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  • Jules Shepard
    Jules Shepard

    Yeast-Free Sandwich Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Afraid you can't bake good gluten-free yeast breads? Avoiding yeast in your diet? Looking for more whole grain nutrition? Whatever your reason, this recipe is your answer! Delicious, nutritious and sandwich-ready in under 1 hour!

    While this bread contains no yeast, it does contain the whole grain goodness of no less than six different gluten-free flours. Don't be put off by the unusually long list of ingredients – feel free to substitute with the flours you have on hand (be sure they're all certified gluten-free!), but look to whole grain gluten-free flours rather than starches for this bread.


    Ingredients:
    1 cup Jules Gluten Free All Purpose Flour
    ½ cup buckwheat flour
    ¼ cup millet flour
    ¼ cup flaxseed meal
    ¼ cup gluten-free oats
    1/8 cup gluten-free oat flour
    1/8 cup teff
    1 teaspoon sea salt
    1 ½ teaspoons baking powder
    ½ teaspoon baking soda
    3 eggs
    ¼ cup sparkling water or club soda
    2/3 cup vanilla yogurt (dairy or non-dairy)
    1 Tablespoon agave nectar or honey
    1 teaspoon apple cider vinegar
    ½ cup sunflower seeds or pumpkin seeds/pepitas (optional)
    gluten-free oats, sesame seeds, sea salt or other toppings

    Directions:
    Preheat oven to 350 F (static).

    Whisk together all dry ingredients in a large bowl and set aside.

    Beat the eggs until frothy, then add the remaining liquid ingredients and blend well. Slowly mix the dry ingredients into the liquids and stir until thoroughly incorporated. Mix in any seeds last.

    Scoop dough into an oiled, 9 x 5 inch metal loaf pan and sprinkle with any toppings of choice. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean, a nice crust has formed and the internal temperature is approximately 190 F.

    Remove to cool on a wire rack for 5-10 minutes, then remove to finish cooling before slicing.


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    Guest Elizabeth Partida

    Posted

    Greetings! I would like to try this gluten-free Yeast Free Sandwich bread but I am severely allergic to buckwheat. I can use any gluten-free flour except for corn and tapioca.

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    Guest Susan Richardson

    Posted

    Do none of these cooks/chefs know that vinegar is yeast?

    Vinegar is not yeast, however making vinegar is using a fermented process and not normally allowed on a Yeast Free diet.

     

    Also-nothing distilled or aged is normally allowed on a yeast free diet.

     

    Educate yourself!

     

    This response is from a Culinary Educator that is also a Pastry Chef that has a yeast allergy.

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    Guest Nicky Matthews

    Posted

    I can't have potato starch, I am allergic to potato. Bummer I know! I really want to try this one, but can't do the all purpose mix you have posted. Any alternatives???

    I cannot have potato as well. There are whole grain, gluten-free baking flour mixes out there without it. Hodgson Mill makes a decent mix (no potato, white rice, tapioca starch). I used it for this bread and it was fine.

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    Hi there,

    This bread recipe saved me a ton of headaches after looking and looking for gluten-free and yeast-free...thank you!

    Just curious...store in frig or on counter?

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    Hi there,

    This bread recipe saved me a ton of headaches after looking and looking for gluten-free and yeast-free...thank you!

    Just curious...store in frig or on counter?

    Definitely store on the counter in a sealed bag or Tupperware. I never put my baked goods in the fridge - just dries them out!

    Enjoy the recipe!

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    The bread was tasty, but I would not consider this sandwich bread. The finished loaf was dense, nutty, moist and about 2.5" - 3" tall. My baking soda & powder were both quite fresh and far from expiration. I might make this again (I would reduce the buckwheat flour - personal preference), but I'm still on a quest for a real sandwich bread that is yeast & gluten free.

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  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
     
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
     
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  

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