Here’s a Yeast-Free Gluten-Free Vegan Bread recipe with new pictures and a few updates! If you got here by mistake and need a similar recipe with active dry yeast, you can check out this basic dough recipe.
This a great allergen-friendly recipe to bake if you can’t consume yeast. It’s easy-to-make and a wonderful gluten-free, vegan bread for beginners to try.
No mixers are required, and it’s a knead free dough! It’s simple; combine the ingredients in a large glass bowl, mix, transfer to a baking pan, bake, and that’s it! The bonus part is that it can be ready in less than 1 hour from start to finish. The texture might remind you of biscuit bread. So good with your favourite buttery spread!
If you love to learn by watching videos, keep reading to find a few helpful videos for this recipe!
(Originally published February 2018, updated December 2020)
Yeast-Free Gluten-Free Vegan Bread
If you found this post, it’s most likely because you have food sensitivities, allergies or maybe you or your family follow a primarily plant-based lifestyle.
Like me, you might not be able to eat bread from the grocery store. Many are somewhat nutritious, but there’s always at least one ingredient on the label that you can’t tolerate. Sound familiar?
Well, I hope that this recipe might just be the right combination of ingredients for you to try!
This bread will hopefully satisfy your sandwich, toast, burger, pizza crust, and snacking needs while providing you with the right kind of nutritious ingredients.
Avoiding Top Allergens
When you, or a loved one, first gets diagnosed with either food allergies, sensitivities, or even celiac disease, life does take a turn. A HUGE one, in fact! Not just for the one diagnosed, but it affects the whole family.
Figuring out the ingredients you should avoid—even some healthy ones—can be so confusing. If you’re new to such a lifestyle, it can be very overwhelming. Don’t worry, though; after some time, you will get to know what works and what doesn’t.
If unsure, always consult a medical professional to help you determine which top allergens you should avoid.
You can reference this Flour Guide to help you bake without top allergens.
YouTube Video Tutorials
Yeast-Free Gluten-Free Vegan Bread Video From 2018:
If you happen to watch my first ever YouTube recipe video, it was for this yeast-free bread recipe. Watching it now makes me realize just how much my video skills have improved.
Yeast-Free GF Vegan Bread – GF Flour Mix Comparison Video:
NOTE: In the video below one batch is made with Bob’s Red Mill GF 1 to 1 Baking Flour (contains xanthan gum) and the other is my recipe as listed below (no xanthan gum).
Store-Bought Versus Custom GF Flour Mix
This post will show you the difference in using Bob’s Red Mill GF 1 to 1 Baking Flour in place of the flours and starches I suggest in my yeast-free bread recipe.
If you decide to try a store-bought flour mix that contains xanthan gum, please consider omitting the psyllium husk in the recipe. Keep reading for details.
The Ingredients & Process
For this experiment, I decided to bake a couple of mini loaves (one batch of dough) by simply replacing the starches and flours in my recipe with a store-bought GF flour mix (Bob’s Red Mill GF 1 to 1 Baking Flour).
I did it to show you the outcome because it’s a question that I get asked often. So, let me show you the results of swapping the flours/starches and keeping everything else in the recipe.
Baking Options
This yeast-free dough is amazing baked as mini loaves (5×2 inches), a smaller loaf (7.5×3.5 inches) rolls, or yummy pizza crust(s)!
The texture of a yeast-free, gluten-free and vegan loaf is different than squishy white wheat-based bread. If you haven’t been able to consume any bread in a while, this might be the perfect alternative.
The taste of this bread reminds me of biscuits. And that first bite you take—after spreading a nice amount of your favourite spread—will be a memorable one!
Baking Tools
You don’t need too much to make this recipe, but you will need the following, and of course an oven!
You’ll need a large bowl (I love using a glass bowl), measuring cups for dry goods and liquids, a kitchen scale if you want to weigh your ingredients, measuring spoons, a mixing spoon, a spatula, a flour sifter, unbleached parchment paper, and baking pans (cookie sheet, loaf pan(s), or other). If you have a baking stone, use it for the pizza or rolls.
The mini bread pans I use are 5 x 2 inches. The smaller loaf pans I have are 7.5 x 3.5 inches.
Plant-Based & Nutritious
I tested many gluten-free and vegan bread recipes in the past few years. The ones I’m sharing with you are safe for my family, and hopefully yours as well.
Developing bread recipes that are nutrient-dense, gum-free, corn-free, legume-free, and free of all top allergens (egg, soy, dairy, nuts, etc.) is important to me.
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.
The group is a great place to ask allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
The Comparison
For this test, I basically swapped the flours and starches from my recipe with a store-bought flour mix from Bob’s Red Mill called GF 1 to 1 Baking Flour. My recipe doesn’t have xanthan gum but I do add psyllium husk.
The slice on the right is from the loaf with xanthan gum. For this test, I kept all the other ingredients as is so it also included psyllium husk. As you can see in the above picture, it was way too sticky.
Overall, I much preferred my version because of the texture and flavour, even if it was a little denser. Keep in mind, this is a yeast-free recipe.
If you were to try using a store-bought flour mix just know that depending on the brand the ingredients could vary. It may or may not include xanthan gum. If it does, consider omitting the psyllium husk as you probably won’t enjoy the texture as much.
| 👩🍳 🍞 Good Food Cooking School 🥖🍪 | |
| If you’re interested in learning more about gluten-free baking, check out the Good Food Cooking School courses taught by cookbook author Heather Crosby from YumUniversity. I took the Bread Baking and the Classic Cookies 101 course a while back, and it’s what got me hooked on my baking journey. Take a tour to see if her baking courses are right for you! |
More Yeast-Free Bread Recipes
If you want bread in less than one hour, try the newest soda bread recipe! The plain vegan yogurt creates such an amazingly soft texture. Enjoy this bread while still warm, it’s incredible!
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.
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Yeast-Free Gluten-Free Vegan Bread
- 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
- Method: Oven-Baked
- Cuisine: Gluten-Free, Vegan, Plant-Based
- Diet: Gluten Free
Description
Be prepared for the most incredible aroma while baking this yeast-free gluten-free, and vegan bread recipe! You don’t need a mixer or kneading skills for this beginner bread recipe. You can even make rolls and a pizza crust(s) with the same dough.
The recipe is free of gluten/wheat, eggs, dairy, nuts, corn, gums, soy, peanuts, oil, legumes, and yeast.
Ingredients inspired by Heather Crosby Gluten-Free Baking Academy.
Ingredients
1 cup hemp milk, homemade (244g)*
1 tablespoon fresh lemon juice or apple cider vinegar
1 cup oat flour (90g)
3/4 cup brown rice flour (90g)
3/4 cup sorghum flour (90g)
1/2 cup arrowroot starch (65g)
2 tablespoons GF baking powder (8g)**
2 tablespoons psyllium husk, whole (14g)
1 tablespoon organic coconut palm sugar (12g)
1 teaspoon sea salt (6g)
1/2 cup (120g) (up to 3/4 cup) (180g) lukewarm water (filtered or spring)***
Toppings (optional):
Seeds (flax, hemp, sunflower, pumpkin, sesame, poppy), oats, dried herbs
Instructions
Before you start, you can watch the how-to recipe video from a few years ago. This is the link to the GF flour comparison video.
- Preheat oven to 450 degrees F.
- Line 2 mini loaf pans (5 x 2 inches) with unbleached parchment paper. You can grease the corners and uncovered parts of your pan before placing the parchment if you want.
- In a small bowl, combine 1 tablespoon of fresh lemon juice with 1 cup of hemp milk, set aside.
- Place sifter over a large glass bowl. Sift and combine all dry ingredients: flours, baking powder, psyllium husk, coconut palm sugar, sea salt.
- Remove the sifter and mix the dry ingredients well.
- Add soured milk to the dry ingredient bowl and mix in a little.
- Add water, start with 1/2 cup (up to 3/4 cup***), and mix well until all the liquid is absorbed.
- Let the dough rest for 5 minutes.
- Divide dough between 2 parchment-lined mini loaf pans (5 x 2 inches) and gently spread evenly. Top with seeds of choice (optional).
- Bake mini loaves in preheated oven for 35 minutes until golden and crusty on the edges.
- Let mini loaves cool for 5 to 10 minutes before removing them from pans.
- Then cool on a wire rack. Slice and enjoy with your favourite spreads!
Notes
Store any leftovers wrapped in a tea towel or in a glass container on the counter for one day and then refrigerate for up to five days. You can also slice the leftover bread and freeze it for later.
* To make homemade hemp milk: Blend 1/3 cup organic GF hemp hearts with 1-1/4 cup of water (filtered or spring) in a high-speed blender. Pour the milk through a mesh bag into a bowl and squeeze all the beautiful milk out. This step is to remove unwanted bits or grittiness. ** Make sure to use gluten-free, corn-free and aluminum-free baking powder. The ingredients in mine are cream of tartar, baking soda and tapioca starch. IMPORTANT TIP: If your baking powder is not gluten-free, corn-free and aluminum-free, 1 tablespoon may be enough. If unsure, start with less. Adding too much of a different brand of baking powder that’s not GF could alter the bread recipe’s taste. *** Not sure if 1/2 cup of water is enough? It might be best to test with 1/2 cup + 2 tablespoons of water. That way, your dough won’t be too wet for your first try. If you make the recipe often, you will get better at judging the amount of water required. If your dough mixture looks too dry, then, by all means, add the extra 1/4 cup of water for a total of 3/4 cup water. Your dough should be thick and smooth but not runny.
Instructions for bread rolls: Once the dough is ready, scoop out a palm-sized amount and place it on an unbleached parchment-lined baking sheet. Gently shape with hands if necessary. Flatten a little to achieve thinner rolls. Sprinkle with your favourite toppings and bake on the middle rack in a preheated 450 degrees F oven for about 25 minutes. Note: if bottoms are getting dark around the 18-minute mark, you can always flip the rolls over for the rest of the baking time. Remove from oven, let cool on a cooling rack, enjoy!
Instructions for one smaller loaf: For a smaller 7.5 x 3.5-inch loaf, once the dough is ready, scoop out the dough and place it into a parchment-lined (and greased, if you want) bread pan. Gently shape with hands or spatula if necessary. Sprinkle with your favourite toppings and bake on the middle rack in a preheated 450 degrees F oven for about 40 minutes. Remove from oven, let cool in the pan for 5-10 minutes. Then remove from the pan, peel off the parchment paper and cool a bit longer on a wire rack, enjoy!
Instructions for 10-in pizza crust: Once your dough is ready, spread the mix with a plastic spatula in a circular shape until you reach about 10 inches in diameter. You will be doing this directly on an unbleached parchment-lined baking sheet or baking pizza stone. I like to sprinkle a little grey sea salt for extra flavour before baking the crust.
Pizza crust for later: Bake on middle rack in preheated 450 degrees F oven for about 20 minutes. Remove from oven and let cool on a wire rack. Once cooled, wrap up and refrigerate until ready to use. Will keep in the refrigerator for five days. Once ready to eat, top your pizza with your favourite toppings and bake in a preheated 425-degree oven for 12-15 minutes.
Pizza crust for now: Bake on middle rack in preheated 450 degrees F oven for about 20 minutes. Remove from the oven (with baking sheet), add your toppings, return the pizza to the oven and continue baking for another 7-15 minutes. Your pizza is ready once the sauce is bubbly, your toppings are well baked, and the crust is golden on the edges.
TOOLS: You will need a large glass bowl, measuring cups for dry goods and liquids, a scale if you like to weigh your ingredients, measuring spoons, a large spoon, a spatula, a flour sifter, unbleached parchment paper, and baking pans (cookie sheet, loaf pan, or other). Nice to have tools: a spice/coffee grinder, baking stone. To keep things simple, use what you have on hand. If you don’t have bread pans, be creative and shape foil to desired shapes and line with parchment paper. I’ve successfully tried this method for baguettes. If you have a baking stone, use it for the pizza or rolls.
Additional Tips: 1. To measure your flours and starches, scoop out with a spoon from the jar or flour bag into the measuring cup. Never pack them in. 2. If using a baking stone, I recommend to preheat it in the oven as the oven is warming up. 3. For a large pizza crust, you can use a flat plate, cutting board, or the backside of another baking sheet to help you transfer the parchment paper with the unbaked pizza crust. Just slide the paper and dough right onto the hot preheated stone in the oven and follow suggested baking times. 4. Remember that if you’re avoiding gluten, make sure that all your ingredients are certified gluten-free. 5. For best results, or just for fun, try milling whole grains using a clean spice or coffee grinder. It creates the best textures and enhances all the beautiful flavours of homemade bread.
SUBSTITUTIONS – Plant-based milk: You can try other types of plant-based milk. I did not test any other milk substitutions. I highly recommend using a 2-ingredient plant-based kind of milk (water + seed/nut). You can try with store-bought brands, but they often include thickening agents and other less desirable ingredients. Flour: In place of sorghum flour, you can use millet or buckwheat flour. Or consider using more oat flour. Psyllium husk: If you can’t eat or don’t like using psyllium husk, you could try just leaving it out or adding 1 extra tablespoon of arrowroot starch/flour with 1 tablespoon of ground chia seeds or flaxseed meal. Follow the rest of the recipe as listed. Sugar: Try using maple syrup or organic cane sugar if you don’t have coconut palm sugar. Or leave it out.
Allergen Notice: Ensure that all your ingredients are labelled gluten-free, egg-free, dairy-free, and free of any other top allergens you or your family avoids.
I have been gluten, yeast, wheat, egg, dairy, almond, and oat free for a little over 1 week and found your recipe. I have never made bread in my entire life, however, I LOVE nothing more than some good bread. I took the risk and made a loaf in a 7.5×3.5 pan. I used simple truth gluten-free, vegan, all purpose flour mix, coconut milk, apple cider vinegar, and the recommended 1tbs of baking powder and the bread is ABSOLUTELY DELICIOUSLY AMAZING.
1. Thank you so much for this recipe, it helped me realize that there is light at the end of the tunnel and 2. I cannot wait to make more of your recipes.
<3
View CommentHi there
I tried this tonight with my bread maker. Followed all the instructions. Only substitute was apple cider vinegar. Made the hemp milk used all the recommended flours and I used a gf baking powder that was potato starch. I am trying to make this for my mother who is in a nursing home and has many allergies. This bread will be perfect if I can get it right.
It didn’t rise and it is gloopy in the middle. The bread tastes great despite being spongy.
Any tips on what setting to use on the bread maker or if I should use less/more water to make it rise? I am not sure which way to turn to fix this. I only have an airfryer oven so not suitable for baking really and this is why I bought the bread maker. It was my first attempt and I can try again but the ingredients are so expensive here in the U.K. I want to be as economical with them as possible to try and get this right.
Oh and I give it 5 stars but when I click on that my message disappears.
Many thanks.
View CommentHi! Do you have a basic white or rapid setting on your bread machine? That might work better as you only need to mix and baking this recipe. Or us a dough setting and mix the ingredients for 5 minutes then reset your bread machine to bake for 1:10 up to 1:20 minutes. If it’s still too wet decrease the liquids in the recipe. I have many new bread machine recipes in my new cookbook and a few are without yeast. I also have this recipe that could work for your mom: https://www.freshisreal.com/easy-to-make-low-carb-flaxseed-bread-machine-recipe/ Simply leave out the pinch of yeast. Let me know if you have more questions. Chantal
View CommentHi, the bread recipe looks wonderful! I can’t believe this but I have no arrowroot on hand. I am wondering if there is a sub for the arrowroot? I do have potato starch, potato flour, and tapioca flour/starch, would any of the three work? Thank you so much for your advice.
View CommentHi Kaye! You can sub arrowroot with tapioca starch, potato starch or in a pinch if you do consume corn products I believe cornstarch could work too.
View CommentHello:
I just made your bread and I used the same ingredients and exact measurements. I even purchased the sugar that you used. It came out perfectly risen. I used an almost 8 inch pan x 3 but its a perfect size for sandwich bread. It turned about beautiful and perfect. I had to put the oven on 350 and place a pan cover on it and than I cooked it for 40 minutes and it came out nicely without the center being wet or the top too crunchy. Slices very nice without grumbling and not to doughy. However, it tastes a bit bitter. I asked Alexa and she said Sorghum Flour can have a bitter aftertaste and I also googled it too. I only put the 1 Tbs of Baking soda so this is not the issue and measured everything else correclty. Do you find Sorghum has a slight bitter after taste. Its not bad but you just notice a slight bitterness. I may try Oat flour with brown rice flour and white rice flour next time. I assume psyllium and arrowroot are not bitter? Thanks you if you can reply back to me.
View CommentHi Heidi! Did you use hemp milk? It could be the hemp seeds if you’re not used to the earthy taste. Sorghum for the most part wouldn’t be the culprit. It usually very mild and pleasant in flavor. It can also be the baking soda. Did you use baking powder or baking soda? If you did only use baking soda and added 1 tablespoon, that could totally do it. If you don’t have baking powder and you want to add baking soda, only add 1/4 teaspoon as using too much will create a very odd salty and possibly bitter taste.
View CommentHi Chantal,
Can I use ground Psyllium husk instead of whole? If so, what would be the amount needed? Thank you!
View CommentYou can use powder or freshly ground psyllium husk. Decrease the amount to about 75% so instead of 14g try about 10 grams.
View CommentI substituted the rice flour with buckwheat as I was out of rice flour but otherwise followed this as written—topped with flax and sesame seeds. it is tasty and makes good toast but a bit dense and didn’t really rise, so wondering if my baking powder was old! Also might add a bit more water. I used weights rather than volumes. Looking forward to trying it again with new baking powder!
View CommentHi Erin! Yes, please try again. Swapping flours can affect how much water a bread mixture needs. Also, play around with the type of pan you use. It can make a difference. I’ve been working on some new recipes for the bread machine and you should see how much better the yeast-free loaves bake up. They are incredible! That being said, baking this recipe with steam in a larger oven could also help with the rise. Make sure your oven is nice and hot when you bake the dough. And, the type of plant-based milk you use is important. I suggest homemade hemp milk because it’s only two ingredients, the seeds plus water. But if using store bought brands, make sure they are not filled with gums and other ingredients that could way down the texture to the bread.
View CommentCan I use local, grass-fed, raw milk as a sub? These loaves are gorgeous!
View CommentHi Gigi! I’ve personally never tried the yeast-free bread recipe with dairy milk so you might have to experiment. If the raw milk is too creamy you could mix half milk with half water to dilute it a bit.
View CommentI’d like to use some local grass-fed raw milk I recently been enjoying. Will it work? Thank you Chantal!
View CommentHi Bella! I’ve never tested this recipe with dairy so I can’t say for sure. If the milk is too creamy because it’s raw you could do half milk and half water.
View CommentHi Chantal, How do you think the taste and texture would differ if I ground up some sprouted quick oats (from One Degree Organic Foods) compared to grinding regular thick cut rolled oats? Also, I have whole psyllium husk seeds; should I grind the whole seeds to a powder? What do you think would happen if I kept them as seeds? Thanks for your help!
View CommentHi Nancy! You can grind/mill any kind of oats, and it should be lovely. As for the psyllium husk seeds, I think I would grind them into powder. I’ve never tried using whole seeds, so I can’t say if it would work as well in a bread recipe. If you use husk powder, kind in mind that you’ll need less if you’re measuring. In grams, the total amount will be the same.
View CommentLove the looks of the bread! I look forward to try it out. Thank you for sharing! Could I substitute psyllium husk with something else? I would like to not have it in my breads.
View CommentHi Adriana! I’m glad you found the recipe! If you can’t have whole psyllium husk, I do have another 4-ingredient bread recipe that might interest you: https://www.freshisreal.com/yeast-free-buckwheat-blender-bread/ Or you could try replacing the psyllium with flaxseed meal and get similar results. I would suggest adding more flaxseed meal if using it as a substitute for whole psyllium husk. Try replacing it with at least 4 tablespoons (about 1/4 cup) up to even 1/3 cup would be fine to replace the stickier psyllium. They both act as binders in this recipe, as there’s also no xanthan gum.
View CommentHello. I would like to try this recipe after just finding out about several food intolerances. I can’t have arrowroot powder or hemp seeds. What suggestions do you have? For milk alternatives I can have rice, flax, cashew & macadamia. Can also have chia seeds. Thank you so much.
View CommentHi Kristy! Do you have tapioca starch/flour, potato starch or even corn starch? Any of those 3 will work. Note that I don’t bake with cornstarch. I often use tapioca starch and arrowroot interchangeably with potato starch. You can combine a little of both tapioca and potato to replace the 65g of arrowroot starch if you have both. As for plant-based milk, if you have cashew or macadamia, both are lovely. Choose the milk that is the cleanest (no gums) if possible. Come back and let us know what you tried once you bake this bread recipe 😉
View CommentMy partner made this bread for me and it was amazing!
The only thing he changed was that he used xylitol and not the coconut palm sugar. We put sesame seeds on top. It’s great for toast and tastes great with just dairy free butter on it!
View CommentHi Dee! Thank you for letting us know that the swap of xylitol instead of palm sugar worked! I’m happy you enjoyed the yeast-free bread recipe!
View CommentThank you for sharing a recipe we can actually try!! The only ingredient that my husband can’t have is oat flour. Is there a substitute you would recommend?
View CommentHi Lindsay! I’m glad you found this recipe! If he doesn’t consume oat flour, I would suggest increasing the other two flours (sorghum & brown rice) by 1/2 cup each (or a tad less because oat flour is much lighter) to replace the oat flour. Or, if you can consume almond meal/flour, it would be another alternative to consider to replace the oat flour. If you do weigh your ingredient, replacing the amount by weight in grams is more accurate 😉
View CommentGoing to give this a try in the bread machine. Hope it works out
View CommentHi I made this last night and it came out very dense. The taste was ok but very dense. The only substitution I made was casava flour instead of sorghum bc i can’t have it. My gluten free baking powder ingredients are monocalcium phosphate, sodium bicarbonate and corn starch. You think maybe too much water?? please help!
View CommentHi Jamila! This recipe is free of yeast so the texture will be denser than a load with active yeast or sourdough starter. Cassava flour is a gorgeous ingredient but it is starchier than sorghum flour so it will contribute to a denser texture. Your GF baking powder should be fine. As for the amount of water, cassava flour absorbs a lot more liquids. Do you feel that your dough was too dry or wet? Maybe because you used cassava flour, the dough could have handled a bit more water? It’s hard for me to say as I’ve never tested this specific recipe with cassava flour.
View CommentYea i think it could have used more water. My dough didn’t look quite like yours. I will try it again. Thanks for responding 🙂
View CommentHelp! I’m trying to make this bread for a friend who has allergies to everything. I had to substitute a lot. I substituted white rice flour for the oat flour because she’s really allergic to oats. I used molasses instead of the coconut palm sugar because she can’t do any sugar or honey. I had macadamia milk (store bought) so I used that. The bread came out really dense and kind of gummy and NOT bread textured. I am not going to be making homemade milk. What milk suggestions do you think I could use? Is there something I can use instead of oat flour to give it some substance? I am trying to figure out if the psyllium husk is also what made it sense and gross. Please, any thoughts are helpful! She needs my help quickly!
View CommentHi Danielle! Perhaps the best way for me to help would be for you to give me the list of ingredients you could use in a bread recipe for your friend. White rice flour is much denser than oat flour. Can your friend consume almond meal/flour? Your sugar sub is fine, or leave it out. If using molasses, start with a small amount as the stronger flavour might not appeal to all palates. Macadamia milk sounds perfect! What are the ingredients in your gluten-free baking powder?
View CommentThanks Chantal – I absolutely love, love this bread!! The best vegan, gluten free bread I’ve ever tasted. It will be a staple. Thank you so much for sharing 🙂
Blessings,
Victoria
View CommentHi Victoria! Thank you so much for taking the time to leave a comment and rate this yeast-free bread recipe! I’m thrilled that you tried and enjoyed it!
View CommentThanks for the recipe 😊. I have a question. If I don’t have 2 pans of 5×2 but just 1 of 9×5 how long and at what temperatures does the oven has to be ? Tanks
View CommentHi Patricia! I just doubled checked my notes at the bottom of the yeast-free recipe. Ideally, if you want to bake one loaf, a pan that is about 7.5 x 3.5 inches would be best. If you only have a 9×5 pan, you could consider making a ball with tin foil and placing it at the end of the pan. That way when you transfer the batter to the rest of the pan with parchment paper, your loaf won’t bake up so flat. Does that make sense? As for the temperature, you can leave it at 450° F and bake for 40 minutes. Cool in the pan for 5-10 minutes before you transfer it to a cooling rack. Those notes are at the bottom of the recipe card. I hope this helps!
View CommentHi 😊. Thanks for the idea. I made it before I read your answer and it was kind of flat or maybe sinked in some parts,but my husband loved the flavor.
I made some changes though Because I have Hashimoto and for a while I cannot have rice in my diet. So I replace the rice flour with almond flour and because I didn’t have sorghum flour I used oat pulp that I saved everyday when I made the oat milk. (Maybe that was the reason why the outside of the bread was very crunchy, but the inside was kind of i
Smoochy. )
Oven was at 350 but it took like 2 hours for the bread to be cooked. 😳. Next time I will buy the sorghum flour and I have to figure it out what to put at the end of the pan instead of the tin foil (I can’t use aluminum due to my health problem )🙄 or even better I will buy the right size pan 😉. Thanks a lot for your answers.
View CommentOk so I’d like to test this recipe on the first run with just one mini loaf to see how it comes out- I can just half all the ingredients, correct?
If it comes out good, and I wanna do the full recipe next time, does it not work in a standard 8×4 or 9×5 loaf pan?
Thanks so much for the recipe I’ll lyk how it goes! 🙂
View CommentHi Traci! Sorry for the late reply. I am just seeing your message. For this recipe, if you half the ingredients, you will get one mini loaf. Make sure you have a mini bread pan (5 x 2 inches) to bake the dough. In the future, if you have a smaller bread pan that is about 3.5 x 7.5 inches it will work best for this recipe. Your 8×4-in pan will be better than your 9×5-in pan. If your bread pan is larger, the loaf won’t be as high but can still taste great. Remember that a yeast-free loaf that is also gluten and egg-free won’t rise much which is why choosing a smaller pan helps to bake a taller loaf 😉
View CommentHi Chantal, the bread turn out to be big success!!!! Aroma during baking made everyone in the house hungry for it. I didn’t put palm sugar or any substitute for it and I used almond milk so it is a bit flat compere to yours (or could be my pan), but everyone LOVE IT!!! Thanks a lot for wonderful recipe
View CommentNatasa! I’m so happy you gave the yeast-free bread recipe a try! Thank you so much for sharing your modifications! I appreciate the time you took to comment and rate this recipe!
View CommentHello Chantal,,
I made this today. The taste is fabulous! Oh my goodness! The inside was baked to perfection. I covered the top with raw pumpkin and sesame seeds. The top of the loaf cracked which made it hard to slice without it falling apart so I should probably put more water in next time for the moisture. But it was a good first try.
View CommentHi Marie! I’m so happy you tried the yeast-free bread recipe! I like it too! Did you use hemp milk or a different plant milk? Thank you so much for your comment and rating! I appreciate it!
View CommentHi Chantal,,
Just tried your GF bread recipe. Although it is dense and heavy and did not rise at all, I don’t mind this – I like dense bread. However, it turned out very moist – works OK as toast, which is fine, I love toast. But I like sandwiches too, and would really like to get it right. I followed your instructions and ingredients so don’t know what went wrong. I am new to GF baking, so need your advice on how best to modify to achieve a dryer loaf. I do thank you for sharing your expertise with the world.
Chrissie
View CommentHi Chrissie! Thank you so much for trying the yeast-free bread recipe. Let me ask you a few questions to help you troubleshoot. What kind of plant milk did you use? Did you measure or weigh your ingredients? Did you make any flour substitutions? Which brand of GF baking powder did you use? What are the ingredients in the baking powder? How much water did you add? Let me know. Chantal
View CommentHi Chantal,
Just tried this recipe (used rice milk instead of hemp, apple cider vinegar, oat flour instead of sorghum, and honey instead of palm sugar). I got lazy and used my bread machine on GF setting and it did not end well – came out like a lump of dough. Ha ha. Tastes terrific though 🙂
Next time I’ll bake in the oven or try a different setting on the bread machine.
Thank you so much for taking the time and effort to create your delicious allergen free recipes and for so generously sharing them with the rest of us.
View CommentHi Carol! Thank you for trying a version of my yeast-free recipe! I do like that you’re not afraid of experimenting as it is the best way to learn and discover amazing recipes! Let me know how your next loaf turns out! Thank you for leaving a comment and rating! I appreciate it!
View CommentLove it! How do I find out the nutritional facts? I’m trying to enter it in my diet tracker
View CommentHi Emily! Were you able to get the nutritional info on the yeast-free loaf? As of now, I don’t post those details in my recipe posts but might in the future.
View CommentThis recipe looks great. Do you know the nutrition values?
View CommentHave a type 2 diabetic in the house.
Thank you!
Hi Dee! I don’t know the exact nutrition values for this bread recipe. There are many online tools that could help us find out. Although, reducing starches and using seed flour or almond meal/flour (if you’re not allergic) in this recipe in place of some of the GF flours could help reduce the overall glycemic index of the recipe. You can leave out the 1 tablespoon of sugar in the recipe. If you would like more guidance, please let me know.
View CommentHi Chantal,
Thanks for the recipe! I tried it with almond milk and it turned out great, only a bit bitter. I wonder if the bitterness could have been caused by the psyllium husk?
View CommentHi! Thank you for your comment and rating. That’s an interesting question! Often hemp milk can taste a little bitter to some that are not used to drinking it or using it baked goods, but you used almond milk. I can’t say that psyllium husk has much of a taste. Open your container/bag of psyllium husk and smell it to ensure it’s not rancid or anything. Even GF flour can go bad if not used regularly.
View CommentHi there! Is there a rice-free substitute for brown rice flour? Such as more oat, more sorghum, cassava, coconut, etc?
View CommentThanks so much!
Hi Dina! If you can’t consume any rice flour I feel that increasing the oat flour and sorghum flour should work just fine. To do so you would replace the 90g with a combo of both oat and sorghum flour. If you wanted to introduce a different flour, almond meal (if you’re not allergic) or even tiger nut flour (not an actual nut) would work well in combination with the other ingredients. Also, keep in mind that GF baking powder is different than regular baking powder, if you’re not sure please start with 1 tablespoon as 2 might be too much if you’re using a regular brand.
View CommentI am grateful for this recipe and how incredibly easy and fluffy it came out. My only question is, I first made it with the ingredients as you stated except I subbed my own homemade almond milk. The bread tasted bitter so I thought it might be the sorghum. I did the recipe again and subbed the sorghum for millet flour. It was still bitter but not as much. I tasted all the flowers separately to see if one tasted better to me but I just can’t figure out where this bitter taste is coming from. Any suggestions? Also are use Davis baking powder that I have been using for 40 years with no issues.
View CommentHi! Initially, I was going to suggest that hemp milk can taste bitter to some, but you used homemade almond milk. Almond milk is usually not bitter. My second guess would be that sorghum or millet could create a bitter flavour, all depending on the brand of flour you used. Have you baked with millet or sorghum flour before? If you smell the sorghum or millet, do they smell fresh? Some GF flours such as amaranth can definitely taste better in baked recipes if toasted first in a pan, then you add it to the mixture. The baking powder you added, is it GF? What are the ingredients? Depending on the brand, perhaps you need less? If, let’s say the BP you used includes more baking soda, it could alter the bread’s flavour to taste a bit off.
View CommentThe first time I made the bread are used sorghum and it was bitter. The second time I made the bread I subbed millet for the sorghum. I smelled and tasted all my flours and none of them taste bitter. I’m wondering if I should use more coconut sugar or maple syrup instead. My baking powder. He is on the gluten-free list and has corn starch, sodium bicarbonate, aluminum, sulfate, monocalcium phosphate. I’ve been using this brand for probably 40 years. I have can using the same brands of flour and products such as arrowroot flour for quite some time so I’m not sure where to go from here
View CommentSorry so the brand is Davis baking powder double action. I’ve always use the amount that has been suggested in a recipe. I love how quick and easy this bread is so I really really want to solve the Bitter issue.
View CommentDid you say that you did reduce the amount of baking powder you included? My brand of baking powder is GF, corn-free and aluminum-free which is why some recipes need more, sometimes up to 2 tablespoons. It’s very possible that the brand of BP you like using reacts differently in large amounts. Perhaps the ratio of baking soda is higher in yours. Consider reducing the amount to 2 teaspoons to see if that helps the flavor and hopefully reduces the odd bitter taste. Let me know if it works.
View CommentThank you! This bread was really easy to make. I recently found out I’m allergic to wheat, eggs, dairy, almond, soy, yeast, corn, cacao and a few other things. It has been quite the ride figuring out what I can eat. It is 100% worth it however! I look forward to trying other recipes on this website.
View CommentHi Rebecca! Sorry to hear about all your food allergies! I am, on the other hand, happy that you found this recipe, tried it and that it worked out for you! Thank you for your comment and rating. I really appreciate it!
View CommentThank you Chantal for sharing with us your video and this really cool recipe 🙂
I did try with the ingredients I had on hands and I wanted to share.
I substituted the hemp milk with half almonds milk and half oatmilk
I substituted the flour (oat, brown rice, sorghum, arrowroot starch) by equal quantity of gluten-free flour all-purpose mix.
Texture is perfect !
I really look forward to try with exact ingredients you propose.
View CommentThank you Mireille for letting us know what you tried! I’m happy you got to make the recipe with the ingredients you had on hand and that it worked out well!
View CommentThanks for answering right away, it made me feel that someone is listening.
I tried this but it came out dense, compacted. Plus the taste is strong , an gritty a bit. What did I do wrong?
I have severe Candida problems. That’s why no least. But was wondering if you know if sourdough starter would be all right.
Making sour raisins (fermentation) that is very easy compared to sourdough starter.
Could I substitute raisin fermentation instead of sourdough starter.
Well will wait for your answer. Bye for now.
Jacqueline
View CommentHi Jacqueline! The brand of ingredients you use can definitely affect the outcome of one’s bread. Some sorghum flour can be different than others. Did you modify any of the ingredients? Did you use homemade hemp milk? Or a different kind of plant milk? I love hemp milk but for anyone that’s never had it before, one could detect a bitter flavour but not always. As for your yeast question, some would say that you should avoid all yeast and even any flour when experiencing candida flares. Do you consult a medical professional with your health concerns? Perhaps you could ask them what they think as they would know your condition better. If you want to experiment with homemade wild yeast whether a GF sourdough starter or raisin water, I feel that both would work well in any GF vegan bread recipe. If you do decide that you want to try a loaf with wild yeast, let me know which one then I can guide you in the right direction.
View CommentWhat is the substitute for arrowroot flour, in this recipe as , I don’t have it .
View CommentI have arrow root starch is that the same. Thanks
Hi Jacqueline! Yes, it’s actually supposed to say arrowroot starch. I will correct it. So yes, please use arrowroot starch 😉 Thank you for letting me know.
View CommentOh, wait! I see this question just above! Sorry!
View CommentThank you for creating this recipe and for all your effort to explain and teach the readers. Can you please suggest a replacement for the oat flour (that we cannot eat)? I tried the recipe with more sorghum and some chickpea, but it came out wrong. I could do buckwheat or something else? Thank you again. PS. I’m also excited about trying the sourdough starter! Elizabeth K
View CommentWe’ve made it twice and love it. We used to pour creamed mushrooms and salmon over, wow yummy.
Please tell me if it’s ok to double the recipe or even more than double, how well does it work?
thank you
Large family
View CommentHi Laura! Thank you so much for your lovely comment and rating! I was planning on baking some of this bread this week. I can’t say that I’ve tried doubling or tripling the dough mixture. Would you separate the batter into 2-3 loaves or try to bake a larger loaf? I feel that it would be safe to double or triple the recipe but to ensure that it bakes properly bake smaller loaves as opposed to one larger loaf. If you have a scale, it might be easier to do by weighing the ingredients. I will be updating the post asap with the weight in grams for each ingredient. Give me a few days 😉
View CommentI just bought all the ingredients to make this today but totally forgot that my daughter is sensitive to oats. What can I use instead of oat flour? I have all the other flours listed. Maybe combine the others to total 1 cup? Or would more of one or another work best? I don’t have any other types of flour than the ones listed in recipe.
I am following low fodmap and am sensitive to eggs and white rice. My daughter is senaitive to oats and we both are to yeast. Thanks in advance.
View CommentHi Mallory! You could try subbing the oat flour with light buckwheat flour, almond meal/flour, or a little bit more of both the brown rice flour (1/4 cup) and sorghum flour (1/4 cup) with some light buckwheat flour or millet flour (1/2 cup). Let me know what you do try, and how it turns out!
View CommentHi Chantal. I recently learned that I’m intolerant to gluten, rice, oats, dairy, eggs, nuts, corn. This recipe looks interesting and I’ll definitely try it. I don’t have sorghum and arrowroot flour though. All I have right now are Bob’s Red Mill millet and tapioca flours. Can i use those just those two for the 3 cups of flour required?
View CommentHi Joyce! So you only have GF millet and tapioca flour… it might work. Please note that I personally haven’t tried it. Do you have the rest of the ingredients? If you do the psyllium husk will help to bind the ingredients together for sure. And the GF baking powder will also help to lighten the bread a bit being that it’s a yeast-free recipe. If you do decide to try it, please let us know how it turns out.
View CommentHi Chantal. It was great! It rose perfectly on my loaf pan. It was not dry or crumbly at all and it sliced pretty well. I wish I could show you a picture! I’m so happy I finally have an alternative to regular bread. 😊
It worked well with just millet and tapioca flour. I’ll try it with buckwheat flour next time. I also made other substitutions: soy milk instead of hemp milk; ground psyllium husk instead of whole.
I only made half of the recipe since I did not want too many ingredients to go to waste in case it did not turn out well. Well, I should have made the whole recipe after all. I’ll make it again this weekend. It goes well with macadamia butter, the only nut butter I’m allowed to eat.
View CommentThat’s so great to hear Joyce! Thank you for letting me know that it worked out great and I know others will appreciate your notes too! If you ever want to show me pictures, you can do so on Instagram or Facebook! I would love to see your baked creations! Instagram: https://www.instagram.com/freshisreal_/
View CommentFacebook: https://www.facebook.com/freshisreal/
GFV Baking by Fresh is Real Facebook Group: https://www.facebook.com/groups/191987888217239/
I just tagged you in my IG and FB posts and currently awaiting approval in your FB group. I’ll try other recipes from your website soon. I’m very new to this gluten/yeast/dairy/egg/nut/corn/potato-free food prep as my food intolerance test just came out on July 10th. Thank you. 🙂
View CommentCan this be made in bread machine? I’m keen to try, will just have to sub psyllium and home made mylk! Thanks 🙂
View CommentHi Beth! I think it could work for sure. But maybe for your first try, only use the bread machine for baking the loaf. Unless you know your bread maker very well, and you can set it to mix and bake only. Because it doesn’t include yeast, it doesn’t require rising time. If not, mix everything in a separate bowl and then transfer the batter-like dough to your bread machine pan. Doing it this way also means that you won’t need to attach the little mixing paddle. I hope this helps! Ps. Are you replacing the psyllium with a bit of flaxseed meal? And it’s no problem to use another plant milk. Almond, oat, rice, soy, tiger nut milk are great examples. Coconut milk might create a denser loaf.
View CommentThank you so much! 🙂
View CommentYeah I will replace psyllium with flax meal!
Hey! Tried this recipes twice today. Both turned out VERY DENSE.
What is wrong ?
View CommentHi Janu! What kind of plant milk did you use? Was it homemade? Also, the ingredients you used could differ from mine and other brands available around the world. Was your sorghum flour light in texture and colour? And your brown rice flour was it fine in texture?
View CommentHi Chantal, Could you please give me options for Hemp Milk. Would Soy milk or Almond milk work? This is a no knead bread?
View CommentHi Jaya! I’m pretty sure either would work. If you have homemade almond milk that would work very well! Thing is, many store-bought plant milks include gums or additional ingredients and I’m not sure if it would affect the outcome of the bread. If you do try it, let us know how it turns out!
View CommentHi, I’m allergic to lemons
View CommentIs there something else I can mix with unsweetened almond milk?
You could try with Apple Cider Vinegar or consider just leaving it out! What kind of plant milk will you be using?
View Commentunsweetened almond milk Silk
View CommentHi Sheri! Are you wondering if you can use that milk in the yeast-free recipe? You could try it! It’s not as great as if you were to include fresh homemade seed or nut milk but it should work! Let us know how it turns out if you do try it!
View CommentCraving an herb & onion bread, I added dry dill, rosemary, parsley, flax and chia, and 1/2 cup minced onion. Poppy seeds on top. Don’t skimp on salt! Wonderful, versatile recipe. Thankyou!
View CommentHi Deb! You’re welcome! I’m so happy you tried it! Your additions sound so good!
View CommentGreat recipe! Made it twice now-
Thank you!
Jen
View CommentHi Jen! I’m so happy that you made this bread recipe and enjoy it!
View CommentHi
Can I use psyllium powder instead?
Thanks
View CommentYes of course! Just use a little less. So instead of 2 tablespoons maybe use 1 to 1-1/2 tablespoons. Let me know if you try it!
View CommentIs there a substitute for the oat flour, rice flour, and coconut sugar? Would replacing the oat with sorghum flour and replacing the rice flour with buckwheat flour work? Also could I use regular sugar instead of coconut sugar? I have quinoa flour and a combo of garbanzo and fava flour that I have but don’t know how to use haha not sure if those would work at all either by chance?
View CommentMy kids are allergic to rice, coconut, oats, and almond.
Thank you!
Hi Sarah! I think it could work. And yes, you can use whatever sugar you want. I would suggest doing the following subs:
1 cup hemp milk, homemade*
1 tablespoon fresh lemon juice or apple cider vinegar
1 cup buckwheat
1 cup sorghum flour
1 cup arrowroot flour (or a combo of 1/2 cup arrowroot + 1/2 cup potato starch)
2 tablespoons baking powder**
2 tablespoons psyllium husk, whole
1 tablespoon organic coconut palm sugar
1 teaspoon sea salt
1/2 cup (up to 3/4 cup) lukewarm water (filtered or spring)***
Let me know if you try it and how it goes!
View CommentHi Chantal,
View CommentThank you so much for this recipe. I am excited to make this for my siblings who are on a gluten-free diet. But I only have with me Bob’s Red Mill 1-to-1 Gluten free flour. The combinations (as stated in the packaging) are White rice flour, Brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum. Can you tell me how the measurements will differ if I were to use this flour mix instead? Thank you.
Hi! I can’t say that I’ve tried this particular recipe with Bob’s 1:1. I do have some 1:1 on hand, and I was planning on baking this recipe this week. Let me try it for you, and I’ll you know how it bakes up compared to the original recipe. When were you planning on baking the bread?
View CommentHi Chantal, thats greatt!! Not in a rush, so I’ll look out for your updates. Thank you so much for your effort!
View CommentI’ll be updating the pictures for this post as well as adding more details. I did try this recipe with Bob’s Red Mill GF 1 to 1 baking flour. I replaced the starches and flours with the store-bought mix and kept everything else as is. The bread looked great and baked really nice, but the inside was super sticky. If you were to try it, I would leave out the psyllium husk for sure! I even created a little video to show the difference in the texture. I’ll add it to the post once it’s ready. Overall I prefer making my own flour/starch blends as I find that the final bread has a better mouthfeel.
View CommentHi, this looks amazing, as I find it so hard to find yeast free, wheat free vegan bread! BUT! I’ve also found I have an intolerance to brown rice which makes me feel as if bread or any other kind of baked good will be off limits completely! Any ideas if I can swap out the brown rice flour for something – it has to be wheat, yeast, spelt, free! Any advice would be very gratefully received, thank you
View CommentHi Ceri! For the yeast-free loaf, if you want to replace the brown rice flour, try a light coloured buckwheat flour or even almond flour if you don’t have an allergy to nuts. If you do try it, please comment and rate the recipe post as it will help other bakers find it and guide them with substitutions that others have tried! Thank you so much! Chantal
View CommentHi! Excited to try this.
Which kind of baking powder do you use? 🙂
View CommentHi Jenn! I use gluten-free, aluminum-free and corn-free baking powder that is made with tapioca starch, cream of tartar and baking soda. This is the brand I use: https://purest.ca/products/baking-powder
View CommentIs there a substitute for Oat flour. I’m sure the oat flour is what gives it good flavor and texture. Do you think a mixture of almond, flax and potato starch would work? My daughter can do cows milk but no eggs. Can cows milk be used instead of hemp?
View CommentHi Jamie! That combo sounds like it could work. Although simply replacing the oat flour with almond meal/flour would be great! I’ve never used dairy milk in this recipe but I’m pretty sure it will work equally well! Can you let us know if you do try these substitutes and if they worked out well for you! Thank you!
View CommentI made this recipe exactly as shown with homemade hemp milk. It was so dry and very crumbly. I couldn’t cut it without it falling apart. It also burned my tongue and yes it was cooled! I made no substitutions. What a waste of expensive ingredients and a total letdown as I haven’t had bread in 7 months. How can you know if you need more liquid before bread is baked? It looked EXACTLY like your dough.
View CommentHi April! I’m sorry to hear that this recipe did not bake up so well for you! I’m sorry that you burned your tongue on cooled bread! Ok, so let’s see, if you didn’t make any ingredient substitutions, did you bake the dough in a different type of pan? Or a different size? How long did you bake it for? Were your GF ingredients fresh? Did you use the minimum amount of water suggested or did you add all the water? Knowing how much liquid to add comes with practice! Don’t give up! I had to bake many flops before successfully baking beautiful and tasty ones! If your dough is crumbly and hard to stir/mix, you most likely need more water. In a gluten-free recipe, I often suggest to add some water, mix and wait then add a little bit more in increments, up to the maximum amount suggested. Because this recipe bakes in a pan(s) adding more liquid (maximum amount listed in the post) is usually safe as you have walls to hold the dough. In a free-form recipe adding too much water could result in a flatter loaf or a flop. Let me know if you need more help! Again, don’t give up, baking gluten-free without eggs, dairy or gums take some practice.
View CommentCan I use king Arthur’s all purpose flour in place of the rice and sorghum flours?
View CommentHi Brittney! Is your all-purpose gluten-free or regular wheat flour? If it’s gluten-free, what is the flour combo? Chantal
View CommentI used homemade cashew milk for this recipe. And I made one big bread pan size loaf. Baked it for about 50-55 min. It tastes amazing though came out a little crumbly. I shared my experience with Chantal and she responded immediately. Great stuff! Will bake again! Practical recipe to keep. Thank you! I wish I could post my bread pics here.
View CommentThank you, Yuliya for letting others know that you did try this recipe with cashew milk instead of hemp. I love that you used homemade milk! I’m not sure if that type of milk would have made it more crumbly but perhaps next time you make it you can try it with hemp milk so you can compare the results. Let us know if you do!
View CommentI have a yeast, dairy, rice, chickpea, sugar cane allergy…what can I use in place of the rice flour?? Please help…I am just learning about my allergies and looking for alternatives. Thank you.
View CommentHi Alissa! So happy that you’ve found my recipes! As for the yeast-free bread, you could consider replacing the rice flour with more sorghum and oat flour or try buckwheat flour or millet flour as an alternative. I haven’t tested all variables so I can’t promise it will have the same exact texture but it should be very close. If you can consume almonds, almond meal/flour could work well too.
View Commentfreshisreal.com is very interesting for me, bookmarked!
View CommentI’ve been wanting to try this recipe since you posted it. Not sure what I did wrong, but it turned out very dry and crumbly and a little bit bitter. It falls apart when sliced. Any ideas would be appreciated!
View CommentHi Kelly! Did you use fresh homemade hemp milk or another kind of plant milk? Perhaps the type of milk used could have added some bitterness? When using hemp hearts to make milk it’s important for the product to be as fresh as possible. Sometimes seeds can go rancid quickly if not stored in the fridge. What about the acid, did you try fresh lemon juice or ACV? Did you sub anything else with different ingredients? Let me know as I would love for this recipe to work as well for you as it does for my family! It’s one of my favourites! Also, what kind of baking powder did you use? The kind I use, as listed in the recipe, is free of gluten, corn and aluminum. As for the crumbliness, sometimes adding a bit more water can help. Thank you for reaching out!
View CommentHi. Thanks for the recipe and for such a detailed information about the different ways to use this recipe. Couldn’t help trying. I just got my loaf out of the oven and it looks great. I had sorghum.flor only hence just used that. Smells amazing. Thanks again.
View CommentI’m so happy you tried it! Today I made some ‘cheesy’ apple herb biscuits with this dough and OMG I can’t wait to share the recipe with you! The biscuits are so good!
View CommentCan this be frozen after baking? We’re looking for some good communion bread recipies, but it’s useful to have them on hand in freezer.
View CommentHi Sonje! I’m sure it can! I enjoy mine fresh or stored in the refrigerator for up to 5-7 days but many like to freeze their extra bread. Once frozen, try to consume the bread within 3-6 months for best results. If you do, you might also want to slice it first then freeze it. Ps. once thawed it might taste better toasted but you will have to try it to see what you like best. Have you tried this recipe yet?
View CommentThank you so much for this recipe! I tried it and I put a little too much water but it still came out great.
I will definitely try it again with less water, it really has a good taste, I have missed bread so much 🙂
View CommentHi Annabelle! Thank you so much for letting me know. Did you make hemp milk or did you use another plant-based milk? So happy that you tried it! Ps. Did you bake it into a loaf or crust?
View CommentCan we sub cream of tar tar for the acv and/or lemon juice?
View CommentHi Angie! Great question! In this bread recipe, the GF baking powder (with baking soda and cream of tartar) helps to lighten the loaf. If you don’t have cream of tartar adding a little lemon juice should activate the baking soda to help with the rise. Keep in mind that there won’t be a huge rise (because this bread is yeast-free) but adding a little bit of baking soda will help. Just make sure not to add too much because it will change the taste and the texture of the dough.
View Comment