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.
UPDATE 7/30/25 – This recipe has over 180 comments. I went through each and every one and listed successful reader ingredient substitutions and flour blends below the Ingredient Notes section to help you know what swaps work in this bread recipe.
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 King Arthur Measure for Measure, Bob’s Red Mill 1:1, and Cup4Cup. All three blends worked well. You may need to adjust the moisture level by adding more flour or milk, depending on the blend you use. See the Reader-Tested Swaps below for more flour blends that work in this recipe.
- Baking Powder – It is important to use aluminum-free baking powder. Regular baking powder will leave a metallic taste.
- Butter – Use salted or unsalted butter. The butter must be cold. See the Reader-Tested Substitutions below for easy butter swaps.
- Eggs – Use large eggs. See the below Reader Tested Swaps for tested egg-free options.
- Milk – I used Oatly Simple Basic gluten-free oat milk. You can also use another plant-based milk or regular milk. See Reader-Tested Substitutions below for more tested swaps.
You can find the ingredients for this quick bread at any grocery store.
Reader-Tested Substitutions:
Quite a few readers have written to me via the comment section, email, and social media to tell me how this recipe has allowed them to eat bread again and which swaps they used that work. I am adding these to the post because I know these swaps will help so many more of my readers.
Flour Blends:
Namaste, Walmart Great Value, Freee Gluten-Free Bread Flour (Ireland), Pillsbury GF, and Cloud9 GF.
Egg Swaps:
Duck eggs, Flax Eggs (ratio is 1 T flax meal and 3 T water), and Applesauce.
Butter Swaps:
Avocado Oil, Sunflower Oil, Goat Butter, Earth Balance, and Miyoko’s.
NOTE: If you make this bread dairy-free, this bread does not get as golden on top. You can add an egg wash over the top to get a more golden 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.
Step-By-Step Photos and Directions:
Step 1: Add the gluten free flour, baking powder, and salt into a large
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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. The dough should be soft but thick, but not pourable.
👀 Sandi Says: If your bread dough is wetter, add more flour one tablespoon at a time until it looks like my dough photo above.
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 40 to 50 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 becomes too dark, cover the loaf with aluminum foil toward 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.
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.
Frequently Asked Questions:
This recipe relies on aluminum-free baking powder to get its rise.
Yes, you read the quantity correctly. This is what gives the bread its rise without yeast.
If you notice an off flavor of metal, this means you did not use aluminum-free baking powder.
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.
Thank you so much for this recipe! I used King Arthur Measure for Measure because it was what I had. It turned out great! I did have to cook 10 minutes longer that what you recommended. For those who can’t have yeast or added sugar, this is a great bread!”
Cheryl D., Blog comment
More Gluten-Free Bread Recipes
- This easy Gluten Free Naan is a great beginner-level yeast recipe to try.
- My Gluten Free Seedy Nut Bread is based on a European seed bread recipe my mother-in-law loved.
- If you prefer to use a bread machine, this Gluten Free Bread Machine Bread Recipe is well-loved by readers.
- Use fresh or dried herbs in this Gluten Free Focaccia Bread recipe.
- We love how fluffy these Gluten Free Honey Dinner Rolls turn out. They also make great slider buns.
- This Gluten Free Hawaiian Bread can be made in your bread machine, or baked in the oven.
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.
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 and then add 2 large eggs 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 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.
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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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I have made this bread two ways and it’s the best gluten-free bread/bread recipe I’ve ever eaten/made. I use King Arthur Gluten-Free Measure for Measure flour, and you do have to cook the bread longer than recommended. I followed the recipe using 2% milk and grass-fed butter for my first loaf. The loaf came out golden brown and the bread tasted like a yummy Southern drop biscuit. Since I have temporarily gone dairy-free for health reasons, I just made my second loaf with Miyoko’s creamery plant milk butter and unsweetened almond milk. I used the same KAGF flour and baked the loaf longer. While the loaf was much lighter in color and not quite as flavorful, the texture was still about the same and taste was still very good. I’m truly amazed that it’s as good both ways.
That is great news!! I am so glad it worked with the dairy free ingredients you used!
It doesn’t. I think I see where the confusion was. A reader asked in an email to me if they could add baking soda and then she commented on the post after my email. There definitely no baking soda in the recipe, though I did tell her she could try it for more rise.
I just made this bread with Clabber Girl baking powder and it came out delicious, no metal taste to me. However, after reading about sodium aluminum sulfate, which is in the baking powder, I’m going to get aluminum free from now on. But it came out fluffy and delicious. Love this easy recipe. Thank you for this recipe. I truly love how delicious it is. I put some butter on it while it was still hot and OMG, it is heavenly!
I am glad your berad didn’t have that metallic taste from regular baking powder. I feel that the aluminum-free is a lot better…the bread you made with melted butter sounds great!
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 !
You absolutely made my day. It made me smile when you said this is a lifetime recipe!
Do you think this bread might work with your rice-free gluten free flour blend? I really want to try it!
Hi Malini, I think it will work. I haven’t tested it…the main thing is to keep an eye of the moisture level of the dough. You may need a little more liquid since there isn’t starchy white rice in this blend.
Oh, okay! That’s so good to know. Thank you so much for replying, Sandi! I appreciate you so much!
You are very welcome!
I can’t believe how easy it is to make this bread. I just added about a tablespoon of vinegar to the milk, used Cloud 9 flour, and white and black sesame seeds to the top of the loaf before baking. I did bake it for another 10 minutes. Perfect! It was so nice and moist and consistent small air bubbles throughout the loaf. I will make it again.
I am so glad you enjoyed it. I appreciate your coming back to let me know that flour blend works well. This is so helpful for other readers!
Super easy! Vey yummy! I literally beat the eggs then added everything and mixed it. Threw it in the pan and boom! I used diary free butter. I will use this recipe over and over!! Great job!
I am so glad you enjoyed this recipe!! Thank you so much!
This bread is wonderful! Very tasty and easy to cut. I used GF King Arthur Measure for Measure and followed the recipe exactly, using Rumford B.P. which is aluminum free. Very easy to make with the instructions very easy to follow. Bye, bye store bought GF bread! Thank you so much for this recipe. I have tried several of your recipes with great success. Will continue to try more.
I am so glad you loved this recipe, Ruth. You made my day coming back to tell everyone it is great.
@FearlessDining you said to use aluminum free baking powder. I have Clabber Girl brand. It says it’s gluten free, but it has “sodium aluminum sulfate” in the ingredients list. Is this what you mean by no aluminum? I want to make sure to use what will taste best. I’m new to GF – sorry if this should be obvious.
Hi Cathy, that isn’t the right one. The rise in this bread happens b/c I use a lot of baking powder. Aluminum-free is very important when using 2 TBSP. You do not want sodium aluminum sulfate in the powder or your bread will taste like metal.
Thank you so much for this recipe! I used King Arthur Measure for Measure because it was what I had. It turned out great! I did have to cook 10 minutes longer that what you recommended. For those who can’t have yeast or added sugar, this is a great bread!
I am so glad you loved the bread. Thank you so much.
Thanks, Sandi! I appreciate your quick response. GF flour isn’t cheap – so I will look for aluminum free baking powder. I want it to turn out as written. I’m missing bread that actually tastes good. 🙂
I use Whole Foods or Thrive Market baking powder most as they are aluminum-free. Rumford also makes an aluminum-free one.
As a person with Wheat, and yeast intolerances, this is so helpful. I’m a fairly beginner “Baker” and got this first try. I was wondering if I would be able to add thing like Cinnamon and raisins to alter the recipe a little, or if it would be better to use a separate recipe, because I have limited supply’s, and so this was great.
Hi! I would think adding cinnamon and raisins would be completely fine to try. Let me know how it goes.
I will try this as soon as I can, but first, I did want to ask, So I just finished making this a second time, with a different Gluten free bread flour, and the time it took to bake was 50 minutes both the first time, and second. The taste, and quality of the bread is amazing regardless, however I was wondering if you might know a reason the time would change. Thank you!
Hi, Yes, different blends can have a different baking time…I think it is the starch content of the blend, but I am not 100% sure as gluten free baking is more like chemistry. I am really glad you love the flavor.
The texture of this bread is very good and toasted very well. The only thing is all I could taste was baking powder. Would it work if I halved the amount of baking powder. I did use free from aluminium. Many thanks
Hi Anne, It is strange you had the baking powder taste with aluminum-free. Which brand did you use? I am glad you enjoyed the bread recipe. I use Whole Foods 365 aluminum-free baking powder without issue. I think reducing the amount will affect the rise, but I haven’t tested it with less to know for sure.
This bread is a game changer! It’s excellent and so easy to make. Thank you for creating this recipe!
You made my day, I am so glad you loved the recipe. Which flour blend did you use? I am trying to keep track to help readers with questions.
I used King Arthur Measure for Measure. Worked fine.
I am so glad this blend worked well. I just tested that one and was also pleased with the results. Thank you!
My loaf is fresh out the oven cooling and I know you suggested waiting until it was cooled completely to slice but I couldn’t wait. I haven’t had fresh from the oven, buttered bread in over 6 years. I had to do it. I have no regrets. Lol It’s yummy!
My adjustments:
I used cream of tartar and baking soda instead of baking powder. I also used lactose free milk. I believe I baked it for 34 minutes total. I popped the butter into the freezer for a few minutes and it shredded beautifully!
Thanks for all of your recipes. Everything that I’ve tried has been yummy!
You made my day, Misti. I also really appreciate your telling me how you adjusted the recipe. This is so helpful for others who may have questions. Thank you!
Hi Misti,
I want to try this recipe but don’t have Aluminum free baking soda so can you please share how much cream of tartar and baking powder that you used?
Thanks so much!
Hi Sherry, I haven’t tested this recipe with that combination, so I can’t advise.
Oh wow! Do you remember how much cream of tartar and baking soda you used?