Best gluten-free bread without yeast
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What can be better than homemade bread? Delicious homemade GLUTEN-FREE bread of course! Made with wholesome ingredients, this yeast-free bread recipe is a keeper.
The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩🍳🔝
I love this gluten-free bread recipe because it is delicious and easy to make. It is naturally free from wheat and is also free from dairy, yeast, and xanthan gum. It is a great recipe for people on restrictive diets.
You can also try my Buckwheat Bread Recipe or Easy Gluten Free Banana Bread if you feel like something wholesome and sweet.
Ingredients
To make the gluten-free yeast free bread we will following ingredients:
- Almond flour or almond meal
- Tapioca flour (or arrowroot flour): Available in Asian stores or the Asian aisle in supermarkets
- Eggs: Use free-range or organic eggs if possible
- Chia Seeds
- Flaxseed meal, or use psyllium husk
- Gluten-free baking soda
- Milk of your choice
- Maple Syrup
- Extra Virgin Olive Oil
- Organic Apple Cider Vinegar
- Seeds and nuts of your choice to sprinkle on top, such as pepitas or sunflower seeds
Find the full list of ingredients in the recipe card below 👇
Substitutions & Variations
- Milk. You can use any type of milk – dairy, almond, or coconut milk.
- Maple syrup. You can substitute maple syrup with honey.
- Extra virgin olive oil can be swapped for coconut oil.
- Use chia eggs to make this recipe vegan. Scroll down to see how to make a chia egg.
We haven’t tried any substitutions or variations for this recipe. If you experiment, please let us know how it goes!
How to make gluten-free bread without yeast
This delicious gluten-free bread is extremely easy to make, no bread machine is required.
- Preheat the oven to 180°C (360°F)
- Prepare a bread loaf pan by lining it with parchment paper. Alternatively, you can use nonstick tin or silicon tin, which is my favorite.
- Place all dry ingredients in a large mixing bowl and mix to combine.
- Place all wet ingredients in another mixing bowl and combine. You can use a hand mixer to speed up the process.
- Pour the wet ingredients into the bowl with the dry ingredients and mix all together until well combined. No rise time is required.
- Transfer the bread dough to the prepared tin.
- Sprinkle seeds and nuts on top, if using.
- Bake gluten-free bread for 40 minutes at 180°C (360°F).
- Let the bread cool down for 10 minutes before transferring it onto a cooling rack. Enjoy at room temperature fresh or toasted.
How to serve
There are so many ways to enjoy this yeast free bread.
Toast slices of bread and spread them with your favorite toppings. You can use butter, nut butter, cream cheese, or smashed avocado for a delicious and satisfying option.
Use it to create gluten-free and yeast-free sandwiches. Top them with your preferred ingredients, such as deli meats, cheese, vegetables, or spreads.
Enjoy a slice of fresh or toasted gluten-free bread with your favorite soup. Try it with carrot and potato soup or mercimek corbasi, Turkish lentil soup for a comforting and quick dinner.
Storage
To freeze, cut it into slices and freeze it in the Ziploc bag or airtight container. You can leave it in the freezer for up to 3 months, but I bet it won’t stay there for so long. Defrost on a plate for a couple of minutes and toast.
Common 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.
How to store
🥙 Refrigerate
This gluten-free bread maintains its freshness in the fridge when stored in an airtight container, staying delicious for up to 4 days. I particularly enjoy a toasted slice paired with smashed avocado—it’s soo yum!
❄️ Freeze
To freeze, cut the bread loaf into slices and store it in a Ziploc bag or airtight container. It can be kept in the freezer for up to 3 months, although I doubt it will stay there for that long. When ready to enjoy, defrost on a plate for a couple of minutes and then toast.
Expert Tips 👩🍳
- How to make chia egg: combine 1 tbsp of chia seeds with 2 1/2 tbsp of water. One chia egg equals 1 chicken egg.
- Almond meal/flour can be expensive, especially when buying at the grocery store. I buy mine in bulk at the Whole Foods store and refrigerate it.
Have you tried this yeast free bread recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you and Thank you and happy baking!! 🌟👩🍳
Watch how to make yeast free bread without yeast
More gluten-free bread recipes you will love
📖 Recipe
Delicious Yeast Free Gluten Free Bread Recipe
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 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.
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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
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!
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.