This yeast free gluten free bread recipe is perfect for sandwiches and needs no rising time or advanced preparation at all. If you're in a hurry, or just can't have yeast, this bread is for you!
You probably know that I've written 5 gluten free cookbooks, but you may not know that I didn't choose the subject of my second cookbook. At the time, I was so thrilled that my publisher wanted me to write a second cookbook, and thought nothing of the fact that they were dictating the subject.
I remember being kind of freaked out that there were other gluten free cookbooks already on the market that were called “quick and easy.” My editor was like, um, Nicole, it's basically a category of cookbooks. Relax.
World's Best No Yeast Bread
I had a subject, then, but no hook. I flat out refused to make every single recipe in the book ready in 30 minutes or less (I'm not Rachael Ray!). Too arbitrary.
So I decided to add as many baking recipes as I could that were yeast-free. No yeast means no rising time, which means quick and easy!
I had already developed this very yeast free gluten free bread recipe for the blog after being asked a few times over the years whether there was any way to substitute yeast in my yeast bread recipes, especially my classic gluten free bread recipe for sandwiches. At first, I figured, um, no way. It's
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And generally, there is no substitute for yeast. Chemical leaveners such as baking soda and baking powder (which is really just baking soda + cream of tartar + starch) aren't yeast substitutes.
Usually, baking soda is used in quick breadslike banana bread, and tend to be sweet, not savory. But that doesn't mean that I couldn't develop an entirely different recipe for yeast free bread that could be used for sandwiches.
I tried to give the bread as much chance of success as possible, so little by little, failure after failure, I added more support. It turned out that egg whites were really the key to adding structure and support.
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Even though egg whites are mostly liquid, they actually tend to dry out baked goods so the recipe would need plenty of moisture for balance.
This recipe was such a success when I first posted it on the blog many years ago. I ended up deleting the post, though, most likely in a fit of shame.
The photos were just horrid. I remember also being a little nutso with the text overlays that were (I swear!) popular on blogs at the time.
Gluten Free White Breadmaker Loaf Recipe (dairy Free Option)
Along with the success on the blog of my recipe for gluten free yeast free pizza crust(one of the most popular posts on the whole blog!), and how much you love my recipe for yeasted gluten free white sandwich bread, it seemed time to bring this recipe back.
It's a high-rising-then-falling sort of bread, so expect the shape to be a little unusual. You can score the top of the raw bread to help it split in the center rather than more irregularly, but it won't matter too much. Just be sure to bake it until a toothpick comes out entirely clean and all will be well.
The crust is thick and bakery-like, and the crumb is moist and tender but surprisingly strong. Expect some crumbs when you slice into it, and be sure to let it cool first. It freezes quite well after being sliced, too.
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Since this recipe was developed as a response to all the substitution questions I have always gotten on the blog, it seems only fair to advise you on how to make more substitutions!
But remember that the more substitutions you make, the further the recipe gets from its original roots and the more likely it is to fail.
Whey powder:In recent years, whey protein powder is much more commonly available than whey powder. This recipe calls for whey powder, which I have always purchased at Whole Foods or my local natural foods store.
Ingredient No Yeast Bread
If you have trouble finding it and you can have dairy, I recommend using nonfat dry milk in place of the whey powder.
Dairy: I've made this recipe dairy free at least 100 times, but there are a few things to note. For milk, just use your favorite unsweetened, nondairy milk.
Instead of whey powder, you can use soy powder or egg protein powder. But since the egg protein powder tends to lead to a larger rise than either whey powder or soy powder, if you use it I recommend reducing the baking powder from 4 teaspoonsful to 3 and using about 1 tablespoon less milk.
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Eggs: This recipe is quite egg-dependent, so making it egg-free is a tough one. Since it's only egg whites, I'd recommend trying aquafaba and treating it just the same as you would the egg whites as instructed in the recipe.
Cream of tartar: This ingredientis used to help stabilize the whipped egg whites. In its place, you can use 1 teaspoon of freshly squeezed lemon juice.
Honey: In place of honey, you can use agave syrup or Lyle's golden syrup. If you'd like to use pure maple syrup, I'd recommend using 1 1/2 tablespoons (32 grams) rather than 2 as it's less viscous.
Sandwich Bread Without Yeast
4 egg whites (100 g), at room temperature 1/4 teaspoon cream of tartar 3 cups (420 g) all purpose gluten free flour (I like Better Batter here) 1 1/2 teaspoons xanthan gum (omit if your blend already contains it) 1 teaspoon (6 g) kosher salt 1/4 cup plus 1 tablespoon (45 g) whey powder or nonfat dry milk 4 teaspoons baking powder 6 tablespoons (84 g) unsalted butter, melted and cooled 2 tablespoons (42 g) honey 2 teaspoons apple cider vinegar 1 1/2 cups (12 fluid ounces) milk (any kind), at room temperatureYep, you CAN make an amazing bread without yeast that’s just like proper bread!5 common ingredients: flour, baking powder, oil, milk and sugar.It’s a no yeast bread based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire – except we’re using an oven!
This no yeast bread is inspired by the Australian Damper, a traditional bushman’s bread made with flour and water that was cooked over campfires.
Except I’ve brought it into the 21st century to make the crumb fluffier, more tender and tastier, and made it look like sandwich bread rather than a freeform loaf. (Oh, and we cook this in an oven instead of over fire!)
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This is THE emergency bread that you make when you don’t have yeast, or you don’t have time to make yeast bread.It has a proper crumb like real bread, rather than being crumbly like muffins which many no-yeast breads are. It’s mixed in a bowl with a wooden spoon – no kneading, no rising. You’ll have this in the oven in mere minutes!
In a way that bread made without yeast will never have. But this is as darn close as you will get to a yeast bread recipe
Bread lovers might recognise this as a simplerversion of Irish Soda Bread. It’s easier because the dough is just mixed up in a bowl (ie no kneading at all) and it doesn’t require buttermilk or baking soda which aren’t pantry staples for everyone.
Gluten Free Bread With Yogurt • Bakerita
This is just like making your favourite Chocolate Chip Muffins! Mix the dry ingredients, then add the oil and milk. Mix, pour, bake!
Why use a loaf pan?Because the mixture is a very thick batter rather than a kneadable dough (like Friday’s pizza dough or focaccia). So you can’t freeform it like Irish Soda Bread. If you don’t have a loaf pan, make it in a muffin tin – well greased, 20 minutes at 180°C/350°F.
It takes 50 minutes in the oven, so I like to do half the time uncovered to get a lovely golden brown crust, then I cover it the rest of the time (otherwise the crust gets a bit thick and dark).
Frugal Homemade Bread Recipe {dairy Free, Egg Free}
LOOK at that crust!↓↓↓It’s tempting to just lift the whole thing off and run away with it! (Swipe the butter while you’re at it)
TIP: Let it cool completely before slicing, otherwise it will besusceptible tocrumbling on the edges. On Day 2, it slices 100% perfectly!
Slice it up like normal bread then use it for anything and everything you ordinarily use sandwich bread for. A simple ham sandwich. Or an epic Pastrami orReuben sandwich. Grilled cheese – or cheesy GARLIC bread. Toast it and slather with jam, Vegemite, peanut butter or whatever you heart desires.
Gluten Free Bread Recipe (vegan, Yeast Free)
As with all homemade breads, this no yeast bread is at its best on the day it’s made. But even the day after, it’s still very, very good thanks to the touch of oil which keeps the crumb moist. Then on Day 3, a light toasting is all that’s needed to resurrect it.
It also freezes 100% perfectly – which is what I’ve done with the 8+ loaves I’ve made in the past few weeks, trying to nail the recipe. I’m going to be eating this for weeks and weeks – no complaints here!!
Recipe video above. This is a bread loaf made without yeast or any other non-standard pantry ingredients. It's as close as you will get
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