day of the festival (Leviticus 23:6).

These unleavened bread recipes will help you make your own tasty unleavened bread and crackers to serve as snacks or to enjoy with your meal during the Days of Unleavened Bread. 

Potluck Recipes and Great for the Sabbath Recipes

The apostle Paul instructed the Christians in Rome simply to "practice hospitality" (Romans 12:13, NIV). One way Christians have applied this instruction throughout history is by opening their homes and sharing meals with their brethren.

Besides the enjoyment we get from fellowshipping over a meal, cooking for one another is a great way to serve our friends, family and acquaintances. To help you with meal ideas for fellowship or personal use, browse our upcoming recipes.

Is It Leavening?

Leavening Agents

Leaven is any agent that produces fermentation and causes dough to rise, by causing the formation of carbon dioxide gas to bubble into and spread throughout the dough. This is accomplished either chemically (as with baking soda) or biologically (as with yeast).
Baking Soda: a crystalline alkaline salt that gives off gas when an acid is added. The following are different types of baking soda:
Sodium bicarbonate, also known as "Saleratus."
Potassium bicarbonate, or potash.
Ammonium carbonate, or "baker's ammonia."
Ammonium bicarbonate, also known as "hartshorn."
Baking Powder (baking soda + acid-forming ingredients + starch filler).
Sourdough starter (a wild yeast colony that is maintained with flour and moisture).
Yeast (a single-celled fungi, used to leaven).

Not Leavening

Autolyzed yeast: A yeast that has 'self-destructed' and is sterile – incapable of leavening.
Brewers Yeast: A dead form of yeast that cannot leaven bread; a 'nutritional' yeast.
Torula Yeast: A dead yeast that cannot leaven bread, considered a 'nutritional' yeast.
Yeast extract(s): Derivatives of yeast, which are sterile and cannot leaven bread.
Cream of Tartar: Tartaric acid – potassium bitartrate or potassium hydrogen tartrate. This is an acid used to combine with baking soda. By itself, this is not leavening.
Tartrate powder: Phosphate powder or sulfate powder – usually added with cream of tartar. By itself this is not leavening.
Alum: A metallic double salt, usually added with cream of tartar. Most common is sodium aluminum sulfate (SAS or sulfate powder), and potassium aluminum sulfate (or potash alum). By itself this is not leavening.
Sorbitan monosterate: A flavor and texture enhancer. Not leaven of itself.
Sodium Caseinate: A milk protein, not a leaven
Sodium Silicoaluminate: A fine powder that is used to keep cocoa, salt and other products dry, not a leaven
Polysorbate 60: A preservative; not a leaven.
Egg whites: Not a leavening agent. While beaten egg white can be stirred into dough, it does not spread through dough as leavening does and is not leavening.
Steam or air (such as in popovers or angel food cake). The same principle as egg whites (above) applies; there is no leavening agent mixed through the dough.