Gluten Yeast Free Italian Bread
Discover the perfect balance of flavor and dietary inclusivity with this Gluten Yeast Free Italian Bread recipe, a game-changer for gluten-sensitive and yeast-free diets. Made with a blend of gluten-free all-purpose flour, Italian seasoning, and a touch of garlic powder, this bread offers classic Italian flavors without compromising on texture or taste. A clever combination of baking powder and baking soda ensures a beautifully risen loaf, while olive oil and almond milk keep it tender and moist. Sweetened lightly with honey or maple syrup for a vegan option, this quick bread requires no rising time, making it ideal for busy weeknights. Whether baked in a loaf pan or shaped as a rustic oval, this golden, aromatic bread is ready in under 40 minutes and pairs wonderfully with soups, salads, or your favorite bruschetta toppings. Perfect for those seeking an easy, wholesome bread recipe without gluten or yeast!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.75 teaspoons Salt
- 3 tablespoons Olive oil
- 0.75 cups Unsweetened almond milk (or other plant-based milk)
- 1 teaspoons Apple cider vinegar
- 2 Eggs
- 1 tablespoons Honey (or maple syrup for vegan option)
- 1 teaspoons Italian seasoning
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9x5-inch loaf pan.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, Italian seasoning, and garlic powder until evenly combined.
In another mixing bowl, whisk together the olive oil, almond milk, apple cider vinegar, eggs, and honey (or maple syrup).
Slowly pour the wet ingredients into the bowl with the dry ingredients, stirring until just combined. The batter will be thick but pourable.
Transfer the batter to the prepared baking sheet, shaping it into a rustic oval loaf, or pour it into the loaf pan. Smooth the top with a spatula if needed.
Place the bread in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the bread cool in the pan or on the baking sheet for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy! This bread pairs wonderfully with soups, salads, or as a base for bruschetta.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 208.6 g | 76% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 20.1 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 443 mg | 34% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
