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Yeast-Free Loaf Bread Recipe

Bread Without Yeast
Easy Homemade Bread as well as an Easy No Yeast Bread Recipe

Gluten-Free Diets / Dairy-Free Diets / Yeast-Free Diets / Vegan Diets
A Yeastless Bread Recipe Substitute

This is a no yeast bread recipe that is made in the form of a loaf. It is very easy to make at home. It is a no gluten, no yeast, and dairy free recipe when following the no gluten suggestion (see Note1). This bread without yeast recipe does not contain baking soda, so it does not have a strong baking soda taste often associated with soda bread used as a yeast substitute for no yeast bread. This yeast-free bread recipe is especially helpful for sufferers of gluten sensitivities, Candida albicans yeast overgrowth, gas, heartburn, digestive upsets, nausea, indigestion, food allergies and various other health problems.  Many of the above mentioned problems occur due to ingredients in recipes that might greatly disturb the digestive tract as well as other systems of the body including teeth, gums, and other oral tissues. 

You will have fresh,delicious no yeast bread within just a few minutes of easy preparation.

Bread Without Yeast Recipe
Dr. Mary Louise Rodio​

No Yeast and No Dairy Ingredients

3 cups whole grain flour - preferably organic (i.e. whole wheat flour, barley flour, rye flour, oat flour, spelt flour, kamut flour, and etc.).

Note1: If using non-glutenous flours such as rice flour, millet flour, buckwheat flour, amaranth flour, corn flour, corn meal, potato flour, garbanzo flour, and etc., they will not hold together well unless mixed with glutenous flour(s) or a binding agent such as egg. See Dr. Rodio's Gluten-Free Bread Recipe (Loaf Style / Yeast-Free / Xantham Gum Free)

1 1/2 cups (~ 360 ml) distilled/purified water

1 TBS. (non-aluminum) baking powder (Featherweight or Rumford)

1 TBS. Olive Oil

1/4 - 1/2 tsp. sea salt

Batter Preparation and Cooking

Mix liquids and dry ingredients separately; then combine and mix well

Place in greased and floured 9" x 5" loaf pan or 9" x 9" cake pan or completely line pan with unbleached parchment paper.

Bake at 375 F (middle rack of pre-heated oven) for 50 - 55 minutes.

When bakers pick comes out clean and top is light to medium brown, bread is ready to cool on rack. Let cool in pan for at least 1/2 hour. Do not cut until bread has completely cooled.

Note2: For a lighter weight bread, use 3 cups unbleached white VitaSpelt™ flour or use 1 1/2 cups unbleached white VitaSpelt™ flour mixed with 1 1/2 cups whole grain flour.

Note3: Refer to Dr. Rodio's Digestive Health Advisory if you suffer from gastrointestinal disturbances or Candida albicans yeast fungal overgrowth or wish to improve overall health.

You have permission to publish any Dr. Mary Rodio article or recipe electronically or in print, in your Newsletter, on your website, or in your E-Book, as long as the author's Resource Box is included with the article.

More Recipes by Dr. Rodio.

Copyright © 1997 by Dr. Mary L. Rodio, Ph.D.

Contact: or (480) 451-0168 

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Teeth and Periodontal Products - Organic Ingredients

© 1997 by Mary Louise Rodio, Ph.D.
Formulator of Dentizyme™ and other natural remedies, Dr. Rodio is an Ethnobotanical Research Scientist and the Director of Natura Health Services, Inc. in Scottsdale, Arizona. She researches how plants, foods, and customs influence the health of cultures around the world - socially, emotionally, and physically.
You can access the Natura website at or call 480 451-0168.