Yeast-free gluten-free bread, v.1.0.

July 17, 2007 by Renee

Since winter arrived in the southern hemisphere, the yeast bread wasn’t rising as well as it’s been a bit chilly! So I went back to making yeast-free bread, and have had quite a lot of success! I often double the quantity of ingredients and make 2 loaves at once to save time… Here’s the recipe. It looks long, but it’s easy!

Ingredients
1 1/2 cups potato starch flour
1 cup brown rice flour
1 cup besan (chickpea flour) OR maize flour (corn flour, not corn starch!)
1/2 cup tapioca starch (arrowroot)
1 teaspoon salt
2 tablespoons baking powder
1 1/4 teaspoons baking soda
2 teaspoons xantham gum (optional, but it really does help reduce crumbling in the final product)

2 cups water
3 tablespoons olive oil
1 1/2 tablespoons blackstrap molasses
2 tablespoons apple cidar vinegar
water, extra, as needed

Optional:
pepitas/pumpkin seeds
poppy seeds
sunflower seeds
sesame seeds
LSA meal

Method
1. Preheat oven to 210degC (400degF).
2. Sift together the flours, starch, salt, gum, baking soda, and baking powder. Stir with a whisk until well combined. (Most important step - make sure everything is sifted and well combined!).
3. Whisk together oil, 2 cups water, molasses, and apple cidar vinegar in a small bowl.
4. Quickly add wet ingredients to dry (so the oil stays evenly dispersed), stirring together. Add more water as required, until you get a very thick, evenly mixed batter. Do not overmix. (If you use maize flour instead of besan, you will require more water, and it will take a bit longer to combine).
5. Fold in some seeds/extras. I usually toss in about 2-5 tablespoons of pepitas, LSA, and sesame seeds. (Flax meal seems to impede rising, so avoid adding that. For rye-style bread, try adding caraway seeds.)
6. Pour mix into oiled bread pan. Sprinkle top of loaf with seeds (optional), and lightly spray with oil.
7. Cover bread pan with foil, and bake in a preheated oven for 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.
8. Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it.

Posted in bread | 20 Comments

20 Responses to “Yeast-free gluten-free bread, v.1.0.”

on July 20, 2007 at 8:03 pm1 Kristy

Hi, just come across your blog when googling something for recipes ideas. I can’t believe I haven’t came across it earlier, the recipes look great will try one soon. Will add it to my list of aussie veg*n food blogs on my blog.
on July 21, 2007 at 2:20 pm2 reneeb

Hi, Kristy. Your site looks good and has some links I haven’t seen before… great! Thanks!
on August 6, 2007 at 6:47 am3 Book of Yum - Blog

[...] our own Gluten Free Vegan posted an innovative and allergy friendly recipe for Gluten Free, Yeast Free Bread, a Gluten Free Vegan Pakora Recipe a Recipe for Indonesian Tofu Rendang and for the busy gluten [...]
on September 28, 2007 at 12:36 am4 cherie

Great to see some vegan gluten-free recipes. I have some gluten-free cookbooks, but they are very egg-heavy when it comes to bread. this is awesome!
on November 29, 2007 at 4:01 am5 susie

You show using vinegar in your yeast free recipes. That is impossible, since vindegar is fermented, and that means that it contains yeast. Sorry!
on November 29, 2007 at 6:31 am6 Renee

Thanks, Susie. I’m well aware that vinegar is not suitable for a “yeast-free diet”. But the recipes here are for a gluten-free diet, I’m not catering to yeast-free. It’s to specify the difference between the two breads I make - one risen solely with “yeast” (not vinegar), and this one a combination of baking soda, baking powder, and vinegar. So I already know all that. Sorry!
on February 2, 2008 at 4:29 am7 Chef Markko

I have borrowed your recipe and changed it a bit as I feel the chickpea flour or the corn flour have too strong of flavors.

I am gluten free & dairy free and brought some of the bread I made to a seminar and everyone was overwhelmed at how great the bread was.

I will do another post as soon as I finish adding my twists to the original!

Chef Markko, Personal Chef, San Diego, CA
on February 8, 2008 at 4:48 am8 beans

I’m having a great time with this recipe! I am leaving out the baking powder because i can’t find it gluten free and having no problems.

Its a really versatile recipe, any flour mix is working out good for me, although some need more salt than others.

I have never managed to make a bread that can cope with being sandwiched before this recipe!

Thanks, your site has been a great help to me.
on February 16, 2008 at 10:47 am9 toby

Actually, apple cider vinegar is given the all-clear by psoriasis foundation, so it’s unlikely to contain yeast. Further investigation by me showed that the process of fermentation in apple cider vinegar does not involve yeast. Actually, apple cider vinegar is widely used to prevent or help in the treatment of yeast infections. But please don’t take my word for it, and research it yourself.

Cheers
Toby
on February 16, 2008 at 10:47 am10 toby

Baking powder’s not gluten-free?
on February 16, 2008 at 2:06 pm11 Renee

Thanks for the info about the apple cider vinegar! I’ll look into it.

Baking powder mixes in Australia often contain wheat-derived flour as the filler (added to adjust the strength of the baking powder). Australia grows LOTS of wheat, so wheat is common. Countries growing more corn often use maize flour instead… or whatever’s going cheaper at the time. Some baking powders are labelled “gluten-free” for this reason… It’s a little irritating! =)
on February 16, 2008 at 6:23 pm12 toby

That’s ok, Renee.

I’m not quite sure what you mean, are you saying that some baking powders are labelled “gluten free” when they are not?
on February 21, 2008 at 5:50 am13 Sara Linda

Chef Markko, how about that recipe ? !!!

I have been recently diagnosed gluten intolerant and live in San Diego. Do you have any recommendations of where I can buy some decent bread? Or other resources for bread? Appreciate it!

I also don’t understand wht there isn’t more Millet bread around. Comments anyone? Sammi’s Millet Bread is wonderful, too bad they are full of contaminants…

Thanks for the great site!
on February 28, 2008 at 5:45 am14 marcy

I made this recipe and was thrilled with the results. I made in the evening, sliced it the next day and put it in the freezer. The next day it was still great. Two days later we took it our of the freezer and it had a funny taste/smell and little green spots (looked like mold). I used sunflower seeds in it. Any thoughts as to why the change in flavor and green spots. It was in the freezer?
thanks
on February 28, 2008 at 9:06 am15 Renee

I’ve never had that happen… The bread needs to be kept in the fridge or freezer immediately after it’s cooled… I’ve had it last up to 2 weeks in the fridge, and much longer in the freezer without anything growing or discolouration… that’s odd! perhaps there’s something in the freezer causing it… or perhaps the freezer is on the fritz…
on February 29, 2008 at 11:33 am16 Cedar

Hi Everyone,
Regarding the gluten-free baking powder. Did you know that you can make your own? The recipe is:
2 oz baking soda (Bicarb. of soda)
2 oz rice flour
4 oz cream of tartar
Sift all together and keep in an airtight jar
on February 29, 2008 at 11:51 am17 Cedar

Oops! I forgot to mention that where a recipe calls for 2 teaspoons of baking powder, you need to use 3 of this gluten-free version.
on March 2, 2008 at 11:23 pm18 rosy

Hi everyone,

If you would prefer completely yeast free than you could substitute the vinegar for yeast free dough enhancer and add about 2 tablespoons of extra water.

Home made dough enhancer:
One-third cup granular lecithin
1 teaspoon ground ginger
1 teaspoon ascorbic acid (Vitamin C powder)
Mix ingredients together. Store dough enhancer in the refrigerator in a tightly closed container. Omit other acids like vinegar in recipe. Use same amount as vinegar, aka in this recipe 2 tablespoons and add to dry ingredients.
on March 4, 2008 at 6:36 am19 Chef Markko

OK. Some changes/tips for GF bread making.

For the best product I use Potato Starch (not Potato Flour). Instead of the chickpea flour, I use either 1c of buckwheat flour or 1/2 cup of soy flour and 1/2 cup of buckwheat flour.

I up the Baking Powder to 3 tablespoons and skip the salt as that quantity of baking powder has a lot of sodium.

Also, I always cook items to a temperature (takes all the guesswork out when you cook for a living, no suprises!). Anyhow, I use a digital thermometerand make sure the bread is cooked to 200-205 degrees farenheight.

Definitely use the xantham gum.

I am going to experiment further with this recipe. I would like to see more dietary fiber per serving. I will update again sometime soon as I try to find time to master the gluten diet!
on March 10, 2008 at 6:53 am20 Jamie

THIS is a great great recipe! I like to grind up oatmeal for part of the flour.
My kids love this because it comes out with a sweet nutty taste…amazing with natural peanut butter!