Gluten free yeast free bread, no kneading and leavening needed! In just one hour you will be able to enjoy your soft vegan gluten free bread made without eggs and xanthan gum!
In my endless experiments with naturally gluten free flours (as in, no store bought flour blends), improving and varying my gluten free bread recipes has become pretty much a mission for me.
So I'm pretty happy that after several attempts I have finally managed to make a soft gluten free yeast free bread too and I can share it with you, gluten and yeast sensitive fellows! *fist bump*
This gluten-free bread without yeast is also:
- DAIRY FREE
- EGG FREE
- NUT FREE
- VEGAN
- HIGH IN PROTEIN
- with LESS CARBS THAN REGULAR GLUTEN FREE BREAD
The texture of this bread reminds me of the focaccia bread that my mom and my grandma used to bake when I was a kid, rich and soft inside and slightly crunchy on the outside.
And oh the smell of baked bread right out of the oven, all around the house, I just couldn't wait to cut a slice for myself. Even though I ended up burning my mouth every time. SO worth it though.
Same happens with this gluten and yeast free bread loaf. In fact, the other day I had to leave a note on top, saying "do not cut the bread, I have to take the photos first!". Because I know my sweetheart all too well.
Besides the brown rice flour, I have used quinoa and amaranth flours, rich in fibers, protein and minerals.
Being it a yeast free bread, no leavening is needed, because the cream of tartar and the baking soda will activate while the bread is baking.
I mean, isn't this awesome!? It sure is because it means that in just one hour your bread will be ready to be enjoyed both with savory foods and jams or spreads! *fist bumps again*
Also, this easy gluten free bread is sliiightly moist inside, which will help to keep it soft for 2 to 3 days, if kept well sealed in a bag.
I have also made burger buns with this batter, following the precedure I've shown you in this post and they came out great!
TIPS and SUBSTITUTIONS
Yes and no. The flaxseed "gel" helps binding the gluten free flours and it also gives a softer texture to the bread.
If you can't or dont' want to use the flax seeds, you can replace them with a couple more table spoons of starch and reduce the other flours accordingly.
You sure can! They can be replaced with brown rice flour, millet, sorghum or buckwheat (you may need to add a bit of water, especially with buckwheat or millet)
Cream of tartar is a plant-based acidic agent that reacts to baking soda and allows batters to instantly rise while being baked.
That is why no rising time is needed before baking.
I hope you will try and enjoy this gluten free bread quick recipe and if you make it, don't forget to tag @sweetsensitivefree on Instagram to be featured in my IG stories!
Ciao!
Sonia
Watch the video recipe on YOUTUBE!
Soft Gluten free Yeast free Bread | Vegan + Homemade Flour Blend
Equipment
- 1 small bowl/cup
- 1 spoon/spatula
- 1 bowl
- 1 loaf pan
- parchment paper
Ingredients
- 100 gr gluten free quinoa flour *
- 100 gr gluten free amaranth flour *
- 180 gr gluten free brown rice flour
- 120 gr gluten free potato (or other) starch
- 1 teaspoon baking soda
- 2 teaspoon cream of tartar
- 2 tsp salt
- 2 tablespoon ground flax seeds + 6 tablespoon water
- 420 gr water
- 2 tablespoon extravirgin olive oil
Instructions
- Pre-heat the oven at 180° C / 350 F
- Mix the ground flax seeds and the 6 tablespoon of water and let rest for a few minutes
- In a bowl mix well all the flours, starch, baking soda, cream of tartar and salt
- In another bowl mix the water and the olive oil and add it to the other bowl, carefully mixing and incorporating all the ingredients until you have a smooth and uniform batter (no, you won't get a dough that can be kneaded, but a semi-liquid batter, so don't panic!)
- Incorporate the flaxseed "gel" to the batter
- Pour the batter into a loaf pan, previously greased with olive oil or covered with parchment paper, sprinkle some seeds on top (if you like them) and bake for 40 to 50 minutes, depending on your oven
- Once out of the oven, let it cool down before slicing it 🙂
- Check the post for tips and substitutions!
Elena says
Hi, this recipe looks amazing ! 🙂 im just gluten, oat and rice intolerant. Is it possible to do this recipe just with amaranth and quinoa flour or by increasing the starch? or any other ideas? Thanks in advance for your answer 🙂
Sweet Sensitive Free says
Hi Elena! I have not tried with just amaranth and quinoa but I'd say there's no problem with that, maybe bring the starch up to 150 gr + 350 gr of amaranth and quinoa (flours+starch have to be 500 gr total). If you can eat it, you can use brown millet too.
Thank you for your comment! I'd love to know how it goes and how you liked the bread!
Sonia x
Sherry says
Can i use corn flour instead of brown rice flour? Thanks
Sweet Sensitive Free says
Hi! I haven't tried it with corn flour, but I don't think it should be a problem. You may only need to adjust the amount of water. I'm not sure how much water corn flour absorbs, so maybe start with less of what it's in the recipe and adjust adding a little bit of water at times. The final batter should resemble a thick cake batter.
Elizabeth says
The bread looks and smells delicious. This is the second time I’ve made it, but my cooking time is significantly longer. I end up cooking it for 65-70 minutes. My oven works well. ??
Sweet Sensitive Free says
Hi! I'm so glad you like this bread! It can really depend on how your oven can keep the temperature. You may try to raise the temperature a bit (190 Celsius / 370 Fahrenheit), but I wouldn't go beyond it or the bread might quickly overcook outside and not inside.
Another option might be reducing a little the amount of water in the batter to make it less liquid. It may alter the texture though. Let me know how the next try goes!
Elizabeth Bennett says
Thanks for the suggestions! Im baking my third loaf now at 360F. I had been 75 min and I just put it back in for another 15min. I open to more suggestions, because I love the flavor of this bread. I will make it over and over until I get it right 😊.
I used the exact flours called for weighed in grams. I have followed all directions as listed. My oven works, because I’ve baked plenty of other dishes with no issue.
My bread is not rising well. It is much more dense and moist than in the picture. ? I did not try reducing the water, but that’s my next plan.
Sweet Sensitive Free says
Hello again! I am so glad you love this bread, thank you!
Such great difference in baking time is a real mistery to me. I just remade it the other day and it took no more than 40 minutes to bake.
The only other reason I can imagine is the flours and how finely ground they are, which may vary the way they absorb liquids.
Please do let me know how the next bakes go 🙂
Sweet Sensitive Free says
Thank you for including my recipe!!!