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You are here: Home / Eat Healthy / Breads / Gluten-Free Yeast-Free Bread Recipe

Gluten-Free Yeast-Free Bread Recipe

April 7, 2014 By Elise 105 Comments This post may contain affiliate links. Please read my disclosure policy for more info.

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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!

Gluten-Free yeast-Free 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.

gluten-free, yeast-free sandwich 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.

gluten-free, yeast-free bread recipe

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Gluten-Free Yeast-Free Sandwich Bread

gluten-free, yeast-free bread recipe

★★★★★

4.6 from 13 reviews

Scale

Ingredients

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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Filed Under: Breads, Eat Healthy

Comments

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    ★☆ ★☆ ★☆ ★☆ ★☆

  1. Natalie Acevedo says

    September 7, 2018 at 9:28 pm

    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

    Reply
    • Sue Michalka says

      April 13, 2019 at 3:44 pm

      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???

      Reply
  2. Becky says

    November 18, 2018 at 3:51 pm

    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!

    ★★★★★

    Reply
  3. Bill Wood says

    December 4, 2018 at 4:24 pm

    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.

    Reply
  4. Monika says

    March 23, 2019 at 4:09 pm

    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.

    Reply
  5. Randy says

    June 7, 2019 at 3:04 pm

    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

    ★★★

    Reply
  6. Melissa says

    September 2, 2019 at 12:42 pm

    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?

    Reply
    • Liz says

      December 15, 2019 at 7:49 pm

      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.

      ★★★★

      Reply
    • Liz says

      December 15, 2019 at 7:53 pm

      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?”

      ★★★★

      Reply
  7. Liz says

    December 15, 2019 at 7:22 pm

    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!

    Reply
  8. Sandra says

    January 1, 2020 at 11:08 am

    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.

    Reply
  9. Andrea Marner says

    February 18, 2020 at 12:55 pm

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

    Reply
  10. Lynn says

    February 18, 2021 at 9:23 am

    Could arrowroot be substituted for corn starch?

    Reply
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