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 Recipe

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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88 thoughts on “Gluten Free No Yeast Bread Recipe

    • 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!

  1. 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!

      • 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!

  2. 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?

      • 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!

          • 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!

  3. 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!

  4. 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!

    • 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!

    • 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!

  5. On the bread recipe can I sub the olive oil with coconut oil?
    Thanks. Looking forward to trying your flour. Just ordered some.

    • 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!

  6. 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

    • Hi Brenda, yes you’re right to think of lemon juice as a sub for the apple cider vinegar. Enjoy the recipe!

  7. 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!

  8. 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?

  9. 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?

    • 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!

    • 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!

    • 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!