How to Bake Gluten Free, Yeast Free bread

Some say it is impossible, or that the end result might taste pretty revolting… We say otherwise! It is possible to bake gluten free, yeast free bread, which is crusty on the outside and moist on the inside. This is an easy and simple recipe, with no yeast to fret about activating.

This yeast free recipe doesn’t need any mixers or proving, no over-priced kitchen equipment, and is ready in less than 40 minutes! You can’t say fairer than that.

It is also suitable for your vegan friends, is gluten and dairy free. You can use this loaf as you would any bread. Toast it, use it for sandwiches or simply serve with lashings of butter (or your preferred non-dairy equivalent).

Even the most nervous or green of bakers should be able to make a fair fist of this easy, no-yeast bread – which is essentially a kind of soda bread. Soda bread uses a different raising agent, bicarbonate of soda, instead of yeast.

Gluten free, yeast free bread … from scratch!


  • 125g Gluten free flour (All-purpose/Plain flour will work fine too)
  • 120ml Milk – if you want to avoid dairy, we’d recommend oat or soy milk
  • 1 tbsp White vinegar
  • ¼ tsp Bicarbonate of soda
  • ½ tsp Sugar
  • ¼ tsp Salt

The instructions

Mix the milk with the vinegar. Let it sit for about 10 minutes. It will curdle; don’t worry, this is the plan! Remember, ‘sour’ dough.

Preheat the oven to 200C/400F. Take a baking tray and line it with parchment/greaseproof paper. You don’t need to grease the bottom of the tray, as you will be re-flouring the dough beforehand.

Mix the dry and the wet ingredients together.

In your favourite mixing bowl (I’m a big believer that using your favourite bowl makes everything taste better) add the flour, baking soda, salt, sugar and mix well.

Add your curdled milk/vinegar mixture quite slowly. The dough should be wet, but not incredibly sticky.

Now it is time for the fun bit – flour, knead and shape!

Lightly flour a kitchen surface – worktop or kitchen table. Move your dough onto the surface. Knead it several times until you have a smooth ball of dough. If it is really sticky then don’t be afraid to add some extra flour. You’re aiming for a slightly wet dough.

Shape into a round, dome shape. Cut two lines in an ‘X’ shape across the dough with a sharp knife.

Transfer your gorgeous dough onto your lined baking tray. Bake in the oven for 25-30 minutes. You’re looking for a golden top and the base should make a hollow noise when tapped – if it doesn’t, it is under-baked.

Allow the bread to cool completely on a cooling rack before serving.


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