Presenting: gluten-free, yeast-free bread that's also easy to make! Just mix the flax egg, wet ingredients, and dry ingredients; spoon the batter into two loaf pans, and bake! It’s that simple. There's no compromise in the flavor or texture of this fabulous easy yeast-free bread loaf. Serve a slice of this bread toasted and topped with mashed avocado or try it as sandwich bread! You can't go wrong!

Easy Yeast-Free Bread [Vegan, Gluten-Free]

$2.99
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Serves

6-8

Ingredients

  • 1 1/2 cup gluten-free flour blend
  • 1/2 cup buckwheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 tablespoon apple cider vinegar
  • 1/2 cup avocado oil or melted coconut oil
  • 1/3 cup maple syrup
  • 1 flax egg (1 tablespoon ground flaxseed, plus 3 tablespoons water)
  • 3/4 cup non-dairy milk of choice

Preparation

  1. Preheat oven to 375°F.
  2. In a small bowl, combine the flaxseed and water and set aside.
  3. In a large mixing bowl, combine the dry ingredients and set aside.
  4. In a medium mixing bowl, combine the wet ingredients, adding the flaxseed meal egg last.
  5. Add the wet ingredients to the dry and mix well.
  6. Spoon the batter into two lightly greased mini loaf pans.
  7. Bake for 50 minutes. Let cool for at least 10 minutes before removing from the pan.

    Nutritional Information

    Total Calories: 2280 | Total Carbs: 287 g | Total Fat: 119 g | Total Protein: 26 g | Total Sodium: 6083 g | Total Sugar: 65 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    About The Author

    Katrina Nixon

    See My Recipes

    Beginner-friendly grain-free baking and sweets.

    Hi! I’m Katrina, home-schooling mother of three amazing daughters. I’m an artist, singer, songwriter, musician, health and fitness enthusiast. I love the sun and being outside. I have found that not only am I sensitive to gluten, dairy, soy and eggs, but also all grains, and sugar.  I’ve spent a lot of time learning how to cook great tasting allergy free food which I share on my blog I Can't Eat What.

    Comments

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    1. First time making bread. It didn’t rise quite enough to call it bread but amazing taste, texture, and fullness. Made some changes to the recipe: 1/2 cup each of sorghum flour & maida flour; 1/2 cup of melted Biona sunflower spread; 1/2 tsp of Himalayan salt; 1 cup of self-raising light brown flour; apple-cinnamon-flax-chia seed mix

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