If you are living gluten free, you probably already know that my gfJules Bread Mix was voted Best Gluten Free Bread Mix AGAIN in the Gluten Free Awards, but what if you also need yeast-free bread?
Thanks to chef Patrick Auger’s kitchen experimenting, I have a perfectly delicious gluten free no yeast bread recipe solution for you! And if you use my gfJules Bread Mix, it’s even easier!
I give you recipes to make this gluten free no yeast bread from scratch or with my easy gluten free bread mix, so the choice is yours. Just don’t go without real bread a minute longer, simply because you need gluten free no yeast bread.
Delicious sandwich bread that meets your needs is indeed possible! Here’s to sandwiches being back on your menu, even without yeast or gluten!
How’s that for a REAL sandwich?
Oh, and check my recipe tab for gluten free yeast-free dinner rolls and my scrumptious gluten free pizza crust with modifications to make with no yeast.
I have 12 great gluten free, yeast-free bread recipes for you in this post — check it out!
If using my UPDATED gfJules Gluten Free Bread Mix (from December 2022 and after) — it says, “Stays Softer Longer” on the front — see the recipe note in the card below.
And don’t forget the Gluten Free Flour Tortillas and Gluten Free Pita Bread or Flatbreads — both are yeast-free!!!
Making Gluten Free No Yeast Bread
But back to the delicious gluten free, yeast free sandwich bread recipe at hand!
If you’ve been craving sandwiches, but missing out for any number of dietary restrictions like yeast, dairy, eggs, corn, gluten … this recipe is for you! And it’s so darned easy! (I offer a tried and true egg substitute in this recipe if you need one.)
Simply add the liquids and the dry ingredients to your mixing bowl …
Then mix (I like using the paddle attachment on a stand mixer, but you can use a wooden spoon and mix well) until dough comes together.
Then spread into your prepared bread pan and make cuts across the top to encourage the bread to rise in those splits.
No need for rise time, just put it in the preheated oven and bake! And out comes this delicious golden brown loaf!
Allow it to cool before slicing so the structure sets.
Then enjoy the yummy soft, homemade gluten free, yeast-free bread you deserve!
What are you waiting for? That sandwich, French Toast, dinner bread, and breakfast bread you’ve been craving could be ready in about an hour!
Gluten Free No Yeast Bread Recipe
Gluten Free No Yeast Bread Recipe
The soft, yummy homemade gluten free bread you've been craving, only yeast-free, too!
Ingredients
Dry Ingredients:
- 1 gfJules™ Gluten Free Bread Mix
- 4 Tbs sugar
OR
- 3 cups (405 gr) gfJules™ All-Purpose Gluten-Free Flour
- 1/4 cup flax seed meal (or GF buckwheat; millet; sorghum or brown rice flour)
- 1/4 cup dry milk powder, dairy or non-dairy (e.g. Coconut Milk Powder) OR almond meal
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. sea salt
LIQUIDS FOR ALL:
- 2 Tbs. honey, agave nectar or coconut palm nectar (optional)
- 1 1/4 cup club soda or sparkling water {with gfJules Bread Mix may use regular water}
- 1 tsp. apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 large eggs (OR 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water)
PLUS FOR ALL:
- 2 1/2 tsp. additional baking soda
- 1 Tbs. lemon juice
Optional Toppings:
- 1 Tbs. crushed nuts, flaxseeds or sesame seeds (optional)
- 1 Tbs. coarse sea salt (optional)
Instructions
- Preheat oven to 325º F (convection) or 350º F (static).
- From Scratch: whisk these dry ingredients together in a large bowl: GF flours, milk powder, 1/2 teaspoon baking soda, 2 teaspoons baking powder and 1 teaspoon salt.
- In the large mixing bowl of a stand mixer, stir together the wet ingredients: honey (if using), club soda, apple cider vinegar, oil and egg. Gradually add the dry ingredient mix or bread mix packet (do not add the yeast packet that comes with the bread mix) in by pouring slowly into the wet bowl.
- Begin mixing with a wooden spoon or paddle attachment on a stand mixer. Before fully integrated, add the final addition of lemon juice and extra baking soda to the bowl. The mixture should bubble up when added together; if not, your baking soda is not fresh enough. Once incorporated, beat well for 1 - 2 more minutes.
- Scoop the dough into an oiled 8.5 x 4 or larger bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust).
- Wet a large serrated knife and make 2 or 3 large cuts in the top of the bread about 1/2 inch deep, rocking the knife back and forth in the wet dough to make an impression. These cuts will give the bread easy places to rise and swell open.
- Using the baking soda and baking powder in this recipe, together with the lemon juice and club soda causes the bread to rise high and can make an odd looking, hilly top crust, but making these cuts before baking can help it look more uniform. Either way, the bread tastes delicious, so even an odd looking top crust isn't anything to worry about!
- Smooth the top, sprinkle with any toppings, and bake for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should reach 205-210º F). Start checking the temperature after 50 minutes of baking to ensure you don't over-bake the bread.
- Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.
- Once fully cooled, store in a zip-top bag on the counter or slice and freeze in a freezer bag with wax paper between the slices -- do not refrigerate.
Notes
*If making in a bread machine, set to quick bread setting if it cooks for 60 minutes, or manually program the machine to mix for 20 minutes then bake for 60 minutes. There is no resting time, punch-down or rise time needed for this bread. Make sure to add the liquids first, then the dry ingredients. For more on baking gluten free breads in a bread machine, click to hop to my article here.
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Based on 40 Review(s)
Why can’t I just print the recipe? I don’t want to add another program to my computer.
Hi Paul, no need to add a program to your computer! Just go to the recipe card and click on the “print recipe” icon there. It should be pretty seamless!
~jules
If making from scratch (not the pre-mixed package) would lemon Juice be a good substitute for apple Cider vinegar. I am unable to have yeast of any kind and the fermentation process of most vinegars means this is tricky.
Would rather try with something you might recommend than adding too much of an existing ingredient.
Hi Clara, yes the lemon juice substitute is the next best thing to vinegar. I would definitely give that a shot!!
~jules
This is NOT a YEAST FREE bread, your bread flour has YEAST in the ingredients list…
Hi Carla, my gfJules Gluten Free Bread Mix has a yeast PACKET which is to be discarded, per these directions if you would like yeast-free bread. You will then follow these directions in order to make a yeast-free gluten free bread. The yeast is totally separate from the gluten free flour, in that it is in a PACKET which you will discard if you do not want yeast in your bread. Please read the entire directions in this post and I hope it will make more sense to you. Happy baking!
~jules
i think this recipe is really great but not perfect. i highly highly recommend adding 1/2 of mayo to the wet ingredients and 3 teaspoons of xanth gum to the the dry. it makes a huge difference, leaving it moist, not crumbly and less dense.
i meant half cup of mayo sorry
oh great! Just saw this part! TYSM!
Hi Lily,
Thanks so much for sharing your modifications! I’m eager to try your additions and see how they turn out! When you say 1/2 of mayo — can you tell me what the unit of measure is? Also, did you make any other ingredient changes or substitutions? Did you use my bread mix or make from scratch with my gfJules Flour? Do you weigh your dry ingredients or use measuring cups (volume measuring)?
~jules
Help!
First time with the gluten free yeast free with a bread maker. It did not look like yours and was very dense and very brown throughout.
My question would be with the lemon and additional baking soda.. do you still add that at the end when almost all incorporated?
Thank you!
Hi Carolyn, what setting did you put the bread maker on for baking the bread yeast-free? Do you know how long it ended up baking?
What liquid did you use?
Regarding the extra ingredients, those would be added with the other ingredients, not add the end. They need to be well incorporated into the dough — do you feel like the machine was able to get them all mixed in well?
~jules
Hi Jules,
First-time ever making bread — and thanks to your G-F flour and recipe, the result is perfect: moist, tasty, and beautiful to behold. The problem is the bread is over-done from bottom to mid-point of loaf, even though I followed recipe to the letter. I’m thinking maybe the convection oven at 325 is the culprit. Meaning it’s overheating, maybe. Before I bake another loaf, I’ll use oven thermometer to see if oven temperature is correctly calibrated. I also place mid-oven (not too close to bottom or top). Any ideas, other than oven temperature, throw them over the wall. I’ve donned my oven mitt. Thanks!
Hi Sherry, I’m so glad to hear that your first time ever making gluten free bread turned out so well!!! Your instincts are absolutely right to check the oven temp. After that, I have a few other ideas including changing the pan you’re using. Check this article for my gluten free bread baking tips and see if any of these are helpful!
~jules
I forgot to say that I can’t buy yr flour blend where we live
Hi Rose, we deliver most anywhere from our on-line store. You can check it out from the link here. Also, have a look at this gluten free flour comparison for more information on other gluten free flours, as not all flours will work the same way in gluten free recipes.
~jules
Hi Jules can I make your gluten free no yeast bread in to a boule to bake it in a duch oven pot?and can I double the recipe to bake a larger bread?
Hi Rose, I’m not sure I’d recommend doubling the recipe to make into a much larger loaf, as you could run into issues with it being too dense and not rising well/cooking fully in the middle. The Dutch oven will work nicely, though!
~jules
This is wonderful! It was just what I was seeking and was not too complicated or difficult to make.
It has just the right texture with a nice crust and is truly tasty.
Thank you for this recipe! I will add you to my list of favorites. You deserve all of your accolades.
Oh Dee, that is so wonderful to hear, and THANK YOU! You just made my day!!!! 🙂
~jules
Please help! It says here to use your gf mix for a yeast free bread but the mix has a yeast packet in the ingredient list? Thanks for clarifying!!
Hi Sarah, so sorry for any confusion! We include the yeast packet so those who want to use yeast will have it, but it’s separate so that you don’t have to use the yeast packet. Just discard the yeast packet with the mix and follow the instructions on the no-yeast bread recipe and you’ll be good to go! If you ever have any questions, please feel free to email us at [email protected]! Happy baking!
~jules
I made this bread using flax eggs and it turned out wonderful. I followed the recipe to a T. I just added a little more club soda than what the recipe required because the dough was a bit too dry. Finally, I did not make a bread load instead I made little biscuits. Oh! And I added currants to the recipe. I baked it on a lined parchment paper baking sheet in the oven at 305.
Thank you! I will be making this bread over and over again.
Follow-up to my previous comment. I used “Better Batter” gluten free flour.
So wonderful to hear, Diana! And Better Batter Flour does require more liquid, so I’m not surprised to hear that you needed to add more club soda; thanks for taking the time to add your recipe notes!
~jules
can I use cassava flour in place of flax seed meal?
Hi, is it possible to make this bread with my own gluten free flour blend. I cannot use your flour blend because I am allergic to some of the ingredients.
I have just baked my bread (not using mix) in 2lb loaf tin. Although it has risen on the top,the sides are very shallow. Therefore not as deep as your picture. Any ideas please?
Hi Marilyn, what kind of blend are you using for your flour? Have you used it to bake gluten free bread before? When you say the sides are shallow, I’m afraid I don’t quite understand what you mean. If you’ve taken a photo, do you want to send it to me at support at gfJules dot com and I’ll have a look? Also the inside of the bread, too, might help. Any other recipe changes or ingredient substitutions you’ve made? Let me know! Here’s another article that you might want to review for more gluten free bread baking tips and another article on gluten free flours. Ok, that’s enough reading to get you started for now! 🙂
~jules