4-Ingredient No-Yeast Bread
This easy no-yeast bread can be made in less than an hour, start to finish! No rising required.
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There is nothing like the smell of warm homemade bread that has just come out of the oven. It has a happy, cozy feeling attached to it. Which I think we could all use more of.
Traditional homemade bread uses yeast but if you don’t have it or the stores are all sold out, don’t fear! This delicious yeast-free bread is made using baking powder!
This bread is more like a crusty country bread than a light and fluffy sandwich bread. Of course, you can and absolutely should make sandwiches with it! And toast slathered in butter (oh my, so good.)
Serve it alongside some tomato soup or corn chowder and you have yourself an amazing, hearty dinner!
Ingredients
As promised, you will only need 4 basic ingredients to make this bread!
- 3¼ cup all-purpose flour (390 grams)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1½ cup non-dairy milk
Make sure your baking powder is still active! To test it, add a teaspoon of baking powder to a bowl, then pour 1/2 cup of very hot water over it. If it bubbles heavily, the baking powder is good to go! If not, open a new can of baking powder or make a DIY version if you’re in a pinch!
Instructions
The best part of this bread is how easy it is to make! With no yeast, there is no need to let the bread rise, and there is very little kneading necessary.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking powder, and salt.
- Stir in the vegan milk.
- Knead the dough for a minute or two until it forms a cohesive ball. If it’s sticky, add a little more flour. If it’s too dry, add a little more milk.
- Place the ball of dough onto the center of the baking sheet.
- Press it down so it forms a disc, about 1½-2 inches thick.
- Score the dough with an X. Bake for 30 to 40 minutes or until brown on top. With about 5 to 10 minutes left, you can brush some vegan butter on top for a nice golden brown color.
- Let the bread cool for at least 10 minutes before slicing.
Adaptations
- Self-rising flour: if you cannot find all-purpose flour, you can make yeast-free bread with self-rising flour. Since self-rising flour contains baking powder and salt, omit those from the recipe. Simply mix together 3 1/4 cups of self-rising flour with 1 1/2 cups of non-dairy milk.
- Whole wheat flour: Use 3 cups of whole wheat flour in place of the all-purpose flour in this recipe. You can also use half whole wheat, half all-purpose.
- Milk: Any unsweetened, plain dairy-free milk will work in this recipe. You can also use water in place of milk.
Freezing Dough
If you’d like to prep a few loaves ahead of time, you can freeze this bread dough for up to 3 months. Form into a disc, then wrap the dough in plastic wrap and place in an airtight freezer bag or container.
Thaw overnight in the fridge before baking according to the instructions in the recipe card below.
Storage
Because homemade bread does not contain preservatives, it won’t last very long if left on the counter at room temperature. I typically only leave my bread out for a day. After that, store in the fridge or freezer.
Note that the bread won’t be very crusty after the first day. You can stick the loaf back in the oven at 350 degrees Fahrenheit for about 10 minutes to get that crusty top back.
Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!
Yeast-Free Bread
Ingredients
- 3¼ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1½ cup non-dairy milk
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking powder, and salt.
- Stir in the vegan milk.
- Knead the dough for a couple of minutes until it forms a cohesive ball. If it's sticky, add a little more flour. If it's too dry to form a ball, add a little more milk.
- Place the ball of dough onto the center of the baking sheet.
- Press down so it forms a disc, about 1½-2 inch thick.
- Score the dough with an X. Bake for 30-40 minutes or until brown on top. With about 5-10 minutes left, you can brush some vegan butter on top for a nice golden brown color.
- Let the bread cool for about 10 minutes before slicing.
Video
Nutrition
If you’re looking for more yeast-free recipes to try, I recommend this vegan banana bread recipe!
Can you use gluten free flour for this recipe?
Love this recipe! It’s my new go-to. I also use this same recipe to make my gluten free/Vegan pizza crust. It’s the best!! I use the rest of the dough for a mini loaf. Yum!
My husband made it and it came out perfectly! Followed the exact directions and it was light, fluffy, and amazingly simple.
Thank you so much! You saved us when we ran out of bread in Isolation ☺️
Love how easy this is! My first batch turned out great but the second time my loaf really didn’t rise much. Any ideas?
Has anyone tried this with gf flour? I’m gluten free, and just found out I’m allergic to yeast. Also dairy free, so hoping with the combination of gf flour and dairy free milk, this will work. I’m going to try with oat milk.
I’ve made this using bob’s red mill one to one gf flour, along with non-dairy milk, and it worked well. Both soy and flax milk worked fine. I initially tried bob’s standard gf all purpose flour and the dough was harder to manage, so I would def recommend the one to one version.
I love this recipe… quick and easy. It was a big hit at my dinner party last night served with beef stew. YUMMY
I made this into 6 rolls. It was delicious and the texture was great too.
The first time I made this, I ended up with a soggy mess. I went with the metric measurement of 390g of flour, but the dough was pretty much liquid. Trying it again now for the first time, I decided to weigh the 3 1/4 cups of flour, turns out it’s 550g and not 390g. So no wonder it went wrong the first time.
Can you use dairy milk instead of the non- dairy?
I’d love to try this and was wondering how to bake it if I use an air fryer instead?
Do you think this could also work in a small loaf pan? Just curious. Such an easy Peasy recipe- my kinda cooking;)
Yes I think so!
Lovely recipe thank you! I’m not so into bread but sometimes I’m tempted to make one and eat it fresh:) this was minimum effort and I’m very happy how the bread turned out. I used self-raising flour and oat milk, plus teaspoon of baking soda just in case. Thanks again I will remember this easy recipe whenever I feel like baking something!
Hi
Can I use water instead of vegan milk (as I’m intolerant to this)?
Thanks
I have not tested it with water, but I think it will work fine.
I am going to try this tonight with Bob’s gluten free 1 to 1 all purpose flour
How did this go?
I LOVE this simple recipe! Now to figure out how I am going to eat this whole loaf on my own!
Will this recipe work with gf flour?
I’m excited to try this and all of your recipes.
VEGANISM is the best.
Thank you.
I must say this was very simple and done in no time at all. I never made homemade bread before and for my first at bat, it came out great! It was moist and tasty and everyone wanted more. I definitely recommend this recipe. It was so easy, you can make this bread, daily. Especially love this recipe because it is VEGAN!!!! Love it! Kudos to you, Karissa’s Vegan Kitchen
Really good and super easy!!
Super fabulous recipe! My bread turned out so delicious I ate almost 1/4 in less than 20 minutes… it’s addictive… it demolished the exercise efforts I made this morning now I have to exercise again tonight…
Picture perfect and delicious! New family favorite bread.
Recipe was very quick and easy to follow. I used half whole wheat flour and AP flour. The bread turned out delicious. After baking the crust was a bit to hard for my husband to chew. My solution was to put the whole loaf uncut into my rice cooker on steam function for 10 minutes. The loaf was so soft and chewy. I have been baking for over 50 years. That was the first time I have steamed a loaf already baked. It was hands down a winner for me. I will be making this again.
Hi! Is 1 cup equal to 240ml please. That’s the measure I have just used and dough was too sticky.
Ty
Hey! 1 cup of flour is 120 grams.
Thank you,
Is 1 cup milk 240 ml?
Yes!
Would you be able to use oat flour or almond?
Hi, Pam! I wish I could help but I haven’t tested either of those.
Absolutely delicious and sooo easy! Thank you for sharing.
Thank you! I hope to make this sometime next week. I cannot seem to find yeast ANYWHERE! I guess everyone had the same idea of making their own bread too whilst in isolation…. or just hoarding? Anyway, this looks so simple and easy! I’ll try and leave a comment later on with the results. 🙂
Hi! Thank you for this recipe! I have made quite a few of your recipes, and I always get compliments on them.
Do you think I could do this bread with all purpose gluten free flour?
Thanks!
Hi, Sandra! I can’t say for certain if gluten-free flour will work. Unfortunately, I don’t have any on hand to test and couldn’t find any at the store! I would halve the recipe and try it out so you aren’t wasting a ton of flour if it doesn’t work out. Please let me know if you test it!