The other day I posed the question of the status of grains other than wheat, rye, barley, and (allegedly) oats for consumption during Pesach if they have been prepared with yeast.
The question is more than academic around our house, as I am somewhat gluten intolerant (though, thankfully, beer remains OK!). Wheat breads tend to generate undesirable reactions in me such as bloat and tiredness, and it has taken years to figure this out (and some days it seems not yet “figured out,” but that’s a whole other story). Even in its matzah form, the spelt I was eating this Pesach may have been one of the factors behind my unusual tiredness this past week.*
Due to the apparent gluten problem, we have begun (i.e. months ago, before Pesach) having breads made with flours such as rice, millet, sorghum, and chickpeas. Of course, yeast is included in the ingredients for these breads, and they “rise” and have a texture like “regular” breads (i.e. those made from wheat, etc.).
In some respects, this is a no-brainer. They are “leavened.” Or are they?
A couple of lines in the Plaut commentary to the Torah leave one wondering. Both appear on p. 411 of the revised edition, in the commentary to Bo, specifically Exodus 12:15, where it says the following about unleavened bread (matzot):
…Jewish tradition prescribes that for its baking only wheat, barley, spelt, rye, or oats are permitted, for they may be leavened. Other species like millet, rice, poppyseed, sesame, or legumes are not to be used in the preparation of matzah, for they decay but do not leaven.
Well, if they can’t be used for matzah because they “do not leaven,” then they should not be prohibited, even in the presence of yeast, right? With all due respects to the ‘fence’ around the Torah, it would seem that the question is the leavening of specific grains, and not the use of yeast with other basic ingredients.
I should note that here and at Exodus 12:19, the word that is translated as “leaven” is se’or, whereas “leavened bread” is, of course, chametz. (Both appear in the same sentence in verse 15.) Regarding the word se’or, there is a fascinating thread at Balashon about the possible connection of this word to ’sour’ and a potential (but ultimately probably not likely) connection between chametz and hummus (see especially the comment thread). As for se’or, my understanding is that se’orim is the word for (certain types of) barley. Of course, if barley ferments (which it does–beer!**), it suggests perhaps that “leaven” is soured barley (as well as closely related grains, e.g. wheat and spelt), but not other grains or grain-like ingredients that don’t sour after contact with water (and yeast). But this resolves nothing, given that there is “beer” made from millet, sorghum, and rice (without any barley or wheat, and hence gluten-free–and shockingly tasty).
And now I have made myself thoroughly hungry and thirsty…
(Regarding oats, if you do not accept them as one of the prohibited leavened products, then presumably you should not use matzah made from them, either.)
To be continued…
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* Or maybe it was the lack of beer!
** which, perhaps utterly incidentally, is sor in Hungarian, not a language I usually think of having cognates with other European languages (aside from Finnish and Estonian), or Hebrew.