Flour, water, salt. That’s it!
Do you eat bread? I do, and I like it. For a while, I thought I should avoid gluten, but by avoiding gluten, I discovered that I was sensitive to baker’s yeast, not gluten. I checked out a lot of bread and read a lot of labels. I figured that I should be able to tolerate sourdough bread, if it is truly made without yeast. Now, technically, sourdough is made with a kind of yeast, but it’s a different species of yeast Saccharomyces cerevisiae, but the yeast that is captured for sourdough is Saccharomyces exiguous, also known as S. minor. This is a type of wild yeast found on plants, fruits, and grains and is captured to make sourdough starter.
The bread that I found that has only three ingredients is from Trader Joe’s. It’s called Pain Pauline. I’m not advocating that you buy this particular bread, but I think it’s interesting that it exists.
Do your own experiment. Check out some breads and read some labels. You might be surprised at how many ingredients your typical bread has. There might even be things listed, you have to look up, because you don’t have a clue what they are.
Or you could bake your own. Here is a link to NPR about a book that was recently published: In Search of the Perfect Loaf
Here is the label from the Pain Pauline: