Jennifer Latas

Living, Loving, and Laughing Afterwards

Gluten Free, Yeast Free Bread

*UPDATE 6/19/14*  I’m so honored that Jeanne from over at stopped by my site and kindly commented (see below). She informed me that spelt, kamut, einkorn and emmer are NOT gluten-free.  And sourdough starters do contain yeast – wild yeast as opposed to commercially processed yeast.  So there you go and thank you Jeanne.  I’ve used several of her recipes from her site and they’ve all been a hit with my family.  If you’re serious into gluten-free baking like I am trying to be, check out her site.   


On my never-ending quest for finding more nutritious foods and dealing with food allergies and sensitivities with my children, I had the most unexpected and amazing discovery of yeast-free breads.  It never occurred to me that there was such a thing as yeast-free breads.  I have been baking breads since I was 12 and always used yeast.  Why would anyone want a yeast free bread?  Or a yeast free diet anyway?

If you are having digestive problems and prone to candidiasis (or systemic yeast infection) you might want to consider evaluating your diet.  You can search it up or check out this site for more information.  With my two Autistic children, anything that can help their gut situation, I’m game to try it.

As it turns out, my next door neighbor has done a lot of research into yeast free diets and came up with a gluten-free and yeast-free bread recipe.  I had the pleasure of learning from her directly how to make this bread.  It’s way easier than yeast bread recipes.  You can use any combo of gluten-free flours for this recipe.  She prefers Brown Rice and Spelt and grinds it up herself.  You have to use a starter for this recipe which just includes the flours and water mixed to a creamy consistency.  Keep it in the fridge.  If you’re going to be on vacation, stick it in the freezer.  You’ll need to “feed” the starter once a week.

My neighbor bakes bread once a week for her family.  The following recipe is hers and makes 4 loaves and is very delicious.  When she brought over the baked samples to try – we gobbled it all up before I could take a picture of it.  It’s a very moist, dense, but hearty bread.  You can adjust the flours and liquid if you prefer a drier bread.

June 2014 124 June 2014 123


7 cups Brown Rice Flour

7 cups Spelt Flour

½ cup Starter

10 Cups of room temperature water

4 tsp. Sea Salt


I got a starter from my neighbor, however, here is a link to where you can learn how to make your own.

Each time you use the starter, you want to “feed” it so it is ready to go next time.  If you know you will be doing a big batch next time or giving some away, simply do a large feeding.  If you won’t be baking for a while do a small feeding, then a few days before that future bake do another small feeding to get it ready.  If you are baking once or twice a week one medium-sized feeding is sufficient.  A feeding is simply adding water and flour.  Stir in the water first, then add the flour. Put a lid on the container and put it in the refrigerator.

  1. “Grease” your loaf pans; we use coconut oil, butter works too. (If you are grinding flour, do this step while the flour is grinding).
  2. Measure the water into a bowl.
  3. Measure the salt into the water. (If you are using fine salt, you can add the salt on top of the flour instead of dissolving it in the water.)
  4. Grind the flour, put the ground flour into the pot.
  5. Stir the starter into the water (this will also disperse the salt if you used rock salt). The starter should break up and disperse in the water.  If not, it wasn’t quite “mature”. To solve that, next time remove the starter from the refrigerator a few hours before mixing. The starter will warm which will start its fermentation, and a fully fermented starter will break apart in the water.
  6. Feed the starter to get it ready for next time. Feed it with 1/2c. water and 3/4c. flour. The consistency should be similar to thick pancake batter or muffin batter.
  7. Pour the water mixture into the flour pot. You can try stirring it with a strong spoon, or, we find it easier to stir with one hand. Stir until it is uniformly mixed, wet your hand in a bowl of water and clean your hand into the bread mixture.  This is a very wet dough. You will not knead it like other bread recipes.
  8. Scoop out the dough into the loaf pans. Pat them down so they are filled equally and have flat tops.
  9. Put the loaf pans somewhere to rise. Room temperature, undisturbed, away from strong heat or air flow.
  10. Bake when the loaves have risen some but not too much; touch your finger to the top — if the loaf slowly springs back they are ready to bake, if it quickly springs back wait a little longer, if it doesn’t spring back you waited too long.
  11. Bake at 350 for about 1 hr; if you timed it right the loaves will rise but not ‘explode’ during baking. This is called “oven spring”.
  12. They are done when the internal temperature is about 190-200.
  13. Cool at least 20-30 minutes and enjoy!

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3 comments on “Gluten Free, Yeast Free Bread

  1. Jeanne
    June 17, 2014

    Hi there! Thank you for the kind link to my site. I just wanted to let you know a couple of things. First, spelt is a form of wheat and it contains gluten. So, a bread made with it is not gluten-free. Same with kamut, emmer, and einkorn. Also, a sourdough starter contains yeast. It’s just a wild yeast that grows on the flour vs. a commercial yeast. So, a bread made with a sourdough starter is not yeast-free. –Jeanne

    • Jennifer Latas
      June 19, 2014

      Wow. I learn something new everyday! Thank you so much Jeanne for the information. I have a lot to learn on my journey towards gluten-free living. :-) I love your site, by the way. I’ve used some of your recipes and they’ve been a hit with my family! :-)

      • Jeanne
        June 19, 2014

        Yay! I am so happy to help! –Jeanne

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