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 haven’t tried your recipe yet but wondered whether it could work with a mixture of
baking powder and psyllium husk? Thank you in advance!
Hi Helen, You should be able to easily swap psyllium husk powder for the xanthan gum. I did that in my yeasted bread recipe. I use 1 to 1 1/2 TBSP of the husk powder.
What can I substitute for the eggs?
Hi, I haven’t tested this recipe with an egg replacer. If you try it, please let me know how it turns out.
I am new to gluten-free baking (day 2). I’m allergic to egg whites, so I only used egg yolks in the recipe. My problem: The batter was like soup!!! What in the world did I do wrong? I followed the recipe exactly and spooned the flour into the measuring cups as suggested in the notes. help! I really like this recipe
Hi Jill, You didn’t mention the flour blend you used, but every single one has a different starch-to-grain ratio, and this affects moisture. 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. It sounds like you need to add more flour or reduce the liquid slightly. As for egg yolks, I haven’t tested this. I do have one reader who commmented she used flax eggs to replace the eggs and that it worked great. I haven’t tried it myself, but it is worth reading her comment below.
thank you for your response I wasn’t sure if I could just add more flour. I will try it again. it only rose to be about 2 in high
Hi Jill, I talk a lot about this in my write up on the flour blends. You can definitely tweak the liquid and dry ratios! https://www.fearlessdining.com/the-best-gluten-free-flour/
hey can you give the amount of butter in grams please, how can we shred 5 tbs of butter? easier to shred in one piece first. please reply to me soon. thankyou.
Hi Rose, I did a search and found this: 1/3 cup of Butter 75.6 g Approx 5 Tbsp
I am in love with this recipe. So easy to make. I followed the instructions exactly except my cook time was a little longer. The flavor was the best I have ever tasted for biscuits/bread thank you so much for posting your recipe
You are very welcome, Jessica. I am so glad you loved this bread. Thank you!
I saw there were questions if we could sub an oil for the butter. I subbed avocado oil for the butter and it turned out great. I also subbed duck eggs for the chicken because we have a chicken egg sensitivity. Thank you for this great recipe!
Thank you so much, Cara. I am so thankful that you came back to let us know!
This recipe worked great for me. I replaced the butter with sunflower oil as I’m trying to reduce my saturated fats. I also added 1tbsp milk powder as my blend didn’t contain it. The batter was wetter than the pictures (as expected since I replaced the oil with butter). I let the batter sit for about 10 minutes which thickened it slightly. It took about 50 minutes to bake through, but it’s nice and fluffy, slices well, and tastes great. I used Dove’s Farm Freee plain flour. Definitely a keeper as I rarely have time to make a yeasted GF bread and this tastes way better than shop bought bread 😊
Thank you so much, Bryn, for coming back to share how you were able to swap the oil, and the tips. I am so glad Dove’s Farm flour worked!
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..