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Yeast Free Gluten Free Bread for Sandwiches

Yeast Free Gluten Free Bread for Sandwiches

This yeast free gluten free bread recipe is perfect for sandwiches and needs no rising time or advanced preparation at all. If you’re in a hurry, or just can’t have yeast, this bread is for you!

This yeast free gluten free bread recipe is perfect for sandwiches and needs no rising time or advanced preparation at all. If you're in a hurry, or just can't have yeast, this bread is for you!

Quick & easy

You probably know that I’ve written 5 gluten free cookbooks, but you may not know that I didn’t choose the subject of my second cookbook. At the time, I was so thrilled that my publisher wanted me to write a second cookbook, and thought nothing of the fact that they were dictating the subject.

I remember being kind of freaked out that there were other gluten free cookbooks already on the market that were called “quick and easy.” My editor was like, um, Nicole, it’s basically a category of cookbooks. Relax.

I had a subject matter, then, but no hook. I flat out refused to make every single recipe in the book ready in 30 minutes or less (I’m not Rachael Ray!). Too arbitrary.

So I decided to add as many baking recipes as I could that were yeast-free. No yeast means no rising time, which means quick and easy!

This yeast free gluten free bread recipe is perfect for sandwiches and needs no rising time or advanced preparation at all. If you're in a hurry, or just can't have yeast, this bread is for you!

How to make sandwich bread without yeast

I had already developed this very yeast free gluten free bread recipe for the blog after being asked a few times over the years whether there was any way to substitute yeast in my yeast bread recipes. At first I figured, um, no way. It’s yeast bread. 🙄

And generally, there is no substitute for yeast. Chemical leaveners such as baking soda and baking powder (which is really just baking soda + cream of tartar + starch) aren’t yeast substitutes. Not really. They’re completely different ways of baking, they react more quickly, and produce a much different result in baking.

Usually, baking soda is used in quick breads like banana bread, and tend to be sweet, not savory. But that doesn’t mean that I couldn’t develop an entirely different recipe for yeast free bread that could be used for sandwiches.

I tried to give the bread as much chance of success as possible, so little by little, failure after failure, I added more support. It turned out that egg whites were really the key to adding structure and support. Even though egg whites are mostly liquid, they actually tend to dry out baked goods so the recipe would need plenty of moisture for balance.

This yeast free gluten free bread recipe is perfect for sandwiches and needs no rising time or advanced preparation at all. If you're in a hurry, or just can't have yeast, this bread is for you!

This recipe was such a success when I first posted it on the blog many years ago. I ended up deleting the post, though, most likely in a fit of shame. The photos were just horrid. I remember also being a little nutso with the text overlays that were (I swear!) popular on blogs at the time.

Along with the success on the blog of my recipe for gluten free yeast free pizza crust (one of the most popular posts on the whole blog!), and how much you love my recipe for yeasted gluten free white sandwich bread, it seemed time to bring this recipe back.

It’s a high-rising-then-falling sort of bread, so expect the shape to be a little unusual. You can score the top of the raw bread to help it split in the center rather than more irregularly, but it won’t matter too much. Just be sure to bake it until a toothpick comes out entirely clean and all will be well.

The crust is thick and bakery-like, and the crumb is moist and tender but surprisingly strong. Expect some crumbs when you slice into it, and be sure to let it cool first. It freezes quite well after being sliced, too.

Ingredients and substitutions

Since this recipe was developed as a response to all the substitution questions I have always gotten on the blog, it seems only fair to advise you on how to make more substitutions! But remember that the more substitutions you make, the further the recipe gets from its original roots and the more likely it is to fail.

Whey powder: In recent years, whey protein powder is much more commonly available than whey powder. This recipe calls for whey powder, which I have always purchased at Whole Foods or my local natural foods store. If you have trouble finding it and you can have dairy, I recommend using nonfat dry milk in place of the whey powder.

Dairy-free: I’ve made this recipe dairy free at least 100 times, but there are a few things to note. For milk, just use your favorite unsweetened, nondairy milk. In place of butter, use either virgin coconut oil, Spectrum nonhydrogenated vegetable shortening, or Melt brand VeganButter.

Instead of whey powder, you can use soy powder or egg protein powder. But since the egg protein powder tends to lead to a larger rise than either whey powder or soy powder, if you use it I recommend reducing the baking powder from 4 teaspoonsful to 3 and using about 1 tablespoon less milk.

Egg-free: This recipe is quite egg-dependent, so making it egg-free is a tough one. Since it’s only egg whites, I’d recommend trying aquafaba and treating it just the same as you would the egg whites as instructed in the recipe.

Cream of tartar: This ingredient is used to help stabilize the whipped egg whites. In its place, you can use 1 teaspoon of freshly squeezed lemon juice.

Honey: In place of honey, you can use agave syrup or Lyle’s golden syrup. If you’d like to use pure maple syrup, I’d recommend using 1 1/2 tablespoons (32 grams) rather than 2 as it’s less viscous.

Watch this short how-to video about this GF bread

It’s less than a minute, so click play ▶ on the photo below and watch me make this bread. Then make your own!

This yeast free gluten free bread recipe is perfect for sandwiches and needs no rising time or advanced preparation at all. If you're in a hurry, or just can't have yeast, this bread is for you! #glutenfree #yeastfree #noyeast #gfbread

Like this recipe?

Prep time: Cook time: Yield: 1 loaf of bread

Ingredients

4 egg whites (100 g), at room temperature

1/4 teaspoon cream of tartar

3 cups (420 g) all purpose gluten free flour (I like Better Batter here)

1 1/2 teaspoons xanthan gum (omit if your blend already contains it)

1 teaspoon (6 g) kosher salt

1/4 cup plus 1 tablespoon (45 g) whey powder or nonfat dry milk

4 teaspoons baking powder

6 tablespoons (84 g) unsalted butter, melted and cooled

2 tablespoons (42 g) honey

2 teaspoons apple cider vinegar

1 1/2 cups (12 fluid ounces) milk (any kind), at room temperature

Directions

  • Preheat your oven to 350°F. Grease and line a 9 inch x 5 inch loaf pan and set it aside.

  • In the bowl of a stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high until stiff (but not dry) peaks form, adding the cream of tartar about halfway through. With a silicone spatula, gently scrape the beaten egg whites into a medium-sized bowl and set the bowl aside. In a separate, medium-size bowl, place the flour, xanthan gum, salt, whey powder and baking powder and whisk to combine. To the bowl of the stand mixer fitted with the paddle attachment, place the butter, honey, vinegar, the 2 remaining egg whites, and milk, then top with the dry ingredients and mix to combine well. The batter will be stiff and thick. Add one-third of the whipped egg whites to the dough, and slowly mix using the paddle attachment until the egg whites are incorporated into the batter. Remove the bowl from the mixer, and gently fold the remaining egg whites into the batter until nearly no white streaks remain.

  • Scrape the dough into the prepared loaf pan. Smooth the top of the dough in the pan with a wet spatula. Grease the underside of a piece of aluminum foil and tent the loaf pan with it. Place the loaf pan in the center of the preheated oven, and bake for about 50 to 60 minutes (rotating once during baking). Remove the foil and continue to bake until the top is brown and a toothpick inserted into the center comes out clean.

  • The bread will rise higher than you expect and will fall as it cools. Allow the bread to cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing and serving.

Love,
Nicole

Chocolate Chia Pudding—In An Instant!

Chocolate Chia Pudding—In An Instant!

This quick chocolate chia pudding is thick, rich and healthy, and ready to eat right away. Chill it only if you like it cold!

This quick chocolate chia pudding is thick, rich and healthy, and ready to eat right away. Chill it only if you like it cold!

What is chia pudding?

Chia pudding is typically just a mixture of some type of milk, some type of sweetener, and chia seeds. The “traditional” way to make chia pudding is to combine the ingredients in a sealed container, and then allow them to soak overnight in the refrigerator. It’s very similar in method to overnight oats.

Years ago when my 3 children were all quite small, we went to a fast-casual chain restaurant in Manhattan called Hu Kitchen. Everything in the restaurant is gluten free, and much of it is Paleo. My husband and I were so happy just to relax and not have to worry about our gluten free son getting sick—but it was a little “weird” for young kids.

Luckily, all of the kids really liked what they ate so on the way out, we noticed they sold chia pudding. The kids were dying to try it. I knew it was superfood-good-for-them and that they might not be willing to eat it at all if I had just made it at home. So we went for it.

My 2 girls loved it—and still do to this day. I think my son liked it, but he’s since basically refused to eat it even though I make it often at home.

This quick chocolate chia pudding is thick, rich and healthy, and ready to eat right away. Chill it only if you like it cold!

Why blend it?

First of all, I don’t like waiting overnight. It’s often worthwhile, and overnight-style icebox recipes are usually super easy to make. But often my kids are “still hungry” and they need something right away.

I wanted to be able to mix up chia pudding, have some now, and still have some for another day. Blending the chia seeds seems to activate their thickening powers immediately.

Adding freakishly absorbent coconut flour to the mixture also helps to thicken the texture of this chocolate chia pudding. And since cocoa powder and maple syrup provide the perfect amount of richness and sweetness, you can’t taste the coconut flour at all.

This quick chocolate chia pudding is thick, rich and healthy, and ready to eat right away. Chill it only if you like it cold!

A note about blenders

You’ll notice in the video below and in the photo above that I used a NutriBullet blender. You don’t need a super high powered blender like a Blendtec or Vitamix to make this pudding.

I’ve actually never owned a Blendtec or Vitamix. I’ve always been stuck not only on the price (and the fact that it tends to be presumptuous to assume that my readers have those crazy blenders) but on the fact that each brand seems to have tremendous drawbacks. If you’re going to spend that much on a blender, shouldn’t it really have zero drawbacks?

A NutriBullet is a great blender, and you can usually shop around for a relatively reasonable price on one of them. I got mine at Kohl’s—with a coupon! But a “regular” blender will work in this recipe.

This quick chocolate chia pudding is thick, rich and healthy, and ready to eat right away. Chill it only if you like it cold!

Ingredients and substitutions

This recipe is Paleo, so it’s already gluten free, grain-free and dairy-free. It’s a “chia pudding,” so I’ll skip trying to help you make it without chia seeds if you don’t mind. :) Other than that, here are my best guesses for substitutions:

Cocoa powder: If you’re not concerned about making this chocolate (or Paleo), you can replace the cocoa powder in this recipe with powdered peanut butter. You can try replacing the cocoa powder with nonfat dry milk powder if you’re not Paleo or protein powder.

I also have a sneaking suspicion that you can make this into a fruit-flavored chia pudding by replacing the cocoa powder with an equal amount of freeze-dried berries 🍓 ground into a powder. And I think it would be absolutely amazing.

Maple syrup: I’ve found that using less maple syrup not only makes this recipe less sweet, of course, but it also reduces the richness quite a lot. To make the pudding sugar-free, I’d recommend trying Lankato brand maple syrup substitute. Stevia drops may work, but you might also have to adjust the texture.

You can easily replace the maple syrup with honey, which I’ve tried. It actually makes for a thicker pudding, since honey is more viscous than maple syrup, but the taste of the honey is a bit strong for my taste.

Coconut flour: Other than blending the chia seeds rather than just waiting for them to soften and thicken the liquid as they sit overnight in the refrigerator, coconut flour is the secret to making this instant chia pudding a success.

There is no clear way to replace coconut flour since it’s so uniquely absorbent. However, you can try adding more chia seeds (about double the weight of the coconut flour) in its place if you must omit it.

Watch this quick video on how to make chocolate chia pudding in an instant!

Click play ▶ on the photo below to play the 50-second video on how to make this easy recipe. Then, make your own! If you can’t view the video, make sure you’re not using an ad-blocker, and then try a different browser, like Chrome. I promise it’s there! 😉

This quick chocolate chia pudding is thick, rich and healthy, and ready to eat right away. Chill it only if you like it cold! #dairyfree #glutenfree #paleo #instantpudding #quick

Like this recipe?

Prep time: Cook time: Yield: About 2 cups of pudding

Ingredients

2 cups (16 fluid ounces) unsweetened nondairy milk (I like almond milk best)

1/4 cup (84 g) pure maple syrup or honey

5 tablespoons (25 g) unsweetened cocoa powder

2 teaspoons (12 g) coconut flour

1/2 cup (80 g) white chia seeds (an equal amount of ground chia seeds, by weight, is fine)

1/4 teaspoon kosher salt

Fruit and/or coconut whipped cream for serving (optional)

Directions

  • In the canister of a blender, place the milk, maple syrup, cocoa powder, coconut flour, chia seeds and salt, and blend on high speed until smooth. The mixture will reduce in volume rather quickly, which means that the chia seeds have thickened the liquid.

  • Divide the mixture among serving containers with lids, cover and chill—if you like your pudding cold. The pudding will thicken a bit more as it chills, but it is thick and rich right after blending. Top each pudding with optional toppings and serve.

Love,
Nicole

Weight Watchers Gluten Free Bagels

Weight Watchers Gluten Free Bagels

These simple Weight Watchers gluten free bagels are made with just 5 simple ingredients and have only 3 SmartPoints each. Even if you’re not on (or even interested in) WW, you’re going to love how easy this dough is—and how it tastes!

These simple Weight Watchers gluten free bagels are made with just 5 simple ingredients and have only 3 SmartPoints each. Even if you're not on (or even interested in) WW, you're going to love how easy this dough is—and how it tastes!

These bagels have become Internet famous because they’re diet friendly, for sure. But the real reasons you’ll fall in love with them are the ease and the taste!

The perfect tang of Greek-style plain yogurt takes the place of an aged yeast bread dough and makes them super tender inside. They may not be classic New York-style dense and chewy bagels, but they’re in a class by themselves!

These simple Weight Watchers gluten free bagels are made with just 5 simple ingredients and have only 3 SmartPoints each. Even if you're not on (or even interested in) WW, you're going to love how easy this dough is—and how it tastes!

These Weight Watchers-style gluten free bagels are based upon the “2-ingredient Weight Watchers bagels” and pizza recipes that apparently took over Instagram at some point. Since I’m not active on Instagram at all (and mostly enjoy the photos of puppies and kittens and the occasional lifestyle bloggers whose life I simply cannot relate to but am fascinated by), I didn’t hear about these right away.

When they’re referred to as 2-ingredient bagels, it’s based on the ingredients’ being self-rising flour + fat-free Greek-style yogurt. If you’re in the U.K. (hello! 👋🏻), you most likely do have a self-rising gluten free flour blend in your arsenal, like Dove’s brand. If you do have that, try using it in place of the flour blend, baking powder, and salt below.

These simple Weight Watchers gluten free bagels are made with just 5 simple ingredients and have only 3 SmartPoints each. Even if you're not on (or even interested in) WW, you're going to love how easy this dough is—and how it tastes!

What’s with the Weight Watchers Recipes?

Each of these miniature bagels has about 2 1/2 SmartPoints (without the toppings), which I figure you have to round up to 3 SmartPoints but you can have 2 of them for 5. It’s like they’re on a two-fer sale! I care about things like that now a bit, and I thought you might, too. Here’s why…

When I first wrote my cookbook, Gluten Free Classic Snacks, I was intrigued by copycatting some Weight Watchers-style foods like their brownies. They were so good, but they weren’t available as gluten free, so I made them gluten free.

I have 3 children and although I’ve always been disgustingly naturally thin, I was never really quite the same after the third child—12 years ago. I’ve always hated it, but sort of chalked it up to early middle age and went on my way.

I also have 2 daughters, who are both rather naturally thin themselves, but I wasn’t raised with a healthy attitude toward food or weight or anything else really for that matter. I was terrified of my girls inheriting my somewhat distorted way of thinking, so I never complain about my body or my weight in front of them.

These simple Weight Watchers gluten free bagels are made with just 5 simple ingredients and have only 3 SmartPoints each. Even if you're not on (or even interested in) WW, you're going to love how easy this dough is—and how it tastes!

When a dear friend mentioned that she was on Weight Watchers for similar reasons to me (early middle aged, struggling to feel as good in her body as she always had), I thought I’d give it a try for a month. I literally haven’t mentioned a word of it my daughters, though. They never read the blog (too boring, I’m sure), so I figure I’m good.

Anyway, it turns out that I really really like it. I feel like I had half-heartedly tried every other “diet” (Paleo! keto! low carb!) over the last 12 years and nothing made a dent. Weight Watchers is not perfect, but I like the loose rules. They do most of the thinking for me. I like that. And it worked. I like that too!

These simple Weight Watchers gluten free bagels are made with just 5 simple ingredients and have only 3 SmartPoints each. Even if you're not on (or even interested in) WW, you're going to love how easy this dough is—and how it tastes!

Watch this short how-to make Weight Watchers GF Bagels video (1-minute)

Just push play ▶ on the photo below and watch the short how-to video. Then make your own! If you can’t see the video, make sure you have any ad blocker turned off, and try a different browser.

Ingredients and substitutions

There are so few ingredients in this recipe that substitutions mostly come down to the flour blend used and the yogurt. The egg white and egg wash are really optional. Here are my tips:

Gluten free flour blend: I have only tried this recipe using Better Batter (the same as my mock Better Batter) and my Better Than Cup4Cup all purpose gluten free flour recipes. I’m planning to try variations on this dough made with Paleo flours, but I’m not there quite yet! I will be sure to keep you posted.

As always, I recommend you only use one of my recommended all purpose gluten free flour blends, either commercially available or homemade according to my DIY recipes. If you use a gritty rice flour blend or an unbalanced blend, the recipe just won’t likely turn out. All gluten free flour blends are not created equal.

Yogurt (dairy-free): I am happy to report that I have made this recipe successfully with dairy-free plain coconut milk yogurt. So Delicious makes a really great one and I find it at my local natural foods store.

Since the dairy-free variety was not a Greek-style yogurt, I found that I had to use 1 1/4 cups (175 g) of the all purpose gluten free flour blend, and did not add the egg white. The bagels browned a bit less (a function of the dairy-free yogurt, I believe), and the dough was a bit harder to handle (a function of the extra moisture). But the taste and overall texture were great. In addition, since the dairy-free plain yogurt was not fat-free, you’d have to recalculate the SmartPoints value.

If you can only use a plain yogurt of any kind that isn’t Greek-style, you can either add 1/4 cup (35 g) more all purpose gluten free flour or strain the yogurt until it’s thick enough to be Greek-style. Then, measure out 1 cup (245 grams) of the thicker yogurt and 1 cup (140 grams) of the flour blend.

These simple Weight Watchers gluten free bagels are made with just 5 simple ingredients and have only 3 SmartPoints each. Even if you're not on (or even interested in) WW, you're going to love how easy this dough is—and how it tastes! #glutenfree #weightwatchers #ww #lowfat #healthy #gf

Like this recipe?

Prep time: Cook time: Yield: 6 bagels

Ingredients

1 cup (140 g) all purpose gluten free flour (I recommend Better Batter (or my mock blend) or Better Than Cup4Cup—both recipes in the link), plus about 1 tablespoon more (9 g) for sprinkling

1/2 teaspoon xanthan gum (omit if your blend already contains it)

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup (245 g) nonfat Greek-style plain yogurt, straight from the refrigerator

1 egg white (25 g), chilled

Egg wash (1 egg + 1 tablespoon lukewarm water, beaten) (optional)

Toppings (optional) like sesame seeds, poppy seeds or Everything But the Bagel seasoning from Trader Joe’s

Directions

  • Preheat your oven to 400°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the flour blend, xanthan gum and salt, and whisk to combine. Add the yogurt, and mix until combined. Depending upon the moisture content in your yogurt, the dough may still not hold together fully. If necessary to bring the dough together, add the egg white (or a bit more yogurt) by the teaspoonful. Mix to combine until the dough holds together well.

  • Turn the dough out onto a very lightly floured surface and knead it with clean hands until it’s a bit smoother. Divide the dough into 6 equal portions (each a bit more than 2 ounces in weight) and roll each into a ball between your cupped palms and/or by rolling on the lightly floured surface. Add a bit more flour as necessary to keep the dough from sticking. Even when shaped, the dough will seem somewhat uneven. Press each round of dough into a disk about 1/2-inch tall and, with a floured forefinger, create a hole in the center and rotate the dough to increase the size to about 1-inch. Reshape the dough around the hole if necessary. Place the shaped pieces of dough about 2 inches apart on the prepared baking sheet. Brush generously with the optional egg wash and top with the optional toppings.

  • Place the baking sheet in the center of the preheated oven and bake, rotating once during baking, until the bagels are puffed and golden brown all over, about 22 minutes. Allow to cool briefly on the baking sheet before slicing and serving. Leftovers can be sliced and stored in a sealed container at room temperature for up to 2 days (to maintain moisture, add a moistened paper towel to the bag) or sealed in a freezer-safe container for longer storage.

  • Adapted from allllll over the Internet. Like Mess For Less.

Love,
Nicole

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