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!
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.
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.Print
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
- 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
- 1 egg, beaten
- 3/4 cup milk
- 1/4 cup olive oil
- Preheat oven to 350º.
- Mix dry ingredients together. Add wet ingredients, and mix until well incorporated. Beat for four minutes.
- 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.
- Bake for 30-40 minutes. Remove from oven and cool on wire rack at least ten minutes before slicing.
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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