One bite of this fluffy gluten free bread without yeast, and you will want more. This homemade yeast-free bread is so easy to make and makes the best sandwich bread. All you need are a few simple ingredients! There is also a tested vegan version!
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Many of my readers have asked if I could create a yeast-free, gluten-free bread recipe. Many with Celiac and gluten intolerance can also not eat recipes baked with yeast. I hate for people to go without foods they love, so I created this recipe.
This new bread recipe is based on my Gluten-Free Biscuit recipe. The biscuits are so big and fluffy that I knew if I could tweak this recipe, it would make excellent baked gluten free bread.
This bread turned out so fluffy that you would never know it was made without yeast. This gluten-free yeast-free bread recipe is the ultimate sandwich bread! My family devoured this new gluten-free, yeast-free bread in record time!
If you love to bake bread, I have some incredible gluten free bread recipes for you to make. Gluten free baking has never been easier! Try my Gluten Free Irish Soda Bread recipe if you want another no-yeast bread recipe.
Allergen Information:
This recipe is gluten-free, soy-free, sugar-free, nut-free, and yeast-free. To make this recipe dairy-free, use plant-based butter and milk and a gluten-free flour blend without dried milk powder.
Update 1/8/24: If you need gluten-free, yeast-free, and vegan recipes, I successfully made this one egg-free. I used Bob’s Red Mill Egg Replacer. I added the powder to a glass of water (using the ratios on the back of the egg replacer bag) and whisked it into the dry ingredients. Note: I had to add 2 tablespoons of additional liquid to get the batter consistency right.
Hi this came out great! I had to use coconut butter, 2 egg yolks (I am allergic to histamine) through it all into my bread machine on a quick bread setting and it tasted great! Sort of like buttermilk biscuits! It didn’t rise too high but that is ok. Great to have with a salad or small sandwich.”
carrie, blog comment
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Cup4Cup – Cup4Cup gluten-free blend is my favorite for this recipe; it rose well in this bread recipe. Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.
- Reader blends tested – Nameste and Cloud 9.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with the two blends listed above.
- Baking Powder – It is important to use aluminum-free baking powder.
- Butter – Use salted or unsalted butter. The butter must be cold.
- Eggs – Use size large eggs.
- Milk – I used Oatly gluten free oat milk. You can also use another plant-based milk or regular milk.
You can find the ingredients for this quick bread at any grocery store.
Reader Adaptations:
Readers have successfully tested these flour blends: Nameste and King Arthur Measure for Measure. NOTE: If you use a blend without dried milk powder, you may want to do an egg wash over the top to make it golden in color.
The easiest, efforless (can’t stress that enough), delicious GF bread. I just made it for the first time and felt like making it focaccia style (drowned it in olive oil and rosemary) and it worked!Thank you for the recipe, Fearless Dining!🙂”
Aleksandra B., Pinterest comment.
Substitutions:
- Make this dairy-free by using plant-based butter.
- If you use salted butter, omit the additional salt.
- Use an egg replacer to make this recipe egg-free. I have used Bob’s Red Mill Egg Replacer and another reader told me she uses flax eggs successfully.
Tips For Success
1. Use VERY cold butter. Trust me, it is worth it, and this bread recipe is even more amazing.
2. I lined my bread tin with parchment paper, but this is optional. For some reason, my cast iron loaf pan leaves a little black on my bread. I didn’t want that on this loaf, so I lined the pan to prevent this. 3. I will say it makes lifting the bread out of the pan nice and easy!
Store it the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
Step-By-Step Photos and Directions:
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Step 1: Add the gluten free flour, baking powder, and salt into a large
Step 2: Use a cheese grater to shred the cold butter into the dry ingredients.
Step 3: Add the cold milk or non-dairy milk to the bowl.
If you use a stand mixer, you will want to add the eggs and milk to the mixer bowl, then add the flour and cold butter shreds. Use a paddle attachment. Since this dough is wetter than other bread dough recipes, a dough hook doesn’t mix it as well.
Step 4: Mix the wet and dry ingredients into a dough with a large spoon.
Step 5: If you are lining the loaf pan with parchment paper, do this now. If you are not using parchment paper, spray the loaf pan with a gluten free baking spray. Add the dough and spread it out in the pan.
I like to wet my fingers to smooth the top of the bread out so it isn’t lumpy. Optional: sprinkle the top of the bread with sesame seeds.
Step 6: Bake the bread at 350º F for 30-40 minutes. The actual baking time can vary depending on the size and depth of your loaf pan. The top of the bread will be golden brown. If the bread gets too dark, you can put a piece of aluminum foil over the loaf towards the end of baking.
Step 7: Remove the loaf from the oven. Insert a toothpick in the loaf. If the toothpick comes out clean, your bread is finished baking. If you see batter or crumbs, the bread will need to bake a little longer. Carefully remove the bread loaf from the loaf pan and place it on a cooling rack to cool.
Wait until the loaf is thoroughly cooled before you slice the bread. Use a serrated bread knife. This is a great recipe for gluten free sandwich bread.
Frequently Asked Questions:
This recipe relies on aluminum-free baking powder to get its rise.
Store the bread in an airtight container. I recommend slicing and freezing the bread if you don’t use it all within two days. Gluten free baked goods tend to spoil quickly. I freeze my bread in a freezer bag with wax paper between each slice.
I had tried another recipe that was pretty good but found yours and this is by far better tasting and comes out nicer. As a person who has to eat gluten free, this recipe is a lifetime recipe. I’m going to season it up with different herbs to try different flavors too. I just love that it’s so easy yet so delicious. Thank you again!”
Lori H., Blog comment
More Gluten Free Bread Recipes
- Easy Gluten Free Naan
- Gluten Free Seedy Nut Bread
- The Best Gluten Free Bread Machine Bread Recipe
- Gluten Free Focaccia Bread
- Fluffy Gluten Free Honey Rolls
- Gluten Free Hawaiian Bread
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Fluffiest Gluten Free Bread Recipe (No Yeast!)
Ingredients
- 2 ½ cups gluten free flour blend * See notes
- 2 tablespoons baking powder Aluminum-free!!
- 1 teaspoon salt
- 2 large eggs
- 5 tablespoons butter Salted or unsalted depending on your preference
- 1 ½ cup milk or non-dairy milk * See notes.
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Instructions
- Preheat the oven to 350º F. Set the oven rack to the middle setting.
- Add 2 ½ cups gluten free flour blend, 2 tablespoons baking powder, and 1 teaspoon salt to a large mixing bowl. Whisk to blend the dry ingredients.
- Use a cheese grater to shred the cold 5 tablespoons butter into the dry ingredients. You can also cut the cold butter into the flour mixture with a pastry blender.
- Add the 1 ½ cup milk or non-dairy milk to the bowl.
- Note: If you use a stand mixer, you will want to add the 2 large eggs and milk to the mixer bowl, then add the flour and cold butter shreds. Use a paddle attachment. Since this dough is wetter than other bread dough recipes, a dough hook doesn't mix it as well.
- Mix the wet and dry ingredients into a dough with a large spoon.
- If you are lining the loaf pan with parchment paper, do this now. If you are not using parchment paper, spray the loaf pan with a gluten free baking spray. Add the dough and spread it out in the pan. (I used an 8.5 inch cast iron loaf pan.)
- I like to wet my fingers to smooth the top of the bread out so it isn't lumpy. Optional: sprinkle the top of the bread with sesame seeds.
- Bake the bread at 350º F for 30-35 minutes. The actual baking time can vary depending on the size and depth of your loaf pan. The top of the bread will be golden brown. If the bread gets too dark, you can put a piece of aluminum foil over the loaf towards the end of baking.
- Remove the loaf from the oven. Insert a toothpick in the loaf. If the toothpick comes out clean, your bread is finished baking. If you see batter or crumbs, the bread will need to bake a little longer. Carefully remove the bread loaf from the loaf pan and place it on a cooling rack to cool.
- Wait until the loaf is thoroughly cooled before you slice the bread. Use a serrated bread knife to cut the bread.
Notes
- I tested this recipe with Cup4Cup. Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.
This bread recipe is based on my gluten-free biscuit recipe, and this flour worked the best in that recipe. You can also use other blends; I tested ten different flour blends in my biscuit recipe. - It is critical to use aluminum-free baking powder, or your bread will taste metallic.
- I used Oatly gluten free oat milk to make this recipe. Any milk or non-dairy milk will work.
- To make this bread dairy-free, use plant-based butter like Smart Balance.
- Store in an airtight container. If you don’t eat it in two days, slice and freeze the remaining bread. I store mine in a freezer-safe zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This isn’t bread this is a british scone mix so are the best ever flaky biscuits…no wonder they taste so good !!! we have been make them for centuries 1513 first named in a publication but probable a staple for much much longer. Enjoy with clotted cream and jam or butter and jam if your watching your waistline.
Hi BJC, thanks for the tips!
I made this bread for my husband because the recipe he normally uses calls for Greek yogurt, which we were unable to get over the weekend. This recipe’s ingredients were all already in my kitchen so I gave it a try. I looked at it in the oven after 15 minutes and was impressed to see that it was already rising significantly. I did bake it for longer (53 minutes total), but that was the only change I made. My loaf looked exactly like the one on this page. We waited for about a half hour before my husband insisted on cutting a slice. It was absolutely delicious! I’m so glad that I couldn’t find Greek yogurt! This recipe is a keeper. Thank you!!
Thank you so much, Valerie. I am so glad you and your husband loved the recipe, and hurray for not having yogurt so you could find and try my recipe.
Hi Sandi. I wanted to add that I’ve now made this bread with regular flour (since I don’t have to be GF) and it’s JUST as perfect!! I baked a loaf and took it to work for people to try. They now want me to bake them bread 🙂 or else they’ve also asked for the recipe. When I toast it, the flavor is just amazing.
Hi Valerie, Wow, I almost never get comments about someone converting my recipe to have gluten…usually it is the other way around. I am thrilled that you love my recipe and even your coworkers love it! Thank you.
I failed to mention how golden brown all around the loaf was. maybe my experience will help the others that had soggy bottom or lacked that golden brown..
I’m so glad I found this recipe. thank you. I’ve missed good bread. no chemical taste like store bought GF loaves…I left a tablespoon of butter out and greased pan with canola oil. i baked it in my GE air fryer on roast at 350 till toothpick clean about 45 minutes, wanted to make sure middle was done.. it was great. it slices well. held together well. gonna try fried catfish fillet sandwiches with it.. thanks again!
I love you made this in your air fryer!! I really appreciate your mentioning how you did it. I am sure it will help a lot of readers do the same.
Fabulous bread will make for my gf family members
Hi Mags, I am so glad you loved this bread recipe. Thank you so much!
WAY too much butter. My loaf was dense and wet on the bottom and did not brown much.
Hi Kate, I am happy to troubleshoot. As for browning, if you don’t use a gluten-free flour blend with dried milk powder like the version of Cup4Cup I used, it won’t brown that much. You could brush the top with melted butter if you want it to brown. As for your dense, wet loaf. What gluten-free flour blend did you use, what type of pan (glass, metal, etc.) and how long did you bake it. It sounds under baked and if it was dense, did you shred very cold/frozen butter into the batter? Assuming you didn’t knead it. Let me know and I can offer more advice.
this came out really good! I will admit it didn’t look as good as yours, but it taste real good. I used Bob’s Red Mill gluten free all purpose 1 to1 flour, Hain featherweight sodium free/ gluten free baking powder and nu salt( sodium free diet) . this is so much better than store bought bread.
I am so glad you loved this recipe and I am so glad to hear Nu Salt worked well. I haven’t heard of that, so I am very glad you came back and wrote about it so other readers can see it.
Can this be made with GF bread flour?
Hi Madge, I haven’t tested bread flour. Which gluten free bread flour do you plan to use? Does it have a binder added? If not, you would need to add one.
I am planning to use King Arthur GF Bread Flour. It does have Xanthan Gum as a binder. I will let you know how it turns out.
Thanks, Madge!
This was my first time making bread and I thought the recipe was delightfully easy. I followed the instructions exactly and was happy as could be with the loaf that resulted. Thank you for the recipe and the detailed instructions.
I am so glad you love this bread recipe. It is somewhat a cross between bread and a biscuit, but the flavor is really good. Thank you!
Can olive oil be used in place of butter? I can’t have dairy.
Hi Mary, I would assume so, but I haven’t tested using oil in this recipe yet. I do have a reader who wrote to say Smart Balance dairy-free butter worked well.
first time making it for me, I left my comment and forgot to add that it reminded me of homemade biscuits!
Yes, this recipe is modeled after my popular biscuit recipe. It helps the bread rise without the yeast.
Could this bread be made with your gluten free whole grain flour blend?
Hi, I haven’t had a chance to test my blend in this recipe. I am assuming it would work well, but you may need to tweak the wet or dry ingredients depending on the dough consistency. Be sure to make sure your dough looks similar to mine in the photos.
This is very good! Even my family liked it and they don’t have to eat gf! It is very easy to make. I used Walmart brand Great Value gf flour and it worked great!
I am so glad to hear that gluten free flour blend worked well. I am sure that will help others who like to use that brand. Thank you!
I’d like to try this but I would need to use an replacement for egg, do you think it would turn out good?
Hi Wendy, I have one reader who swapped applesauce for the eggs and said it worked well. She didn’t write details saying how much she used. I haven’t tested it myself. Another reader in the comments section said she made it egg-free, but didn’t respond to my question asking which egg replacer she used. If you try it, I would be grateful if you could come back and let us know what and how much you used…it definitely helps other readers.
I am vegan as well . would love to know a egg replacement. thank you
You are responding to a comment where someone said applesauce worked well as an egg replacer. I haven’t tested any, so it may be worth trying it.
I used flax meal instead of eggs. the ratio is 1 T flax meal and 3 T water for each egg. Let it sit a bit to gel before adding to the recipe.
Thank you so much, Penelope, for coming back to let everyone know that flax eggs work well in this recipe. I am sure this will help so many egg-free readers!
Yummy and it helped to read the article before.
I am so glad you enjoyed this bread recipe. I try to put a lot of tips in my posts that just don’t fit into the recipe card. I appreciate your recommending reading the post to others.
Hii can this bread be used for making French toast?
Hi, This bread is a little dense compared to yeasted more fluffy recipes. I don’t know if anyone has tried it for French toast yet.
This was very good.
I am so glad you loved it.
I love the recipe but we changed a few things and used a 1 to 1 blend gluten-free, applesauce to replace the eggs and a bit of organic cane sugar and vanilla oats milk.
I topped it with agave and earth balance vegan butter. I have two kids with really bad allergies. (dairy, egg, wheat, peanut, tree nut, sesame seed, lugemes, and Alpha Gal).
I am so sorry about all of your family’s food allergies…on top of alpha gal. That is really rough. I am thrilled you were able to make this recipe work with applesauce. I am sure your comment will help other readers. Thank you.
Hi, I am in the UK and looking forward to making your bread. Have you done this recipe with Dove Farm gluten free flour?
Also what size loaf tin do i use. 1 lb or 2 lb?
Thank you
Hi Ruth, I used a 1 lb pan. None of my readers have tried this specific recipe with Dove’s Farm, but they have used it in other yeast free recipes like my scones, which leads me to believe that your flour should work well. Keep an eye on the moisture level. Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the dough. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
My son has autism and is extremely picky!! HE LOVES THIS BREAD! Thank you so so much for this! I doubled the recipe to make a bigger loaf for his sandwiches and I also added 2 tbsp of honey. It gives it just a hint of sweet but hardly to where you can still eat it with whatever.
This makes me so happy. I am familiar with kids on the spectrum and they can sure be challenging to feed. You made my day telling me how much he loved my recipe.
Is aluminum free baking powder a must? I have baking powder with sodium aluminum sulfate.
Hi Jen, Because this bread has no yeast, it needs a lot of baking powder. Regular baking powder will leave a sharp metallic aftertaste, ruining the bread. Aluminum-free will not leave this bad taste.
Im going to try this today. Why aluminum free baking powder?
To get the rise without yeast, I use more baking powder in my yeast-free recipes. If you use a lot of regular baking powder, you will have a bad metallic aftertaste. Aluminum-free baking powder will not have this horrible aftertaste.
Yummy! So easy to stir together quickly! And it smells so good! Thanks, Sandi! 100 STARS from Rochester, NY🥳
I am so glad you loved this recipe. I loved seeing the photos you emailed to me of your loaf of bread!
Hi! Looking to make this today for a cheesy pesto pull apart bread. Can it be made into a round loaf in a Dutch oven?
Hi Erin, I haven’t tried this, and I don’t want to advise on something that I haven’t tested. If you do try this, please come back and let me know how it turns out.
Do you think this recipe would work well for stuffing? Or if not is there one you would recommend? (I’m talking about thanksgiving stuff baked in a pan, not in the turkey.) You are officially my gluten free bread guru! 🙂
Hi Emily, LOL, I wish I were a guru, but I do appreciate your kind words. This bread is a bit more dense than a yeast bread…but if you toast the cubes long enough, it should be fine.
So moist and easy!! I’m curious if you’ve ever added rosemary or anything like that?
Hi Bethany, I have added Italian seasonings and roasted garlic to this bread recipe…I don’t think rosemary is in my blend, but you should try it because it sounds delicious.
Thanks so much for this recipe. I have a very sensitive stomach and can only handle certain foods. I made this recipe with a blend of buckwheat and brown rice flour and 2 tbsp. ground fax seeds. I don’t get a big rise but I don’t mind. The bread still tastes good.
I am so glad you had great luck with buckwheat and brown rice flour. Thank you so much for your note.
Can I use a coconut oil in place of the butter? I have a dairy allergy and I don’t prefer plant based butter.
Hi Amanda, I do not know of anyone who has made this bread with coconut oil, but a couple of readers had great success with Smart Balance dairy-free butter.
Hi Sandi,
I made this in Cork 🇮🇪 this evening for my wife. I used regular eggs and whole milk, along with Freee gluten free brown bread flour. It cooked at 325 in a convection oven for 35 minutes. I don’t have an electric (or manual) mixer and I combined this by hand with a whisk. The bread looks and tastes great! Thanks for sharing this recipe on your site! Michael
You are very welcome, Michael. I am intrigued by the gf brown bread flour, it sounds really good!!
It was actually super yummy!