Let me put you on this gluten-free bread recipe with no yeast.
This nutty and flavorful superfood toast is perfect for making a sandwich, garlic bread, or avocado toast.
No yeast? No problem.
When it comes to making bread, I’m not sure which is better – the smell that accompanies fresh bread in the oven or the first bite of bread fresh from the oven.
Well, if you can’t decide, then choose both.
This recipe started out as a “kitchen sink” recipe because I threw in every nut, seed, and superfood I had on hand and hoped for the best when throwing it in the oven.
The result is this amazing super seedy loaf of bread pairs well with avocado or my personal favorite – almond butter & peaches.
Jump to:
Ingredients
This gluten-free bread recipe is made with ingredients you probably have in your cabinets.
That means no stopping at the grocery store! Save yourself a trip!
- Pumpkin seeds
- Gluten-Free Oatmeal
- Gluten-Free Oat Flour
- Pecans
- Chia Seeds
- Sunflower Seeds
- Flax Seeds
- Psyllium Husks
- Olive Oil
- Salt
- Sugar-Free Maple Syrup
See recipe card for quantities.
How to make gluten-free bread without yeast?
To make this gluten-free bread recipe, simply mix the dry ingredients with the wet ingredients until a thick dough forms.
Let me break it down.
Measure and combine the dry ingredients in a bowl.
It is extremely satisfying to see all of the ingredients stacked on top of each other like in the picture above.
Mix well!
Then, mix the wet ingredients in a separate bowl.
After that, pour the wet ingredients into the bowl of dry ingredients.
Mix the bowl once again.
Pour the batter into a loaf pan. Press the top of the batter with a spoon to make sure the bread is smooth on top.
Place in the oven and bake. Now, wait for your home to smell like a bakery.
Remove from the oven and allow it to cool.
This is so hard to do because the bread smells amazing!
Substitutions
The best part about this gluten-free recipe is you don’t have to follow the ingredients to a tee.
If you don’t have pecans, don’t sweat it.
Here are a few swaps you might want to consider.
- Pecans – instead of using pecans, try crushed raw almonds.
- Sunflower seeds – use crushed-up raw cashews or sesame seeds instead.
- Oatmeal – try gluten-free flour instead. the texture will be much different, FYI.
- Chia seeds – add more sunflower seeds and pumpkin seeds.
As a general rule of thumb, if you don’t have one of the ingredients, replace it with another (almonds, cashews, sesame seeds, etc.) or double the measurements for one of the existing ingredients.
Gluten-Free Bread Variations
Making bread for every season is key to living your best life. Try these fun gluten-free, yeast-free, vegan variations.
- Cinnamon Roll Gluten Free Bread – add cinnamon sugar to the batter & mix. Top the loaf with cinnamon sugar before placing it in the oven. Drizzle icing on top before cutting. Enjoy!!
- Gluten-Free Garlic Bread – add garlic to the batter and bake as usual. after slicing the toast, spread dairy-free butter, more garlic, and S&P on top of the toast. Throw it in the oven for 8 minutes until crispy. Enjoy!
- Gluten-Free Gingerbread Recipe – add molasses, cinnamon, and vanilla to the batter. Bake as usual. Top with icing if desired!
Gluten-Free Bread for a Bread Maker
To speed things along, feel free to make the bread batter and pour it into a bread machine loaf pan. This one is amazing and makes baking bread foolproof.
If you don’t have a bread machine, no worries. Use this loaf pan and stick it in your oven.
Storage
We found that the gluten-free bread tastes great while sitting on the counter for 2 days. Beyond that, we recommend slicing the bread and then freezing the loaf.
These ingredients will stay fresh up to 4 weeks in the freezer!
Top tip
Slice the loaf into small toast slices and then throw the loaf into a freezer-safe container. When you want a slice of toast, effortlessly pull out one slice and pop it into the toaster to get crispy.
📖 Recipe
Nutty Gluten-Free Bread Recipe (no yeast & dairy free)
Equipment
- 1 Loaf Pan Optional to use a bread maker, not needed though.
Ingredients
- 1.5 Cups Gluten-Free Oats
- 1.5 Cups Gluten Free Oat Flour
- ½ Cup Roasted Pumpkin Seeds
- ½ Cup Roasted Sunflower Seeds
- ½ Cup Crushed Pecans
- ¼ Cup Psyllium Husk
- ¼ Cup Chia Seeds
- ¼ Cup Flax Seeds
- 2 Teaspoons Sea Salt
- ¾ Teaspoon Baking Soda
- 2 Tablespoons Sugar Free Maple Syrup
- 3 Tablespoons Olive Oil
- 1+ Cup Water Add more if the dough is too crumbly.
Instructions
- Preheat oven to 350 degrees farenheit
- Measure and mix the dry ingredients.
- Meausure and mix the wet ingredients in a seperate bowl.
- Pour the wet ingredients into the bowl of dry ingredinets. Mix well.
- Pour the batter into a lined loaf pan.
- Bake for 50 minutes. Keep an eye on the loaf!!
- Allow the gluten-free bread to cool completele, then feel free to slice and enjoy!
FAQ
By using a combination of nuts, seeds, and superfoods, you can create a thick batter that does not require yeast to stick together. In our Gluten-Free Bread recipe, we use chia seeds, which absorb liquid and create a sticky dough that bakes well.
Instead of using yeast, a great gluten-free substitute is to use chia seeds and flax seeds soaked in water. These two superfoods create a thick paste that allows the bread batter to stick together and cook seamlessly.
Try King Arthur Gluten Free blend or Bob’s red Mills. We use gluten-free oat flour in our recipe and it works great.
Swap out the flour for a gluten-free alternative. Or swap out the flour altogether and use superfoods, nuts, and seeds to create a delicious & nutty loaf.