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!
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.
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 🙂
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.
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!?
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!
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!?
- 2 cups toasted quinoa flour
- 1 cup sorghum flour
- 1 cup tapioca starch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon xanthan / guar gum
- 2 cups almond milk
- 2 teaspoons apple cider vinegar
- 3 eggs separated
- 1 tablespoon pure maple syrup
- 1 tablespoon olive / coconut oil melted
- 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.
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.