Celeste's Best Gluten-Free And Yeast-Free Bread Recipes

There's one thing almost everyone following a gluten-free diet craves - BREAD! And truth be told, they really aren't craving gluten-free bread. Maybe I should rephrase that - they're craving real bread that doesn't taste like it's gluten-free.


Creating a Great Tasting Loaf of Gluten-Free Bread

Over the last eleven years of following a gluten-free diet, we tried nearly every gluten-free bread out there. Almost all the gluten-free bread we ate needed to be toasted first. 

Some bread looked and felt very little like wheat bread. I still remember the first time we bought a loaf of tapioca starch based bread. I will never forget the look on my little girl's face when she took her first bite. The look said it all - "What are you kidding me? Am I really supposed to eat this?" We kidded that it was like eating thin slices of foam padding.

A Gluten-Free, Yeast-Free Loaf of Bread

A recent study found that 75% of those with celiac also were sensitive to baker's and brewer's yeast. My daughter and sister-in-law are both unable to tolerate yeast. My goal was to develop a gluten-free loaf of bread that was also free of yeast.


Crazy? Maybe . . .

I think at times I thought of myself as part crazy and part genius. Crazy, because I'll admit I became consumed with developing a gluten-free, yeast-free bread recipe. And I mean that. Totally consumed. Thought about it night and day. Had dreams about it. See, told you - crazy. But maybe there's a fine line between crazy and genius.

Yes, Really, Over 2000 Loaves

I baked over 2000 loaves before developing my bread recipes. Now you probably think I'd have to be exaggerating. It couldn't possibly be that many. Actually, I might be underestimating it. My husband jokingly refers to my bread recipes as the $10,000 recipes because of all the flour and ingredients I used along the way. Most of you reading this probably know only too well how those gluten-free flours can add up!

I was just relentless, I guess. I'm someone who doesn't give up easily or at all for that matter. And I knew there had to be a way to make a delicious, mouth-watering, amazing loaf of gluten-free bread without baker's yeast.

A loaf of Celeste's Best Multi-Grain, Gluten-Free, Yeast-Free, Egg-Free Bread 


Gluten-Free, Yeast-Free Bread Without Xanthan Gum

And another goal I had was the make a gluten-free, yeast-free bread recipe that did not need xanthan gum. You can read more about why I no longer use gums in my gluten-free cooking and baking in my blog post "Why I No Longer Use Xanthan Gum."

Taste and Texture Like Real Bread

One weekend, my good friend Melanie came to visit with her son. She brought a bag of regular white bread with her to make her son sandwiches. To tell the truth I hadn't seen (up close) or touched bread in years. But I did that weekend and it was a defining moment for me. And it helped me finalize the last changes on my recipes.

Why, If You Haven't Already, You Should Try My Gluten-Free Bread Recipes

You'll love Celeste's Best Gluten-Free, Yeast-Free Bread because it's easy to prepare and requires no kneading or proofing like traditional yeast breads. Mix it up in your mixing bowl and in 45 minutes you'll be able to bake up gluten-free bread that is:

  • Soft
  • Airy
  • Can Be Eaten Toasted or Untoasted (Yes! Untoasted!!)
  • Won't Crumble and Fall to Pieces
  • Tastes Just Like Bread Made with Wheat Flour
  • Has the Same Texture as Bread Made with Wheat Flour


Celeste's Best Gluten-Free Cookbooks and eBooks

The bread recipes can be found in my cookbook Celeste's Best Gluten-Free, Allergen-Free Recipes and also the same recipes from the cookbook are now available as a Kindle eBook, Celeste's Best Gluten-Free, Dairy-Free and Yeast-Free Bread and Pizza Recipes

 


 

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Reader Comments from my previous website (4)

What do you think about making this bread in the bread machine? Did anyone try? My first loaf didn't rise much and wasn't bake inside, and I did everything fast, check all work with timer and put in over for 45 minutes.
Will appreciate any help!

February 3, 2014 | Unregistered CommenterAleksanda

Hi Aleksandra,

Unfortunately, bread machines don't work too well for gluten-free bread. A loaf of my bread does not need to be kneaded in the same way a traditional loaf does. Most bread machines knead the bread dough twice.

If you really want to use a bread machine one option might be to try it on the quick bread setting if your machine has that. Every bread machine does things just a little bit differently, so I can't say for sure if that will work or not.

The extra kneading that the bread machine does probably broke down all the leavening from the cream of tartar and baking soda and didn't allow it to rise fully and why the center was still uncooked.

The recipe works best by simply pouring the batter into a loaf pan and baking in the oven. And it does really only take 45 minutes to bake so that might even be quicker than a bread machine, too.

Let me know how that works out for you and if you have any other questions.

Celeste

I have Lyme disease and in addition to yeast and gluten I am unable to have sugar. I purchased your book and realized most recipes call for sugar. Is there a suitable substitute? I miss bread so much!!!! :-(

March 3, 2014 | Unregistered CommenterTHERESA

Hi Theresa,

Thanks for purchasing my cookbook. I hope you'll be pleased with it. I haven't tried replacing all the sugar with a substitute yet, mainly because there are so many I am unable to eat.

Sorry to hear about your recent diagnosis. I actually think more people have Lyme and don't even know it, especially since it often is lying dormant in the body.

I hadn't heard of a gf, yeast-free, sugar-free diet for Lyme Disease before your email. Interesting. My daughter was on the anti-fungal diet for a while for Candida. I know how hard staying on that diet is but unfortunately most sugars, flours and starches feed the yeast . Sugar is also believed to feed the spirochetes and I understand why you'd want to avoid that for Lyme.

But some are saying that coconut palm sugar (in the later stages of healing Candida) and stevia are okay, so they might be possibilities for you, too. I use both of these now. My family prefers the coconut palm in all my baked goods and bread. The stevia should be fine to use and we used it throughout the time my daughter recovered from Candida. It does not feed the yeast. And they're working on something now about stevia actually helping kill the Lyme cysts.

In regards to stevia I prefer Kal Stevia - little to no aftertaste. I think you could replace the sugar in the bread easily with stevia. For the recipes that call for 1/4 cup sugar like the egg-free version bread I'd use a scant (almost level) 1/8 teaspoon. Here is a substitution chart from a stevia site. http://www.stevia.com/Stevia_Sugar_Substitute.aspx
They also recommend adding something like apple sauce (you can get that unsweetened but still sometimes fruit sugar can help yeast grow, too) to replace some of the bulk missing from the sugar. But here's a possibility, (and this is just an estimate as I haven't tried this yet) add an extra 1/2 tsp konjac to any liquid you're using in the recipe and allow it to thicken slightly and maybe process it with an immersion stick for a few seconds and let it rest and thicken some more and that would add more bulk. Might help. Also, adding 1 tablespoon ground white chia seed with 1/2 cup hot water (and adjust to whatever amount of sugar is used) might make up for the missing bulk. Just began using chia seed and love it in baked goods. Terrific egg substitute!

Stevia takes a bit of playing around to figure out just the right amounts. Hope this helps you though. Let me know how it all works out for you if you get a chance to try any of these suggestions.

Celeste

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