This post may contain affiliate links. Please see our disclosure policy.
You guuuuuuys! I’m SO excited. So I’ve been experimenting with homemade gluten-free bread for like, ever. Yes, I can just buy gluten-free bread from a grocery store easily these days, but the problem is, I get digestive issues with many of them. I have explained before that I have candida overgrowth, which means that I get symptom flares from eating any kind of yeast because it feeds the candida yeast in our gut. And yeast is an ingredient in most store-bought gluten-free breads. So I’ve been trying to perfect a bread loaf recipe without gluten, grains, or yeast for a while now.
Well, this past long 4th of July weekend, I finally made another attempt at it and I absolutely love how it turned out (finally!) and I had to share it with you.
Just like many gluten-free breads, especially without yeast, this bread won’t rise like a normal loaf. It’s a bit flatter, but it’s still light and fluffy tasting. If you want a full-sized loaf, I suggest you try doubling the recipe and then adjusting the baking time.
I don’t crave bread all that much, but I am obsessed with avocado toasts (follow me on Snapchat to see my avo-creations), and sometimes you just need a vehicle to scoop up some liver pâté or delicious paleo hummus. If you have digestive issues from candida, I highly recommend you try out this bread. It’s absolutely delicious!
Yeast Free Paleo Bread
Ingredients
- 2 cups almond meal
- 1 cup tapioca flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 2 eggs
- 1/2 cup full-fat coconut milk
- 1/2 cup water
- 1 tbsp raw apple cider vinegar
Instructions
- Line an 8-inch loaf pan with parchment paper
- In a large mixing bowl, stir together almond flour, tapioca flour, baking powder, baking soda, and sea salt.
- In a separate bowl, whisk eggs, coconut milk, water, and apple cider vinegar until they are mixed well.
- Pour the wet mixture into the dry mixture and stir together well.
- Pour the mixed batter into the lined loaf pan.
- Preheat oven to 350 degrees F while you let the dough sit for 10-15 minutes.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Let cool for 30 minutes, then take out the bread by pulling on the parchment paper flaps.
- Slice before serving. These are even better toasted!
I just saw an allergist and found out I am yeast intolerant. For years, I thought it was wheat intolerance, but I have no sensitivity to the grains, just the yeast! Who knew!? Many recommendations I have found say to avoid vinegar and vinegar based products. Is the apple cider vinegar an issue for you?
It has never been an issue for me personally. I only use fermented apple cider vinegar “with the mother” which actually has been amazing for my digestion.
Is the cocnut milk from a carton, like what you would use for cereal. Or the canned cocconut milk used in many asian dishes?
It’s the canned version!
Hi Jean!
The bread is delicious and it’s yeast free.I love it! :)I don’t eat or use yeast. I’m gluten intolerance. I can’t eat any grain, wheat, flour,corn, soy,syrups the list is endless. This bread is perfect for me. Thank you so much for sharing your recipe!!
Please share more! 🙂
Stella.
Thank you so much! So glad you enjoyed it. 🙂