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Yeast-Free Quinoa Bread

Author - Alyssa Rimmer

Finally, a gluten-free sandwich bread that doesn't use yeast. This healthy quinoa bread recipe is a cinch to put together and tastes amazing!

yeast-free-quinoa-bread-recipe

Many of you have been waiting a LONG time for this recipe and I am so super excited to finally be giving it to you!

Back in January I shared my recipe for gluten-free quinoa bread and it's been one of the most popular recipes on the site ever since. People have tried with so many different variations and have had nothing but great to things to say. However…while tons of people have loved this recipe, there are lots of others who have requested versions that aren't super easy to recreate.

The most common request being a substitutions for yeast and eggs.

gluten-free-quinoa-bread-recipe

Yeast is troublesome for folks with gastrointestinal issues, candida overgrowth and others who are watching their sugar intake, but the problem is that yeast is also a standard ingredient in almost every gluten-free sandwich bread recipe out there. Trust me, I searched high and low for direction in this recipe and it practically doesn't exist (unless you're going the paleo route).

So if you're a sandwich (or toast lover), but your body does not tolerate yeast, it can be hard to find a bread recipe that you can actually enjoy.

Which is exactly why I created this recipe for you 🙂

gluten-free-yeast-free-sandwich-bread

My yeast-free version of my quinoa bread has a few small changes.

I changed up the flour blend slightly, swapped the yeast for baking powder, but kept it dairy-free with the almond milk. It's lower in sugar, but still uses whole-grain flours for higher nutritional value.

When you're baking a yeast-free bread, the biggest concern is how to get the bread to rise without the yeast. Yeast is a leavening agent, and when used in combination with sugar and heat, it helps the bread to rise. So when you take the yeast (and most of the sugar) out of the recipe, you need to add ingredients back in to give the loaf some height.

Baking powder/soda was an obvious choice, and because I tend to opt for using baking powder in my recipes, that what I chose to do with this one. I didn't have to add an acid, which you would have to do if you're using baking soda, and it seemed like a fairly straightforward conversion.

But I have to admit, I was still a little wary.

yeast-free-gluten-free-bread-recipe

So next, I turned to the eggs. Eggs are another ingredient that can be used as a leavening agent. Eggs help to give baked goods more structure and help them to rise.

But since I wanted to be sure this bread would get the height it needed, rather than just adding my eggs as I normally would, I decided to beat my egg whites to stiff peaks and then fold them into the prepared batter. The extra air from the egg whites would provide even more structure and help the bread rise even higher.

The result? I'm glad I went with the eggs. This bread rose beautifully in the oven and couldn't have been easier to make – I mean really, how can you complain with no rising time!?

toasted-yeast-free-quinoa-bread

Now I know the first question I'm going to be asked is after I post this recipe is, “Can I make this without eggs?”. I want to address that now and tell you that honestly, I'm not sure. This recipe relies on the structure that the eggs provide and helps the loaf rise, so I just don't know if it will work with a flax/chia replacement.

I will tell you however, I'm on a mission to create a gluten-free, dairy-free, yeast-free, egg-free quinoa bread that will still be tender and soft, that will toast nicely and that can be used for sandwiches. 

The task will be harder, and it might take me a few times to master, but I promise, I'm going to try my darndest to get that recipe nailed.

For now, if you can tolerate eggs, I recommend that you give this sandwich bread a try. I promise, you won't be disappointed!

gluten-free-yeast-free-bread-recipe

yeast-free-gluten-free-bread-recipe
5 from 2 votes
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Yeast-Free Quinoa Bread

This bread rose beautifully in the oven and couldn't have been easier to make - I mean really, how can you complain with no rising time!?

Course bread
Cuisine American
Keyword quinoa bread, yeast free
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 20 Slices
Calories 107 kcal
Author Alyssa

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 8x4 loaf pan with cooking spray or line with parchment paper, and set aside.
  2. In a small mixing bowl, beat egg whites on high until they form stiff peaks, about 1 minute.
  3. In a separate, larger mixing bowl, whisk together dry ingredients. Add in milk, vinegar, egg yolks, syrup and oil and beat until smooth. Fold in egg whites.
  4. Transfer batter to prepared loaf pan and baking on center rack for 55 - 60 minutes.
  5. Remove from oven, let cool in pan for 10 minutes, then transfer to a wire rack and cool completely.
  6. Slice and serve.

Recipe Notes

If you want to freeze this bread, simply slice the entire loaf, wrap it in tin foil then place in a plastic zipper bag. Freeze for up to three months.

Nutrition Facts
Yeast-Free Quinoa Bread
Amount Per Serving
Calories 107 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 24mg8%
Sodium 160mg7%
Potassium 70mg2%
Carbohydrates 18g6%
Fiber 1g4%
Protein 3g6%
Vitamin A 35IU1%
Calcium 57mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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22 comments
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  1. Hello, Alyssa! This recipe saved me! I had to stop eating yeast, and with no gluten, dairy or sugars already on my list, I thought I would never get to eat a sandwich or a piece of toast again. Then my daughter found your recipe! Brilliant! I have been so thrilled about it, I even wrote about it on my blog, Clear the Path.

    I titled it, The Triumph of Toast, giving you a big shout-out and links to your site. https://www.dottyholcombdoherty.com/single-post/2018/04/19/The-Triumph-of-Toast

    So thank you! I am grateful every time I eat a slice!

    I have also used this same recipe but made them into pita breads. Woot!

  2. Hello there. Wondering if I can substitute the almond milk with goat milk and the coconut/olive oil with sunflower, safflower or avocado oil. I can’t have almonds, coconut or olives along with many other things 🙁

    Thanks for your help.

  3. This bread looks fantastic! I’m just curious, why did you include apple cider vinegar? If the baking powder doesn’t require any added acid, the way baking soda would, then what purpose does it serve?

  4. I have to avoid chicken eggs, but I found a local farmer who sells duck eggs – and even found them at a health for store! They’re virtually the same consistency and taste as chicken eggs, just a bit bigger, about 50% larger than a chicken egg. Going to try this recipe this weekend!

  5. Do you think that it is possible to use flax eggs instead of real eggs? I am looking for Gluten Free and egg free recipes for my mom.

  6. This looks great and I’m going to try it with flax eggs (looks like another person had success with them). Can the quinoa be substituted? I just don’t like the taste of quinoa. So hard to find gluten-free, egg free And yeast free breads. Thanks for trying.

  7. I made this recipe today and since I cannot have eggs, I tried the flax eggs with great success. The bread tasted amazing and looked just like your picture. Thank you so much! This is the first bread recipe I’ve found to be yeast free, gluten free, dairy free, and egg free with great flavor and height!

  8. Thank you Alyssa, I live in Western New South Wales, Australia and i made your bread last night and it turned out fantastic. I used your exact measurements but used my Australian measuring cups and spoons. I left it in the tin for a while and then took it out, pulled off the baking paper and popped it back in the oven which was still warm, but turned off, to crisp the outside. I had a thick slice toasted this morning and it was delicious. This made me so excited! This is a great alternative to an almond bread recipe which is nice too, but so much heavier and I can only have thin slices as it is quite dense. Thank you again.

  9. oh thank you alysson…. i get oral thrush occasionally no matter how careful i am with my asthma meds. yeast is a real trauma so no thank you. now eggs, allergic! oh i am not easy to please! all i want is……… i have given up on bread long since and look with envy on others eating a sandwich or a burger with a bun! i would love cheese on toast!
    i eat roti and make them badly but what can i do, i just do a sticky mix of vegetables and a flour on my list, sit a while, then hands in oil, mix rolled in allowed flour and dry griddle. alright you know but……. you keep on going and i will sing your praises at the first sandwich or burger in a bun! I experiment as you see but hope you get there..would it be odd to have cheese on toast for xmas dinner ;LOTS OF IT?

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