22197 Yeast-Free Sandwich Bread (Gluten-Free) - Celiac.com
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Yeast-Free Sandwich Bread (Gluten-Free)

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 GF!), but look to whole grain gluten-free flours rather than starches for this bread.

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

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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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20 Responses:

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
29 Jul 2010 3:09:52 PM PDT
Thank you for bringing bread back into my life!!! I no longer feel deprived. Jules, your all purpose flour is amazing.

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
15 Aug 2010 6:35:52 PM PDT
I am looking forward to trying this recipe.

Crystal Todd
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said this on
02 Jan 2011 1:01:40 PM PDT
I can"t wait to try this bread on my family. I'm not a big bread eater anyway, but my kids are. My 11 year old has asperger syndrome and I'm trying to cut things out of her diet a little at a time as to not shock her. Thank you for the recipe.

Angie Meyer
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said this on
02 Feb 2011 9:45:12 PM PDT
Looking for Yeast free due to allergy of bakers and brewers yeast. What are some options besides vinegar? It is made from yeast. Thanks!

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Apr 2011 2:44:56 AM PDT
@Angie: when you use organic apple vinegar there is no yeast added I believe. Then it is just the natural yeasting from the apples.

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
13 Aug 2011 4:16:44 PM PDT
Wow very good. Were working at living healthier lives. I was nervous to try this bread, so glad I did it! This is good, taste good, easy to do...even my 3 year old likes it! Now to find yummy snacks!

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said this on
23 Dec 2011 6:45:54 AM PDT
Oh, this looks like a recipe I'm gonna try! Thanks for posting.

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said this on
16 Jan 2012 1:39:39 PM PDT
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???

Nicky Matthews
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said this on
11 Mar 2014 1:32:51 AM PDT
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.

Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
10 Feb 2012 7:10:19 PM PDT
Do none of these cooks/chefs know that vinegar is yeast?

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said this on
24 May 2012 11:34:14 AM PDT
"...Vinegars such as red wine vinegar, apple cider vinegar, and balsamic vinegar also do not contain gluten. They are not derived from a gluten grain, therefore they never had gluten to begin with."

Susan Richardson
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
21 Dec 2013 6:23:55 PM PDT
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.

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
12 Oct 2012 11:14:57 AM PDT
Looking forward to trying this however, I can't have flax either. Should I just omit or is there an alternative?

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said this on
05 Nov 2012 4:53:17 PM PDT
Will egg replacer work for this recipe?

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said this on
05 Dec 2012 11:58:12 PM PDT
Very nice, and easy for sandwich. Thank you.

Elizabeth Partida
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said this on
02 Dec 2013 5:00:57 PM PDT
Greetings! I would like to try this GF Yeast Free Sandwich bread but I am severely allergic to buckwheat. I can use any GF flour except for corn and tapioca.

Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
15 Apr 2015 2:23:45 PM PDT
Hi there,
This bread recipe saved me a ton of headaches after looking and looking for GF and yeast-free...thank you!
Just curious...store in frig or on counter?

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said this on
05 Jul 2015 12:40:27 PM PDT
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!

Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
11 Sep 2015 8:35:30 AM PDT
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.

Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
18 May 2016 10:32:10 AM PDT
Can you sub the eggs with flax eggs or applesauce and the buckwheat for another gluten-free flour?

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I've been seeing my dr for a few weeks now about my stomach issues. We've ruled out the gallbladder and h-pylori and today I had the celiac blood tests done. From the reading I've done the past two days, it seems to me that it's highly likely that I have it. I've had digestive issues for years, but they've gotten progressively worse over the past 6 months or so. Pain and nausea when eating, bloat, eternal constipation, dh rash, at it's worse, tight cramp-like pain in a fist under my sternum, radiating through my back and around my right side keeping me up at night. Also heartburn/reflux and trouble swallowing, etc. Anyway, about 2 months ago, I needed a change. I didn't go to the dr immediately because it seemed pointless. (I've mentioned stomach ache when eating to drs before and been blown off.) So, I started the Whole30 elimination diet (takes out soy, grains, dairy, peanuts, and leaves you basically eating meat & veggies). Figured it would show me what I needed to take out of my diet and hopefully feel better. It worked- I felt great! And it seems that grains and gluten are my biggest offenders. But, now I've been off gluten prior to celiac testing. It's been 7 weeks. After 4 weeks I tested steal cut oats, that I later found out were probably glutened. And then nothing until yesterday. Yesterday I had 2 pieces of bread and a muffin and today I had two pieces of bread and then the blood test. Is this going to be enough to show up on the tests? My dr said that it would probably show up, since I had some yesterday and today and was currently having symptoms. But, google seems to say that I should be glutened for 2 wks straight before testing. Has anyone tested positive after just a little gluten? If it's negative should I insist on doing it again after weeks back on gluten? I feel awful, but do want clear answers. Obviously, gluten's not going to be a part of my life any more either way.

So just to clarify had not consumed any gluten for about 4 days before testing. I was assured by my allergist that it wouldn't affect the test. But what was alarming was that she retested my food allergies (my most recent reaction was two weeks ago) and every food allergy I have came back negative. I don't understand how that is possible. These food allergies developed when I was 20 and I am almost 24 now.

Thanks! You too! I have learned from this experience to take charge of my own health. It's nice at least that we can try the gluten-free treatment without a firm diagnosis or a doctor confirming the disease. I've also felt some of the gluten withdrawal symptoms, and my stomach pain ebbs and flows, but I'm determined to stick with the gluten-free diet to see what a difference it makes. Gemini, thank you! This was really validating and useful for me to hear. I've felt so confused through this process and just want some answers. If the biopsy results do come back negative, I'm going to follow your advice and do the gluten-free diet with repeat blood testing after a while. If they come back positive, well, then I'll have my answer. I'm supposed to get them back next week.

I have celiac and eosinaphalic esophagitis. I was put on a steroid inhaler recently. I use it like an inhaler but swallow the air instead of breathing it in. You may want to look into EOE and it's relationship to celiac. Just a thought. My swallowing and celiac seem to be related.

You have eat gluten every single day until after testing. And the celiac blood test is supposed to be done as well.