Need fresh gluten-free bread fast—without yeast, rising, or waiting? This recipe gives you a soft, moist, sandwich-worthy loaf in under an hour. It’s perfect for those with yeast intolerance, or for days when you’re out of yeast but still want fresh bread.
No bread machine. No kneading. Just mix, pour, and bake!
📋 Ingredients Table:
| Ingredient | Amount | Purpose |
|---|---|---|
| Gluten-free all-purpose flour | 2 cups (leveled) | Forms the base of the bread |
| Baking powder | 1 tbsp | Leavens the bread (replaces yeast) |
| Baking soda | ½ tsp | Enhances rise and texture |
| Salt | 1 tsp | Enhances overall flavor |
| Apple cider vinegar | 1 tbsp | Activates baking soda and helps with structure |
| Eggs (room temperature) | 2 large | Adds moisture and helps bind ingredients |
| Milk (dairy or non-dairy) | 1 ¼ cups | Keeps bread soft and fluffy |
| Olive oil or neutral oil | 3 tbsp | Adds richness and moisture |
| Honey or maple syrup | 1 tbsp (optional) | Adds mild sweetness and balance |
👨🍳 Step-by-Step Instructions:
Step 1: Preheat & Prep
Preheat oven to 375°F (190°C). Line a loaf pan (9×5”) with parchment paper or lightly grease it.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
Step 3: Mix Wet Ingredients
In another bowl, whisk the eggs, milk, olive oil, apple cider vinegar, and honey/maple syrup until well blended.
Step 4: Combine Everything
Pour the wet mixture into the dry ingredients. Stir just until fully combined. The batter will be thick but pourable.
Step 5: Bake
Transfer the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 45–50 minutes, or until the top is golden and a toothpick comes out clean.
Step 6: Cool Down
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
🍽️ Nutrition Facts (Per Slice – Approx. 1/10 Loaf):
| Nutrient | Amount |
|---|---|
| Calories | 165 kcal |
| Carbohydrates | 27 g |
| Protein | 4 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 250 mg |
| Cholesterol | 35 mg |
🥪 Pro Tips for the Best No-Yeast Gluten-Free Bread
- ✔️ Use a high-quality GF flour blend with xanthan gum for better structure.
- ✔️ Don’t overmix — it can make the bread dense.
- ✔️ For dairy-free, use unsweetened almond or oat milk.
- ✔️ Slice and freeze leftovers in a zip-lock bag for up to 2 months.
🧑🍳 Who’s This For?
This recipe is for:
- People with celiac disease or gluten sensitivity
- Anyone following a yeast-free diet
- Busy folks who want quick gluten-free bread
- Home bakers wanting to avoid complicated prep
Making soft, fluffy gluten-free bread without yeast doesn’t have to be a challenge. This recipe proves you can have amazing texture, real bread taste, and a sliceable crumb—all without rising time or special equipment.
Whether you’re making breakfast toast, sandwich bread, or a cozy side for soup, this loaf is your new go-to. Try it today—you won’t miss the yeast!
