This gluten-free bread is quite tasty and easy to make. My recipe is loosely based on Gluten-Free Vegan's recipe, but I don't care for chickpea flour and I can't eat xanthan gum due to my corn allergy. I was sooo happy with how high this loaf rose, considering it is yeast-free. It just so happens to also be corn-free, dairy-free and vegan. You could make this nut-free by substituting your favorite flour for the almond flour. AND…you don't need a bread machine to make it! I liked this so much that the next time I make this I'm going to measure out extra amounts of the dry ingredients to put into plastic freezer bags and store them in the freezer for future no-fuss bread making.
Dry ingredients:
1 1/2 cups potato starch flour
1 cup sorghum flour
1/2 cup rice bran
1/2 cup almond flour
1/2 cup tapioca starch
1 teaspoon salt (My friend Christine suggested more salt – you decide.)
2 tablespoons baking powder (I use this gluten-free/corn-free brand.
1 1/4 teaspoons baking soda
2 teaspoons guar gum (If you can tolerate xanthan gum, Carol Fenster has concluded the perfect combination is equal parts of xanthan and guar gum.)
Wet ingredients:
2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cider vinegar
Extra water as needed
Toppings:
Sesame Seeds
Directions:
- Preheat oven to 400 degrees
- Stir flours, starch, salt, gum, baking soda, and baking powder until well combined.
- Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
- Add wet ingredients to dry and stir together just until thoroughly mixed, not too much.
- Pour mix into oiled bread pan. Sprinkle top of loaf with seeds, and lightly spray with oil.
– Cover bread pan with foil, and bake in preheated oven for 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
- Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it. After two days I like to slice up the bread, slip it into plastic freezer bag, and store in the freezer to use as needed.
Do you have a favorite gluten-free/yeast-free bread recipe? Please let us all know in the comments below. Stay tuned, in the near future a guest blogger will share her gluten-free yeast bread discoveries.
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My favorite (recently discovered) bread recipe is this one: http://www.heythattastesgood.com/2009/01/best-gluten-free-bread-ever-herbed-and.html which really tastes like regular gluten-ey bread. I love it.
Thank you so much for this g.f. yeast free recipe!!!!! I made it today and me and my children have eaten half the loaf already. I have made or attemted to make many a g.f. loaf of bread. Some only barely paletable. This was delish!!!
Aw, thank you SO much Elizabeth for letting me know you guys loved the bread! Made my day! Enjoy!
Kelly : )
The bread looks great. I see by the recipe you have used almond flour. Since we have a deadly allergy to any nuts, what can I use in its place.
Lorraine
Wow! That does look delish and it is yeast-free too!
Lorraine,
I would just use extra sorghum flour, or whatever your favorite gf flour is. Should work. I think the key ingredients in this that make the texture are the potato starch and tapioca flour. I bet you could play around with the other flours. BUT, one caveat, I’ve heard that it is hard to find gluten-free flours that are made in a nut-free facility. So please make sure about the production if you are super sensitive.
Also, please come back and tell us about your version if you make it.
Your bread looks fabulous! And with no eggs. Beautiful.
Awww…thanks! [blush] Yes, my first no egg attempt, unintentionally, and it worked!
Your recipe looks delicious and easy to make! I’m going to try it this week. I recently made a gluten-free yeast-free sourdough bread that turned out pretty good but needs a little tweaking on the baking time/temp http://gluten-dairy-sugarfree.com
Kelly, do you do your own photography? They always look so professional!
Awww, thank you, Aileen! Yes, 99% of the time I take my own photos. The few times I haven’t it is usually clear in the contributed post or for a freebie giveaway. For years I used my loyal and incredible Canon Elph Powershot, but I treated myself to a Nikon D80 with a macro and zoom lens this summer. I see a difference and I’m having fun learning little tricks here and there, otherwise I totally don’t know what I’m doing!
Your compliment means sooo much to me!
I have worked as a photographer and have friends who are professional, they are prime.
“they” as in your photos.
Excellent bread! My family was so glad to see darker, more flavorful bread again! The “Yummy Sandwich Bread” from glutenfreecookingschool.com has been a lifesaver…but it is definitely sandwich bread. We’re used to eating fancy-ish loaves with brie, olive oil with spices, and a glass of red wine. This bread does the trick.
Lorraine, about the no almond flour. Sorghum is a really good flour I’ve enjoyed. Replaces so many other flours. Many bloggers rave about buckwheat though I have yet to open the box on my counter and don’t know how it works (texture, flavor, grit, etc.) Sweet rice flour…it seems smooth and works well in sweet breads, in a similar way as almond flour. You might try it. Good luck and happy baking!
Mari
Wow, this looks delicious. I love that it is egg, corn and yeast-free and vegan. I didn’t know that corn was used in the processing of xanthan gum!? How much corn is really in it?
I will definitely give it a try.
Anyway, here is one of my favorites:
http://www.heartofcooking.com/2008/11/how-to-bake-gluten-free/
This was great! I used millet instead of sorghum and Montina instead of rice bran (with a couple of tbs extra water) and the guar/xanthum combo. My gluten eating husband said it was really good! Thanks so much for the recipe.
What size bread pan? This recipe overflowed my 9 x 5 loaf pan so I put it into two pans.
wow! this was amazing! it rose SO well!! thanks so much for this recipe!
Sarah,
There is a very small amount of corn “dextrose” that is used to make xantham gum:
http://en.wikipedia.org/wiki/Xanthan
Some food companies will try to say that there are no traces of corn in the finished product.
I get eczema on my face from corn…and I’d liek them to see it after I eat it! I do cheat once and a while, but vanity keeps me from eating a lot of products with xantham gum in them, especially since when I make something I can so easily sub guar gum.
I’m new to gluten free baking so I m a bit confused.
The first ingredient in your recipe is potato starch flour. My grocer carries both potato starch and potato flour. So when a recipe calls for “potato starch flour” which do you mean?
Thanks for all your wonderful recipes and information. With your blog and a few others I am convinced my daughter and I can go gluten free!
Wendy,
My bad for not answering your question sooner! Please forgive me!
Potato flour and potato starch are VERY different. Potato flour is very heavy and potato starch is very light.
That said, potato starch is the same as potato starch flour, but NOT the same as just potato flour. Make sense?
Courtney, thank you so much for your feedback. I’m so happy you enjoyed the bread. I’m going to try it with olives!
Lisa and Michelle,
Thanks for your feedback…I’m so happy you enjoyed the recipe!
Kimberly, I’ll have to look. Isn’t 9×5 a traditional size bread pan? That is what I can tell you now off hand…I used a traditional pan. Not sure why it overflowed.
Mine looked like it would overflow, so I went with a round cake pan to make it – at 48 minutes (all the same directions otherwise) it was already very risen and brown, so I took it out; thermometer read 200 degrees, so I knew it had baked well and it was fine that way… But I did notice that by the time I was ready to pour into the pan, the mix had already been settling (it was only a few minutes sitting on the counter) and I think I could have gotten it into a bread pan after all. I had fun – reading comments now to see about other suggestions. I enjoyed it – just seemed like something was just a hair (a really tiny little hair) off, even though it was quite good. Thinking about what I might change – but maybe it was just me. First time making gf bread – first time baking bread at all! Yum!
This is the best gluten free bread ever! I didn’t have all of the flours listed, so I used whatever I had in the same amounts plus I used buttermilk in place of the water (for those that aren’t lactose intolerant), and wow. This is so easy, no rising necessary and just delicious! Thank you Jill for posting this. I will make the recipe often!
I normally use Bob’s Red Mill Bread Mixes but I guess you can’t since it contains the ingredients you can’t have. But it sounds like (and looks like) some tasty bread! I might get brave enough to made some bread from scratch someday
- Jessika : Celiac Speaks – Symptoms, Recipes, Restaurants and Daily Life
This recipe is ‘yeast-free’ but unfortunately, the vinegar is a ‘yeast’ product and the molasses feeds yeast – so if you are eating a yeast-free diet, this won’t do.
Help- I am trying to come up with a gluten free, rice free, egg free, yeast free, bread recipe – oh – also vinegar/lemon free. I have been trying and just can’t get one – any suggestions?
try natura.com/recipes/gluten-free-bread-loaf.html
i live with people that dont have to eat what i do what do i do . please help
have u used potato flour , and a egg sub , the yeast just makes it not so hard so just take it out all together sorry cant help any more then that
just made this and it turned out way too dark! I mean 10 shades darker than the picture, inside and out. Not sure what happened, as I only added 1 1/2 tablespoons of molasses as directed…
Hope this is still being monitored bc this looks good! What about substituting honey for the molasses? Trying to make this for an anti yeast diet, raw honey is allowed but no other sweeteners. What do you think?
Hi, Kelly.
I’m incredibly new to GF baking, and I never really baked before, but my budget doesn’t allow for expensive bread. So… I’m learning how to bake now!
My particular question for this recipe, is about the molasses. What is it for, and is it necessary? What about substitutions?
Also, can you recommend a good book that will explain the “science” of gluten free baking? i.e. what properties different ingredients have, and why certain ones are mixed together, what effect this achieves, etc.
Thanks so much for your time!
Pam
My cousin is on a gluten free diet, would you be able to recommend a good store bought brand name? I want to do a review on it.
Very well written article! I found the recipe to be delicious! It’s so hard to find good gluten free recipes sometimes.
This looks pretty do-able for us, but we don’t do any of the gums. Sometimes I can sub gelatin in baking, but sometimes it is disasterous! Any hard and fast rules for when NOT to sub gelatin for gums? We aren’t vegan, obviously, so holding to that title doesn’t matter
Thanks in advance!
hi kelly,
we met last year at friedman’s when elana was in town. i was just about to send a gluten free friend of mine some bread when she told me she must avoid yeast. this is perfect for her and looks gorgeous!
questions:
what size pan do you use?
will you be at blogher food? (if so, see you there!)
Hey GFVEG! Nice to hear from you! This recipe is delicious, as you can see from the comments. I used a 9×5 loaf pan. Here is the link to the pan I used:
http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=169&catId=9&parentCatId=9&outletSubCat=&viewAllOutlet=
No, not going to BlogHer. I wish! Have fun!
It sounded very good but I’m so restricted on sodium, that I wouldn’t try it with so much baking powder & salt, as well as baking soda (all sodium); I’m lucky I can use eggs, instead of any gums! I have recipe for gluten-free, dairy-free banana or pumpkin bread (low sodium) that needs eggs but no gums! I’m looking for lighter(not heavy) sandwich bread! Thanks. Pat B.
Wow. This recipe was great. I have a son that is allergic to gluten, dairy, soy, nuts, corn and others so this was right up my alley. I cut the recipe in half and substituted the almond flour for brown rice flour. I also added a tablespoon of honey along with the black strapped molasses because I know how picky my son can be. I baked the bread for 35 min. with the foil over the pan and then 10 min. with it off. It came out perfect. Taste and texture was just right. Oh, and I made my own baking powder using cream of tartar, tapioca flour, and baking powder. Thanks for the recipe. Its a keeper.
hi–just linked to this recipe from my blog. thanks again for this recipe! made it for a friend who cant eat yeast a few weeks ago and now a relative needs a bread like this, too! kelly, you’re saving lives, here (or at least greatly improving them!)
Wow! Can’t believe I never followed up on this comment about me saving lives!
Wow! Happy to help, gfveg!
I’m making this as soon as I get a chance! My attempts at making regular GF bread recipes egg free have failed greatly and yeast free is a total bonus! Just one question, I’m not sure how easily I’ll find rice bran…is there anything I can use in it’s place? Thanks!
Hi Shaina…I would try just brown rice flour as a substitute, but I can’t guarantee it will turn out ok. It probably will, but I just haven’t tried it. I think most health food stores carry rice bran. Or you may want to buy some online. I found this on Amazon…it is a 4 pack, so I would put most of it in the freezer. http://www.amazon.com/gp/product/B000EDBQ38?ie=UTF8&tag=celiacchicks-20&linkCode=xm2&camp=1789&creativeASIN=B000EDBQ38
Have fun and please come back and tell us how it turned out!
Made some this weekend and it turned out great! I decided to try flax seed meal as a replacement and it seemed to work fine. As soon as I can find some rice bran I’ll try the original recipe too. It’s so nice to have a great tasting bread that’s easy to make too, thank you for sharing!!
Love this site!
I am mexican, living in Cancun. All family is gluten-soy-dairy-yeast-sugar free- This recipe looks great! I want to try it but I have a problem with the “language”.
What exactly is rice bran?
Some other blogger answered me this: Rice bran is that, rice bran.
Made me feel little bad!
Can you describe me please the texture? We don´t have that Rice Bran in Mexico. Is it only rice mildly ground?
Or how can I sub this in my recipe?
thanks!!
iliana~ Do you have access to flax seed meal (ground flax seed)? Rice bran is better but flax seed meal also works, just has a little different taste. Hope this helps!!
Shaina, yes I actually have flax seed (grounded in my own grinder). Is rice bran only grinded rice but not too fine?? like cornmeal??? or almond meal??
Try the ground flax seed and let us know how it turns out. Bran is actually just the outer layer of rice which is removed and ground into a pretty fine substance. I don’t think this is something you could do on your own.
Check this out:
http://www.nutraingredients-usa.com/Industry/NutraCea-to-bring-rice-bran-to-Mexico-s-multinationals
This DOES contain yeast, if a very small amount, in the vinegar, as was previously stated. If you’re very sensitive or at the start of an elimination diet you shouldn’t have any vinegar at all.
I have gout and have many food restrictions. I made this bread tonight and it turned out AMAZING!! Not to mention it tastes really good and I would never ever know it was gluten free/yeast free with how light it is in texture and how well it rose. I just sliced up half the loaf and toasted a piece and ate it with fruit spread. YUMMY YUM YUM I substituted the almond flour for brown rice flour and the molasses for agave nectar. Thanks a million!!!!
Debi Joy! Soooo happy you are sooo happy! Enjoy! Yum!
Oh my this looks sooooo good. I have made two (yeast) loaf breads but they are so dense and heavy plus I wanna limit my yeast too! I dont have the rice bran on hand so I will use flax meal, which I have. The only thing is I dont have potato starch . . . could I use tapioca strach or cornstrach?? You are awsome. Thanks for sharing the recipe. If you can get back to me regarding the starch. Would love to make this tonight even!
Farzana…you’ve probably experimented on your own by now…but yeah, I would go ahead and sub any starch. Let us know how it turns out and what you think compared to the regular yeast breads that seem heavy!
And yes…I bet the quick bread cycle in the bread maker would work.
Oh I was just gonna ask, could I make this in my breadmaker? Hmmmm. I wonder which cycle I should use? I guess I would use the quick bread cycle, which is the yeast free option (baking powder/soda option)
Kelly thank you so much for the bread recipe! It is amazing how many products are out there labeled, corn free, but use xanthan gum! I am also corn free, and I got sick eating a bread labeled corn free, gluten free. I did the research and found out about the xanthan gum! Crazy! Again thank you!!!!! :0)
I used agave and a five stevia drops instead of the molasses because I didn’t have any and I used a mix of flours (oat,kamut,brown rice, tapioca) and this bread came out really nice. My whole family loved it. Thank you so much! Finally, attempt #6 for a wheat free, sugar free, yeast free bread and we have a winner!
Yay! My bread won something!
Thanks Brettani! Enjoy!
this looks great! I actually came across Gluten-free Vegan’s recipe earlier & have a loaf following that recipe in the oven, but I def. want to play around with it more & seeing your success gives me hope
It’s so pretty!! My older son has lots of allergies & intolerances, we thankfully have successfully gotten corn back, but from our two years without it, certainly know how challenging corn-free can be! look forward to following your blog! ~Breanna
I was thrilled to find this yeast free bread recipe!! I even bought a smaller loaf pan specifically for this bread. The bread is delicious, even with the few modifications I made. The only thing is… I halved the recipe thinking that using a smaller pan half would be better. Unfortunately.. the bread didn’t rise at all so I got mini pieces once sliced but it is still amazing! Check out my post on this recipe at http://www.itreallyworksrecipes.blogspot.com =)
I baked this bread 2 days ago. The flavor is really good. I cut into it this morning and it is extremely dry (unedible). I think the baking time is too long for my oven. I am going to make it again tonight and reduce the baking time. I did use a 9×5 pan for this bread. Perfect fit. Thank you for a yeast free recipe that has great flavor.
Rocky! Glad you liked it! I’ve never had any last that long to find out it gets hard heh heh Was it wrapped up real tight overnight? GF breads dry out really quick…plus there aren’t any preservatives, like in store bought bread. If you buy a fresh baguette and leave it out…it will also be hard as a rock the next day. With GF bread it is best to enjoy fresh, then slice as you’d like and freeze. Then toast when desired. Hope that helps!