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
- baking powder
- baking soda
- buttermilk or homemade buttermilk
- 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
- 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.
- 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.