Easy Gluten Free Bread Recipe Without Yeast & NO Bread Machine
6-Ingredient Gluten Free Bread Recipe – The BEST Homemade Gluten Free Sandwich Bread!
This is the most basic and EASY gluten free bread recipe to make—but the taste and texture are out of this world! It’s soft, light, and fluffy, which isn’t always the case for a gluten free bread… Best of all, you only need 6 ingredients to make it!
Oh yeah, and did I mention: this recipe requires NO yeast, NO rising dough, and NO bread machine?! Honestly, this gluten free bread recipe tastes so similar to a classic white bread, which I love. And, it cuts into beautiful slices, perfect for gluten free toast and sandwiches!
But, you might be wondering: is this all just hype? After all, gluten is the stretchy plant protein that gives wheat breads their deliciously soft bite. Can homemade gluten free bread really be THAT good, without the gluten?
How to Make Gluten Free Bread, that TASTES like Real Bread…
So, in the process of making this easy gluten free bread recipe, I’ve discovered 2 secrets to make the best gluten free bread:
Number 1, choose a high-quality, super-fine gluten free flour. For me, my top choice is Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour! It’s primarily made of rice flour, and its ultra-fine texture keeps this homemade gluten free bread from getting too dense or heavy.
Number 2, you need properly whipped egg whites, gently folded into your batter. Traditionally, wheat bread recipes rely on gluten and yeast to help the bread rise and maintain its lift. Instead, those whipped egg whites get the job done beautifully in this gluten free bread recipe!
All of the delicious bread-liciousness, none of the gluten—mission accomplished.
Easy Gluten Free Bread Recipe
Ingredients
- 2¼ cups gluten free 1-to-1 baking flour
- 1 Tbsp baking powder
- 1½ tsp salt
- 3 eggs, room temperature, separated into yolks & whites
- 1½ cups almond milk, or milk of choice
- 6 Tbsp coconut oil, melted
Instructions
- Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with foil or parchment and spray with cooking spray.
- To a bowl, add gluten free 1-to-1 baking flour, baking powder, and salt. Whisk to combine.
- In a separate bowl, whip up the egg yolks with a hand mixer until fluffy. Mix in milk and oil and continue to beat until well-integrated.
- Add dry mixture into the wet and mix well with hand mixer, until relatively smooth. Set aside.
- Separately, whip up the egg whites to medium peaks. (Again, I use a hand mixer to do this.)
- Using a rubber spatula, gently fold the whipped egg whites into batter—but don’t over-mix! (This is going to help the bread rise and maintain its lift without yeast or gluten.)
- Transfer batter to prepared loaf pan and bake for about 45-60 minutes, until a toothpick comes out clean.
- Allow to cool completely before slicing and enjoying!
Storage:
- Store in a zip-top bag or airtight container at room temperature for 5-7 days (or longer). In hotter or more humid climates, you may want to store in an airtight container in the fridge.
- I have not personally tried freezing this recipe, but I think it should freeze and thaw just fine! Simply store cut slices/loaf in an airtight container in the freezer.
114 Comments on “Easy Gluten Free Bread Recipe Without Yeast & NO Bread Machine”
This bread is amazing. My son loves it. I’m a bit lazy so I beat the eggs together and don’t separate the yolk and whites, still turns out perfectly every time.
Hi Alyssia,
This recipe sounds great. I’m on a candida diet, can’t have yeast or sugar, am gluten and dairy intolerant and have an egg allergy. I’m more allergic to the yolks than the egg whites. Is there a way to make the bread without eggs? or just using egg whites or fewer eggs? I’ve tried using flax eggs before but they seem to cause stomach upset. Have you used flax eggs when baking? I’d appreciate any info. I’m new to all of this. Haven’t had bread in 6 mos and really miss it. Thanks! Susan
Hi Susan, great question. Unfortunately we haven’t found a good way to make this particular gluten free bread recipe without eggs. It’s possible you could try substituting with egg whites, although the yolks provide important fats that help hold the structure together.
You’re welcome to try using flax eggs or another alternative, but I’d actually recommend trying a different recipe that’s designed to be made without eggs, so it turns out maximally delicious.
We have a vegan gluten-free bread recipe that might be better suited – it’s made with no eggs or dairy, and the only sugar in the recipe is a tablespoon of agave nectar. I’ve linked it below if you’re interested 🙂 Hope this helps & best of luck baking!
https://mindovermunch.com/recipes/vegan-gluten-free-bread/
It worked better when I “forgot” to separate the eggs. I just threw them in and blended them. Easier too!
That’s great to know you didn’t separate the eggs and your loaf turned out even better! We appreciate you sharing that here so others can try it as well. And thanks for trying out the recipe 🙂
This recipe is easy and yummy!! My first attempt at making gf bread, and I wasn’t sure how it would be.
I added 2 Tbsp of sesame seeds and 2 Tbsp of pumpkin seeds because I like a little crunch and texture.
I am definitely going to make this bread again. It will be fun to experiment with nuts and dried fruits as well!!
Hi Becky, we’re so glad to hear this yeast-free GF bread recipe turned out well for you! It’s one of our favorites. What a great idea to add some sesame seeds & pumpkin seeds – we need to try that! Thank you so much for trying out the recipe & sharing your kind words with us 🙂
So excited to finally find a bread recipe using my BRM 1-1 gluten free flour! Baking tomorrow!
Hi Judi! We’re so glad this GF bread recipe gives you a chance to use your 1-to-1 flour from BRM! It’s one of our fave gluten-free flours 🙂 We hope your loaf turned out delicious!
Thank you so.much for posting this recipe. I’ve made this bread a few times now as I’ve discovered I can’t eat yeast based products. It always works!! It tastes delicious and it sliced well. I have even adapted.it now to add 2 tbls sugar and 250g sultanas for a teacake loaf / hot cross bun.
Hi Anne, we’re so happy you’re enjoying this easy GF bread recipe and that it’s turned out well for you every time! Thank you for trying out the recipe, and thank you for sharing your adaptation here so others can try it 🙂 I’d love to try that hot cross bun!!
I tried this and worked perfectly for delicious bread in my first try! I only added a Tbsp of heated honey to sweeten.
Yay! We’re so glad this no yeast gluten free bread recipe worked for you, Madonna! What a tasty idea to add a bit of heated honey – I’m sure others in this community will follow your lead and give that a go 🙂 Thank you for trying out the recipe and for sharing your experience with us!
I was looking for the low carb almond flour bread recipe which was on u-tube with the 3 low carb bread recipes without yeast segment, but can’t find the actual recipe with the ingredients for them. I want to get the bob’s almond four one. Thanks.
Hi Alice, here’s the link to our Low Carb Almond Flour Bread Recipe
If you ever need to find a recipe on our site, you can always click the magnifying glass in the top right corner of the page, and then type to search for whatever you’re looking for 🙂
Easy to make and delicious
Hi Myakka, thank you so much for trying our easy gluten free bread recipe and sharing your feedback with us! We’re thrilled to hear that the process was easy and your GF bread turned out tasty 🙂
Exactly what I’ve been looking for to eat with pasta or soup – delicious! I used melted butter instead of coconut oil and added 2 tsp. of dried rosemary with no problems.
Hi Lynn, we’re so happy to hear this homemade gluten free bread recipe satisfied what you were looking for! We appreciate you sharing your substitutions and additions here – knowing this recipe also works with butter and some additional herbs will be helpful information for others who make the recipe. Thanks for trying it out and sharing your feedback with us! 🙂
Thanks for leaving this comment! I was wanting to try it with an avocado oil because I can’t do coconut.
This is the best yeast free and gluten free bread! It is also nut free and not overly eggy! The gluten free flour brand definitely makes a difference. Tried with one didn’t like it, tried again with another (Namaste) and it was perfect! Used olive oil, more salt, and have added a touch of sweetener a couple of times. Have made it multiple times and comes out perfect everytime. I feel like this would be a great base for any sweet or savory quick bread. Toasts beautifully. No more ridiculously expensive and dry store-bought gluten free bread for us. Quick and easy too! Thank you!
Hi there, we’re thrilled to hear that you enjoy this easy gluten free bread recipe so much! We certainly agree – the brand of gluten free flour has an impact on the recipe. It’s helpful to hear that you tried this recipe more than once and found success with a different brand of flour! We so appreciate your feedback and your kind words 🙂 thank you for trying the recipe!
Thank you so much for sharing this recipe! It is so good, it came out nice and soft, I tried some plain and then I tried it toasted, delicious
Hi Lin, we’re so glad that this easy gluten free bread recipe turned out tasty and soft for you – both plain and toasted! Thank you for trying out the recipe and sharing your kind words with us 🙂 We appreciate you!
Love it!
So glad that you’re enjoying this gluten free bread recipe, Charlotte! 🙂
My favorite gluten free bread recipe, thank you for being so specific with the instructions. Requires some patience but easy to follow
Hi Mary, we’re so glad that this yeast free gluten free bread turned out well for you! Thanks for giving it a try 🙂
Awesome recipe Appreciate it!
Thanks so much for giving it a try! So glad you enjoyed 🙂
Hello nadia,thankyou so much for this recipe!! I can’t have yeast or gluten and when i came across your recipe I was so excited as I haven’t had bread in so long…i was just wondering if it matters if the batter (before the egg whites were added) is a bit lumpy ? When I mixed the dry ingredients with the wet ingredients it went quiet lumpy,I didn’t try to get the lumps out as i thought that would prevent the bread from rising if i mixed it around too much ? I’ll soon see as it’s now in the oven….but in future would i put the batter in a food processor to get it smooth before add in my egg whites ?…thankyou,katie
Hi Katie, so glad that this recipe suits your lifestyle and that you’ve given it a try! When it comes to mixing the batter (prior to adding the egg whites), you do want to mix it so it’s fairly free of clumps. After whipping the egg yolks, we continued using a hand mixer to integrate the milk and oil, as well as the dry ingredients. For us, using the hand mixer got the job done to get the batter relatively smooth! Then we separately whipped the egg whites before gently folding them into the rest of the batter.
I hope this information is helpful for any future attempts you make with this recipe! I will be updating our recipe with more specific instructions after you’ve raised these important questions. We’d love to know how your first loaf turned out 🙂