Best Gluten Free Yeast Free Bread: Delicious & Dairy Free
Amazingly soft and tender, this gluten free yeast free bread has the ideal texture and taste of a yeast bread, but it’s yeast-free which means no rise time! It’s the perfect quick bread to add to your list of treasured recipes.
A good yeast bread is a great thing, but this recipe comes to the rescue for the times when yeast free is the way to go. This homemade bread without yeast is incredibly soft and could really fool anyone into thinking it’s a loaf of regular bread. We can thank the egg whites for that high rise and characteristic, bread texture. And while I normally recommend cooling gluten free breads completely before slicing, this bread is can be sliced while still slightly warm – Just use a sharp serrated knife to slice warm, mouthwatering slices of it.
Table of Contents
Looking for more gluten free bread? Check out this savory cassava bread, this potato bread, and this buckwheat bread.
Why this recipe is a must-make
If you’ve wondered how to make bread without yeast, this is the recipe for you. Originally developed and published in September 2013, this was one of our earliest recipes here on Zest For Baking. So it’s been a favorite for a long time! And it’s easy to see why – it’s quite easy to make and tastes so light and buttery. No one will miss the gluten, yeast, or dairy. Thanks to the baking powder, this bread rises tall but is so soft and tender. Here are a few more reasons you’ll love this bread:
- You only need 8 ingredients to make this recipe.
- The prep time takes just half an hour.
- This bread comes together in an hour and a half.
- There is no long rise time to wait on!
Ingredients & substitutions
- Gluten free flour mix – This flour mix was used in this recipe. Other mixes may work but may change the texture of this bread.
- Baking powder – There is no substitute for the baking powder (and it is supposed to be one tablespoon).
- Salt – You can reduce or omit the salt for a low salt diet.
- Xanthan gum – There is no substitution for the xanthan gum.
- Eggs – I don’t recommend substituting the eggs, since the texture of this bread depends on the whipped egg whites.
- Almond milk – The almond milk can be swapped with another plant milk or even dairy milk.
- Apple cider vinegar – There is no substitution for the apple cider vinegar.
- Vegan butter – The Country Crock brand of vegan butter was used in this recipe, but another brand of vegan or regular butter will also work.
Measurements for each ingredient, along with instructions for making the bread are in the recipe card below.
An easy way to separate eggs
The easiest way to make sure you get all the whites in one bowl and the yolks in another one is to use an egg separating tool like this one. Just make sure to have two bowls ready to go. Use a medium size bowl for the whites and a large bowl for the yolks.
Gluten free yeast free bread step by step
Step 1: Add the flour mix, baking powder, salt, and xanthan gum to a medium bowl and mix until combined. Set aside.
Step 2: With the bowl of a stand mixer and medium bowl close together, separate the eggs. Place the yolks in the stand mixer bowl and whites in the medium bowl.
Step 3: Beat the yolks on medium speed until they are pale in color (2-4 minutes).
Step 4: Add the almond milk, vinegar, and butter. Mix on low for 1 minute.
Step 5: Add the dry mixture to the egg yolk mixture and mix on low for 20 seconds. Scrape the bowl.
Step 6: Mix on medium for 2 minutes. Let the batter rest for 10 minutes.
Step 7: Beat the egg whites in their bowl on medium-high speed until they form nearly stiff peaks (3-5 minutes). Preheat the oven to 350F.
Step 8: Fold a spoonful of egg whites into the batter.
Step 9: Once incorporated, gently fold in the rest of the egg whites until everything is mixed together.
Step 10: Pour the batter into an 8″x4.5″ pan that’s been brushed with butter and lined with a small piece of buttered parchment paper.
Baking & serving
Step 11: Bake at 350F for 60-65 minutes or until an instant-read thermometer reads 210F.
Step 12: Remove from the oven and cool in the pan on a wire rack for 10 minutes. Then remove the bread from the pan and cool on its side for 15 minutes, then the other side for 15 minutes. Stand it upright to finish cooling.
?Pro tips for making gluten free yeast free bread
1. Let batter sit for 10 minutes
While you beat the egg whites, let the batter rest for 10 minutes. This is the only bit of resting you have to do in this recipe!
2. Whip egg whites to nearly stiff peaks
When it’s time to beat the egg whites, start the beaters on medium-high speed. Depending on the environment and the size of the container, this will take between 3 and 5 minutes. You want egg whites that are glossy and have fairly stiff peaks when you lift the beaters up.
3. Carefully fold the egg whites into the batter
Folding takes longer than if you were to just stir, but the process creates a light bread (with no yeast!). Fold just until all egg white is completely incorporated into the batter, being careful not to overmix. Overdoing it crushes the lightness that the egg whites are creating.
4. Lay the bread on each side to cool
Gluten free breads are picky about the cooling process. Just like in this sandwich bread recipe, they need to cool a certain way to maintain height and even texture. Leave the loaf in the pan to cool on a wire rack for 10 minutes, then turn it out of the pan and let it cool on its side for 15 minutes, then flip to the other side for 15 minutes, and finally stand it upright.
5. Helpful tools
Here are a few tools that will help you make this bread:
Gluten free yeast free bread FAQs
Does this gluten free yeast free bread store well?
What is the best way to cool gluten free yeast free bread?
Is there an easy way to separate eggs?
Is there a substitute for the eggs?
Can I use another flour mix?
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Best Gluten Free Yeast Free Bread: Delicious & Dairy Free
Ingredients
Method
- Prepare an 8” x 4.5” pan by brushing with butter and lining with a small piece of parchment paper. Butter the parchment. Set aside.
- In a medium bowl, add the flour mix, baking powder, salt and xanthan gum. Mix with a whisk until fully combined. Set aside.
- With the bowl of a stand mixer and medium bowl or container close together, separate the eggs, placing the yolks in the large bowl and the whites in the medium bowl.
- Beat the yolks on medium speed until they get pale yellow in color, 2 – 4 minutes.
- Add the almond milk, vinegar and butter and milk and mix on low speed for another minute.
- Add the dry mixture to the egg yolk mixture and mix on low speed for 20 seconds. Scrape down the bowl.
- Mix on medium speed for 2 minutes. Set batter aside to rest for 10 minutes.
- Preheat the oven to 350 F.
- In the medium bowl with the egg whites, beat on medium-high speed until they form nearly stiff peaks. This could take between 3 – 5 minutes.
- Start by folding a large spoonful of egg whites into the batter. Once completely folded in, add the rest of the egg whites to the batter.
- Gently fold in the egg whites, until everything is incorporated.
- Pour the batter into the prepared pan.
- Bake at 350 F for 60 – 65 minutes or until an instant read thermometer registers 210 F.
- Remove from the oven and place on a wire rack to cool for 10 minutes.
- Remove from the pan and lay the bread on one side to finish cooling for 15 minutes, then flip to the other side for another 15 minutes. Bread can be sliced slightly warm with a sharp, serrated knife.
Notes
- The gluten free flour mix used in the recipe is this flour mix. Other mixes may work but the texture of the bread may be different.
- The amount of baking powder is correct.
- Instead of almond milk, another plant based milk or dairy milk may be used.
- The Country Crock vegan butter sticks were tested in this recipe. Dairy butter may be used.
- Mix the dry ingredients with a whisk to fully incorporate.
- Let the batter sit for 10 minutes while whipping the egg whites.
- Whip the egg whites until nearly stiff peaks for – if using a bowl this could take up to 5 minutes. The smaller the container, the quicker they will whip.
- Carefully fold the eggs whites into the batter being careful not to deflate the batter.
- Bake in a parchment paper lined baking pan.
- Cool by laying the bread on its side.
- This bread stores exceptionally well at room temperature in a sealed plastic bag for up to 3 days. Any longer than that and it’s best to slice and freeze it.
