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    Home » Bread

    Modified: Apr 15, 2022 by Sweet Sensitive Free

    Soft Gluten free Yeast free Bread | Vegan * Homemade flour blend

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    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

    CAN I OMIT THE FLAX SEEDS?

    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.

    CAN I REPLACE QUINOA AND AMARANTH FLOURS WITH OTHER GLUTEN FREE FLOURS?

    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)

    WHY DO I NEED TO ADD CREAM OF TARTAR?

    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!

    easy gluten free bread loaf
    Print Recipe

    Soft Gluten free Yeast free Bread | Vegan + Homemade Flour Blend

    The best 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!
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Bread
    Keyword: bread, dairy free, egg free, gluten free, protein, vegan, yeast free
    Servings: 10 slices

    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!

    Notes

    *These flours can be replaced with other naturally gluten free flours like brown rice, millet, sorghum or buckwheat.

    Related

    « Moist Chocolate & Coffee Cake | Gluten free * Vegan
    Double Chocolate Rum & Pear Tart | Gluten free * Vegan »
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    Reader Interactions

    Comments

    1. Elena says

      July 21, 2018 at 3:04 pm

      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 🙂

      Reply
      • Sweet Sensitive Free says

        July 22, 2018 at 5:56 am

        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

        Reply
    2. Sherry says

      March 16, 2022 at 4:28 pm

      Can i use corn flour instead of brown rice flour? Thanks

      Reply
      • Sweet Sensitive Free says

        March 16, 2022 at 4:37 pm

        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.

        Reply
    3. Sweet Sensitive Free says

      April 13, 2021 at 5:58 pm

      Thank you for including my recipe!!!

      Reply

    Trackbacks

    1. 30+ Delicious Bread Recipes Without Yeast says:
      April 13, 2021 at 2:41 pm

      […] Gluten-free + Yeast-free bread, no leavening required, and in just one hour you will be able to enjoy your soft and tasty freshly baked bread loaf! […]

      Reply

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    Hi! So grateful you're here! I'm Sonia, welcome to my little Italian corner of the world where I share comforting recipes without gluten and mostly vegan, to help you enjoy a much easier and definitely tastier allergen-free life!

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