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”
I tried to make this yesterday but the mixture was watery. I followed the instructions well but im not sure where did i do wrong. Help
Hi there, I’m sorry to hear that this recipe didn’t turn out as expected! It’s hard to know what exactly the problem might be or what might’ve gone wrong in the process without having been there to see it made. I’ll do my best to help, perhaps you can share some more information with me first:
-At what point in the procedure did you notice the mixture seemed watery?
-Did you still carry on with baking the loaf?
-If so, for how long did you bake it, and how did it turn out?
-Finally, what type & brand of flour did you use?
Amazing recipe. By far the best I have tried. I used 1 adn 3/4 cups of tapioca starch and 1/2 cup of rice flour. I also used olive oil instead of coconut. The results were amazing. It rose really well, I cooked it for 45 mins and it was perfect all the way through. The tapioca gives it a great texture and the little bit of rice a crunchy outer crust. Dont put more rice in than this as it doesnt turn out well. ( I tried it and it was awful, but this time I hit the jack pot!) Thanks for such an amazing and simple recipe.
Hi Sonia, thank you so much for trying out the recipe and sharing your tips and substitutions! That will be very helpful for others in this community. We’re so glad to hear that the recipe has worked out well for you and you’re enjoying it 🙂
Hello nadia, thankyou for your wonderful recipe….i have not made the bread yet but I’m not able to purchase the proper Bob red mill flour as it contains potato starch,I get hives from potato…wondering if i could try regular gluten free flour ? I guess I’ll just have to try it out to see for myself as my options are limited ….katie
Hi Katie, great question! Yes, we did make this gluten free bread recipe with Bob’s Red Mill 1-to-1 GF flour, but other gluten-free flours may work as well. Of course, each is a bit different in terms of the blend of ingredients, but we suspect most options should work just fine! Let us know whatever brand you end up trying & how it works out for you 🙂
The most important aspects of this recipe will be:
– properly whipping your egg whites to medium peaks
– gently folding the whipped egg whites into the rest of your batter without over-mixing
– and being patient while you figure out the correct bake time. Depending on the specific GF flour you use, your specific oven, etc. tis loaf may require anywhere from, 45-60 minutes to cook. So just check it along the way by inserting a toothpick into the center of the loaf, and when the toothpick comes out clean it should be done!
Thankyou nadia,I’m finding when I introduce the flour “donna hay gluten free plain flour cup for cup” the mixture is not as runny as yours…this is my third time making it and the bread cooks on outside and stays dense and uncooked in the middle…would I have to add more milk to get a thinner consistincy batter ? I’m measuring everything perfectly…
Hi Katie, I’m so sorry to hear that this gluten free bread recipe hasn’t turned out as expected just yet! The batter shouldn’t be too runny, but if you’re noticing that your batter seems exceptionally thick then you may want to add a bit more milk to thin it out. Alternatively, you could try using slightly less flour! We’ve never used Donna Hay flour, but based on its ingredients it may be producing a slightly thicker, denser texture than the Bob’s Red Mill 1-to-1 flour that we used. Perhaps consider using 2 cups of flour instead of the 2 1/4 cups to see if the texture of the batter improves?
In addition, when baking your bread, there are a few ways to try to help it cook through entirely. Some folks like to cover their bread with a small foil tent for the first portion of the bake time, to help trap the heat and circulate it through the center of the bread. Others have reported a neat hack with this recipe, that involves removing the loaf after 45 minutes, flipping the entire loaf upside down and placing it back into the loaf pan, and then continuing to cook for another 15 minutes. Perhaps this could help your denser loaf cook through the middle?
I hope these ideas and tips can be helpful for you, and again our apologies that the recipe hasn’t turned out as intended just yet! Would love to hear about how things go if you do decide to give it another try 🙂
Alyssia, do you think I could sub a flax egg in the honey oat bread?
Hi Beverly, we haven’t personally tried making the honey oat bread with a flax egg as a substitute, so I can’t say for sure how it would turn out. It might work, but you’d have to be willing to experiment a bit to find out! However, we have heard from someone else who used applesauce to replace the egg in the honey oat bread recipe, and they said it turned out great! 🙂
https://mindovermunch.com/recipes/oat-bread-recipe/
Can the white bread recipe used for garlic bread and cheese bread. Thanks
Hi Teresa, sure, you can bake this bread and use it to make garlic bread or cheese bread if you’d like – I think that would be delicious! 🙂
Made this yesterday and it was great! I was surprised it was so soft and so easy to make! I think I won’t bother looking for other gluten free bread recipes now
That’s amazing Barbara! So happy to hear that you enjoy this recipe and that it turned out well for you! Thanks for giving it a try and sharing your experience 🙂
Hi Allysia, thanks for the recipe! I followed this recipe to try out. Best part was it was easy to follow! After one hour of baking at 180 degree C last night, and I cooled down overnight. Somehow inside of the bread is still little uncooked. Not sure where I have done wrong. The measurements were exact.
I have now sliced it very thin and Tried to cook for another 20min with 180 degree c but still not getting cooked..
Hi Woojung, thank you so much for trying out the recipe! Glad it was easy to follow 🙂
It’s hard to say what went ‘wrong,’ honestly baked goods can be tricky and a bit variable depending on your specific ingredients, oven, etc. Now that the loaf has cooled, I’m not sure it can be re-baked…
Our best suggestion if you try the recipe again is, before removing from the oven, check the center of your loaf with a toothpick/skewer to see if it comes out clean first. Also, we’ve had fellow community members say that, after 45 minutes, they removed the entire loaf from the oven and turned it over in the loaf pan, then put it back in the oven for another 15 minutes – this helped them to get their loaf more evenly cooked through!
I hope this can be somewhat helpful! 🙂
I tried making this bread. The instructions were easy to follow but after I baked it and flipped it and it cooked we sliced a piece after it cooled and it was crumbling apart. Did I do something wrong?
Hi Amanda, thanks for trying out the recipe! It’s hard to say what or if you did something ‘wrong,’ with baked goods (especially gluten free) there’s often some variability in how things turn out. The crumbliness could be due to the specific gluten free flour that you used (there are different blends, some hold together better than others), or it may be due to the loaf being slightly overcooked and crumbly. I can’t be sure! Often, gluten free breads and baked goods may turn out crumbly due to the lack of gluten – but we’ve had others in this community say that, after cooking and cooling their loaf, they place it in the fridge before slicing and found that it reduced the crumbliness! I hope this can be somewhat helpful 🙂
Hi, haven’t tried the recipe yet but I want to do the recipe but sadly I’m allergic to egg whites but not yolks. I wonder if I can just add the egg yolks only or use something else like applesauce, banana, sweet potato with the yolks. I don’t know, I’m really new to baking. Also I want to ask if I use avocado oil instead of coconut oil because Im also allergic to nuts. Any way if I can switch those two with different options. Lastly, thank you for making these great recipes.
Hi Daya, unfortunately I can’t say how this recipe would turn out without the egg whites, or with a substitute instead. We haven’t tried any alternatives, but you’re welcome to experiment to find out! Applesauce and mashed banana are usually suitable substitutes for egg in baking recipes, but gluten free recipes can be tricky and honestly I’m not sure how they’d turn out in this bread…
As for the coconut oil, it’d be tricky to substitute it for avocado oil since coconut oil is higher in saturated fats. It might work, but I can’t be sure. A better substitute for coconut oil would be butter if you’re open to that! I wish I could be of more help!
This bread is amazing! I found it more like a cake in texture though. Next time I’d halve the salt and oil. I cooked it for the full hour! Yum!
Thanks so much for your feedback Mel, that’s great to know! And thank you for trying out the recipe 🙂
Hi Anne, we took the loaf out at 45mins, turned it over (the whole loaf) put it back in the tin, then back in the oven for another 15 mins. Then the bottom parts cooked a little better. But without turning it over, yes we found it was very dense/a little undercooked to our taste!
Thanks so much for the feedback and for sharing your tips with others! Much appreciated 🙂 A great idea to flip the loaf over!!
excellent!
Glad you enjoyed! 🙂
Hi, can I substitute the milk with water? And do you have a recipe to mix your own all purpose gluten free flour without corn and potato starch? I’m currently busy with a candida die off and is not allowed to consume those.
Hi there, we haven’t personally tried making this recipe with water instead of almond milk, so I can’t say for certain how it would turn out. The almond milk doesn’t add too much fat to the recipe, so I think using water instead should be fine.
As for the all purpose gluten free flour, unfortunately we don’t have our own recipe for that – my apologies!
Awesome!
🙂 🙂
The recipe says to put foil in the pan, but the picture looks like parchment paper. Which one should I use?
Hi there, either foil or parchment is fine!
I made the bread, but the bottom of the bread is not cooked all the way. I lined a glass loaf pan with foil, and I am wondering if it is the foil or the glass pan that caused the bottom not to cook all the way. I cooked it for 45 minutes and checked it and put it back for 15 more minutes. I took it out and put it back for another 15 minutes, but it still didn’t seem done. Suggestions?
Hi Diane, so sorry to hear this recipe didn’t turn out as anticipated! The foil shouldn’t be an issue, but the glass pan may be affecting the bake time. We baked our loaf in a metal loaf pan, which is the best option for an even heat transfer. Since metal is a good conductor, the heat in the oven evenly transfers into the metal pan and then into the loaf itself.
Glass pans can be use as well, but you may need to bake the loaf for longer than described. Glass slows down the flow of heat between the oven’s air and your batter – the glass needs a longer amount of time to heat up, which may be why your loaf wasn’t cooked through on the bottom.
For next time, I’d recommend either (a) cooking in a metal loaf pan if you have one, or (b) baking your loaf for a longer amount of time in the glass loaf pan. Just be aware: you’ll run a greater risk of over-baking your bread in a glass loaf pan. The glass takes longer to heat up and longer to cool down, which can result in very crispy edges before the middle is cooked through. Hope these ideas can help! 🙂
Appreciate this post. Will try it out.
Fantastic! 🙂
Is it possible to use this recipe in a bread machine?
Hi there, we haven’t personally tried this recipe in a bread machine so I can’t say for certain how it would work! (Truthfully, we’ve never even used a bread machine before.) I’d recommend looking at your machine’s instructions/manual for some ideas or recommendations about how bread recipes for the oven can translate for your specific bread machine 🙂
would this recipe work with rice flour? grocery stores are all out of regular flour..
Hi there! This recipe is actually made with a gluten free baking blend – which is a mixture of white rice flour and brown rice flour, along with a bit of sorghum flour and potato starch.
I can’t say for certain how this recipe would turn out simply by substituting for that GF 1-to-1 flour with a rice flour, but it could work! The texture might be slightly different, but I think you’d still end up with a tasty loaf of bread 🙂
WOW WOW WOW!!!
I am so impressed with this recipe, my bread was soooo big, delicious, soft and fluffy. My son is gluten and yeast intolerant and he had all but given up on the recipes I had used so far but not now! I am so thankful to of found it 🙂 xx
Amazing! Thanks for trying out the recipe, Summer 🙂 we’re so happy to know that you and your son are enjoying it!
Can I replace with soy milk instead of almond milk?
Hi Maddie, this recipe should work just fine with soy milk, or any milk of your choosing 🙂
Hi there, i was wondering how well vegetable oil would sub for Coconut Oil? I have a severe allergy to coconut.
Hi there! We haven’t personally tried this recipe with vegetable oil instead of coconut oil, so we can’t say for certain how that substitute would work out. It might work, but you’d have to do some experimenting to find out! (Some folks have tried our GF bread recipes using light olive oil instead of coconut oil, and have found success doing so.)
I have everything to make this recipe on hand! Just got word I am on furlough until the Coronavirus orders are lifted. Could this recipe be shaped into hamburger buns?
Sending you positive thoughts and energy during this difficult time! As for this recipe, we’ve only ever tried baking it as a full loaf of bread, so I can’t say for sure how it might turn out baked as hamburger buns. You could give it a try, but you’d have to be willing to experiment to see whether or not it works!
Unfortunately, we haven’t yet come up with a gluten free hamburger bun recipe (but we should!) As an alternative, maybe this gluten free pita bread recipe interests you? 🙂
https://mindovermunch.com/recipes/gluten-free-pita-bread-recipe/
Hi I’m eager to try your recipe. However, I don’t have gluten free 1-to-1 baking flour. Can I use almond or coconut flour instead? If yes, how much?
Hi Ada, we’ve only tested this recipe with a gluten free 1-to-1 baking flour so that’s all we can say will work for sure. If you’d like to try an almond flour bread recipe, we have a great one that I’ve linked below! 🙂
https://mindovermunch.com/recipes/low-carb-almond-flour-bread/
Hello, What type of flour mixer do I need to buy for your bread machine recipe ,for the dry ingredients? I do have a hand mixer with 2 spinning attachments already but don t know if that would be suitable. Joan
Hello Joan, this recipe actually doesn’t require a bread machine! A hand mixer like you’ve described will do just fine.
Could you tell me about how long you mix the egg whites to get medium peaks, and what speed if using a hand mixer?
Thank you!
Hi Cathy, when whipping egg whites it’s best to start at a lower speed, then work up to medium-low to medium speed on your hand mixer. As for the exact amount of time it will take, that can vary – anywhere from 3-5 minutes, maybe longer. You really want to look at your whites to see how the peaks are doing. You’re going for peaks that hold their shape well, but are still soft enough to curl over on themselves! Check out the video in the post to see what that looks like 🙂
My first attempt at a GF bread and this recipe was fantastic! Followed along exactly except that I used the King Arthur’s GF flour instead of the Red Mill’s 1-to-1. This recipe was very clear to understand and follow (even for a novice), and the bread turned out soft and moist. There is a nice, consistent structure through the whole loaf. Mine has a slightly eggy taste, but it’s not something I mind, and may be down to my eggs being a little older.
Fantastic! So glad this recipe worked out well for you. Good to know the King Arthur’s GF flour works for this bread as well, thanks so much 🙂
Good evening from the Czech republic!
I was wondering, you said the coconut oil acts more like a butter in this recipe – can I use butter instead of coconut oil then?
Thank you very much!
Hi Andrea! We haven’t personally tried this recipe using coconut oil instead of butter, so I can’t say for certain how it would turn out. It might work, but you’d have to experiment to find out!
I don’t have coconut oil. Can a light olive oil be used instead of coconut oil in the bread recipe?
Hi there! Coconut oil is a bit different that other oils, and it’s actually more like butter: it’s rich in saturated fats so it’s a solid at room temperature and melts when heated. The properties of coconut oil have an important role in baking recipes, so we can’t say for sure how this bread would turn out using a different oil! You could certainly give it a try, though you may have to adjust the ingredients a bit to get it to work just right. Baking recipes can be tricky!!
Not only the easiest bread to make, but also the tastiest gluten free bread I have eaten. The taste reminds me of the biscuits my mother makes from her Beard on Bread cookbook. So good! I had a bit of a rough start though as I went to check on it after 45 mins. When a toothpick came out clean, I took it out, but when I went to turn it out, it split in the middle and uncooked dough came spilling out. I put the bread back in the oven for another 15 mins, checked it with a stick thermometer this time. When that came out clean, I took it out and placed it on a rack to cool. The whole time I was nervous. But when I sliced into it after it had cooled, it was cooked through! I cut myself a slice and fell in love! I had to stop myself from eating the entire loaf right there after that first bite! Will be making this one again! Thank you so much!
Yay! That is so fantastic to hear! So glad that it worked out for you and was enjoyable 🙂 Thanks so much for giving the recipe a try!
Hi
Thank you for the recipe, its perfect for some guests I have staying with us soon. My question is, has anyone frozen the bread once its been cooked?
Thank you
Glad you enjoy the recipe! We haven’t personally tried freezing this bread so can’t speak to that – I apologize!
Hi!
My husband can’t eat gluten. So eating bread in my home is impossible!!
I was very happy when I saw this recipe. Thank you! Unfortunately, where I live there is not always all the products that exisit in the gluten-free market. I was wondering if this recipe will works substituting the 1 to 1 baking flour for oat flour. Of course from Red Mill.
Let me know please, we are waiting to have delicious bread for sandwiches…
I know you have another recipe for bread where you use oat flour with honey, but we really want salad bread.
Thank you!
Hello, glad you were able to find this recipe! Gluten-free products can unfortunately be difficult to find, although online ordering has thankfully made it a bit more accessible. We have not tested this recipe with oat flour, so I can’t say for sure whether or not it would work as a substitute – I’m sorry! It might work if you’re willing to do some experimenting
I’m not that much of a online reader to be honest but your
sites really nice, keep it up! I’ll go ahead and bookmark your site to come back in the
future. Cheers
Thank you!
Perfect for us gluten free folks.
🙂 🙂
Found the recipe! Ignore previous comment.
Glad you found it! 🙂
Hi. You don’t give quantities for the ingredients in the video, where do I find the recipes? Thanks.
Is there a substitute for eggs? Sadly I can’t take egg yolk, but whites are ok. Ehank you!
Hi Melissa! Unfortunately the eggs are essential in this recipe – both the whites and the yolks. Since this is a gluten free bread recipe without yeast, the eggs (and particularly the fat from the yolks) fill in for the missing gluten/yeast – they’re essential to giving the dough the fluffiness & lift that it needs!
We have 2 other gluten free bread recipes that also require no yeast but they do contain eggs. For a totally egg-free option, you could try our vegan gluten free bread recipe!
https://mindovermunch.com/recipes/vegan-gluten-free-bread/
Greeting of the day!
greetings!
My boyfriend tried this recipe, and the bread had a awful baking powder after-taste. Could we use slightly less baking powder or would that not work with the integrity of the bread?
Oh no! I’m so sorry that this bread didn’t turn out so tasty for you!! I have no idea why that happened – we never would publish a recipe if it had tasted like baking powder when we made it, and I sincerely apologize.
We haven’t personally tried this recipe with less baking powder, so unfortunately I can’t say for certain how that would affect the texture and integrity of the bread. But, you can absolutely experiment with adjusting the ratio or with some baking powder substitutions! (Just be prepared that it may or may not work successfully…)
If you’re wanting to give it a go, I would recommend trying to reduce the amount of baking powder in the recipe, rather than getting rid of it altogether. Instead of 1 Tbsp, you could try the recipe with 2 tsp of baking powder and then substitute for the other 1 tsp.
I’d recommend trying 1/4 tsp baking soda + 1/2 cup plain yogurt! So, instead of 1 Tbsp baking powder, you could try 2 tsp baking powder + 1/4 tsp baking soda + 1/2 cup plain yogurt (Just be sure to mix the yogurt in with the wet ingredients.) But, that’s just one potential option – this article has loads of baking powder substitute ideas! https://www.healthline.com/nutrition/10-baking-powder-substitutes#section3
Can we add honey or maple syrup to this recipe to give it a bit of sweetness
We haven’t tried this specific recipe with honey or maple syrup, so I can’t say for sure how it would turn out! The texture of those sweeteners may affect how the bread bakes, but I really can’t know without trying it out.
You could experiment with it and see how it goes! Or, we also have a gluten free honey oat bread recipe that you might like: https://mindovermunch.com/recipes/oat-bread-recipe/
I see you also have some of the loaves denser at the bottom. Is it from plopping the batter in from too high? or is it underbaked? Thanks for the recipe, tasted great!