Yeast Free Bread – Flour variation

I just made my yeast free bread.  I have been reading a lot of gluten-free recipes that use almond and coconut flours because the almond flour has more protein than the traditional gluten-free flours.

I made this loaf of bread with almond and coconut flour as well as some flax-seed meal.  I also used oil this time instead of melted butter.  The bread did not rise as my previous loaves.  I am not sure if it is because the almond flour is heavier or because I used oil instead of butter.  I am thinking maybe I should try reducing the almond flour and either increasing the coconut flour or replacing some of the almond flour with rice flour to see if that makes a lighter bread.  Any suggestions from you out there who follow a gluten-free protocol.  I use this recipe because I follow a yeast-free diet.  I am reprinting the recipe below with what changes I made in the original recipe that I posted.


2 cups of flour (1 cup brown rice, 2/3 cup potato flour, 1/2 cup tapioca flour)*  1 1/2 cup Almond Flour, 1/2 cup coconut flour)

2 tsp. Guar Gum (Xanthum gum can be used if you don’t have a corn allergy)

2 tsp. Baking Powder

1/2 tsp. Gelatin or Agar Agar

1 tsp. Salt

3 tbs.sugar or honey (probably could use agave)

2 eggs or egg substitute

1 cup milk or rice milk (all though I am sure you might be able to use soy or almond milk) I used half and half for a little richer bread.

1/2 cup melted butter or oil I used oil this time

I added 3 tsps. ground flax-seed meal.

Mix dry ingredients and liquid separately.  Combine and pour into greased loaf pan.  Bake at 375 degrees for 35 – 45 minutes.

10 responses to “Yeast Free Bread – Flour variation

  1. Kathern— for years I baked tons of bread & cinnamon rolls– eveyone said my cinnamon rolls were to die for— now that we eat HEALTHY– I wonder how many people I really killed off with all that yeast– sugar & cinnamon– & flour full of gluten!!!!! 🙂 I have not mastered one good loaf of bread that is yeast free & gluten free– we eat them— but I don’t know if — it just totally tastes different– or if I just have not mastered a good recipe yet—- I’m not & never have been an exact cook– & I knew how to eyeball & how the dough felt when I baked yeast breads & gluten flour bread– this baking yeast free & gluten free– I do not have mastered!!!!!!!!!!!!!!!!! 🙂 We just eat it & call it good!!!!! 🙂 hee hee

  2. I’ve never tried bread of any description but for a while we thought my daughter might be celiac so I made a lot of flourless orange cake for dessert. My guess is that the oil/butter in the original recipe is because the rice and potato flours are exceedingly dry [e.g. shortbread]. But all nuts have oil in them so you could try your almond meal recipe without the added oil, and maybe with a bit more bi-carb.

    Alternately, perhaps you could experiment with substituting some rice flour up to the point where it overwhelms the oils coming from the almond meal.

    Something else that might work is using soda water instead of the other liquids. I’ve made a scone recipe that was amazingly light and it used soda water [or lemonade but I prefer soda water].

    I’m guessing you don’t make sourdough bread because it’s still fermented? But what about some of the flatbreads? I think a lot of them are unleavened. Goodluck!

    • Those are all good ideas. I am printing this and sticking it with my recipe for my next go round. No I don’t make sourdough breads (they are actually worse for me than traditional yeast breads). I have been thinking about trying flatbreads. My daughter makes Indian Fry bread a lot and it does not have yeast. I have her recipe so I might give it a whirl very soon as well.

  3. I have been unable to eat anything made of grain now for the past year. There is a chiropractor in Houston TX by the name of Dr. Osborne that I have learned much from in regard to my gluten intolerance. At first, I was eating “gluten free” products that contained rice flour, but still getting sick. Then I learned from Dr. Osborne that this indicated that I had a gluten intolerance and needed to take all grains out of my diet. I am feeling much better now and my acid reflux has stopped. So I make bread out of almond flour. It is not my favorite flavor or texture, but if I don’t eat it often I can stand a loaf or two now and then. The Paleo diet works best for me.

  4. Pingback: Yeast Free Bread – Version #3 | allergictolifemybattle

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