Yeast And Gluten Free Bread

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The Story Behind My Dairy And Gluten Free Yeast Free Bread Rolls

Simple Homemade Gluten Free Vegan Bread Recipe Yeast Free

My Gluten Free Yeast Free Bread Rolls were developed back in 2014. And like so many recipes on Gluten Free Alchemist they were created in response to a plea from a friend with a dietary dilemma.

A few days previously, I discovered this friend had been advised to cut both dairy and yeast out of her diet. She was already gluten free! An obvious challenge for anyone, but in particular, she was struggling to find any edible bread or suitable alternative. Could I help? You bet!

Never one to avoid a challenge, my response was an instant leave it with me

Was I totally bonkers? Can you actually, possibly, ever produce gluten free, dairy free, yeast free bread? It turns out, yes you can! Really! And the softness and lightness of the resulting rolls was shockingly good.

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How To Eat Soda Bread

Soda bread has a similar texture to sourdough bread. As such, I would highly recommend you toast your bread first, before enjoying it. Without toasting, it can be quite bland, and also quite dense.

If you dont have a toaster, you can easily pan toast it in a non-stick pan or in an oven, using the oven racks as a toaster.

Did You Make This Recipe

Once you try this recipe, remember to take a picture and share it with us on Tag it @Freshisreal_ #freshisreal

Lastly, dont forget to rate this recipe and include a comment! Sharing your feedback helps others to find the recipe! Thank you in advance if you doI really appreciate it!

ALLERGEN NOTICE: Make sure the ingredients you purchase are prepared in a facility free from the top allergens you avoid. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions. Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.

  • Prep Time:20 minutes
  • Cook Time:35-40 minutes
  • Total Time:55 minutes
  • Yield:2 mini loaves, or 1 smaller loaf, or a few rolls, or 1 large pizza crust or a few smaller ones 1x
  • Category:Bread, Yeast-Free

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My Gluten Free Yeast Free Soda Bread Recipe

If you’re looking for a gluten and yeast free bread recipe, then this gluten free soda bread recipe is definitely something you need to make RIGHT NOW.

It’s honestly so simple that I can’t believe I haven’t tried it before. I’m going to be making this over and over again.

Plus I’ve now made this handy recipe to show you guys how to put this bread together…

If you make this recipe and love it, please do let me know by or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me.

How Do You Make Gluten

Gluten &  Yeast Free 550g
  • Activate the yeast. Combine the yeast with the sweetener and warm water. Let it hang out to activate for about 10 minutes.
  • Make the psyllium gel. Mix together the psyllium, olive oil, and water. Whisk and let it set for a few minutes until thickened and gel-like.
  • Mix together your dry ingredients. In a large mixing bowl or the bowl of a stand mixer, mix all of your flours, starches, and salt. Whisk to combine.
  • Combine everything and form into a dough. I mix everything in my stand mixer with the dough hook, but you can also do this by hand. If mixing by hand, I like to use a dough whisk to get it combined. Then, turn it out onto the countertop and use my hands to knead the rest of the flour in.
  • Bulk ferment the dough for 1 hour. I leave it in the mixing bowl, covered with a clean tea towel, to rise for one hour. It should double in size and before light and fluffy.
  • Re-knead and shape the dough. After the bulk ferment, youll knock the air out of the dough and knead it into your desired shape/shapes. Then, youll place it in the banneton or loaf pan for the final proof.
  • Rise, score, andbake! Let the loaf rise for one more hour, and preheat the oven to 425 while it rises. Once the bread has risen, score it with a knife or lame . Then, place into your baking vessel. Bake for 1 hour and 15 minutes, removing the lid for the last 15 if baking in a Dutch oven.
  • Slice and eat! Definitely the best part 🙂
  • Sending lots of yeasty love your way. Happy baking!

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    What Can I Use Instead Of White Vinegar

    There are many kinds of vinegar on the market, but I found white vinegar to be the best, as it is the least evident in the bread dough itself.

    Apple cider vinegar and malt vinegar should work, but on their own, they are extremely overpowering, so Id assume the flavor would come through in the bread.

    I cannot vouch for lemon or lime juice, but please do leave a comment and let me know if you do try this!

    Can I Freeze Gluten

    Yes, you can freeze this gluten free bread loaf. After it has completely cooled, slice the loaf into equal slices. We like to place a piece of parchment paper or in between each slice, so it’s easy to pull it out of the freezer.

    You can either defrost the bread in the microwave or you can let it sit at room temperature until it has thawed.

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    Is Brewers Yeast Gluten

    Brewers yeast, also called saccharomyces cerevisiae, is not gluten-free unless specified on the product label. Most brewers yeast is a byproduct of the beer brewing process and contains gluten from the barley used to make beer. There are some brands of brewers yeast created using sugar beets and are gluten-free. You should not use brewers yeast unless it is labeled gluten-free. You can read more about brewers yeast in our webinar Dispelling Gluten-Free Labeling and Ingredients Myths.

    Saccharomyces cerevisiae is a commonly used yeast to ferment foods and beverages. After its used it becomes deactivated . In and of itself it does not contain gluten. It depends on what its used for.

    Note On Yeast Substitutes


    Though all of these substitutes will make your dough rise, they won’t produce identical results to that yeast. Some differences could be that your bread will not rise as tall as you’re used to, the flavor is a little different, or the texture may not be exactly the same. However, if you’re out of yeast or don’t have the time to wait for your bread to rise, these substitutes will undoubtedly get the job done.

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    How To Make Gluten Free Yeast Bread

    A loaf of gf multigrain bread.

    Yeah, I know. Bread is what we all miss the most.

    Unfortunately, its one of the hardest to make.

    Im not calling myself the expert. But heres my humble opinion on making gluten-free bread rise.

    Must Haves: Some of the things that Ive found make a difference between dry, crumbly bread and soft, fluffy bread.

    1. Xanthan gum. Its a must have in a lot of gluten-free baked goods, but I think it does the most for breads. Xanthan gum can mean the difference between a pile of crumbles and a sandwich that actually holds itself together . A teeny bit of xanthan gum can go a long way: You only need about a teaspoon for most recipes. For breads, youll usually have to use around two teaspoons.

    What exactly xanthan gum does: It holds things together and can act as a substitute for gluten. Gluten causes bread to rise because it traps the yeast bubbles and allows them to grow. Xanthan gum can substitute for gluten by doing the same thing.

    Possible substitutes for xanthan gum: Guar gum and flaxseed. I have tried neither of these methods, but from what Ive heard/read, they do help hold things together. However, numerous people say that they dont work quite as well as xanthan gum does.

    The average amount of yeast that a bread recipe making one loaf asks for is between one and two tablespoons. Too much yeast will give the bread a strange, sour beer flavor. Too little will not produce enough carbon dioxide for the bread to rise as well as it could.

    A Chef Shares His Secrets

    I love a good loaf of bread. So about 15 years ago when I was asked to teach a new class at the Culinary Institute of America that included gluten-free breads, I paused. After much trial and error, Ive learned a few things about making gluten-free yeast-raised breads. As a gluten-free bread baker, you have to develop your own level of comfort and make the formula adjustments that work best for you.

    Here are tips from my gluten-free baking book that helped me find my level of comfort. Hopefully, theyll help you, too.

  • Increase hydration. Gluten-free flour blends are drier and more absorbent, so I use more liquid. Carbonated water, even non-diet soda, works wonders in gluten-free bread recipes. The extra bubbles help to lighten the batter, and if you are using non-diet soda, the sugar it contains can provide extra action for the yeast.
  • Use the paddle attachment on your mixer, not the bread dough hook. Most gluten-free bread doughshave more of a batter consistency that does not require kneading. You can also start mixing the dry ingredients using the whip attachment on an electric mixer and switch to the paddle attachment as youmix in the wet ingredients.
  • Use a low mixing speed. This is effective because you are working with a thinner batter rather than elastic dough.
  • Use a thermometer to verify that the bread is done. An internal temperature of 210° F or greater at the center is best.
  • Want more gluten-free tips?

    Illustration by Daniel Vasconcellos,

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    St Rise: Bulk Fermentation

    For the bulk fermentation, place the dough into a lightly oiled bowl, cover with a damp tea towel and let the dough to rise for 1 hour in a warm place. It will approximately double in volume.

    The purpose of the bulk fermentation is primarily flavour development this is what ensures that your loaf will have that wonderfully complex flavour we associate with properly baked bread.

    Storing No Yeast Bread

    Gluten Free Zucchini Yeast Bread

    If you plan on enjoying the soda bread within 2-3 days, its best for you to keep it at room temperature, in a sealed container.

    For slightly longer shelf life, you can store in the fridge and it will remain fresh for up to 7 days.

    NOTE: Before consuming, it is highly recommended you toast it first.

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    Creating A Great Tasting Loaf Of Gluten

    Over the last eleven years of following a gluten-free diet, we tried nearly every gluten-free bread out there. Almost all the gluten-free bread we ate needed to be toasted first.

    Some bread looked and felt very little like wheat bread. I still remember the first time we bought a loaf of tapioca starch based bread. I will never forget the look on my little girls face when she took her first bite. The look said it all What are you kidding me? Am I really supposed to eat this? We kidded that it was like eating thin slices of foam padding.

    A Few More Helpful Ingredients In My Kit:

    Most of us know from past experience that gluten-free yeast dough tears easily, the dough texture is too porous and anything but smooth, and that gluten-free baked goods are very dense, not as fluffy, and tend to dry out fast.

  • Xanthan gum helps make the structure of the dough smoother and softer. Even if you use a store-bought gluten-free flour mix, 5 g to 500 g flour works wonders and the dough is also easier to knead. As an alternative, you can also use 10 g of guar gum, but it doesnt produce the same results. If you buy xanthan gum, make sure it is high quality and gluten-free.
  • Very finely ground psyllium husks help improve the structure of gluten-free dough even more and allow it to retain moisture. If you cant find finely ground psyllium husks in the shops, you can also grind them yourself in a spice of coffee grinder. The process generates a lot of dust so be careful. If the recipe doesnt say to add ground psyllium husks, the dough will usually need more liquid, around 10 15%.
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    Baking The Gluten Free Bread

    Once proofed and doubled in volume:

  • turn the bread out onto a piece of baking/greaseproof paper ,
  • score the dough with a sharp knife or a bread lame,
  • transfer the dough into the hot skillet,
  • place the skillet/Dutch oven/combo cooker in the oven,
  • pour hot water into the bottom baking tray,
  • add 3 4 ice cubes around the bread , and
  • close the oven door.
  • Bake the dough with steam at 480 ºF for 20 minutes, then remove the tray with water, reduce the oven temperature to 450 ºF and bake for a further 40 50 minutes.

    Why Was My Gluten

    3 Gluten Free Bread Recipes! NO YEAST OR BREAD MACHINE!

    For your bread machine, does it have a gluten free setting? This setting is important because it only does one mix cycle, not two mix cycles like you get with other settings.

    If you don’t have the gluten free setting option, use a quick program that features one mixing cycle, rather than two, when making gluten free bread. Mixing it twice will always cause the bread to be denser.

    Are you scooping your measuring cup into the flour? Or spooning the flours into the cups and then leveling? You should always spoon then level.

    Otherwise, you’ll end up with more flour than you want which causes the bread to be dense.

    Are you storing your flours in the freezer or refrigerator? If flours are stored that way they lose moisture and when they are mixed with other ingredients they tend to absorb more of the moisture and the bread is denser.

    I don’t have a recipe for bagels but you might like these Gluten-Free Bagels from Salted Plains. My newest recipe – Gluten Free Rolls!

    I hope I’ve set you up for success with making the best gluten-free bread you’ve ever had. If you have any questions about this gluten-free bread recipe, leave a comment. Also, if you make it I want to know what you thought! Please come back and share your experience.

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    What Does It All Mean

    Just like with all baking, practice and experience have a remarkable impact on the results. A lot of baking is mostly experience. How do you gain experience? By practicing. Practicing means youre bound to have a few failures, but it also means youre on track towards your goal. You get better and better and learn how to feel when your bread is going in the right direction.

    While gluten-free bread is a little more complex, as youre goal is to imitate the behavior, texture, and results of gluten, especially because youre using more ingredients its worth it in the long run. Youve made it yourself, with your own two hands in your oven and youve watched every single ingredient thats gone into the final product.

    Ensuring you use active yeast is key, followed by maintaining a happy temperature for the yeast and avoiding any substitutions, alterations, or omissions of the recipe and youre bound to get the loaf of gluten-free bread youre looking forwith a few possible fails along the way, but thats okay, because perhaps by reading this article youve avoided a few of the key mistakes bakers make when embarking on gluten-free bread making.

    The Ultimate Gluten Free Bread Recipe

    Bread lovers, rejoice. This gluten free bread is the real deal with a soft, chewy open crumb and a deliciously crisp caramelised crust. Its also super easy to prepare, and it behaves similarly to regular wheat bread: it can be kneaded and shaped, and goes though two rounds of rising. And its vegan no eggs or dairy products needed!

    This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. For more info, check out the Disclosure Policy. Thank you for supporting The Loopy Whisk.

    Before we get to the gluten free bread recipe, Ive got some news: I am writing a book.

    Wait, lets put that in all-caps because this definitely feels like a shouting from the rooftops moment: I AM WRITING A BOOK.

    I will have more details to share with you soon, but heres the short of it: its a gluten free baking book, covering everything from cakes and cupcakes, through brownies and cookies, all the way to pies and tarts and bread. In fact, there will be over 15 different bread recipes, from artisan loaves to enriched doughs like cinnamon rolls and babka.

    To say that I am over-the-moon excited would be an understatement. And I cannot wait to share more book details with you over the coming weeks and months!

    But for now: lets talk gluten free bread.

    Before we get to the nitty gritty of how to make your own gluten free bread, heres a quick overview of the many reasons why its absolutely amazing.

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