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.
Looking for more gluten free bread? Check out this savory cassava bread, this potato bread, and this buckwheat bread.
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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?
One of the many reasons to love this bread is how well it stores. It can be stored as a complete loaf or pre-sliced on the counter for up to 3 days. For longer storage, place pieces of wax paper in between each slice and seal them in a plastic bag and place in the freezer. Defrost by warming in an oven or toaster and it still tastes amazing.
What is the best way to cool gluten free yeast free bread?
Let the bread cool in the pan on a wire rack first for 10 minutes. Then, using a potholder since the pan will still be hot, turn the bread out onto a wire rack but lay it on its side. Allow to cool for 15 minutes. Then flip it to its other side and cool another 15 minutes. Then stand the bread upright to cool completely.
Is there an easy way to separate eggs?
If you want to make it easier on yourself, get a handy little tool like this one!
Is there a substitute for the eggs?
Not one that has been tested unfortunately. Egg whites are essential for the texture of the bread. Aquafaba may work as an egg white substitute but has not been tested.
Can I use another flour mix?
The flour mix I use in my recipes is this one: Gluten Free Flour Mix. It has the right balance of flours and starches that make for a really great loaf of bread. This recipe hasn’t been tested with another brand or combination of flours so I can’t be sure of the results you'll get.
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Recipe
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.
Hi, I am gluten-free and dairy free. I had use coconut flour and my dough seems too dry and weird texture.
Hi Gretchen,
Thanks for asking - yes coconut flour will not work in this recipe. It is a very heavy flour and absorbs liquid. It's basically an apples to oranges kind of flour to the flour mix called for in the recipe.
Use the flour mix called for in the recipe and it will turn out delicious, I promise!
Christine
Great recipe, thank you! I subbed whole milk and real butter, but followed all the instructions and this turned out fabulous. I plan on using this as my "every day" bread recipe.
Hi Jenny,
So glad you enjoy it 🙂
Christine
I tried this recipe yesterday. Tastes utterly butterly delicious. little bit on the eggy flavor though.
Best is no resting, no proofing required.
This is a dream come true, I never thought I would find a bread that I could use for toast and not taste like a baking powder bisquit,this is the 3rd time I have made it and it turns out beautiful, Thankyou thankyou so much !
So happy to hear that Betty 🙂
Christine
I made this, this afternoon! I did everything exactly to the recipe except I used real butter, milk, and omitted the xanthum gum since I use an all purpose gluten free flour. It’s absolutely delicious! I’m really happy with how it turned out! It’s soft, and perfect on the inside like regular bakers bread and beautifully crispy slightly on the outside! I can’t say enough about how great this is!( I use cup4cup gluten free flour)
So glad you enjoyed it April!
Christine
If I was to attempt to make this in a bread machine, would it need the kneading cycle or just the cooking phase? Could I just put all ingredients in and let the machine knead/mix it all?
Hi Belinda,
Thanks for asking. So I have not tested it in a bread machine. It's a yeast free bread so maybe the quick bread cycle? If you try, let me know, I'd be curious how it turns out.
Christine
I doubt a machine would be much use as it would probably mix “too hard” & all the air would be mixed out of the egg whites. Well my machine would anyway & this recipe sounds easy enough as long as you read all the tips & tricks beforehand. I’m going to try it with store bought flour though as I’m not into gluten free, just trying it for a neighbour. 🤞
Can you make this recipe in a bread maker?
Hi Mary,
Thanks for asking - I have not tested it in a bread machine so I can't say for certain. These are great in the bread machine though https://zestforbaking.com/melt-mouth-gluten-free-dinner-rolls-bread-machine
Hope that helps!
Christine
I've been looking for a GF/yeast free bread. Can't wait to try it. In reading the comments, where is the cashew butter? I don't see it in the ingredients or in the directions.
Hi Stephanie,
Thanks for asking - so this recipe was actually one of my very first recipes here on the website... from back in 2013. I used cashew butter in it back then but I was getting feedback about it being so expensive (it's even worse now!) So I re-worked the recipe and eliminated it. That's the same reason why you may see comments about ingredients that aren't in a recipe. It's just been updated to reflect feedback.
Hope that helps and hope you enjoy it, it's a great bread!
Christine
Can I use coconut / oat milk milk instead of almond milk? (New milk)
Hi Melissa,
Yes to either. They will work just fine.
Christine
Hi Christie,
I have made this several times now. I have a consistent problem. It does not bake fully at the bottom, I get that solid sort of lump of dough at the bottom. And this is with me baking for 90 minutes, which makes the top of the bread hard and overdone. Any hints?
And speaking of hints, you write to be careful not to deflate the dough when folding in the whites. I don’t know what you mean. How can the dough be deflated?
Thanks!
Hi Mark,
Thanks for asking - so I'll start with the dough question - so for folding in the egg whites, you just want to fold them in until they are incorporated into the batter. Whipped egg whites lightens the texture of the batter, but continually stirring it just crushes the air out. Hope that clears that up.
And then for the baking - hate to ask, but is the oven accurate at 350 F? I've noticed my oven clocks a different temp sometimes, for whatever reason! And then are you using the same size pan as in the recipe?
Would love to help you solve this problem. I could understand maybe 5 - 10 minutes longer, but going a full 30 minutes and still not being baked is peculiar.
~Christine
Mine turned out the same. Almost undone and chewy inside after baking it even longer ! It has a dense wet inside that won’t seem to resolve 🙁
Hi Emily,
So let's see, a few questions to see if we can figure out what happened - what flour mix did you use and did you measure by weight? Did the batter look like the picture after whipping the egg whites and folding them in?
Let me know!
Christine
Same hear,
Gluten, lactose, yeast and nut allergies. I've looked all over the internet and thought I finally had found a yeast free doable recipe. If you have any suggestions I'm happy to experiment and send you pics of how it turns out.
Hi Paula,
Sure, try using tahini in place of the cashew butter. Would be interested to see how that turns out.
Thanks!
Have you tried adding navy beans to this recipe to see if this will work?
Greetings:
1/4 of Flour (Almond/Coconut) seems a bit on the small side.
How much is this recipe due to yield? How do I need to adjust to make a "Conventional" sized loaf?
Thanks.
Hi Robert,
The thing with coconut flour is that it expands - so yes, it is a small amount, but rest assured, it is correct.
The recipe will make a regular loaf pan size - 8.5 x 4.5 size.
Does this answer your question about the conventional size?
~Chrissy
The Ultimate Gluten, Dairy and Yeast Free White Bread The Recipe looks wonderful but, for me I am allergic to, All nuts , coconut flour and Almond everything, Soy also. What could I use to substitute those items?
Thank you
Hi Terri,
Since I have not made any substitutions in this recipe, I don't have any recommendations that I have successfully used.
However, all it not lost, you could try this recipe - https://zestforbaking.com/easy-gluten-free-sandwich-bread-recipe with the rice flour.
Or you could try this other recipe https://zestforbaking.com/the-best-whole-grain-gluten-free-bread-recipe
Since today's recipe has the cashew butter as a main ingredient, that would be another consideration that you would need to substitute.
I am just not comfortable recommending a substitution that I have not tried.
Hope those other two work out for you!
~Chrissy