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Gluten-Free Yeast-Free Bread with Quinoa

Author - Alyssa Rimmer

Finally, a gluten-free yeast-free bread that actually tastes good. This healthy quinoa bread recipe is easy to make, toasts up wonderfully and tastes great!

Gluten-Free Yeast-Free Bread

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! Today we're making an amazing gluten-free yeast-free bread recipe that is easy to make, super delicious and great for toast and sandwiches.

I've been gluten-free for nearly a decade now and bread is one of the things that I still struggle with. My high protein quinoa bread recipe has been my go-to for years, but a lot of people in this community can't tolerate yeast. Or they don't want to wait around for the yeast to rise.

So if that's you, this is your new go-to bread. It's still 100% gluten-free but uses no yeast and it only takes about 60 minutes.

How to Make Yeast-Free Bread

The Pros and Cons of Yeast

There are a few pros and cons of using yeast. Not just in bread, but also in general. So let's talk about some of the pros and cons of yeast.

Pros of yeast:

  • helps bread rise and get nice and fluffy
  • creates a unique flavor in the bread
  • the right amount can support a healthy gut

Cons of yeast:

  • can be troublesome for folks with gastrointestinal issues or candida overgrowth
  • yeasted baking takes extra time for the rising
  • yeast can be quite finicky and needs to have a very specific temperature
  • many people have allergies to yeast

I'm not someone who struggles with yeast, but I know many of you are, so I wanted to create a gluten-free yeast-free bread that you can make at home and still love.

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. That's exactly why I created this recipe for you 😊

Easy Gluten-Free Bread without Yeast

Gluten-Free Bread Doesn't Need Yeast

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 out (along with most of the sugar), 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's what I chose to do with this one. We're also using baking soda and apple cider vinegar for good measure!

But our other key to this recipe: eggs!

Toasted Gluten-Free Bread with Jam

The Key to Gluten-Free Yeast-Free Bread

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!?

Gluten-Free Toast without Yeast

Can This Recipe be Made Egg-Free?

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 don't think so. 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. If you're looking for a gluten-free vegan bread, check out this one from Cotter Crunch!

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!

Substitution Ideas for This Gluten-Free Bread

And quickly before you go, let me give you a few quick ideas for substitutions:

  • Quinoa flour: the best swap would be garbanzo bean flour
  • Sorghum flour: quinoa or garbanzo bean flour
  • Tapioca starch: another starch should work like arrowroot, corn or potato
  • Almond milk: another milk will totally work!
  • Apple cider vinegar: lemon or white wine vinegar
  • Eggs: can't be replaced in this one!
  • Maple syrup: honey or agave
  • Olive oil: I think you could leave it out or replace it with water!

And now friends, you are ready to go. Ready to make this amazing bread and enjoy it for your morning toast and sandwiches. I hope you love it!

Also, make sure to leave a star rating if you end up trying this recipe ⭐️⭐️⭐️⭐️⭐️

Yeast-Free Gluten-Free Quinoa Bread

More GF Bread Recipes to try:

Gluten-Free Yeast-Free Bread
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4.8 from 5 votes

Gluten-Free Yeast-Free Bread

Finally, a gluten-free yeast-free bread that actually tastes good. This healthy quinoa bread recipe is easy to make, toasts up wonderfully and tastes great!
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 107kcal
Author Alyssa

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Grease an 8x4 loaf pan with cooking spray or line with parchment paper, and set aside.
  • In a small mixing bowl, beat egg whites on high until they form stiff peaks, about 1 minute.
  • 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.
  • Transfer batter to prepared loaf pan and baking on center rack for 55 - 60 minutes.
  • Remove from oven, let cool in pan for 10 minutes, then transfer to a wire rack and cool completely.
  • Slice and serve.

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

Calories: 107kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Cholesterol: 24mg | Sodium: 160mg | Potassium: 70mg | Fiber: 1g | Vitamin A: 35IU | Calcium: 57mg | Iron: 0.9mg

 

Yeast-Free Gluten-Free Quinoa Bread
Yeast-Free Gluten-Free Quinoa Bread
Yeast-Free Gluten-Free Quinoa Bread
Yeast-Free Gluten-Free Quinoa Bread
Yeast-Free Gluten-Free Quinoa Bread

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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. […] Yeast-Free Quinoa Bread – Simply … – 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! […]

  8. 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!

  9. 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.

  10. Hello,

    When it comes to the egg question:

    Recently I was reading http://food52.com/blog/13271-a-magical-new-egg-replacement-that-s-already-in-your-pantry

    This seems like maybe a plausible egg substitute since it can be whipped like you whipped the egg whites. And then maybe flax/chia can replace the yolks of the egg. Its just a thought to anyone who would need it.

  11. 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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