Dairy Free/ Dinner/ Egg Free/ Gluten Free/ Lunch/ No added sugar/ Snack/ Soya Free/ Wheat Free/ Yeast Free

Yeast Free Bread Recipe

I have been frustrated this last few week after finding out not only can I not have yeast and wheat. I also cant have gluten or eggs. So have been struggling to make use of my fantastic Breadmaker. So today armed with this new challenge I have done it and hurrah my Yeast Free Free Bread works and not only is this bread yeast free its:

Egg Free Bread, Gluten Free Bread, Wheat Free bread and Dairy Free Bread.

So it’s a truly Free From bread. Food can be fun and tasty again, with some few tweaks. So here goes this is my Yeast Free Bread Recipe:

Yeast FREE bread

Yeast FREE bread

Yeast Free Bread Ingredients:

NB I did 1 cup of Rye Flour as I am trying a little in my diet (hence the breads colour)

Yeast Free Bread Recipe:

In a bowl mix the dry ingredients.

Then slowly add the olive oil and chosen liquid, stirring add, until you get a dough slightly sticky consistency. For extra taste at this point I added a dolop of Free From Tomato Pesto (small experiment).

I then placed all my ingredients in a bread baker and sprinkled over a few sesame seeds. I baked the dough mixture on the bake only option for 40 mins, using instructions for a Yeast Free bread; encasing the breadmaker bowl in grease proof paper.

If you want to bake in the oven, place the dough in a rounded shape on grease proof paper and bake at 200 oc for 40mins

For both options cook the Yeast Free Bread until the crust is hard and you can poke a knife cleanly into the bread (I am sure there is a more techy way to say that but my mind is blocked).

That’s it place the Yeast Free Bread on a wire rack to cool. Or if you love hot bread then cut a slice and enjoy!

I will let you know how my toast goes in the morning, can’t wait to try it but for my lunch this Yeast Free Bread Recipe has been a great success, one I will be trying again.

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63 Comments

  • Reply
    Claire McAuley
    March 24, 2009 at 3:59 pm

    ooohhhh – looks good mate. I’m excited to hear the breadmaker is back in action. looking forward to my next visit so I can try some! enjoy, enjoy! x

  • Reply
    Laura
    April 10, 2009 at 10:00 pm

    It has taken some searching but at last I found a bread recipe I can eat! I am on a wheat free, gluten free, dairy free, sugar free, red meat free, shelfish free, caffeine free diet! It’s to help acne I have suffered with for 20 years and after only two weeks I can’t believe the result. It was so difficult the first few days but when I could see an immediate difference to my skin and my general health, it spurred be on. It made me realise how much of my diet contained bread, sugar and cheese. If I can have a bread of sorts then I will be happy. I shall get baking. Thankyou! x

    • Reply
      Miranda
      April 14, 2009 at 2:22 pm

      Not often I find someone with a longer food intolerance list than me. Glad you found us and the bread recipe. If you get stuck for inspiration just let us know.

  • Reply
    Sandie
    May 23, 2009 at 1:37 pm

    Can you put this reciepe in a bread maker? iv just tried a yeast-free bread reciepe in my new breadmaker and its awful! Im really missing bread at the moment..

  • Reply
    Miranda
    May 23, 2009 at 1:50 pm

    Hello Sandie

    Yes I made this in a breadmaker, I did it on a cake setting which mine has. This recipes you to remove any blades and line the baking tin with grease proof paper.

    If you can have egg, then this is the bread recipe to try as its fantastic.

    Yeast Free and Dairy Free Spelt Bread

    Sadly I cant have eggs anymore, so this is the recipe I am using which does give more of a scone texture rather than bread. Let us know how you get on.

  • Reply
    Mia
    July 6, 2009 at 6:29 pm

    Hi Miranda! Thank you (a bit late) for this wonderful recipe. Recently found out I can’t have yeast or sugar (but honey is ok), so I tried your bread today. It literally just came out of the breadmaker and is just what the doctor ordered! I added a good amount of honey and some oats to make it interesting and it turned out great! It even rose like your picture, which was a pleasant surprise.

  • Reply
    Rebecca
    August 28, 2009 at 12:15 pm

    What are your cup measures equal to?

    • Reply
      Miranda
      September 22, 2009 at 8:31 am

      Morning Rebecca sorry for delay in replying.
      I would try 1 cup = 125 grams, let me know how you get on.
      I literally did mine in a mug and then just used the same mug for all the measurements. Not an exact science but it did work. We are going to rework all the cup recipes when so they are in grams. Hoping to do this soon.

  • Reply
    Mirella
    October 20, 2009 at 5:14 am

    This looks amazing. I am on the anti-candida diet so I am trying to find a bread I can have. I can’t find the Gluten & Wheat Free Bread Flour here in the States. I can only find Gluten & Wheat Free All-Purpose Flour. Can I use that? I don’t think I can substitute Rye since I am supposed to stay away from that.

    Any advice would be appreciated! I miss bread so much!

    • Reply
      Miranda
      November 2, 2009 at 12:40 pm

      Hello Mirella… try a combo of rice flour and gram (chickpea) flour.

      Let us know how you get on

  • Reply
    amanda
    December 8, 2009 at 11:19 pm

    Hi I have just been put on a yeast, wheat, sugar free diet. I can only eat apples, pears and berries and all veg apart from rooted veg such as potato, carrots.. and im constantly starving I never get full up!! I live on crackers with like no ingrediants in them and live on tea for energy over 10 cups a day!! Do you have any recpies for me that would be amazing???????

  • Reply
    Miranda
    January 3, 2010 at 5:40 pm

    Hello Amanda if you email me at miranda@fussyfoodie.co.uk, then we can have a chat re specific recipes to try also if you give me more info re what typical day of eating might be I should be able to help with some inspiration. Speak soon Miranda

  • Reply
    Karen
    January 31, 2010 at 8:58 pm

    Thank you so much for sharing this…..I have Crohns and cannot take yeast, eggs, nor cows milk – and have missed bread for so long ………. probably about 8 years now!! I really was of the belief that I was not going to ever find anything suitable for me……….so now I am getting off the computer and going to switch the bread machine on!! Thanks a million. Hope it works. Jx

    • Reply
      admin
      February 10, 2010 at 4:28 pm

      Hello Karen – Glad you found us let us know how you get on. Miranda

  • Reply
    Tracy
    February 9, 2010 at 3:35 pm

    THANK YOU!
    I recently found out that I’m intolerant to dairy, egg, gluten, yeast, soya & sunflower (amongst others) and have been looking for a bread recipe for the breadmaker I got for my birthday last month. It’s so frustrating reading for the fiftieth time that gluten free breads NEED eggs to stay together & yeast to rise! I’ll be testing the recipe as soon as I get the chance!

    • Reply
      Talianah Breet
      February 16, 2013 at 11:55 am

      Xanthum and Gaur Gum bind the texture – can also stop breads from sinking after having risen. I use a non temperature controlled gas oven which has been interesting to say the least! Looking forward to using this recipe . . .

  • Reply
    richard markham
    February 21, 2010 at 2:22 pm

    hi–i just found your site-iv been told that i may have a gout problem–not from to rich a diet but because i have hereditary gilberts disease which builds to much uric acid –which goes to the joints [ big toe to start with] and can cause kidney failure –reading on the internet –yeast free bread is a good starting point–not sure of soya flour as its mixed with G/M soya so you don’t get the choice of not having it–im hoping your bread recipe will help reduce the uric acid levels

  • Reply
    debbie
    April 19, 2010 at 12:10 pm

    Im going to give this bread a try, as other attempts have turned out wrong!! i am also on a anti candida diet.also my daughter is egg and yeast and many other intolarences, to many to list.. so hoping this will help for a snack. thanks

  • Reply
    Charlie
    April 23, 2010 at 1:55 pm

    Are there any gluten/wheat free flours available that are also free from cross contamination of the latter? I cannot find any that are and also free from soy or dairy. Dove’s farm have told me not to use their products.

    • Reply
      Laura
      April 25, 2010 at 3:31 pm

      Hi Charlie, it would be useful to know why you are concerned about cross contamination. Any product labelled as ‘gluten-free’ must have less than 20ppm (parts per million) of gluten.
      However, according to the excellent Coeliac UK website it is impossible to eat a zero gluten diet, because even naturally gluten-free cereals such as rice can contain up to 20ppm or 20mg/kg of gluten. Research shows that this tiny amount of gluten is not toxic to people with coeliac disease who can eat unlimited amounts of products with gluten at a level of <20ppm. I hope this helps but you will also find links to many gluten-free products on the Coeliac UK site.

  • Reply
    Hazel
    May 17, 2010 at 3:28 pm

    Could you please convert cups to grams if possible?

    Many thanks

  • Reply
    Mimi
    May 23, 2010 at 8:54 pm

    Gluten free bread does not need egg to stay together. I buy great breads and rolls which are gluten free, wheat free, soya free and dairy free from Celiaskitchen for my family and the yeast free bread for myself.

  • Reply
    Lou
    June 10, 2010 at 11:36 am

    Great recipe! Has anyone tried cooking it in the oven? I don’t have a bread machine but would love to give it a go.

  • Reply
    Lesley
    June 15, 2010 at 10:13 am

    Found your website yesterday and immediately tried this recipe. Very pleased as I have known for over ten years about my milk intolerance and a candida overgrowth. Decided to eliminate as much yeast as possible due to the bloating, constipation and ‘fazed’ weariness. Will try an egg in the recipe next time to see if that helps with the texture. I used a third each of wholemeal, rice flour and ground porage oats. Tastes good, bit crumbly like a scone but if this works will not touch bread again. Thanks girls this is a brill website:)

  • Reply
    Miranda
    June 16, 2010 at 8:08 am

    Hello Lesley – I am really glad you liked it and welcome to Fussy Foodie. Let us know how things go with the elimation. Miranda

  • Reply
    Andrew
    July 27, 2010 at 9:40 pm

    cool recipe i have it in the oven right now.. i just use water
    for the liquid.. 1.5 cups of dark rye flour.. 1.5 cups of brown rice flour.. organic baking powder. olive oil/canola and a tsp or two of oregano for flavour… hopefully it turns out ok. I too am intolerant to wheat, yeast, dairy, sugar, corn, gluten, eggs, just to name a few.. so this recipe is perfect for me.. cheers

  • Reply
    Carol
    August 29, 2010 at 12:20 am

    I have just found your recipe and am going to try it on tuesday. I am not able to have dairy, egg, wheat, nut, sesame seeds, yeast, corn and some flavourings. So looking forward to trying this recipe and playing with different varieties of ingredients. Thanks for sharing! Carol

  • Reply
    Jennifer
    August 29, 2010 at 8:42 am

    Thanks! i see this recipe hasn’t had much attention in a while. Been searching for bread recipe (so i don’t have to keep paying…7 or more dollars a loaf?) but that is yeast, sugar, milk, egg and preferably wheat free. I’m going to try it in the morning…yay! Just to live on the wild side, maybe i’ll throw some salba in. J

  • Reply
    angela
    August 29, 2010 at 9:41 am

    i made the bread its was good but was still quite moist in the middle i left it in for 2hrs on quick bake

  • Reply
    selina
    September 11, 2010 at 8:02 pm

    i made this today and the bread is really dense, a cross between undercooked and soda/rye bread consistancy, even though i cooked it for an hour and it sounded hollow on the bottom. any tips?

  • Reply
    Andreas
    September 22, 2010 at 12:23 pm

    Wow, I’m not allergic to any foods but always trying to improve the way I eat, and even for me, this sounds like a great option as I am a BREAD LOVER !!
    Thank you ….

  • Reply
    alan
    September 26, 2010 at 1:37 am

    looks just as nice as tiger bread 🙂 im going to try this soon….first try! as have just decided to change my diet because of yeast based ezcema…

  • Reply
    eva
    September 30, 2010 at 7:52 pm

    hi if I use an egg is it one egg, small, meduim or large?
    could I use this as a base and add fruit or maybe not. I like sweet breads like raisin, walnut and banana bread.
    IM REALLY HAPPY TO FIND THIS. I have a bread in the breadmaker but unfortunately it is with yeast which i have a problem with. I recently was given the breadmaker so I am i am a liottle nervous making changes without checking first.

  • Reply
    Dominique
    December 29, 2010 at 5:03 pm

    Oh my gosh! In the nicest possible way, it’s really good to know that you lot are as difficult to feed as I am!

    I have resigned myself to the fact that the reason I feel so rubbish all the time is because I really have to take note of what my allergy tests taught me. I am now abiding by my results which inform me that I am wheat, gluten, yeast, cow’s milk, whole egg, brazil nut, rye and rice intolerant.

    It just all seemed too much bother to home bake but I am really enjoying my new lease of life and my breadmaking machine’s never seen so much action!

    I’m just off to try this receipe out.

    Thanks Miranda

  • Reply
    Betty
    January 3, 2011 at 11:00 pm

    I would liike to try the bread recipe . I want to bake it and it is listed at 200uc. I live in us and use degrees. Is that like 350 degrees or less??

    Also do you have a yeast free egg free sour dough bread recipe???

    I can’t have egg,yeast, potato or glutens…..Thanks much

  • Reply
    michelle
    April 10, 2011 at 7:21 pm

    i made this bread using 100% rice flour and of course all the other ingredients you said. but when i tried to cut it i.It fell apart it was so crumbly. Do you know why?

  • Reply
    Katarina
    April 12, 2011 at 8:03 am

    Hi Miranda, I just stumbled across this forum and I would like to ask where do you get your gluten and wheat flour from? Also where do you buy the gluten free baking powder? I have been diagnosed with Candida 4 weeks ago by a doctor at a private clinic (GP was useless, when I suggested candida as the possible cause of my problems she said candida is not recognised by medical profession as a condition!!!). Anyway, have been on Candida diet for the past 4 weeks but I am really craving bread so I want to try your recipe. Could you pls let me know? Many thanks, Katarina

    • Reply
      admin
      June 1, 2011 at 4:43 pm

      Hello Katarina thanks for getting in touch and sorry for belated reply – are you based in the UK?

  • Reply
    Jenn
    July 14, 2011 at 5:07 pm

    Hi there! I am following guidelines for the candida diet as I was diagnosised with a fungal infection on my skin but my dr did not say what kind, just that it seemed fungal. Tea tree oil helped the rash disappear pretty much over night but I know it’s an internal issue as well and am taking precautions.

    I have to have my morning coffee!!! Any suggestions for getting that morning caffeine fix??? Should I just substitute creamer with a soy or almond milk??? Or are there special creamers I can use? I really hate the non-dairy powder creamers so something liquid preferably.

  • Reply
    Carolyn
    July 18, 2011 at 12:11 pm

    I cannot wait to try this recipe! I bought “King Arthur Flour” Gluten free multi-purpose flour, will this work? Also, what are the serving sizes and nutritional value chart (calories, fat, sodium, etc.) for this recipe? If anyone can tell me, I’d be greatly appreciative!

  • Reply
    Kirsty
    August 2, 2011 at 3:09 pm

    Hiya

    This looks great.

    Are you able to freeze this bread?

  • Reply
    VP
    August 4, 2011 at 12:55 pm

    Candida is a serious problem within intensive care units, for cancer patients and for those, like me, immune suppressed (transplant) or with AIDS. There are medical-journal published papers on the internet about Candida and other fungal overgrowth syndromes and I was hospitalised with my problem in June and now have to scramble to change my diet to eliminate the sugars and starches that feed the problem in the gut.

    Katarina, change your GP! There are now lots of different ‘flours’ like quinoa flour, coconut flour, gram flour, etc. and things like coconut oil to innovate with.

    Quick breads, soda bread recipes are surely the future to replace the quick yeast, quick rising (poor nutrition) fast breads that have too prominent a place in our diets now.

  • Reply
    Mrs K
    September 17, 2011 at 8:44 pm

    Thank you so much for posting this recipe! I have just found out I have an intolerance for yeast, milk and eggs! Have been wondering how to have bacon sandwiches but this should sort me out.
    Thanks again!

  • Reply
    Juanita Peak
    September 19, 2011 at 8:49 am

    Oh great. I need bread, i’m going to try this in my breadmaker. Looks delicious, thanks this has been a lot of help…..

  • Reply
    D
    November 12, 2011 at 5:31 pm

    Hello
    Thanks for the receipe …I miss bread ;o(. I tried making the yeast free rice flour bread today in my oven. Kitchen smelled yummy but the bread did not rise. Should I have waited a while before poping the pan in the oven? I just mixed everything and then plopped the pan in a preheated oven.
    Thanksssssss :o)

  • Reply
    anna
    December 31, 2011 at 4:26 pm

    Hi. I need help please. I have the same bread maker, I used the same amount of ingredients and my bread after 40 minutes was raw. I don’t understand why?! Do you have any idea why? I really need yeast free bread (+gluten, egg and milk free) as I was recently diagnosed with yeast allergy. Many thanks, Anna

  • Reply
    natasha
    March 4, 2012 at 10:54 am

    Just put my bread maker on wish me luck …. x

    how did you find out you could not eat those foods ? as i am still eating something that my body does not like but by cutting gluten dairy yeast out of my life i can funtion but still think there is another evil in my life … could be soya or sugar i think !! A life without sugar
    🙁 And what do you think of the york test ? Xx

    • Reply
      Miranda
      March 28, 2012 at 5:24 pm

      Hello Natasha.

      Thanks for getting in touch.

      What symptoms are you getting?

      PS Life without sugar s not so bad you get used to it, the first week is by far the hardest.

  • Reply
    Barb
    May 28, 2012 at 10:27 am

    Hello Miranda,
    It is so good to read that many people have so many intolerances but that there is help to be found. I have missed bread, especially toast, for years and am always looking for a yeast free recipe that works. I’ve tried some but end up with bricks. I’ll get my dusty breadmaker out and give this one a go in the morning. I’m also looking for a yeast free muffin recipe to make healthy snack muffins so will try to adapt this recipe if the bread turns out well. It was great to read everyone’s suggestions. What a great website. Thanks heaps.

  • Reply
    Katie
    June 6, 2012 at 12:54 pm

    i’m so glad i’ve found this recipe, i’ve been searching for a wheat and yeast free bread recipe for a long time! i’m on a dairy free, no added sugar diet, intolerant to wheat and also don’t tolerate grains very well, however i’ve got a friend who is also intolerant to wheat and yeast and can’t wait to try this out! it looks amazing in the photo!

  • Reply
    David
    September 4, 2012 at 8:58 am

    This site is brilliant. I want to start making our bread as I think most of what we eat is rather bad for us. I love that you are providing wholesome nutritious recipes for us to try… How do you do find the time to do this?

    I have allergic reactions to tomatoes, capsicum(bell peppers)… and whiskey. Good job I don’t drink it hey.
    And… wait for it… Potato. The potato gives me the least reaction. The reason I mentioned this is that most pre made, gluten free etc, bread flours use potato flour/starch.

    Miranda, do you think that a 1 cup blend of 3 different flours like, rice, buckwheat and another (not rye) would work in lieu of the above? Also, does the liquid make a difference in your opinion? Water, Almond Milk, Coconut Milk..?

    Finally did you make this in a bread maker or just by kneading and rolling/forming it?

    Thanks for your reply in advance.

  • Reply
    ANna
    September 8, 2012 at 1:19 am

    After being dairy free for years and gluten free for two years, it was a shock when i was told to eliminate sugar and salicilates. After some testing, turns out both of those are fine for me (though I still try to avoid sugar) but I do need to avoid eggs, soy, garlic, almonds (that hurts ALOT because I began to compensate by eating HEAPS of almonds), kidney beans, goats milk plus the requisite wheat and other dairy. Oh and yeast. The yeast thing is killing me. I didn’t cook much before, and bread isn’t something I ate much of, but it’s great to see a recipe I can use.

    I’ve been considering buying a bread maker as I saw one cheap recently. Knowing there are recipes available with no yeast means I’m considering it more strongly.

  • Reply
    Rebecca Finch
    August 12, 2013 at 6:08 pm

    Can you please help, living in Guernsey we do not get all intolerance items in shops, I am desperate for a yeast alternative so I can make bread as I have just been diagnosed with a dairy, gluten, yeast, wheat, coconut and garlic intolerances. We have Waitrose here they do not do a huge range of items.
    Really would like receipe for bread maker .
    Thanks Becki

  • Reply
    Julie
    September 15, 2013 at 9:01 pm

    Hi.
    I’m very interested in this recipe for myself and my Mum. We are both Coeliacs and my Mum cannot tolerate yeast either. Do you think the bread turns out best if it’s baked in a breadmaker? (As I don’t have one so I’d be buying one specially – are breadmakers noisy?!)
    Thank you!

  • Reply
    Chloe
    February 27, 2014 at 10:16 pm

    Hi
    I was wondering if you can use Normal flour for this recipe? As I can’t have egg, dairy, yeast and I can’t tolerate fibre so rye flour is a no for me and the fibre content can be to high in wheat free/ gluten flour
    And your recipe looks lovely

    Thanks Chloe x

    • Reply
      Miranda
      July 1, 2016 at 7:33 pm

      Yes it would probably taste nicer, if you are not sensitive to wheat.

  • Reply
    louise
    March 8, 2014 at 12:25 am

    Wow thank you cant wait to try this tomorrow, my daughter amongst many other things is dairy/soya/gluten/wheat/egg free

  • Reply
    bread lover
    April 27, 2016 at 2:43 am

    Thank you soooooo much, this turned put so well and tastes so nice

  • Reply
    Sara
    February 22, 2017 at 4:05 pm

    For anyone that isn’t so sure about gluten, I want to point out that rye contains gluten.

  • Reply
    Ruby Ibrahim
    April 12, 2017 at 2:44 pm

    Oh Thank God! I am not alone. I will try this recipe this weekend. I stood at the Supermarkets free from range looking for egg/wheat/yeast free bread, for ages as if one would miraculously appear. Upset I might have to give up bread I decide at lunch time today, to look at recipe’s to bake my own free from bread and came across your blog. Thank you. I can’t wait to try it.

  • Reply
    Jenny
    May 14, 2017 at 11:20 am

    Hi. I have endometriosis as well as a severed nut allergy so am on a gluten, soya, nut,dairy and caffeine free diet. That doesn’t leave me a lot of food groups as I can also only have organis white meat and fish!! This site is really helpful, thank you. I have made the recipe using rice flour and rice milk and it is in the oven now. Fingers crossed it tastes good. Thank you for the ideas!

  • Reply
    Jane
    August 31, 2017 at 1:54 pm

    Your gluten and yeast free bread flour suggestion contains potato and rice flours.!!! and Xanthan gum. Inflammatory nightmare

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