Everybody loves bread, but people who suffer from food allergies find difficulty in finding bread. We have many recipes for gluten-free bread, but they all have yeast. Many people contacted me and asked me for a recipe that is gluten-free and yeast-free. I tried several recipes, and this was the most successful. It has buttermilk (or yogurt), so it’s not dairy-free, but you can use goat yogurt if it is easier for you to digest. The raising agents in this bread are soda water and baking soda. I hope you will like it!


- 4 cups gluten-free all-purpose flour
- 2 tbsp. oats (make sure they are gluten-free oats)
- 2 tbsp. sugar
- 1 tsp salt
- 1 ½ tsp bicarbonate of soda
- 1 ½ cups buttermilk or yogurt
- 1 egg
- 4 tbsp. vegetable oil (I use canola)
- 150 ml soda water


  1. Pre-heat the oven on 200°C.
  2. Grease a round oven pan (23 cm diameter).
  3. Put all the dry ingredients (flour, oats, sugar, salt, bicarbonate of soda) in a bowl.
  4. Mix the egg, oil, and buttermilk or yogurt in a separate bowl.
  5. Add the wet ingredients to the dry ingredients and mix well.
  6. Now you have to act fast.
  7. Add the soda water and mix the bread dough vigorously using a wooden spoon.
  8. You will get a sticky dough.
  9. Turn the dough into the oven pan.
  10. Shape the dough into a round loaf.
  11. Draw a cross on top of the loaf and sprinkle some flour.
  12. Put in the hot oven and bake for 45 minutes.
  13. Make sure the loaf is dry from the inside (by inserting a skewer) and crispy from outside.
  14. Take out of the oven and let it rest for few minutes to cool.
  15. Take out from the pan and put on a wooden board.
  16. Slice with a serrated knife once completely cool.