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

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Gluten Free No Yeast Bread Recipe

gluten free no yeast bread sliced - gfJules

4 from 1 reviews

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 1 loaf

Ingredients

Dry Ingredients:

OR

PLUS

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)

PLUS

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

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).

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.

baking soda and lemon juice reaction in gluten free bread doughIn 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.

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.

 

Gluten Free No Yeast Bread Recipe - Make sandwiches again! | gfJules.com

Quick and Easy Gluten Free Yeast Free Bread - gfJules

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76 thoughts on “Gluten Free No Yeast Bread Recipe

  1. I just made this recipe (for the 1st. Time… it’s about 2 come out of the oven & it looks sooo good. Rose nicely & smell sooo good! Can’t wait 2 try it! I haven’t had BREAD Of any kind in 6mnths (Yesterday)

    Finally a recipe that has normal ingredients. & EZ to follow.

    Thank You!

    • You are so very welcome, Blimey! I try to make my recipes as easy to follow as possible and using gfJules Flour makes it even easier!!! Enjoy BREAD again!
      ~jules

  2. Great recipe! I was not expecting much and was pleasantly surprised by the results. The bread made a great Sunday breakfast. Chrunchy on the outside and moist on the inside. The whole family enjoyed it. I will definitely make it again.

  3. Being histamine intolerant l needed yeast free gluten free no yolks nô sugar. Made this with a packet gluten free flour mix egg white salt millet bicarbonate and baking powder. Cooked it in hot oven in a solid ceramic container with lid. Forty mins max. Brown on top. Nice for first attempt nthanks

  4. Made your recipe using Rice Flour, Potato Starch and Tapioca Flour. Predominant flour was Rice. Measured exact liquid amounts. When combined the dough was very thick. Placed in a glass dish for baking. Bread rose about 1-1/4 inch. Took greater than 50 minutes for bread test to come out clean.
    Bread was very dark all the way through. Wound up tossing it out(sadly).
    How thick is batter suppose to be? May try again with more liquid

    • Hi Richard, I’m wondering why you used that flour blend with this recipe? Unlike wheat flour, all gluten-free flour blends behave quite differently — you can’t just exchange one for another and find good results every time. Using a predominantly rice-based blend is never going to give you great results, as pictured. Have you tried my gfJules Flour yet? It will save you lots of wasted time, ingredients and effort. Here’s some more information on my flour and lots of rave reviews – I’m sure you’d love it in all your gluten free baking.
      ~jules

  5. Jules, your gf Jules Gluten Free Sandwich Bread Mix mix comes with a yeast packet. I assume I just leave the yeast packet out to use this mix for making yeast-free bread? Or is there a different Jules bread mix you intend we use use for this?

    • Hi Robert – yes, the yeast packet comes with the mix but never touches the dry mix, so if you want to make yeast-free, just throw the packet away and follow this recipe. Enjoy!
      ~jules

  6. I just got my first bread mix today. I have used your flour for many years. I am wanting to make yeast free bread, and I have the recipe, but I must be dense. Am I using the WHOLE canister of bread mix along with the additional ingredients for ONE loaf? I don’t see where it gives a measurement for the bread mix. It says 1 GF Bread Mix.Thanks for any help!

  7. On Monday of last week we discovered, through allergy testing that my daughter is now allergic to yeast, gluten & soy. She is already allergic to egg, dairy, & all nuts. This bread is amazing!! We have gone gluten free in the past and nothing has ever compared to this bread!

    • I’m so happy to hear that this bread suits all your family’s needs! You should also check out my pizza dough recipe which has instructions for making yeast-free (bake from scratch or with my pizza mix). There are also some other yeast-free recipes on my site – I hope you enjoy those as well!
      ~jules

  8. Just made this with using flax eggs. It’s been in the oven at 325 (convection) for about 70 minutes and is still gooey inside…what could be the issue?

    • Hi Anna, did you use my gfJules Bread Mix or bake from scratch with my gfJules Flour or did you use something else? Any other substitutions? I use the flax eggs with my bread mix and this recipe without any problems — it’s my favorite egg sub for breads — so that shouldn’t be the problem. Let me know if there were any other substitutions or you can review my Bread Baking Tips to see if anything else like oven temperature, pan size, etc. might apply.
      ~jules

      • I used a homemade gf mix of brown rice, white rice, potato starch, and tapioca. That was the only sub I made! I tried lowering the temp even more after trying a second time and it was a bit better. Trying again today with a different gf blend. My son is also allergic to corn so I have limited options of gf flours I can use :/

  9. Hi. Jules. I understand that heating honey makes it carcinogenic. It’s that true? What other alternatives do I have?

    • Hi Sadie, I’ve read different things on that subject, most concluding that heating honey above a certain temperature causes it to lose most of its beneficial properties. If you are uncomfortable using honey in baking, try agave, date syrup, coconut nectar or even maple syrup. I hope that helps!
      ~jules

  10. Hi this is not a comment it’s a very greatful thank you! My mom works at our church, 1st holy communion is coming up and the kids are being given unleavened bread kits to make a loaf for their families. This year there are 2 kids who cannot have gluten… thank you for this recipe, I have celiacs and didn’t want those kids to feel left out. Thank to you these two will receive their bread loaf kits as well! Thank you so much!