Best Gluten-Free Bread Without Yeast
This gluten-free bread without yeast is a wholesome and delicious addition to your gluten-free baking collection. Easy to make and packed with fresh, nourishing ingredients, this no-yeast bread—much like our popular one-ingredient buckwheat bread—offers the perfect balance of texture and taste. After all, what could be better than fresh, homemade bread?
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Delicious Yeast Free Gluten Free Bread Recipe
SAVE THIS RECIPE 💌
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Ingredients
- 2 cups almond flour
- 1/2 cups tapioca flour or arrowroot flour
- 3 Eggs organic or free-range if possible or use chia eggs
- 2 tablespoons chia seeds
- 1 tablespoon fax seed meal or psyllium husk
- 1 teaspoon baking soda
- ⅓ cup milk of your choice
- 1 tablespoon maple syrup
- ¼ cup extra virgin olive oil
- 1 teaspoon organic apple cider vinegar
- 1 Handful of Seeds or nuts of your choice to sprinkle on top
Instructions
- Preheat your oven to 180°C (360'F) and line the loaf tin with parchment paper if not using nonstick tin. I love my silicon bread tin because it is so easy to use.
- Mix all dry ingredients in a big bowl
- Mix all wet ingredients in another bowl
- Mix wet and dry ingredients together until well combined
- Pour the bread dough in the tin.
- Sprinkle seeds and nuts on top if using.
- Bake for 40 minutes. Use a toothpick to check if the bread is baked through. Insert the toothpick into the middle of the loaf, if it comes out dry, bread is ready.
- Cool bread a little before taking it out of the tin and place it on the cooling rack to cool completely.
Video
Notes
📝 Recipe Ingredients
- Flour mix: Almond flour or almond meal as the base, paired with tapioca flour or arrowroot flour—often available in Asian stores or the Asian aisle of your local supermarket.
- Chia seeds and flaxseed meal (or psyllium husk as an alternative).
- Baking soda: Use gluten-free baking soda to keep this recipe gluten-free.
- Milk: Any type of milk will work, such as almond, oat, or coconut milk.
- Maple syrup or honey for a hint of sweetness.
- Extra virgin olive oil: Coconut oil can be used as an alternative.
See the recipe card below for a full list of ingredients 👇
👩🍳 How To Make
Step 1: Preheat the oven to 180°C (360°F)
Step 2: Prepare a bread loaf pan by lining it with parchment paper. Alternatively, you can use nonstick tin or silicon tin, which is my favorite.
Step 3: Place all dry ingredients in a large mixing bowl and mix to combine.
Step 4: Place all wet ingredients in another mixing bowl and combine. Using a whisk or a hand mixer combine the ingredients.
Step 5: Pour the wet ingredients into the bowl with the dry ingredients and mix all together until well combined. No rise time is required.
Step 6: Transfer the bread dough to the prepared tin. Sprinkle seeds and nuts on top, if using.
Step 8: Bake gluten-free bread for 40 minutes at 180°C (360°F).
Step 9: Let the bread cool down for 10 minutes before transferring it onto a cooling rack. Enjoy at room temperature fresh or toasted.
🙋♀️ Frequently Asked Questions
No, neither coconut flour nor rice flour will work in this recipe.
No, this recipe can only be made by using almond flour. No other gf flours will work.
In general, it should be done in 40 minutes. However, you can use a toothpick trick to check if the bread is cooked through. Insert the pick into the middle of the loaf, if it comes out dry, the bread is ready.
I love this easy bread recipe because it’s not only delicious but also incredibly easy to make. Naturally wheat-free, it’s also free from dairy, xanthan gum, and of course, yeast, making it perfect for those with dietary restrictions or on specialized diets. It’s a fantastic option for anyone looking for a wholesome, allergy-friendly bread that doesn’t compromise on taste or texture.
If you tried this gluten-free bread without yeast recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Happy baking! 🧑🍳
Excellent recipe thanks. Love it! It’s a great staple & really tasty. Good for the gut too.
I inadvertently used 1 tablespoon of cider vinegar instead of 1 teaspoon, actually think it’s better than when I used the correct amount 😁
Thank you Kate! So good to hear you enjoyed the bread. Thanks for the tip as well. I’ll try to add a tablespoon next time I make it.
Omg! You saved me! Thank you so much for this.
I did this twice. My first try ended in the bin which was my fault for putting it in the wrong dish and it cooked unevenly and way too long. Second time, right dish, nailed it. New fan!
Hi Angela, thank you so much for the lovely comment! It made my day 😊 So glad to hear you enjoyed it!!
Hi there! Oh my gosh….. absolutely delicious!!!
I didn’t have any almond flour so I used almond meal and used almond milk. So quick and easy…
I’ve found it hard to find a really nice gluten/yeast free bread recipe.
I’ll definitely be making it again and again….
By far the nicest bread I’ve made…..
Thank you Elena for sharing!!
Hi Christine, thank you so much for the lovely comment!! I am so happy to hear your enjoyed the banana bread!
good flavor and texture but I will keep looking for a recipe with a better rise, this one was ok.
Hi, this bread is not supposed to rise much due to its ingredients, but I am happy to hear you enjoyed the flavour and texture! Elena
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