yeast free bread

<h3 class="rich-text block-editor-rich-text__editable" style="color: #191e23;font-size: 1.56em;margin: 1em 0px;line-height: 1.4;font-family: 'Noto Serif'" role="textbox" aria-label="Write heading…">This Easy Keto Bread Recipe is low carb, gluten free, dairy free, yeast free, NOT THE SLIGHTEST BIT EGGY, and made with hearts of palm.</h3>

Easy Keto Bread Recipe - Low  Carb

(14 ounce) can of hearts of

eggs

olive oil

water

almond flour

coconut flour

psyllium husk powder

baking powder

salt salt

Line a 9.5 inch loaf pan with parchment paper. 

Combine the hearts of palm, eggs, olive oil, and water in a blender, and blend until smooth. 

Add the almond flour, coconut flour, psyllium husk powder, baking powder and salt.  Mix with a dough hook on low to medium for 1 to 2 minutes or until a dough is formed.  If you don&#8217;t have a mixer, mix by hand with a sturdy spoon for several minutes, then knead by hand for a minute or two, until you have well blended and uniform looking dough.

Form into a loaf about 8 inches long by 3 inches wide and 3 inches high, and place in the parchment-lined loaf pan.  

Bake for 70 minutes, or until the top is golden brown and the bread has risen by about 1 inch.

Remove from the oven and carefully lift the loaf out of the pan by the edges of the parchment paper.

Place the loaf (without the parchment paper) on a wire rack too cool. This will keep it from getting soggy on the bottom, and will allow any moisture to evaporate as steam.  

Cool for at least 30 minutes before slicing.  

Store the bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months.  

This turned out perfectly with the exception it is purple! LOL
It smells looks and tastes like bread, it has an amazing texture and the flavor is just like white bread with the only weird thing being its color. I noticed the previous review said hers was Missy and I think maybe she did not drain the hearts of palm because mine turned out beautifully and I actually only cooked it for 60 minutes. I do 100% recommend making this bread it is very yummy just note that when you cut into it you might have a surprise. LOL

I made this exactly according to the recipe. I hated it! I didn't like the texture, it was dense and still too moist even though I cooked it longer than the recipe said. Also, I guess you'd have to like the taste of HOP and I didn't like the flavor at all. I did slice some thin and make "chips" which were better with tons of seasonings sprinkled on it. As for the yeast bread smell while baking, I didn't think so. For the price and the work, I will go back to other keto recipes.

I want to thank you for this recipe. Even though mine doesn't come out like yours (mine is dense and heavy) the fact is that it is tasty! My favorite thing to do is cut it very thin, toast it, and then add a thick layer of cream cheese and 'everything but the bagel' seasoning. I truly and honestly feel like this completely replaces the missing bagel experience for me. 
I may try using a donut mold next time and see if I can create little bagels that can be halved and toasted.
The key to being successful on LC/Keto is either happily giving things up or finding substitutes that work well enough that I don't feel deprived. You have helped me tremendously with this and I honestly thank you for it!

I was so excited about trying this recipe. I am an experienced keto baker. It smelled great when baking, but this was a fail. Followed the recipe exactly and my baked loaf was 8'" long by 3" wide but even at it's highest point only 2" tall.  Not a size you can make grilled cheese from. There simply wasn't enough volume and the interior was dense and dry. Baked 70 minutes. Would love to know what the secret is?

Thank you! Thank you! Thank you! This bread is delicious. I'm the only keto follower but my whole family LOVED this bread. The only problem is that I didn't want to share, lol! This is delicious, firm, good toasted and not toasted, perfect texture for a thin or think slice. I gave up bread years ago and now I'm so happy to have a delicious bread I can eat without the high carbs and grains of regular bread!

mine is the same Cheryl. I followed the recipe exactly as posted and am almost at  2 hours in the oven and till gummy

Once you make this easy naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!

Easy Naan Bread Recipe (Yeast-Free)

(250 grams) all purpose flour (plain flour)

(250 grams) plain yogurt ((or dairy free vegan yogurt))

salt

Easy Naan Bread Recipe (yeast-free)

Mix all ingredients together in a large bowl. You’ll probably need to use your hands to bring it all together. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour to make it manageable.

Divide it into six equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter.

Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.

Best eaten on the same day. If making ahead, warm them up in the oven before serving.

https://embed.mediavine.com/videos/q9amzipzza5owomnqih1

This tasty, light and fluffy yeast-free easy naan bread recipe is ready in just 15 minutes with 4 ingredients! Easily vegan, gluten-free.

Easy Naan Bread

Try this easy no yeast recipe for pizza dough using just flour, baking powder, salt and oil. Recipe by Helen Hurrell, mum of BBC Good Food member Eleanor

No yeast pizza dough

plain flour

¾ tsp baking powder

tbsp oil

Heat the oven to 200C/180C fan/gas 6.

Mix together 350g flour,&nbsp;2 &frac34; tsp baking powder and 1 tsp&nbsp;salt&nbsp;in a small bowl, add 1 tbsp&nbsp;oil and 170ml water then stir until it forms a ball. If stiff, add more water, it should be soft but not sticky.

Knead on a floured surface for 3-4 mins. Roll into 2 balls, then flatten out.

Add toppings and bake each on a baking sheet for 15 mins.

No Yeast Bread Recipe (Oven/Crockpot)

all-purpose flour

tsp salt

sugar ((OPTIONAL if you prefer a bread that

tsp baking soda

TBSP baking powder

Parmesan cheese ((OPTIONAL))

rosemary (chopped (OPTIONAL))

egg (at room temperature)

unsalted butter

buttermilk ((see substitutions on the notes)

In a mixing bowl, mix together flour, salt, sugar, baking soda, and baking powder.  If you’d desired, stir in Parmesan and rosemary. Whisk egg on the side of the bowl and combine with softened butter. It will be crumbly at first. Then quickly stir in buttermilk, mixing just enough to form a homogeneous dough.

Transfer to a lightly floured surface and quickly knead for 5 to 8 times maximum. Shape into a flat round or oval shape! Score an X on the top center (about ¼-inch deep if baking or 1/3-inch deep if cooking bread in the slow cooker). Transfer right away to either a baking sheet or cast iron skillet lined with parchment paper, or to a lined slow cooker.

IF COOKING IN THE CROCKPOT: Brush bread with buttermilk and cook on high for 2 ½ hours, or until a toothpick inserted in the center comes out clean. For a browned crust, brush crockpot bread with olive oil or melted butter and then broil bread on the middle rack of the oven on top of a lined baking sheet for 3-5 minutes or until lightly brown.  

IF BAKING: Bake in a preheated oven at 375 degrees F (190 degrees C) for about 45 minutes, or until a toothpick inserted in the center comes out clean and the top has browned. For a moist and softer crust, brush bread with extra buttermilk before baking and also every 20 minutes while baking.

This Quinoa Bread has a chewy texture and nutty flavour reminiscent of rye bread and is perfect for making toast. It&#039;s vegan, gluten-free, no-knead, yeast-free, free from sugar, oil-free and nut-free!

Quinoa Bread (Vegan + Gluten-Free)

quinoa (*)

200 g oats (** (ensure gluten-free if necessary))

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

salt (to taste)

apple cider vinegar (*** (ensure gluten-free if necessary))

Mixed seeds

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the quinoa in a blender or food processor and whizz until you get a fine powder.

Transfer into a large bowl.

Place the oats in the blender or food processor and whizz until you get a fine powder.

Add to the bowl.

Add the baking powder, bicarbonate of soda and salt and mix well.

Add the water and vinegar and mix again.

Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.

Scatter over seeds to decorate, if desired.

Bake in the oven for around 30 minutes, until risen slightly and an inserted skewer comes out clean.

Leave to cool on a wire rack before putting away to store.

Keeps well in the fridge for up to a few days. If not eaten on the day it’s made, it’s best toasted before eating.

This Gluten-Free Vegan Quinoa Bread has a chewy texture and nutty flavour reminiscent of rye bread and is perfect for making toast. It’s yeast-free, oil-free, nut-free and contains no added sugar! It’s filling and nutritious and is a great source of protein and fibre. Plus, it’s super easy to make as there’s no kneading or proving time required!
Full recipe: https://www.rhiansrecipes.com/quinoa-bread/ 

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Gluten-Free Vegan Quinoa Bread

This easy pumpkin bread is moist, tender, and truly decadent! The pumpkin flavor is spot on and the warm fall spices are just perfect. This makes 2 loaves!

Pumpkin Bread

pumpkin puree

vegetable oil

white sugar

baking soda

cinnamon

nutmeg

cloves

ginger

sugar

heavy cream

Prep. Preheat oven to 350°F and grease two 9x5 loaf pans.

Combine. In a large bowl, mix together pumpkin puree (1 can), eggs (4), oil (1 cup), water (2/3 cup), and sugar (3 cups) until well blended.  In a separate bowl, whisk together the flour (3 1/2 cups), baking soda (2 teaspoons), salt (1 1/2 teaspoons), cinnamon (1 teaspoon), nutmeg (1 teaspoon), cloves (1/2 teaspoon), and ginger (1/4 teaspoon).  Stir the dry ingredients into the pumpkin mixture until just blended.

https://player.vimeo.com/video/627987535?h=7899276516

Combine Pumpkin Bread ingredients. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.

Pumpkin Bread-Step 1

Bake. Pour into prepared pans and bake for about  60-75 minutes -- cover the top of your pans with aluminum foil if they start to brown (mine started to brown after 45 minutes).  Loaves are done when a toothpick inserted in the center comes out clean.

https://player.vimeo.com/video/627987772?h=81680b3440

Bake Pumpkin Bread. Pour into prepared pans and bake for about 60-75 minutes -- cover the top of your pans with aluminum foil if they start to brown. Loaves are done when a toothpick inserted in the center comes out clean.

Pumpkin Bread-Step 2

Glaze. Meanwhile, make the glaze by stirring heavy cream into powdered sugar (1 cup) -- start with 1 tablespoon of heavy cream, and add only as much as you need to get the glaze into a slightly runny consistency, you don&#39;t want it to be too thin. Place glaze in a resealable bag, and snip a small hole in the tip. Drizzle over the top of your cooled loaves.

https://player.vimeo.com/video/627987797?h=e8fffae1c8

Glaze. Meanwhile, make the glaze by stirring heavy cream into powdered sugar -- start with 1 tablespoon of heavy cream, and add only as much as you need to get the glaze into a slightly runny consistency, you don't want it to be too thin. Place glaze in a resealable bag, and snip a small hole in the tip. Drizzle over the top of your cooled pumpkin bread loaves.

Pumpkin Bread-Step 3

The bread is dense, hearty and has a sweet molasses flavor. No yeast and no kneading required. Just mix everything in bowls, and pour the batter into a loaf pan to bake.

Old Fashioned Brown Bread Recipe

⅓ cup old fashioned rolled oats

all purpose flour

whole wheat flour

tsp baking powder

brown sugar

white cane sugar

unsalted butter (cold,

molasses

buttermilk

Preheat the oven to 350°F. Grease the inside of a loaf pan with vegetable oil and a paper towel.

Toast the rolled oats in a pan over medium-high heat until golden brown, about 3-4 minutes. Keep an eye on them during this process so they don&#39;t burn.

Add the toasted rolled oats to a blender or food processor and blend until they form a flour-like consistency.

Add the oat flour, all purpose flour, whole wheat flour, baking powder, baking soda, brown sugar and white cane sugar to a large bowl and whisk together.

Cut the cold butter into small cubes, then add it to the flour mixture. Use your fingers or a pastry cutter to mix the butter with flour until it forms pea-sized crumbs.

In a separate bowl, mix together the buttermilk, molasses, water and egg.

Add the buttermilk molasses (wet ingredients) to the dry flour ingredients and mix everything together.

Pour into the greased loaf pan and spread into an even layer.

Bake for 55-65 minutes, or until edges are golden brown and a toothpick comes out clean when poked through the center. Let cool 10 minutes, then run a butter knife along the edges to help loosen. Gently flip and transfer to a wire rack to cool completely.

This quick and easy chapati recipe with just 4 ingredients makes soft and chewyflatbreads, perfect for mopping up the last of that curry sauce.

Easy Chapati Recipe

plain wholemeal flour

Mix the flours with the salt in a roomy mixing bowl.

Add the hot water and olive oil and give a quick stir.

Knead for 5-10 minutes, until smooth, then divide the dough into 6 even sized pieces and roll each piece into a ball.

Cover with a tea towel and leave to rest for 10 minutes.

Roll each ball out on  lightly floured surface until very thin. If the chapati sticks to the surface, dust with a little more flour.

When ready to cook, heat a non-stick frying pan until hot over a medium heat.

Cook for 30 seconds on each side, until puffed up and starting to turn golden brown in spots.

Keep warm under a medium grill whilst you cook the other chapatis.

Best served straight away.

This easy keto bread with just 3 main ingredients, and only 0.6 g net carbs per slice, is crusty and perfect for toasting and sandwiches. Plus, the flaxseed bread is 100% gluten-free, wheat-free, flourless, low-carb, sugar-free, oil-free, yeast-free, paleo-friendly, egg-free, dairy-free (vegan), and can be made grain-free!

Keto Flaxseed Bread

½ cups whole golden flaxseeds ((see notes))

Tbsp psyllium husk powder

You can watch the video in the post for visual instructions. I recommend using metric measurements for exact results.First, preheat the oven to 356 °F/180 °C and line a baking sheet with parchment paper or a silicone mat.

Then, blend the flaxseeds in an electric spice/coffee grinder (or small blender) until floury. Transfer the flaxseed meal to a medium-large bowl.

Add the remaining dry ingredients (psyllium husk powder, baking powder, and salt), and stir with a spoon.If you only have whole psyllium husk, grind that into a powder after the flax seeds and measure it after grinding!

Pour in the hot water and mix with the spoon, kneading it with your hands for some seconds, once it’s cool enough to handle.

Transfer the bread dough to the prepared baking sheet and shape it into a round disk.

Wet the top of the dough and sprinkle it with extra whole flax seeds, then bake the bread for about 50 minutes, until it doubles (or even triples) in size and has a golden brown crust.Please note that it might take longer as each oven is different.

Finally, transfer it to a wire rack to cool completely before slicing and enjoying it!

https://content.jwplatform.com/videos/MdRRj2jr.mp4

This easy keto bread with just 3 main ingredients, and only 0.6 g net carbs per slice, is crusty and perfect for toasting and sandwiches. Plus, the flaxseed bread is 100% grain-free, gluten-free, wheat-free, flourless, low-carb, sugar-free, oil-free, yeast-free, paleo, egg-free, and dairy-free (vegan)!

Keto Bread - 0.6 g carbs (Flaxseed Bread)

This vegan soda bread is soft and delicious and one of the easiest breads you'll ever make. There is no kneading or yeast required, and it's ready in 45 minutes!

Vegan Soda Bread

All Purpose Flour ((437 grams))

Tbsp White Granulated Sugar

tsp Baking Soda

Salt

Tbsp Vegan Butter ((30 grams) Cold)

Vegan Buttermilk ((360 milliliters) Lemon Juice + Soy Milk)

Preheat the oven to 425°F (220°C). 

Add all purpose flour, white granulated sugar, baking soda and salt to a mixing bowl and whisk together until mixed. 

Add vegan butter and mix it into the flour with your fingers until crumbly. 

Prepare your vegan buttermilk by adding 1 and 1/2 tablespoons of lemon juice to a measuring jug and adding soy milk up to the 1 and 1/2 cup (360ml) line. Leave it for a minute to curdle into buttermilk. 

Add the buttermilk to the dry ingredients in your mixing bowl and mix in with a spoon until it starts sticking together and forming into a shaggy dough. 

Flour a surface and your hands and pour the shaggy dough and any flour bits that didn't incorporate properly onto your floured surface and use your hands to form the dough into a ball. 

Gradually flatten the dough into a flat round disc shape. If it's still a little shaggy that's fine. It's important that in this process of shaping the dough you only knead it a maximum of 8-10 times. 

Place the flat round disc of dough onto a parchment lined baking tray. Take a sharp knife and cut a deep X into the top of the dough. 

Bake for 35 minutes until golden brown. 

I used bread flour, as I'd run out of plain, and oat milk instead of soya, and sprinkled oats on the top. It is the easiest bread I've ever made, and it tastes wonderful! Was supposed to go with tonight's tea of vegan mushroom soup, but we ate most of it last night ???? will definitely be making this again x

Hello! I've made the loaf with the strong bread flour and it's amazing! xx

Thank you Alison. I'll give it a go tomorrow and let you know how it turns out xx

Hi. Can you make this with strong bread flour?

Top 10 yeast free bread recipes from across the web

The most viewed yeast free bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Keto Bread Recipe - Low Carb

Easy Naan Bread Recipe (Yeast-Free)

No yeast pizza dough

No Yeast Bread Recipe (Oven/Crockpo...

Quinoa Bread (Vegan + Gluten-Free)

Pumpkin Bread

Old Fashioned Brown Bread Recipe

Easy Chapati Recipe

Keto Flaxseed Bread

Vegan Soda Bread

Top 10 yeast free bread recipes from across the web

The most viewed yeast free bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Keto Bread Recipe - Low Carb

Easy Naan Bread Recipe (Yeast-Free)

No yeast pizza dough

No Yeast Bread Recipe (Oven/Crockpo...

Quinoa Bread (Vegan + Gluten-Free)

Pumpkin Bread

Old Fashioned Brown Bread Recipe

Easy Chapati Recipe

Keto Flaxseed Bread

Vegan Soda Bread

The most viewed yeast free bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine