Gluten Free Bread can be easy and delicious! This Gluten Free Bread without Yeast is quick and easy to make and taste great.
Homemade gluten free bread can be a challenge to make, but it does not have to be. Over the last ten years I have tried many gluten free bread recipes. I have worked and worked to come up with gluten free bread that my family likes.
This recipe for gluten free bread without yeast is one of our favorites!
Not only is it delicious, but it is easy to make because you don’t have to let it rise. It can be made start to finish in less than sixty minutes.
This gluten free bread also slices well so it works great for toast and for sandwiches.
How do I make gluten free bread without yeast?
For this gluten free bread I adapted a southern biscuit type bread recipe from an old cookbook that I had. Instead of yeast it contains baking powder and baking soda.
It is different from a biscuit though because you don’t cut the butter into the flour. You use melted butter and add it with the wet ingredients. This gives it a texture that is closer to a yeast bread than a biscuit bread.
This bread is also mixed by hand. You don’t need a mixer to make this bread. Anyone can make this recipe. Even those that are new to gluten free baking can make this one.
What do I need to make this homemade gluten free bread?
- Bob’s Red Mill 1 to 1 Gluten Free Flour Blend – It might work with other blends, but I have only tried it with this one
- sugar
- baking powder
- baking soda
- salt
- buttermilk or homemade buttermilk
- eggs
- butter
Gluten Free Bread without Yeast
Homemade gluten free bread can be easy and delicious with this gluten free bread without yeast recipe.
Ingredients
- 4 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 2/3 cup sugar
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups buttermilk
- 3 eggs
- 4 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees.
- Grease two loaf pans and set aside.
- In a large bowl mix together gluten free flour blend, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl combine buttermilk, eggs, and butter. Whisk until combined.
- Stir wet ingredients into flour mixture until combined and fairly smooth. It will have a thick batter like consistency.
- Divide batter between two pans.
- Bake for 45 - 50 minutes or until top is nice and golden brown.
- Let cool in pan for 10 minutes.
- Remove from pan to wire rack to finish cooling.
- Let bread cool before cutting. If you cut the bread when it is warm it will be more likely to have a gummy texture.
Notes
- Homemade buttermilk can be used in place of buttermilk
- I used Bob's Red Mill 1 to 1 gluten free flour blend. I have not tried other brands of bends, but it should work fine with your favorite gluten free flour blend.
What is the size of the loaf pan that youbused for this recipe? I would like to try it. Thank you.
I used my USA Loaf Pan that is 8.5 x 4.5 x 2.75, but any basic 1lb loaf, bread pan should work fine. I hope that you enjoy the bread!
can I use water instead of milk
Will this Recipe work with egg replacements?
I have not tried it with an egg replacement so I am not sure.
I made this today and it turned out perfectly. The consistency and flavor mirrors yeast bread and is so simple to make. I used Authentic Foods GF Bread Flour. Delicious
I am so glad that you enjoyed the bread!
Hi! Thank you for the recipe. I’m wondering if the sugar can be omitted or reduced significantly. I’m going to bake this tonight, as I just learned I can’t do yeast anymore! Thanks for your time!
I have not tried it without the sugar, so I am not sure how it would work. You can probably cut back on the sugar, but again I have not tried it. If you do try it, I would love to know how it works. And sorry I did not get back to you last night. I took yesterday off from online work.
Fabulous!!! Thank you so much for this excellent recipe and instruction. I don’t have access to the specific flour you recommend (on a small Portuguese island) but I used a blend of 2 GF bread flour mixes and 1 cup rice flour, 1/4 cup light muscovado sugar, and made buttermilk from 3 cups soy milk with 2 Tbl lemon (let it sit for 5 min). It turned out FANTASTIC!!! Thankful for 2 loaves as I can’t stop eating it. And it is so fast compared to yeast breads!! Beijinos! (little kisses)
Thank you for sharing that. I am so glad that the bread turned out even with the changes that you had to make. Thank you for sharing what you did because it will help others that may need to adapt the recipe. I love hearing from readers around the world!
Hey. Texture of the bread was great!!! But I did find the flavor was too sweet with the 2/3 cup of sugar. I’m wondering how this could be reduced so it has a more savory flavor. It tasted almost like cornbread to me.
I think you could probably reduce the sugar some, but I have not tried it. I would probably try reducing it to 1/2 cup.