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)
Where is the recipe to make it from scratch without a flour mix? I don’t see it here
Hi Jo – I offer a recipe using my bread mix or one using my pre-made flour blend. I’m all about easy, quick, convenient & reliable recipes, but if I provided a recipe using a bunch of separate gluten-free flours, my recipes suddenly aren’t quick or easy anymore, and would certainly be less reliable. I hope you’ll give this recipe a shot using either my bread mix or my pre-mixed gfJules flour because I know you will love it!
~jules
I received a bread machine for Christmas and just made my first loaf. Thank you for this wonderful recipe that is not only GF but yeast free and so very yummy!
Wonderful, Lori! What a great gift! It sounds like you’ll be putting it to good use – enjoy the recipe!
~jules
Do you use the quick bread setting?
Hi Stacie, I assume you’re talking about baking in a breadmaker? If so, you would likely use a quickbread setting because there’s no need for rise time. You’d have to check your machine for sure to see what that setting offers, but you’d basically just want a mix/knead setting and a bake setting. I hope that helps!
~jules
I followed the recipe precisely yet my loaf turned out dark chocolatey colour, very very dark…Tasty for sure but if I toast it it burns immediately…wonder what happened?? Nothing dark went into the ingredients..perhaps the honey was too strong…
Hmmmmmm, I’ve never heard of that happening, Sue. Did you use my gfJules Flour? Honey is certainly a variable, as it each kind can be so different, but if it wasn’t dark in color I don’t know why it would have affected the final loaf color. Did it still taste good? Was it soft?
~jules
Same thing happened to me. The bread rised great but was chocolate brown and had an “after bite” according to my husband. I used agave. I want to try again because its the first time he’s come close to having bread since going gluten free, dairy free and yeast free. I just want to know what I’m doing wrong first before I use another bread mix.
I think we covered this via email, but I would definitely use a milder flavored oil, bake for less time and perhaps cover with foil to keep the crust from getting too done and maybe even switch up the agave. If you’re not using gingerale or something flavored as the liquid, the oil and agave become more important as flavors in the bread. Keep me posted on your baking!
~jules
Second loaf complete. I used the Jules mix, canola oil and agave. First loaf was definitely over cooked. This loaf, was better, I put a little foil on top mid way and took it out at 200 because it was already pretty brown. It was good, one spot in center could have been cooked a little more but will be ok for toast. I may try honey next time. It really does come out nicely for yeast free. My husband got out the dairy free butter and cut the first slice. I’m so happy that I was able to give him bread. Pizza crust is next. Thanks so much for your guideance Jules.
Fantastic to hear! I’m so glad it worked out, Patti. There’s nothing like fresh baked bread, even yeast-free! Thanks so much for coming back to let me know!
~jules
Another question Jules: how much is one cup exactly? 200 ml? 250? 300 ml? (Looking at the comments everyone seems to know this except me) Thank you
Hi Terez, my flour is 135 grams. You can find answers to questions like these in the FAQs at the top of every page denoted with the “?” icon. Hope that helps!
~jules
Hi Jules, I have just switched to gluten free diet. Made this recipe using a white bread flour mix from Tesco (that’s what I had). The bread came out tasting baking soda, it’s a bit choking to eat as well texture wise. What did I do wrong?
Hi Terez, I’m not familiar with that blend. My suspicion is that the baking soda taste is coming out because of that flour because it doesn’t happen when using my gfJules blend. Have a look at this article on gluten free flour comparisons and you’ll learn more about the choices available, plus be able to make a blend similar to mine with the recipe at the end, in case you can’t get my gfJules blend where you live. I hope that helps! If you can use yeast, certainly try another recipe without as much baking soda used as leavening. I have lots on my site!
~jules
Would love to make this bread! I don’t want to use soda water. What can I used instead?
Hi Grace, you can feel free to use gingerale or even milk. The bubbles help the bread to rise higher and lighter. Hope that helps!
~jules
It’s curious to me that readers want a recipe but prefer not to use one of the ingredients? Am I nuts?
Jules goes to considerable recipe development, testing, retesting, whatever and it’s my guess that she does not post a recipe unless or until it’s good!
On the bread recipe can I sub the olive oil with coconut oil?
Thanks. Looking forward to trying your flour. Just ordered some.
Cindy
Hi Cindy, melted coconut oil wouldn’t be my first pick here, but if that’s all you can use, give it a try. I really like olive oil in my yeast breads, but any vegetable oil should be fine. Let me know what you try!
~jules
Hi Jules,
Imade this bread for my daughter and it is really delicious. Do you have nutritional information for this bread?
Thanks for sharing your receipes
Any other suggestions for the egg replacer besides flax (we can’t have egg)? Have you tried ener-g?
Hi Jennifer, I don’t love Ener-G in yeast breads. Have a look at my vegan egg sub recommendations in this article and see if one of those works for your dietary restrictions.
~jules
Believe it or not, the water from a tin of chickpeas (fava beans) is an excellent egg replacer. Try searching for “aquafaba”.
Hi Mags, yes – it’s included in my list of recommended GF egg replacers in my article on vegan egg subs!
~jules
Chick peas = garbanzo beans. Fav a is another bean. Maybe its canned water also works?
I can not use the apple cider vinegar or yeast so will try using lemon juice for that or is there another option?
Hi Brenda, yes you’re right to think of lemon juice as a sub for the apple cider vinegar. Enjoy the recipe!
~jules
I can’t have apple cider vinegar or citrus so can I sub both with white vinegar? One more: can I use milk instead of milk powder? I’m so close to finding a recipe I can use!
Hi Monique, you can’t replace milk powder with milk, since the milk powder isn’t re-constituted. Can you tolerate almonds or gluten-free oats? If so, you could add an equal amount of almond or oat flour in place of the milk powder. The white vinegar sub should work fine. I hope this recipe works for you!
~jules
I made this bread and also the beer bread and both had giant holes throughout? I have made the beer bread twice before with a different flour mix and it came out perfect. This was the first time I made it with the flour mix from the website. I did not do anything any differently. I am using a Cuisinart bread machine. Do you know what the problem could be?
Hi Nikki – when you say the flour mix from the website, are you saying that you make a homemade blend from my site, are buying my premade flour or are using my premade bread mix? Usually large holes mean that it rose too fast, but check this GF bread baking article on some other possibilities and also this article on baking GF bread in a bread machine.
~jules
Jules, going to make the hot cross buns, can I use the bread mix instead of the recipe? If I can’t insread of the yeast, do I just puy in the same amount of baking soda and lemon juice?
Thanks
Doris
Hi Doris, I haven’t tried the hot cross buns without yeast yet, but that would be a good place to start. The recipe is totally different than my bread mix, so I’d say stick with the recipe as written and then try your yeast-free experiment. I’d love to know how they turn out!
~jules
This recipe is definitely a game changer! Thanks Jules!
Yes, Brianna! I feel the same way. Opening the door to soft, fresh bread for those who can’t have yeast is a tremendous advance!
~jules
My bread never looks this good when I try! Love it Jules!
I unfortunately can’t have citrus. Would vinegar instead of lemon juice work just as well?
Yes, Theresa, you could use apple cider vinegar here instead. Happy Baking!
~jules
I want to smother almond butter and honey on that bread! Yum!
Yum, Chrystal! A girl after my own heart!!!
~jules
Okay, so I have this coconut milk powder that I have had nothing to make with. I’m going to try this! 🙂
Yes Erica! Or you could just use my gfJules Bread Mix … unless you’re all out already! 😉
~jules
This looks like the perfect option for a gluten-free bread! I am so glad to find one without yeast too, as I am allergic. Thank you!
I’m so glad this recipe will be helpful to you, Dr. Jennifer! Also check out the links I give to other yeast-free recipes in the intro!
~jules
Nothing like perfect homemade bread baking!
Indeed, Rebecca! And it’s so nice to be able to have homemade bread be yeast-free, too!
~jules