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.
Gluten-Free Yeast-Free Sandwich Bread
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
- 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.
- 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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Natalie Acevedo says
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
Sue Michalka says
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???
Becky says
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!
★★★★★
Bill Wood says
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.
Monika says
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.
Randy says
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
★★★
Melissa says
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?