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!
Hi Sandi,
I made the bread and double checked everything, and like many other recipes it come out dense, wet and not really raised. It even cooked for 60 minutes. I used the convection bake on the oven. Does that change it too much? Otherwise, I love the simplicity of the recipe.
Hi Janine, I don’t use the convection setting. I personally find things don’t bake as evenly. What flour blend did you use? I am more suspect about your baking powder. Is it aluminum-free and is it expired?
Hi Joanna,
I want to make this bread for the holidays. Because I have kidney disease, I have to use the homemade version of baking powder, which is baking soda and cream of tarter. I am crossing my fingers this will work, with no metallic taste. Have you experimented with using the homemade version of baking powder?
Hi Evangeline, I haven’t tested a homemade version of baking powder. There are a lot of comment from people who have made this bread, many of which wrote how they changed or swapped an ingredient. I encourage you to see if other readers used a homemade baking powder and wrote about it.
I just made this today for the first time as I have to be on anti candida diet and all the gluten free breads have yeast and sugar in them , also they are expensive and taste terrible . I can’t believe how well it turned out, it really is light and fluffy I love it !!!
I used king Arthur’s gf 1.1 blend , almond milk and earth balance vegan butter . It took quite a bit longer to cook than the recipe said but it was well worth the wait . Thank you for such a great recipe 😊
I am so glad this recipe worked so well for you! Thank you so much for coming back to let me know.
Made this recie for the first time today!! It is great!! I love it. The bread was soft, not crumbly! Thank you thank you!! I mill my own gf flour and it work so well!! Thanks again!!
I am so glad you loved this bread recipe. Thank you, Lonette.
I have recently found gluten to be not good for my gut. I have tried several recipes that are ok but very dense. I’m excited to try this recipe and so hoping for fluffy. My 8.5×4.5 loaf pan is glass. Will it work? should I lower the baking temperature and use parchment paper?
I have a 9.5×4.5 pullman loaf pan. Would it be to big? Glad to have found you and love all the minute details you offer!!
Good morning, Angela. I don’t really like to bake in glass, I don’t even own a glass pan. I would use the pullman pan without the lid. This bread gets a great rise and the pullman will yield better results. Have a great rest of your weekend.
Thanks! I’ll let you know how it turns out!!
I just made this bread last night and it turned out amazing. I used Bobs Red Mill gluten free baking flour. I ran out of milk and substituted 1/4 cup water, which worked just fine. I ended up cooking it for 50 min at 350 and that was perfect. I used the convection setting on my oven and the dough seemed really wet after 35 minutes.
I only had Trader Joes baking powder on hand, so I used it and was afraid it might taste metallic but it was just fine. It went very nicely with our crockpot lentil (with shredded chicken) soup. We also used it for breakfast the next day as a biscuits and gravy kind of meal. Family loved it as well.
Hi Joanna, I am so glad you loved this bread. Using it as biscuits and gravy is also fun given this is a cross between bread and a biscuit. Thank you so much!
Just done this gluten free loaf added grated cheese and onion come out really well,thankyou.
I am so glad you loved this yeast-free bread recipe. I love the idea of adding cheese and onion!
Can you make this recipe using rice flour?
Hi John, thanks for your note. I do not recommend using a single flour, rice flour or any other in this recipe. Gluten-free baking needs a blend of flours and starches to work.
hello, the link for the gf flour mix is broken. I wonder whether you could point me to another alternative? I’m in Australia so would likely need to make my own mix. Thank you, sounds great!!
Hi Perry, thank you for letting me know. This recipe has been tested with a ton of gluten-free flour blends, both by me and reader submitted blends they used that worked. I fixed the link, it was for Cup4Cup…but again, any 1:1 should be okay. You may need to adjust moisture levels since every blend has a different grain to starch ratio. If the dough seems to wet, add more flour and if it seems to dry, add more liquid.
I have used this recipe twice now as I am having a hard time finding a gluten/egg/yeast free loaf. It works perfectly with the egg substitute. I have a Pullman pan and the first time the bread was delicious but kind of small. I took a risk tonight and doubled the recipe…it was perfect! Filled the pan and turned out great! I almost doubled the cooking time…just keep checking.
Thank you so much for this recipe ♥
I am so glad you love this recipe, and that you had great luck making it egg-free. I would love to know what egg replacer you are using. Knowing can help other readers who need egg-free. Thank you!