Really Quick Bread – gluten-free, yeast-free, dairy-free, vegan – in less than 20 minutes!
This recipe is great for when you don’t have any gluten-free bread and you want some right away! It is not the most perfect copy of wheat bread, but it’s quick and warm and good, very allergy safe, and lightning-fast!
Variation: Ciabatta bread
The recipe as written makes four slices of bread. I like that it’s a small amount, because I don’t eat much bread, so four slices is exactly the right amount. But you can multiply the recipe to make more. Or double the recipe and make it into a round freeform loaf — yum!
This recipe is loosely based on a recipe for Ciabatta bread that was posted by a Russian woman named Jenn. I am not finding her site anymore, which is sad because she had some excellent recipes there!
Really Quick Gluten-Free Bread - yeast-free, dairy-free, vegan
Fresh, homemade gluten-free bread in less than 20 minutes! Five ingredients! It's not a perfect copy of wheat bread, but it is warm and quick! Great in French toast, sandwiches, avocado toast, etc.!
Servings: 4 slices
Ingredients
- 1 1/2 cups gluten-free flour - I use 1/2 cup each of quinoa flour, teff flour, and garbanzo flour - Choose flour(s) that taste good to you: The bread will taste like whichever flour(s) you use!
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon EITHER apple cider vinegar OR lemon juice
- 5/8 cup water - (this is the same as 1/2 cup plus 2 tablespoons)
Instructions
- Preheat oven to 400 degrees.
- Choose a pan. This is perfect in an 8x8 nonstick pan, but you can use a larger pan and just shape the bread dough into the size you want. If the pan is not nonstick, oil it.
- In a bowl, mix the dry ingredients. Then add the wet ingredients and stir.
- Pour the batter into the prepared pan and smooth it out into an 8x8 inch square.
- Bake at 400 degrees for 10 minutes.
- Ciabatta bread variation: Shape the ingredients into a ball and bake a small loaf on a nonstick or oiled baking sheet for 15-20 minutes.Or double the ingredients, shape them into a ball, and bake the loaf on a nonstick or oiled baking sheet for 30 minutes.
Notes
The bread will taste like whatever flour mix you choose. I like to mix teff, quinoa, and garbanzo flours for a sort of whole-wheat type of bread. The teff makes it tan colored. If you use a flour mix that doesn't have teff and does have some potato starch in it, then your bread will be closer to white bread.
Hello valerie,just wondering what this bread tastes like as it has an interesting mix of flours ? Thankyou
Hi Katie – The taste of the bread depends on which flours you choose.
I wrote in the recipe notes, “The bread will taste like whatever flour mix you choose. I like to mix teff, quinoa, and garbanzo flours for a sort of whole-wheat type of bread. The teff makes it tan colored. If you use a flour mix that doesn’t have teff and does have some potato starch in it, then your bread will be closer to white bread.”
Also, “It’s not a perfect copy of wheat bread, but it is warm and quick!”
That is, I think this recipe’s appeal is that it makes okay, warm, fresh bread very quickly. There are other recipes for gluten-free bread that taste more bread-like but take a lot more time to make. To me, this is an acceptable bread, and it’s fast and warm and pretty decent. If that makes sense? And being warm and fresh adds a lot of appeal to any bread!
Thankyou valarie !! Just wondering if the temperature is 400 degrees farenheit which converts to around 204.444 degrees celcius ? I live in Australia .
Katie — Yes, you are correct. Thanks for checking!
Do you really cook this for just 10 minutes?
It’s been a while since I last made this, but my recollection is yes, just ten minutes. Definitely use your judgement, though: If it looks unfinished at ten minutes, it makes sense to bake it for a little longer.
Update: Natalia, because you asked about it, I tried baking it again recently. It was done in 10 minutes, though I thought it might have been better at 11 or 12. But ten was fine. It’s not the most breadlike bread, but it is quick and warm and freshly baked.
good to know, thanks. I am going to bake this tomorrow.
Can you leave out the lemon juice or vinegar?
Hi Louise — The lemon juice/vinegar is part of the leavening that makes the bread rise (it mixes with the baking soda and forms bubbles), so you do need an acidic ingredient in this recipe. But it might be possible to replace it with cream of tartar. If you want to experiment, it looks like you might be able to replace it with a teaspoon of cream of tartar, and also increase the amount of water in the recipe by one tablespoon. I think this stands a good chance of working — but I have not tried this and do not know if it would work. If you do try it, please come back here and leave a comment to say how it turned out? Thanks!