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’m new to gf bread baking. I made this loaf today. It came out gummy & heavy. The flavor was very good. Didn’t get golden brown on top. Toothpicks kept coming out either wet or lots of wet crumbs. Cooked it for about 15-20 minutes longer than the 35 minutes in the recipe. Could I have used too big of loaf pan? (My ruler said it was the correct size.). Once out of the oven it deflated to about 3” high. Looked so beautiful in the oven. Help!
Hi Marge, I need to know what gluten free flour blend you used in order to troubleshoot. Every single gf flour blend has a different starch to grain ratio, so please let me know which blend you used. Did you brush milk or butter over the top of the loaf? That will help with the browning. Cup4Cup flour blend has dried milk powder, which also helps it brown.
I’ve always made a roll recipe using my family bread recipe. Then my husband was diagnosed celiac. Could I use this bread recipe to made rolls or even hamburger buns (did that with family recipe also)?
Hi Marge, I haven’t made this into rolls. If you try it, please let me know.
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.
Thank you so much for writing. I am so glad coconut butter and egg yolks worked well. I haven’t tested this in a bread machine, it is good to know it worked pretty well. What flour blend did you use? Maybe a little extra liquid may have allowed more rise?
Do you think I can replace the milk with water? I can’t to dairy, coconut, oat, or any other milk replacement at this time.
Hi Nancy, water should be okay to use in these recipes. I haven’t tested it, but I find when I use water in my bread recipes, the swap is fine. Please keep me posted how it goes.
Can you use plain yogurt? I used Greek yogurt and thinned it out to a milk consistency. maybe try soda water instead of plain water.
I have not tested yogurt in my recipe, so I can not tell you if you can swap this ingredient.
If you can’t do rice or almond milk either, how about if you try using orgain vanilla protein powder, add water & use that as your milk. This would add protein to the bread & make it more ketogenic.
Hi Nickol, I haven’t tried that in this recipe, but the logic sounds good. Please let me know if you try it.
just made this for my mom. using king Arthur 1 to 1 gf flour blend, earth balance non dairy soy free margarine and almond milk. my mom loves it. I had to use mini loaf pans and cooking time around 25 mins. it’s moist and tasty. Great recipe. wish I could post a pic. rose nicely. top didn’t really brown tho.
I am so glad you and your mom can enjoy this bread. I love the idea of making mini loaves. Thank you so much for describing how you modified the recipe to be dairy-free.
A big disappointment- so dry and falls apart so you can’t make a sandwich or toast it at all.
Hi Helen, I am sorry this didn’t work out for you. What flour blend did you use and did you substitute any ingredients?
I have made this bread before and turned out very good. But my question is can this recipe be turned into more of a flat bread. Hubby likes bread slices thinner and thought maybe spreading it out on a flat cookie sheet might work out. Just worried about the time baking. Would appreciate your thoughts on this idea. Thank you
Hi Carol, I suspect making it like flatbread would work well. I haven’t tried it yet. I would love to hear how it turns out if you try it!
Is it possible to make this with water instead of milk? I am not able to have cow’s milk or nut milk and I’m not a fan of coconut milk.
Hi Nancy, it should be fine to use water.
this was amazing! best gluten free recipe I have found so far. mine did not rise to sandwich bread height. any thoughts on how to make that happen?
I am so glad you loved the bread. As for the rise, did you check the expiration date on your baking powder? Also, was it aluminum-free? Lastly, which flour blend did you use? That shouldn’t affect the rise, but I want to ensure you used one that contained a binder.
yea, expiration date is fine. I used Bob’s red mill with xanthan gum included
Hi Laura, That is good the expiration was okay. Which size loaf pan did you use? I wonder if it was too large? The measurements on my cast iron loaf pan are 8.5 x 4.5 inches.
9.25x 5
smallest I’ve got it even seen. doesn’t seem like enough difference to result in such short bread.
Oh my goodness! This is absolutely the best gluten-free bread I’ve ever tasted. I was a little nervous that mine wouldn’t come out quite the way yours came out because I had to use egg whites (I can’t eat egg yolks), and the only milk I have available is canned coconut milk. I also used vegan butter because I can’t consume dairy. All of that didn’t matter because it still turned out amazing. Thank you so much for my new delicious go-to recipe! I’m trying my hardest not to eat it all!
I am so glad you loved this recipe! I also appreciate your writing in with your substitutions, that will help other readers if they have similar ingredients. Thank you!