Gluten Free No Yeast Bread Recipe

Gluten Free No Yeast Bread Recipe

If you are living gluten free, you probably already know that my gfJules™ Bread Mix was voted Best Gluten Free Bread Mix in the 2016 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!

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.

gluten free no yeast bread -gfJules

gluten free no yeast bread sliced - gfJules

Gluten Free No Yeast Bread Recipe

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes


Dry Ingredients:


  • 3 cups 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

Liquid Ingredients:

  • 2 Tbs. honey, agave nectar or coconut palm nectar (optional)
  • 1 1/4 cup club soda or sparkling water
  • 1 tsp. apple cider vinegar (only if not using my gfJules™ Bread Mix)
  • 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)


  • 2 1/2 tsp. additional baking soda
  • 1 Tbs. lemon juice


  • 1 Tbs. crushed nuts, flaxseeds or sesame seeds (optional)
  • 1 Tbs. coarse sea salt (optional)


Preheat oven to 325º F (convection) or 350º F (static).

If not using my bread mix, 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 (not necessary if using my bread mix), 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.


*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.

I hope you love this recipe as much as we do!

Pin it for later!

Made with the #1 Gluten Free Bread Mix in the 2016 GF Awards, this gluten free no yeast bread makes great sandwiches without gluten, dairy or yeast!

Gluten Free No Yeast Bread Recipe - Make sandwiches again! |
Quick and Easy Gluten Free Yeast Free Bread - gfJules
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Gluten Free No Yeast Bread
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96 thoughts on “Gluten Free No Yeast Bread Recipe

  1. 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!

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  4. 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.

    • 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!

  5. 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.

  6. 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! 🙂