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What Great Grandma Ate / Recipes / Breakfast / Paleo Yeast Free Bread

Paleo Yeast Free Bread

Last Updated on November 15, 2019 by Jean Choi 6 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

yeast free bread

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.

yeast free bread

yeast free bread

yeast free bread

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 bread

yeast free bread

yeast free bread

Yeast Free Paleo Bread

5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 1 loaf

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!

Paleo Yeast Free Bread


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By Jean Choi | July 5, 2016

Comments

  1. Stella says

    September 11, 2018 at 8:32 pm

    5 stars
    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.

    Reply
    • Jean Choi says

      September 11, 2018 at 10:39 pm

      Thank you so much! So glad you enjoyed it. 🙂

      Reply
  2. Gee says

    December 4, 2018 at 5:37 pm

    Is the cocnut milk from a carton, like what you would use for cereal. Or the canned cocconut milk used in many asian dishes?

    Reply
    • Jean Choi says

      December 4, 2018 at 6:17 pm

      It’s the canned version!

      Reply
  3. Kristin says

    May 15, 2020 at 7:13 am

    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?

    Reply
    • Jean Choi says

      May 25, 2020 at 7:48 am

      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.

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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