This post may contain affiliate links. Please read my disclosure policy for more info. This Gluten-free yeast-free bread recipe is so easy and allergy-friendly. It never occurred to me that some folks buckwheat oat bread be just as allergic to yeast as my husband is to gluten.

But the idea intrigued me, and since gluten-free bread is a batter, yeast-free bread didn’t seem like it should be too hard to accomplish. It took a couple of tries to get the consistency right, but when I finally realized that baking powder needed a thinner batter than yeast did, I was very happy with the result. Garrett enjoyed bread and honey, which he rarely gets, and Gabriel enjoyed a meal of sandwiches, which he doesn’t get nearly often enough by his standards. Once again, as always tends to be the case with breads, the best results come from using a specific bread flour mix, rather than an all purpose flour mix such as you would use for Gluten Free Fritters. So rather than link to a mix, in this recipe, I’m just going to list the individual flours and starches.

This delicious gluten-free, yeast-free sandwich bread is the perfect recipe if your family has special dietary needs. Your whole family will love it. Add wet ingredients, and mix until well incorporated. Grease a regular sized loaf pan, or two mini loaf pans. Remove from oven and cool on wire rack at least ten minutes before slicing. I was very happy with how soft it remained.

I would say in fact, that the crust is the biggest difference between this and traditional yeast risen bread. Share a photo and tag us — we can’t wait to see what you’ve made! Want to know exactly when, where, and how to plant your vegetables? Sign up to get our FREE companion planting guide, and garden planting cheat sheet printable. Now check your email to confirm your subscription. We use this field to detect spam bots.

If you fill this in, you will be marked as a spammer. I’d like to receive the free email course. Do you think this would still work if I hand mix this? Also is there a substitute for the cornstarch? I have to bake corn free. Just try to beat it as hard as you can.

It really wears your hand out, but it really improves the end product because gluten-free flours tend to absorb liquids as you beat them. You can substitute tapioca starch or arrowroot for cornstarch. Just make sure you beat it really well by hand. I was so excited to make this bread but unfortunately it did not taste great. It was very thick and all I could taste was the baking powder. I would appreciate any suggestions you might have. The only time I’ve had trough with this recipe was when I tried subbing buckwheat flour for some of the flours listed.

Can I also use white rice flour? You could, but I’m not sure how it would affect the loaf, rising, and starch balance wise. Sorry I can’t be more helpful. All I know for sure is that I replaced the flours with buckwheat and corn one time and it didn’t rise, but it may have been coincidence.