AuthorStacy SaundersCategoryBreadsDifficultyIntermediateThis yeast free bread is a bit dense and moist, and has a taste reminiscent of a baking powder biscuit. It is delicious toasted with nut butter and honey or jam!
Preheat the oven to 325°F. Grease a bread loaf pan with olive oil. Using an 8.5"x 4.5" bread pan will give you bread that's a little taller than if you use the 9"x5" pan. The larger bread pan yields really short and wide rectangle slices of bread.
Whisk the 5 Tb water and the flaxseed meal in a small bowl and set aside.
In a mixer combine the hot water, honey, olive oil, and white vinegar (I use the whisk attachment for this in my Bosch). Scrape the sides and make sure the honey is getting mixed in with the water.
Add the flax egg and mix for 30 seconds. Switch to the dough hook attachment (use the dough hook extender if you have one and if you are using a Bosch).
Try to fully cover the wet ingredients when you add the white & brown rice flour, xanthan gum, salt, and baking powder to the mixer. Turn the mixer on low-medium for 2-3 minutes, scraping sides as needed. The dough will be very sticky.
Scoop the dough into the prepared bread pan, spreading it evenly across the pan. Smooth the top flat with a spatula.
Bake in the oven for 40-50 min or until golden brown on top and a toothpick comes out clean. Make sure you poke the toothpick in the center and in the sides of the bread. Let sit in the bread pan for 5 minutes before moving it to a cooling rack. Wait until bread has cooled to slice.
Slice entire loaf, place parchment paper between each slice and freeze in a container. When you want a slice of bread pull one out and pop it in the toaster on low for 2 to 3 cycles.
Recipe adapted from: Love to Know
I've learned that if you want to make a bread that's low histamine, free from yeast, egg, gluten, AND dairy, you have to adjust your expectations on the taste and texture of the bread. Otherwise you're just going to be disappointed. Unless one of you have a magical bread recipe that makes fluffy bread without yeast that you want to share with me!
That being said, I actually really love this bread, but it must be toasted. It's kind of moist and dense otherwise.
Since baking powder is the leavening agent, the recipe uses quite a bit and has a baking powder biscuit sort of aftertaste. The first time I made it, I used 2.5 tsp of baking powder and boy was the aftertaste strong! It's amazing how lowering the amount by half a teaspoon can make a big difference. The best part of yeast free bread is not having to wait for it to rise!
I love making this bread for Rosie because I don't have any reservations about feeding it to her. I don't have to worry if it will raise her histamine levels because there's no yeast or eggs in it (she eats other baked goods with yeast and eggs occasionally but we try to keep it limited). She loves it with macadamia nut butter and with honey, and she's so happy because she can have toast just like the big kids.
Ingredients
Directions
Preheat the oven to 325°F. Grease a bread loaf pan with olive oil. Using an 8.5"x 4.5" bread pan will give you bread that's a little taller than if you use the 9"x5" pan. The larger bread pan yields really short and wide rectangle slices of bread.
Whisk the 5 Tb water and the flaxseed meal in a small bowl and set aside.
In a mixer combine the hot water, honey, olive oil, and white vinegar (I use the whisk attachment for this in my Bosch). Scrape the sides and make sure the honey is getting mixed in with the water.
Add the flax egg and mix for 30 seconds. Switch to the dough hook attachment (use the dough hook extender if you have one and if you are using a Bosch).
Try to fully cover the wet ingredients when you add the white & brown rice flour, xanthan gum, salt, and baking powder to the mixer. Turn the mixer on low-medium for 2-3 minutes, scraping sides as needed. The dough will be very sticky.
Scoop the dough into the prepared bread pan, spreading it evenly across the pan. Smooth the top flat with a spatula.
Bake in the oven for 40-50 min or until golden brown on top and a toothpick comes out clean. Make sure you poke the toothpick in the center and in the sides of the bread. Let sit in the bread pan for 5 minutes before moving it to a cooling rack. Wait until bread has cooled to slice.
Slice entire loaf, place parchment paper between each slice and freeze in a container. When you want a slice of bread pull one out and pop it in the toaster on low for 2 to 3 cycles.
December 22 -2020
OUTSTANIDNG RECIPE.
I have to eat gluten and egg free in addition to low histamine.
Came upon your facebook page that led me to your website.
So excited about the wonderful variety of new recipes for me to try.
Made this bread for the first time today, turned out great and look forward to making it again.
Husband who eats regular food had two slices and loves it.
Thank you.
This bread texture reminds me of bagels. I just warm it and eat it plain. Dense and chewy. Love it!
oh it is kind of like bagels! I hadn’t made that connection. 🙂
I have a pre mixed gluten free flour that has xanthan gum in it. Can I just use 2 C of that?
Yes and just omit the xanthan gum from the recipe. The bread may have a different texture if you use a different flour, but it’s definitely worth trying! If your blend has less rice flour and more starch you may want to start with less water, maybe 1 1/8c. and then add up to the 1 1/3c. if needed. Keep in mind the dough should be very sticky and thick by the end, you have to scoop it out to put it into the pan. It’s almost more like a muffin batter than a bread dough.
Poland reached you. Thank you for your help with my little one diet!
You are so welcome!:)
Hi Stacy! Could i omit or sub xantham gum? thank you in advance!!
I haven’t tried omitting the xanthan gum in this recipe but you could always give it a shot. Here is an option for substituting chia seeds that another reader used on the blueberry muffins.
https://www.healthline.com/nutrition/xanthan-gum-substitute#2.-Chia-seeds-and-water“
I don’t tolerate xanthan gum at all. I’ve had the best success using double the amount of whole psyllium husks for xanthan gum. I’ll let you know how that turns out with this recipe in a few hours.
Thanks, I would love to know how it works!
Would this work in a bread machine?
I honestly have no idea. I’ve never used a bread machine. Sorry!
Finally, a bread I can eat and it has a good flavor! If I wanted to make it a little sweeter could I add some xylitol to it? If so how much?
I don’t have any experience baking with xylitol, so I’m not sure how much you would add. Maybe try 2 Tbsp and see how that goes?
Is there something that can be used instead of honey? Reactions occur with honey sometimes so just not worth the risk.
I would try substituting regular sugar or maple syrup. I’m glad you’re aware of your reactions and not taking unnecessary risks!
Hi, really want to give this recipe a try but was wondering if the hot water has to be boiled or not boiled hot water?
Hi, I would really want to try this recipe but was wondering if the hot water has to be boiled water or just regular hot water?
Just regular hot water!
Hi Stacey,
I have tried this recipe a couple times, but for some reason it won’t rise. The outside harderns, but the inside stays raw. I use an hot air oven, could this be the problem? If so how can I fix this (maybe a different temperature)?
And I have another question. I don’t tolerate honey or any kind of sugar very well. Can I just leave the honey out?
Thank you in advance
I am so sorry it’s not cooking properly! I’m not sure how to help with the oven differences. And you can just leave the honey out, it’ll only adjust the flavor a bit.
Or if anybody else has any tips on how to let the bread rise more I would love to hear!
The recipe sounds amazing but we cannot have rice; is there is some substitute that would be a good replacement? I guess it’s considered a green for us and we cannot have grain.
I’m sorry, the only GF baking I have done is with rice flour. I’m not sure what to substitute for it. You could try cassava flour for the brown rice and tiger nut flour for the white rice, but I have no idea how it will turn out. If you’re looking for grain free breads, check out RAISE by the Allergy Chef, she has a great advanced search for her recipes with dozens of free-from options. You could also try messaging her on IG, she’s usually very responsive and has a ton of experience in this area.
The flax egg isn’t listed in the ingredients??
Can i just use egg yolk instead?
Thanks for pointing that out! I updated the recipe to make it more clear. You can use just egg yolk if you omit the flaxseed meal and decrease the 5 Tbsp of water to 2 Tbsp of water.