Easy No Yeast Bread (NO dairy!)


5 from 521 votes
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Easy and simple no yeast bread made without buttermilk, without dairy, and without butter! Crusty on the outside, moist on the inside, it’s perfect toasted. No mixers, no fancy kitchen equipment, and ready in 35 minutes flat! No rise time needed and no waiting, it’s Vegan, Gluten-Free and Dairy Free. 

no yeast soda bread

I’ve been getting more and more questions about how to make bread without yeast and without eggs.

So far, we’ve shared some foolproof no yeast recipes, like 2 ingredient bagels, pizza dough, naan (reader favorite!) and fluffy flatbread

It’s time to make an actual bread that you can use as toast, for sandwiches or simply spread with a smear of butter… no yeast bread!

Irish Soda bread, soda bread, emergency bread…different names but essentially the same thing. 

This recipe is FOOLPROOF and makes a tasty, EASY no yeast bread every time! 

Emergency bread made with simple pantry staple ingredients.

What is soda bread? 

Soda bread is a popular type of quick bread. It doesn’t require any yeast or bread flours to make and perfect to use up pantry staples.

Instead of yeast, it uses baking soda (bicarbonate soda) as the leavening agent. 

Basic ingredients in a traditional soda bread are flour, baking soda, salt, and buttermilk.

Soda bread without buttermilk (vegan!)

My recipe for soda bread is not like traditional soda bread, as it is made without buttermilk.

I opted to omit this, to keep it vegan and dairy-free. Instead, we use a combination of plant-based milk (oat milk, soy milk, or unsweetened almond milk) and white vinegar, to produce ‘mock buttermilk’. 

How to make no yeast bread from scratch

The Ingredients

  • All-purpose flour– I used white all-purpose flour, and have also tried this with gluten-free all-purpose flour too. Both work great, and I can vouch for the gluten-free flour brand I used (Bob’s Red Mill).
  • Milk of choice– Oat milk or soy milk is preferred, as nut-based kinds of milk are a little too thin. I prefer oat milk, as it lent a delicious flavor to the dough. 
  • White vinegar– When combined with the milk, curdles, and creates a fabulous buttermilk substitute. 
  • Baking soda– To replace the need for any yeast in this bread! 
  • Sugar– To provide a dash of flavor, especially when combined with the salt.
  • Salt– Just to give it a little flavor. 

The instructions

Step 1: Prepare the liquids

Start by mixing together your milk with vinegar and let it sit, for around 10 minutes. It will curdle, and be perfect to mix into the dough. 

Step 2: Prepare the oven and baking equipment

Preheat the oven to 200C/400F. Line a baking tray with parchment paper and set aside. There is no need to grease the bottom, as you will re-flour the dough before placing it on there. 

Step 3: Mix the dry and add the wet

In a large mixing bowl, add your flour, baking soda, salt and sugar, and mix well. Using a 1/4 sized measuring cup, add the milk/vinegar mixture slowly, until just combined. The dough should be wet, but not extremely sticky. 

Step 4: Flour, knead, and shape

Lightly flour a kitchen surface. Then, you’ll want to transfer your dough onto it. Once on the floured surface, knead the dough several times until a smooth ball of dough remains. Only add extra flour to the dough if it is incredibly sticky- remember, it should be slightly wet.

Shape it into a round, dome shape. Using a sharp knife, cut two lines across the dough, about half an inch thick, to form a cross shape.

Step 5: Bake! 

Transfer the dough onto the lined tray and bake for 25-30 minutes, or until golden on top and the base makes a hollow noise when tapped. Allow the bread to cool on the tray completely. 

emergency soda bread

no yeast irish soda bread

Can I use gluten-free flour?

As mentioned earlier, I have tried this with gluten-free flour, and it worked well.

Saying that, from my own experience, no brand of gluten-free flour is the same and some can actually be considerably different, especially when it comes to the final recipe.

I used Bob’s Red Mill 1:1 Gluten Free flour. I cannot vouch for other brands. 

What can I use instead of white vinegar? 

There are many kinds of vinegar on the market, but I found white vinegar to be the best, as it is the least evident in the bread dough itself. 

Apple cider vinegar and malt vinegar should work, but on their own, they are extremely overpowering, so I’d assume the flavor would come through in the bread.

I cannot vouch for lemon or lime juice, but please do leave a comment and let me know if you do try this!

Tips and Tricks for PERFECT no yeast bread 

  • Do not overmix the dough- When you knead it on the floured surface, it will incorporate much easier.
  • You don’t want to over-knead it either- Just enough to form a clean dome-shaped ball of dough.
  • Avoid overbaking the bread, otherwise, there is a risk of it becoming a little dry inside.
  • Do not continue to add flour if the dough appears to be ‘wet’- It will ensure it cooks up well. 
  • You must cross the uncooked bread with a knife before placing it in the oven, to ensure it cooks evenly and isn’t underdone in the center.
  • Oven makes and models differ by brand- I recommend you check the bread around the 20-minute mark, and adjust from there. 

How to eat soda bread

Soda bread has a similar texture to sourdough bread. As such, I would highly recommend you toast your bread first, before enjoying it. Without toasting, it can be quite bland, and also quite dense.

If you don’t have a toaster, you can easily ‘pan toast’ it in a non-stick pan or in an oven, using the oven racks as a toaster.

What to serve with soda bread

Enjoy soda bread as you would with any crusty, fresh bread.

vegan soda bread toast

Storing no yeast bread

If you plan on enjoying the soda bread within 2-3 days, it’s best for you to keep it at room temperature, in a sealed container. 

For slightly longer shelf life, you can store in the fridge and it will remain fresh for up to 7 days.

NOTE: Before consuming, it is highly recommended you toast it first. 

Can I freeze Irish soda bread

YES! If you are like me, I always have to freeze half a loaf of whatever bread I end up buying, because I HATE spoiling food.

This bread is no different and IS freezer friendly. Place any leftover bread in a ziplock bag and place it in the freezer, as you would any other bread you freeze. It will keep fresh for at least 6 months.

Thaw pre-frozen bread at room temperature, before toasting and enjoying. 

TIP: If you eat a specific amount of bread at one time (for example, I eat 2 slices for breakfast), portion those slices out individually. Re-freezing pre-frozen bread is not the greatest! 

Soda Bread Variations

  • Oatmeal Soda Bread– Sub out 2 tablespoons of flour and replace it with rolled oats (old fashioned oats). Sprinkle a handful on top of the bread before baking it.
  • Raisin Soda Bread– Fold through 1/4-1/2 cup raisins into the dough. For a sweeter bread, also add 1/4 cup of sugar. 
  • Walnut Currant Soda Bread– Fold through 1/4 cup of chopped walnuts and 1/4 cup of dried currants into the dough.
  • Seeded Soda Bread– Add 1/4 cup of mixed seeds and sesame seeds into the dough. 
  • Rosemary Soda Bread- Add 1 tablespoon of rosemary, 1/2 teaspoon EXTRA salt, and sprinkle coarse sea salt over the top. 

buttered no yeast bread

More delicious NO YEAST recipes

no yeast emergency bread

Easy No Yeast Bread (NO dairy!)

5 from 521 votes
Easy foolproof soda bread recipe made with no yeast, no buttermilk and no dairy! No fancy kitchen gadgets needed, it uses just 5 ingredients and you can enjoy a small batch loaf in just 25 minutes! No leavening and no resting needed!
Servings: 8 slices
Prep: 10 minutes
Cook: 25 minutes



  • Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
  • In a small bowl, add your milk of choice with vinegar and let sit until it curdles, around 10 minutes.
  • In a large mixing bowl, add your flour, salt, sugar and baking soda and mix well. Using a 1/4 cup, add your curdled milk into it in two increments, and mix gently, until just combined.
  • Lightly flour a kitchen surface. Sprinkle a tablespoon of flour on top of the dough and transfer to the floured surface. Gently knead the dough, around 8-10 times, and form a dome shape. The dough should still be quite sticky. Using a sharp knife, slice twice across the dough, forming a cross shape, around half an inch thick.
  • Transfer the bread dough onto the lined tray. Bake for 20-25 minutes, checking around the 20 minute mark. The bread is cooked when golden brown on the tops and when tapped, makes a hollow sound from the base.
  • Remove from the oven and allow to cool on the tray completely, before slicing and toasting.


* Apple cider vinegar and malt vinegar could work, but it will have a very overpowering taste in the cooked bread. I have not tried lemon juice or lime juice, but I can't see it not working. 
To store: If you plan on enjoying the soda bread within 2-3 days, it's best for you to keep it at room temperature, in a sealed container. 
For slightly longer shelf life, you can store in the fridge and it will remain fresh for up to 7 days.
To freeze: This bread IS freezer friendly. Place any leftover bread in a ziplock bag and place it in the freezer, as you would any other bread you freeze. It will keep fresh for at least 6 months.
Thaw pre-frozen bread at room temperature, before toasting and enjoying. 


Serving: 1sliceCalories: 65kcalCarbohydrates: 13gProtein: 2gFat: 1gSodium: 153mgPotassium: 17mgFiber: 1gCalcium: 40mgIron: 1mgNET CARBS: 12g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 5 stars
    Thanks for a great recipe. For Aussies I used Woolworths brand free from Gluten Free self raising flour and cooked in a cast iron camp oven on a gas stove and it worked well.

  2. If you’re baking with Bob’s Red Mill 1:1 flour I suggest you use their recommended 1 1/2 teaspoon of baking soda per cup of flour. I’ve baked many loaves with 1:1 before seeing the recommendation. It makes a substantial difference in the outcome. The bread rises a bit more and browns very nicely in just 20 minutes of baking.

    By the way, 1:1 does not absorb liquids quite as well as more traditional flours. Consider adding a bit more flour before kneading.

  3. 5 stars
    I loved this recipe! Easy to make and delicious. I used white wine vinegar because I did not have regular vinegar, and I also added thick zests of orange. The zest gave the bread a delightful citrusy sweetness. I will be making this bread again. Thank you!

  4. 5 stars
    I’ve made this bread at least a half-dozen times, none of which approached the look of the loaf at the website. Flour was Red Mill 1-1; milk was coconut; sugar was coconut sugar. Loaves baked for 25 minutes on a stone were grey with a rise of perhaps a third of loaf image here. Baking was at about 5,400 ft elevation; I bake on a well heated pizza stone; I make two loaves at a time – on parchment.

    I make the bread for my wife, who enjoys having some bread she can eat. Because the loaves appear undercooked she toasts them first. But I’d really like to have some suggestions on how to get a rise similar to your loaves.

  5. Can we use raw milk instead of dairy free milk?? We are definitely not dairy free in this household lol thanks

  6. This recipe has saved me! It’s egg free and so simple. Turned out delicious and worked well for a grilled cheese. Thank you!
    gluten free and now egg free

  7. 5 stars
    Wow! Super easy and quick to make. It’s in the oven now and looking lovely. Cannot wait to try it. Thank you so much for sharing!

  8. 5 stars
    After trying 2 other gluten free, yeast free recipes with horrible results I was scared. Great instructions, incredibly easy and even my 13 yr old son loved the bread! Thank you!

  9. I just tried it! I followed the recipe to the letter (at least regarding measurements, ingredients I varied, like I explain here).
    It didn’t rise at all, and it is tiny, which I am used to with gluten free breads.
    I added some seeds, and they taste wonderful. I also used apple cider vinegar and the taste was good, as I said, and coconut sugar (the color didn’t change though).
    I am very satisfied with this tasty and good looking bread, it is ready SO FAST!! I think I might bake one or two everyday 🙂
    Thank you so much for this great recipe!

  10. 5 stars
    I made this recipe today gluten free two ways- one with Bob Red Mill 1:1 as you did and one with King Arthur all purpose (no xanthan gum). Both came out quite well, King Arthur just a little flatter but tastes just as good. Another major note- I used apple cider vinegar and I was very surprised there was no strong taste! I used rice milk with it (it’s the only non dairy I can have atm). I’m really pleased and grateful for this recipe Arman!

  11. 5 stars
    A perfectly sized small loaf for the two of us for lunch. Fast and easy to make. It rose well, but was slightly dense in the middle. Even though at 20 minutes it sounded hollow when I knocked on the bottom, and a skewer came out clean, it probably could have been better with the full 25 minutes.

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