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Yeast Free Bread

  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 10 slices 1x
  • Category: Bread


Adapted from my Gluten Free Vegan Bread Loaf, this is a quick go-to bread recipe that is perfect for anyone who is trying to avoid grains, cannot have yeast and/or is battling with a Candida overgrowth. Just toast up, slather with your favorite toppings and you have a meal at your plate.


  • 1 1/2 c. chickpea flour
  • 3/4 c. almond flour
  • 3/4 c. cashew meal
  • 1/4 c. ground up chia seeds (use a spice or coffee grinder)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 c. nondairy milk, unsweetened
  • 1 c. water
  • 1 Tbsp. raw apple cider vinegar* (see note at the bottom of the page)
  • raw sunflower seeds to top the loaf (optional)


  1. In a medium bowl, whisk together the flours, chia meal, baking powder, soda and sea salt until well combined. Add the nondairy milk, water, and vinegar into the mix until absorbed and a thick batter is formed.
  2. Pour the batter into a greased 8″ loaf pan, sprinkle raw sunflower seeds over the top (optional) and allow to sit for 15-20 minutes. While the batter is sitting, preheat your oven to 350 degrees.
  3. Bake for 60 minutes or until cooked all the way through (use a knife or toothpick to stick in the middle to check for gumminess). Transfer to a cooling rack and allow to cool in pan until cool enough to touch. Remove from pan to cool completely before slicing.
  4. Toast up before serving.


Once the loaf has fully cooled, slice it and store either in your fridge or freezer in a sealed bag. The bread is good for up to 2 weeks in the fridge and 1 month in the freezer.


  • Serving Size: 1 slice
  • Calories: 215
  • Sugar: 4g
  • Sodium: 170mg
  • Fat: 11g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 8g