Gluten-Free Bread With No Yeast Recipe

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Bread is one of the most ancient foods on the planet. After grilled meat, bread is probably the first food humanity invented. Flour, water and yeast, that’s all you need to make bread. Of course, we’ve gotten quite good at making bread, and now you’ll find hundreds of sophisticated types of bread, from croissants to ciabattas. The sky’s the limit!

You can add all types of things to bread. For starters, you can make yours with milk, eggs and butter; those are the richest bread types. You can also flavor them with fruit, add a crunch with nuts, and infuse them with cooking spices.

In the same way you can add ingredients to bread to make it tastier, you can remove some ingredients to make it healthier. I’m talking about gluten, which is harmful to some people. 

Today we’re all about simplicity, so we’re not only making gluten-free bread, but we’re also not using yeast — that’s as easy as bread gets.

gluten free bread recipe 2 XS

Here's What You'll Need

Gluten is a protein present in many grains, including wheat, barley, rye, and spelt. These are big no-no’s, so what to use?

You can always use buckwheat flour or almond flour, but today we’re using a few lesser-known ingredients for bread-making: brown rice flour, cornstarch and tapioca starch (or tapioca flour).

With your gluten-free flour ready, you’ll also need baking powder, a pinch of salt, several eggs, milk (I use oat milk to make this bread vegan) and a little coconut oil. Here’s how you bake this marvelously inclusive bread.

How to Make It

  • Prep Time30 min
  • Cook Time45 min
  • Total Time1 hr 15 min
  • Serving Size1 loaf, 8 slices
  • Energy434 cal




In a large mixing bowl, combine the brown rice flour, tapioca flour, corn starch, baking powder and salt.


Separate the eggs from the yolks into two different containers.


In a second bowl, whisk the yolks until smooth and aerated, add the milk and the coconut oil. Reserve.


Combine the egg yolk mixture with the flour mixture and combine thoroughly.


In the egg white mixing bowl, whip the egg white until soft peaks form, and fold the egg whites with the batter without over-mixing.


Preheat oven to 350°F.


Butter the loaf pan.


Transfer the dough into the loaf pan.


Bake for 45 minutes. Check if cooked through with a wood pick and cook for up to 15 more minutes if necessary.


Let the bread rest and cool down before unmolding.

  • Nutrition Facts

  • Serving Size1 loaf, 8 slices
  • Amount per serving
  • Calories434
  • % Daily Value*Standard DV
  • Total Fat13.3 g78 g17.05%
  • Saturated Fat9.6 g20 g48%
  • Cholesterol82 mg300 mg27.33%
  • Sodium356 mg2300 mg15.48%
  • Total Carbohydrate72.3 g275 g26.29%
  • Dietary Fiber1.6 g28 g5.71%
  • Total Sugars5 g
  • Protein4.6 g50 g9.2%
  • Calcium183 mg1300 mg14.08%
  • Iron1 mg18 mg5.56%
  • Potassium249 mg4700 mg5.3%

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