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Gluten-Free Yeast-Free Bread Recipe

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This Gluten-free yeast-free bread recipe is so easy and allergy-friendly. I can’t tell you how many times it’s come in handy when I unwittingly ran out of yeast – it’s one of the best gluten-free recipes ever!

Image depicts sliced bread on a plate with the text "Gluten-Free, Yeast-Free Sandwich Bread"

It never occurred to me that some folks might be just as allergic to yeast as my husband is to gluten. Not until recently anyway.

But the idea intrigued me, and since gluten-free bread is a batter, yeast-free bread didn’t seem like it should be too hard to accomplish. It took a couple of tries to get the consistency right, but when I finally realized that baking powder needed a thinner batter than yeast did, I was very happy with the result. Garrett enjoyed bread and honey, which he rarely gets, and Gabriel enjoyed a meal of sandwiches, which he doesn’t get nearly often enough by his standards.

A little boy holds a slice of bread

Once again, as always tends to be the case with breads, the best results come from using a specific bread flour mix, rather than an all purpose flour mix such as you would use for Gluten Free Fritters. So rather than link to a mix, in this recipe, I’m just going to list the individual flours and starches. If you have a preferred mix, go ahead and add up the total of the flours, and use the equivalent of your own mix.

A collage of ingredients needed to make gluten-free, yeast-free bread

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Gluten-Free Yeast-Free Sandwich Bread

This delicious gluten-free, yeast-free sandwich bread is the perfect recipe if your family has special dietary needs. Your whole family will love it.

  • Category: Bread
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

Dry Ingredients:

  • 1/2 cup brown rice flour
  • 1/4 cup of corn, millet, or sorghum flour
  • 3/4 cup corn starch
  • 1 T. sugar
  • 1 1/2 t. guar gum
  • 1/2 t. baking soda
  • 2 1/2 t. baking powder
  • 1/2 t. salt

Wet Ingredients:

  • 1 egg, beaten
  • 3/4 cup milk
  • 1/4 cup olive oil

Instructions

  1. Preheat oven to 350º.
  2. Mix dry ingredients together. Add wet ingredients, and mix until well incorporated. Beat for four minutes.
  3. Grease a regular sized loaf pan, or two mini loaf pans. Scrape batter into pan(s) and smooth with wet spatula working to dome the top.
  4. Bake for 30-40 minutes. Remove from oven and cool on wire rack at least ten minutes before slicing.
  5. Enjoy!

Notes

Despite the thickness of the crust (because I tend to over-bake everything for fear it won’t be thoroughly done), I was very happy with how soft it remained. I would say in fact, that the crust is the biggest difference between this and traditional yeast risen bread. The inside was nice and springy, and nearly identical!

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111 Comments

  1. I don’t have a mixer. Do you think this would still work if I hand mix this? Also is there a substitute for the cornstarch? I have to bake corn free. But this looks wonderful! Thanks.

    1. Sure! Just try to beat it as hard as you can. It really wears your hand out, but it really improves the end product because gluten-free flours tend to absorb liquids as you beat them.

  2. I was so excited to make this bread but unfortunately it did not taste great. It was very thick and all I could taste was the baking powder. I would appreciate any suggestions you might have.

    1. I’m sorry, but I can’t think of anything offhand without knowing *exactly* what you might have done differently. The only time I’ve had trough with this recipe was when I tried subbing buckwheat flour for some of the flours listed. Ick!

    1. You could, but I’m not sure how it would affect the loaf, rising, and starch balance wise.

      Sorry I can’t be more helpful. All I know for sure is that I replaced the flours with buckwheat and corn one time and it didn’t rise, but it may have been coincidence.

  3. Thank you so much. This is the first gluten-free bread I’ve made that was light and tasty. They’re usually so horrible, I end up having one slice and chucking the rest away. (I also used white rice flour as I didn’t have brown and it still came out great.) The texture was great and it has a lovely nutty flavour.

    1. Thank you so much for sharing your success! I know what you mean about finicky gluten-free bread recipes – ack! It really makes my day to see folks using and liking my recipes. 😀

  4. my fiancé has a severe latex allergy with food cross-reactivity….is there anything that I can substitute for the guar/xanthan gums?thanks

    1. I’m honestly not sure. I know a lot of people use chia seeds or flax in place of gums, but I’ve never tried it. Sorry!

  5. Oh my god!!!!!! I couldn’t wait to try this and goodness gracious I am sooooooo glad I did, subbed the cord starch with tapioca starch and I doubled the proportion to make a loaf and some buns!!!!! I used one egg and 1/4 cup applesauce and used Rice milk!!! Brilliant a good GF bread in a loooong time!!!! Thank you so so much!!!!

  6. Ran across your recipe and am excited to try it. I also need to eliminate white refined sugar, so curious what your thoughts are for a substitute? I was hoping I could use organic Stevia from Trader Joe’s.

    Having a difficult time finding a no yeast / no sugar recipe that still tastes like bread for sandwiches.

    1. I’ve never used stevia in bread, so it’s not a guarantee, but since it’s not a yeast bread, I think stevia should work fine. Let me know how it turns out!

    2. Thanks for this lovely recipe! If I were to substitute the corn flour with tapioca starch, is it a 1:1 proportion or double the tapioca ratio? How about the ratio for potato starch?

    1. If there’s a way to shorten the mixing/kneading time to just a few minutes, and skip the rising times, yes.

  7. Was so excited to try in my bread machine that has a bake only cycle…didn’t rise as much as I thought, but tasted great…not a thick crust either…but when reading back over the instructions I realized I forgot to mix it for 4 minutes…just mixed by hand a minute…that might have been the problem, but still tasted great, great texture and wonderful for only an hour’s time. So next time I will mix it better and will let you know if it was any higher, but still great gluten, yeast free bread 🙂

  8. I made this recipe yesterday. It looks and tastes like a biscuit. I’ll stay with raised yeast breads in the future.

  9. This was good but a little too dense. Rose beautifully. I will try either an extra egg or more milk next time. I will definitely make again.

  10. Hello I’d like to try this for Easter Sunday and I am wondering what kind of milk you used. 2%, whole, skim? I have to substitute almond and rice milk so I need to know the thickness needed. Thanks!

    1. Hi Nancy, I’ve used mostly whole goat milk in this recipe, which I think would be around 1-2% in terms of cow milk.

  11. I’ve made this bread a few times now, and really enjoy it. Perhaps my loaf pan is too large but even though my bread definitely rose well from where it started, it didn’t rise tall enough for me to call it sandwich bread, as it was only just an 1 1/2″ at its tallest point. I’ve since doubled the recipe to make a taller loaf. I’ve also made some modifications based on some of the science behind gluten-free flours, and also to give it a yeastier flavor. Per recipe (as in, not my doubled version), I add a tablespoon of raw apple cider vinegar to my measuring cup before adding in my milk (I use unsweetened almond milk because of a dairy allergy), and let sit like a buttermilk. I also omit the oil since GF flours do not absorb fat like regular flours do, and instead add 1 extra egg to help it rise better and give it a lighter texture. I ran out of rice flour for the last batch, so I used a gf blend from Costco which already has one of the “gums” in it, so left that out. It was still delicious and light. I also use coconut sugar instead of regular to help with the glycemic factor. Thank you for this recipe! Finally a GF, yeast free bread that is soft, moist, chewy, and light!!! I’m a happy camper.

  12. Hi! I was thrilled to finally find a gluten free AND yeast free (rare) bread recipe and I made it with Sweet Sorghum flour. It turned out great! Delicious! And no more yeast backlash. Will probably make a double recipe next time, in order to make a larger loaf since my hubby loves large sandwichs. Looking fwd to using Millet also. Is it possible to also substitute any other flours with Millet and Sorghum for this recipe?! Such an easy recipe to follow and quick to cook..! Love it. Nice crunchy crust too! Thank you Elise for this wonderful recipe! I’ve been looking for so long! I have never found anything at stores that is both GF and YF… Canyon bakehouse is the best GF I’ve had but its not YF…Most of the other brands use Canola Oil which is actually unhealthy (though very profitable for the food suppliers!) . I can make this recipe for a little over a dollar. : }

    1. Hi Mary, so glad you like it! 🙂

      I’ve personally not tried substituting the rice flour, but if you have something similar, don’t be afraid to try it!

      As for the corn starch, arrow root powder is a good substitute for a corn free verson. 🙂

  13. I made this bread today. I didn’t have enough cow’s milk so I took a chance with rice milk. This recipe is delicious! My son has a gluten and yeast allergy. He ate a piece of the bread while it was warm. He loves it! Thank you so much for sharing your recipe. It’s a keeper!

    1. It’s really going to depend on the composition of your 1:1 flour. I’ve found that some flours make better loaves than others. 🙂

  14. Hi Elise,
    Your Gluten free Yeast free bread caught my attention.
    My doctor just put me on a very limited diet. The ingredients
    in this recipe are almost all acceptable for me at this time
    .
    I am new to this kind of cooking and baking.
    I tried your recipe today and liked it, however I do have to omit dairy.

    My bread fell, I wasn’t surprised as I did make it with water.
    Also my store did not have guar gum.so I used Xanthan gum.
    I was wondering if you might be able to help me with adjustments.
    I do have guar gum on the way.

    Thank you for your time and consideration.
    Anna

    1. I imagine the lack of xanthan gum is the culprit. Without either it, or protein from eggs or dairy, there’s nothing to keep the gasses in and create bubbles a.k.a make it rise.

      Sorry! Guar gum should totally fix it though. 🙂

  15. I tried this recipe with several alterations due to dietary restrictions and what I had on-hand. The biggest change I made is that I used 2 flax eggs in place of one egg and in place of some of the oil in the recipe. I used 1 T of olive oil, and a T of apple cider vinegar mixed into about 3/4 cup of water instead of milk. I also used potato starch in place of corn starch. Overall, the bread was okay. I did find that it has a strong baking powder and baking soda flavor that I’d like to reduce. It did in fact rise a bit, but it only made a miniature loaf. The texture was crusty on the outside and moist and dense on the inside. Does anyone have any suggestions about reducing the baking soda and baking powder flavor? I’d think to simply add less, but I don’t want to risk changing the texture or the rise of the bread. Thank you for this recipe. It has really helped to fulfill my desire for bread!

  16. This by far is the most amazing recipe I have found for gluten-free bread! Well done!

  17. Hi Elise,

    Do you think I could sub a 1/4 of rice as I don’t have millet, corn or sorghum flour. So it would be all rice flour? Or maybe oat flour?
    Thanks

  18. Hi Elise,

    Thanks for getting back to me so quickly. I might try the all rice or wait till I can get corn, sorghum or millet. If I try the all rice I will let you know how it turns out. I sure don’t want a dense bread, I’m really tired of dense gf recipes.

  19. Hi Elise,

    Well I made your recipe with a few minor changes & I have to say it turned out beautiful. The crust is soft as you mentioned & the bread is light & springy with a nice crumb not dense ( uggh) in the least. Thank you so much.

    The things I changed were …. I used quick cooking steel cut oats ground in my spice grinder, I’m sure regular oats would work also, but that’s what I had on hand. This was instead of the corn, millet, sorghum flour. Also used potato starch instead of corn starch. Didn’t have guar gum so used 3 tsps of gelatin powder. I also used soy milk in place of regular or goat’s milk. Oh yes, used white rice flour instead of brown rice flour because that’s all I had. The only thing I noticed different from your batter in the picture, was that my batter seemed thinner, but the rise in the loaf was beautiful exceot for some crack on top which I think is quite common with gf breads. I am new to this so not sure, but have seen pictures of many like that.

    Thanks again Elise for a super great recipe.

      1. Hi Elise,

        Thank you.

        Just for fun I wanted to see how thin I could slice this bread …WOW ….it slices paper thin without falling apart …your recipe is a keeper for sure. I enjoy experimenting with recipes & I’m thinking of making this again with some of the other flours you suggested & some other ingredients.

        I use to make sourdough bread with regular whole wheat flour. I think after expermenting some more with your wonderful recipe, I will adventure into
        gf sourdough. Sourdough is one of my favourite tasting breads.

        Have a great day Elise & thank you, thank you, thank you. ☺

          1. Hi Elise,

            I have heard that many people who are gluten sensitive & some with celiac disease can actually tolerate sourdough bread made with wheat flour. Apparently, the fermentation process in sourdough bread breaks down the gluten so its easily digested.

            Made another loaf of bread with your recipe. I made corn flour from grinding cornmeal in my spice grinder. Used cornstarch instead of potato starch this time, used cow’s milk instead of soy milk, I also used phyllium instead of gelatine for the gum, & added 1 tbsp of cider vinegar & 1 1/2 tbsps of blackstrap molasses & a tiny amount of uncut stevia to counteract the molasses.

            This time my batter was thicker, & the rise was excellent with a nice tasty dark yummy loaf. ????

          2. Almost forgot to mention that I also added 1 tbsp of oat bran because I used white rice flour again instead of brown rice flour which would natuarlly already have fibre in it. Also when I used physillum powder I used 3 tsps to replace the guar gum in the recipe.

  20. I made this bread today and it is so so good! We have gluten, dairy, and yeast allergies in our home. I did you use a mix because I couldn’t find the sorghum flour where I live. I used grandpas kitchen flour blend. If I can find the other flours I will make just like the recipe. Thanks you so much! It’s so nice to eat bread that doesn’t bother us! ❤️ Do you have a gluten free yeast free pizza crust recipe?

    1. This was very good but the batter was so thick I had to scrap it out of the beaters. What do I need to adjust?

  21. I am super excited to try this recipe. I have been experimenting with GF baking since my daughter was diagnosed with Celiac last year. I need to be yeast free, so reading all of the comments was helpful!

  22. I have a cup for cup gf mix I was looking to use. Since I’m not making a flour blend, how many cups of flour should I use in place of your dry ingredients?

    1. This recipe hasn’t been tested satisfactorily with other flour mixes, however, if that’s what you’re going to do, use 1 1/2 cups of your mix, and omit the guar gum.

  23. A big THANK YOU for sharing such a wonderful recipe!

    I’ve been searching for YEARS for a gluten-free + yeast free bread recipe and have lots of unsatisfactory results from recipes I’ve used from the internet and from cookbooks.

    I made this last night and I’ve been literally stuffing my face with it this morning – there’s only a small bit left!! ha ha

    What’s so amazing is that it actually tastes just like bread!! I had previously thought this was only achieved by yeast.

    For anyone with allergies, I used 2 subs: I used 1.5 tablespoons of ground flax seeds instead of the egg as I’m vegan and I used tapioca starch instead of corn starch.

    Will be baking another loaf tonight!! 🙂

  24. This is an interesting recipe. Is it possible to omit baking soda and baking powder when I’m making the bread?

  25. Nice to find a recipe for GF, and yeast free bread, plus all the ingredients you husband can tolerate. Excited to try it out, but wondering if I used xanthan gum in place of the guar gum, would the amount be the same ? Thanks !

    1. Milk substitute–rice milk.
      Have you had food allergy tests, because goats milk didn’t work for me after a while and, I’ve found that rice milk has worked over the long term.

  26. Delicious! Doubled the recipe, subbed tapioca starch (note the ratio is 2:1 tapioca for corn starch) and used xanthum gum as that was on hand. Nice big loaf, soft/fluffy inside. Thank you!

  27. Could I replace rice flour with almond? My son has autism and can’t have rice, gluten or yeast. Trying to find a bread is tough!

    1. Hi Kelly, I have never tried using almond flour in this recipe, so I’m not sure what your result would be, but if you try it, let me know how it turns out!

  28. I followed this recipe exactly, except I had to swap out the corn starch. I used 1/2 cup tapioca and 1/4 cup potato starches. My loaf rose fairly well and tastes great. But it’s falling apart quite a bit. I’m going to try arrowroot next time and swap the oil for another egg as another user commented.

    But it’s a nice easy, quick recipe that tastes great in my opinion. I agree I wouldn’t say it’s a “sandwich bread” but I’ve learned to live without sandwiches in my life at this point.

  29. Thank you so much! I’ve been using regular bread for my sandwich’s and paying the price. This sounds wonderful and I’ll certainly give it a try.

  30. Hi, I would like to try this recipe but is the 350 degrees Fahrenheit or Celcius. Also will it still work without the Guar gum?

  31. Hi–
    This week’s I can’t bake anything since it’s in the high 90’s and mor, but maybe next week.

    I have to use all purpose GF flour–will that replace the flours you use in this recipe–also will use coconut oil since olive is a no go for me. Will these substitutes be okay do you think?
    Marge

    1. It’s hard to say. Different flours act differently, so your results may not be exactly like those pictured. Same with the oil.

  32. Do you think this bread would work using king Arthur gluten free measure for measure flour? Thank you!

  33. Hello. I made this bread tonight and it has a lot of large holes. Any ideas? It also fell after I took it out of the oven. Thank you

    1. I read (about cheesecakes) to not open the open door after baking and let cool in the oven to avoid cracking … I wonder if this would help???

  34. This is great bread considering there is no yeast. I had to sub milk due to a dairy allergy. I used half almond milk and rice milk both unsweetened. I also used half olive oil and half red palm oil. Instead of the millet or sorghum flour, I used almond flour. It does taste like a biscuit but I have not figured a way around that yet. The bread is light and fluffy which for gluten free is a Win!

  35. I followed recipe above and used corn meal, potato starch and xylitol. For liquid, one egg, homemade coconut milk and olive oil. Baked for 35 minutes. Came out very pale and crumbly. Taste is good but too dry.

  36. I made this with xanthan gum and flour mix instead and used potato starch instead. It turned out very dense and crumbled. Any advice to make it better.

  37. Next time I am going to double or triple the recipe. The loaf I made came out to only 1 1/2″ at the thickest

  38. Looks like a great recipe! I am also sensitive to corn, so I was wondering if tapioca starch and our tapioca flour or coconut flour could work as well?

    1. Did you try masa harina and then soaking the grain portions with 3/4 c. cultured milk or yogurt for 12-24 hours as Sally Fallon suggests? “Nourishing Traditions” is a very good guide.

    2. Did you try masa harina and then soaking the grain portion in cultured milk or yogurt for 12-24 hours per Sally Fallon’s book “Nourishing Traditions?”

  39. Tried this recipe today and used ground flax seed meal instead of the guar gum, and used the sorghum flour, 1/2 c. arrow root, 1/4 c. cornstarch. The loaf rose and cracked, but held together. Top crust is a bit flaky/crumbly, but seems fine for a tender “bread.” Thanks for posting this recipe!

  40. I’ve been Gluten Free 17 years Now I am reacting to CORN which has
    a similar gluten as wheat.

    Baking powder sadly has Corn! I’m going to check out a Soda bread.
    Gluten Free does not mean Corn Free.

    Please do not sell my E. Mail address.

  41. If I make this with just the egg yoke would that work. My husband has an intolerance for egg white more than the yoke?

  42. I love this recipe, its quick and delicious. As someone who lives yeast and gluten free. This is a game changer. Ive missed bread so much and now i can have a fluffy sandwich bread. This has been my favourite experiment. I use psyllium husk and add a splash of lime juice instead of guar gum( I cant have bean products unfortunately) and will be experimenting with xanthum gum in the future. Thank you so much for this amazing bread.

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