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Learn how to make dairy-free bread that bakes perfectly every single time. It’s crusty on the outside, pillowy on the inside, and full of flavor!
I’ve come up with quite a few bread recipes in my day (like protein bread and low calorie bread), but this dairy free bread recipe has got to be a new family favorite.
Made entirely without dairy (or eggs or yeast, for that matter), this easy bread recipe has the perfect texture, with a great crust on the outside and a fluffy, soft center. Plus, it toasts beautifully, so you can easily incorporate this quick bread into your everyday routine.
Table of Contents
Recipe highlights
- Quick and easy. Like our coconut flour bread, the step-by-step process is deceptively simple. Just combine the milk and vinegar, let it sit, then mix up the bread batter, shape the loaf, and let it bake.
- Simple ingredients. No oddball ingredients needed here! Just a handful of pantry staples you probably have on hand already.
- Freezer-friendly. This bread freezes extremely well, so I like to make a double-batch and store the extra loaf for last-minute bread emergencies.
- Vegan and easy to make gluten-free. This recipe makes naturally vegan bread, and it can easily be made gluten-free by using gluten-free flour.
What we love about this recipe is how versatile it is! It makes perfect sandwich bread, toast, or even French toast. Plus, since it’s so easy to make, you can enjoy homemade bread on a weekly basis.
Ingredients needed
No fancy ingredients are needed here. Just a few simple pantry staples. Here’s what you’ll need:
- Milk. I prefer oat milk, but you could use any non-dairy milk you prefer.
- White vinegar. When combined with milk, the vinegar will curdle and give us a great buttermilk substitute. Apple cider and malt vinegar could also work, but the flavor would be quite overpowering. I haven’t tried this recipe with lemon juice, though I don’t see why it wouldn’t work.
- All-purpose flour. I used regular white AP flour, but whole wheat or gluten-free flour blend could also work. If you do go the gluten-free route, I highly recommend Bob’s Red Mill.
- Baking soda. To give the rise in the bread without needing yeast.
- Salt. Just a pinch for a little extra flavor.
- Sugar. For a touch extra flavor, especially when combined with the salt. I’ve also used honey and it works great, though it technically isn’t vegan.
Find the printable recipe with measurements below.
How to make bread without dairy
Step 1- Prep work. Preheat the oven to 400F/200C. Line a baking sheet or pan with parchment paper.
Step 2- Curdle milk. In a small bowl, combine the milk and vinegar and let sit until it curdles, for around 10 minutes.
Step 3- Combine the ingredients. In a large bowl or in the bowl of a stand mixer, combine flour, salt, sugar, and baking soda. Add the curdled milk in two increments, mixing between each until just combined.
Step 4- Shape the loaf. Lightly flour a kitchen surface. Sprinkle a tablespoon of flour on the dough and transfer it to the floured surface. Gently knead the dough 8-10 times and form a dome shape. The dough should still be quite sticky. Using a sharp knife, slice twice across the dough to form a cross shape around ½ inch thick.
Step 5- Bake. Transfer the bread dough onto the prepared baking sheet and bake for 20-25 minutes, checking at the 20-minute mark. The bread is cooked when it’s golden brown, and a hollow sound is made when the bread is tapped.
Step 6- Cool, slice, and serve. Remove from the oven and let it cool completely, then slice, toast, and serve.
What to serve with dairy-free bread
You can use this bread just as you would traditional bread. Here are a few ideas for inspiration:
- Toasted with olive oil, peanut butter, Nutella, granola butter, or jam.
- Sandwiched between tuna patties, cauliflower fritters, or chicken patties.
- Made into the perfect air fryer grilled cheese.
- On the side with creamy soups and stews.
- Make them into crispy croutons!
Tips to make the best recipe
- Avoid overmixing the dough. My #1 tip for making homemade bread is only to mix until the ingredients are fully combined. Otherwise, too much gluten will develop, and you’ll be left with a dense, chewy bread.
- Don’t over-knead either. Like mixing, you can accidentally knead out all the air in the bread, so only knead 8-10 times, max.
- Sift the dry ingredients. I’ll admit I don’t always adhere to this advice, but I know that sifting the flour makes for lighter, more airy bread.
- Slice with a serrated knife. I strongly recommend using a serrated bread knife to slice the bread since that will help break through the crust without smashing the bread as you slice.
- Use loaf pans. When I want a more traditional bread loaf shape, I’ll split the dough in half and bake it in two greased loaf pans.
Flavor variations
The beauty of this quick bread is that its pretty much a blank canvas. I like to change up the ingredients to change it’s flavor and texture. Here’s what I’ve tried:
- Oatmeal bread. Swap 2 tablespoons of flour with rolled oats, and sprinkle some oats on top before baking the bread.
- Raisin bread. Fold through ¼-½ cup of raisins into the dough. For a sweeter bread, add ¼ cup of sugar.
- Walnut currant bread. Fold through ¼ cup of chopped walnuts and ¼ cup of dried currants (or cranberries).
- Whole grain bread. Use whole wheat flour and add ¼ cup of mixed seeds into the dough, and sprinkle some on top before baking.
- Rosemary bread. Add 1 tablespoon of rosemary and ½ teaspoon of extra salt, and sprinkle coarse sea salt on top before baking.
Storage instructions
To store: Leftover bread can be kept in an airtight container at room temperature for up to 2-3 days. If you’d like it to stay fresher longer, store it in the fridge for up to 1 week.
To freeze: Place any leftover bread in a freezer-safe container and freeze for up to 6 months. Let the frozen bread thaw overnight at room temperature before toasting and enjoying.
Frequently asked questions
Absolutely! Making bread at home is always going to be much cheaper than store-bought bread since the ingredients to make bread aren’t very expensive.
Adding baking powder to the batter along with all-purpose flour will help the bread rise similarly as if we added yeast.
While you can use a bread machine, this recipe works best oven-baked.
More dairy-free recipes to try
- Dairy free cookies– 6 equally delicious cookie recipes, all totally dairy free!
- Lemon bars– Sweet yet tart dessert bars, all for less than 100 calories per serving.
- Vegan strawberry cake– Super moist cake made with fresh strawberries and a bright strawberry frosting.
- Applesauce cookies– AKA my current favorite holiday cookie recipe.
- Turkish delight– Delicately flavored, this is one of my favorite recipes for sharing.
Dairy Free Bread
Ingredients
- 1/2 cup milk of choice I used oat milk
- 1 tablespoon white vinegar * See notes
- 1 cup all-purpose flour Use gluten-free, if needed
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon sugar
Instructions
- 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.
Notes
Nutrition
Recipe originally published April 2020 but updated to include new information for your benefit.
Love this recipe! Make it alot. Nice small batch for single person.
I kneaded in Light rye flour for a twist.
Came out great.
I make this weekly- my family can’t eat dairy and it is such a good alternative.
Great to hear that!
This was perfect- a small loaf for just two of us 🙂
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.
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.
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!
Most excellent recipes!! Thank You so much!
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.
Can we use raw milk instead of dairy free milk?? We are definitely not dairy free in this household lol thanks
Sure 🙂
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
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!
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!
Do you think this recipe would work using your self rising flour recipe instead of regular flour?
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!
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!
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.
Hi.
Can I use canned coconut milk? Thanks.
P.S. Love your simple and delicious recipes!
Can you double or triple this recipe for a larger loaf? Or even shape more like a baguette? 🙂
I haven’t tried but feel free to experiment and see 🙂
So this is a lesson learned for me and anyone who might try this recipe. ☺️ I used a gluten free flour (no xanthan gum), and it didn’t rise AT ALL. I didn’t think of adding that before-hand. I did check the red mill 1:1 gluten free flour, and it DOES have xanthan gum. Next time I try this recipe I will add that and leave an update. 👍🏻😄
Recently told to go dairy, egg, and yeast free I was in a slump until I stumbled across this beautiful recipe. This bread is amazing!!! Thank you. I will check out your other recipes.
Hi, I can’t wait to try this recipe! Just a question. I am on low histamine diet and I’ve been trying to implement cassava flour. Do you have any experience with it for this recipe pls? If not, do you know how the bread turns out with spelt flour pls? Or any other suggestions for substitutions? Many thanks!! 🙂
Not for this recipe, and I can only vouch for what has been used.
Great recipe! Makes delicious easy bread. I split it into 2 small rolls to go with soup.
I used apple cider vinegar instead of white vinegar and the bread tasted fine – didn’t have an overpowering flavour in case anyone was worried about using it 🙂
Hello. Can I substitute the flour for Coconut Flour?
Nope, not at all!
Hi, it is so great! Just wondering if O could use whole wheat flour ?
I don’t see why not 🙂
I added 1/4 tsp each of Parsley, Sage, Rosemary, and Thyme and made a Scarborough Fair Soda Bread. It was AMAZING!!!! I definitely recommend it! Thanks so much for sharing the recipe. It worked perfectly and made amazing bread!
Would this work with oat flour?
Not that I’ve tried.
Have you ever tried doubling the recipe? I’d like for it to last longer. 😉
Of course 🙂
Your recipe is absolutely divine! Do you think it would be possible to make a loaf four times the size that these make? I would wonder what the ingredient components would amount to and how would the cooking time change? Or maybe it’s just not possible with this type of bread? Either way, I just love it. Thank you so much for sharing this .
Hi! Yes, just make 4 times the amount and bake for an extra 15 minutes 🙂
Your recipe is absolutely divine! You think it would be possible to make a loaf four times the size that these make? I would wonder what the ingredient components would amount to and how would the cooking time change? Or maybe it’s just not possible with this type of bread? Either way, I just love it. Thank you so much for sharing this .
Hello. Can I make this into a baguette style loaf?
Haven’t tried, feel free to experiment and see!
THANKS so much. This is a lifesaving recipe for us. We Have a gluten, dairy, egg and yeast intolerant daughter and this is our new easy-go-to recipe.
So glad to hear that 🙂
hi! hope you are checking comments – is lactose free milk or almond milk okay to use? Thanks!
Hi! I haven’t tried, so feel free to experiment and see.
Alright, Arman…
You’ve done it. You HAVE DONE IT! You’ve created a gluten free bread recipe that is as DELICIOUS as it is EASY! The flavor is wonderful and the texture didn’t taste GF at all!!! I used what I had on hand- Cup for Cup gluten free flour, apple cider vinegar, and 2% dairy milk, and baked for 20 minutes. My only surprise was how small it was…I’ll definitely double the recipe next time. I’ll also try to make it vegan as it’s written and see how it turns out. Thank you for the best gluten free bread I think I’ve ever had!!!!!!
You are so welcome, so glad to hear this, Bethany!
Have made this a few times now, using a GF flour mix recipe from Gluten Free Alchemist, and it turns out great every time 🙂 My <3 gets excited whenever I make it. It's so easy and so quick that I'll be making it routinely, I think. I'm going to try adding raisins and cinnamon to the next batch, I think 🙂
Does it scale up to a larger loaf, or would it be better to make multiple small loaves?
You can definitely scale it up for a larger loaf 🙂
Hi Arman. Thanks for your quick reply. Maybe it’s a regional thing with Bob’s flour. We either have 1:1 baking flour or all purpose flour. We don’t have 1:1 all purpose flour. When I saw the 1:1 in your recipe, I used that. I’ll try the Bob’s all purpose flour to see if that works. Thanks again!
Hi. Thanks for this recipe. I have a question though. I’ve made this twice, with Bob’s Red Mill 1:1 Gluten Free Baking Flour. Both times, it comes out as just a white blob. It never browns. Are you sure it’s the 1:1 baking flour that should be used and not the Bob’s Red Mill All Purpose Baking Flour? The 1:1 is very different. I might try it with that the next time and will post another comment, but thought I’d check first.
Hi Nancy- It isn’t Bob’s Baking flour, but the all purpose flour- What is showing up for you?
Hi.. I made this.. turned quite delicious with a local GF flour blend.. I have 2 questions
1. Can I double/triple/quadruple the recipe?
2. Do you recommend making the dough in a food processor with dough attachment for a big batch?
Hi there! of course- I haven’t tried in a food processor, feel free to experiment and see!
I tried it and it was delicious but i had to add more flour because it was like a batter and I had to bake it for longer than 25 mintues…
Oven makes and models differ 🙂
Just re the vinegar: I have also successfully used lemon juice with both dairy & non-dairy milk to make buttermilk substitutes for recipes like this…works very well! FYI
Thx for this recipe, very similar to my usual soda-bread…looking forward to trying it out. (Rosemary-garlic is our current favorite variety)
Hi Jenn! Rosemary garlic is a fabulous combo- thanks for sharing 🙂
Maybe my mistakes and variations might help others :)…
I followed the ingredient measurements as written, used GF flour and ACV and no sugar (its what was in the cupboard). Also, had no parchment so just very lightly oiled the bottom of the baking sheet.
First attempt: the dough was very runny, had to add more flour to compensate. I think I over kneaded on this dough. First loaf came out very dense and dry and slightly undercooked.
Second attempt; dough was very runny. Added more flour (and oats this time) to compensate. definitely did not over knead. Baked for approximately 30 minutes in the end. Better result for sure. Constancy was bouncier and cooked evenly. Texture was a little powdery but I think this was the GF flour.
Will definitely continue to experiment, thanks.
how about cassava flour…..?? it will work…
No idea, I haven’t tried it
can I use apple cider vinegar instead of white vinegar?
I haven’t tried but I don’t see why not 🙂
I used almond milk.
How do I know when the milk curdled enough for the bread.
Do you have any video on making this bread.
Thank you 😊☺
It took me about 10 minutes. I don’t!
I used almond milk
How do I know when the milk curdle enough for the bread🍞
😊Thank you
It should take 10 minutes!
Would Cassava Flour work for this recipe?
Nope, just the flour listed
Made this yesterday and it turned out great but is very small. Can you just double or triple the recipe to make a larger loaf?
Absolutely! I made it a small batch loaf so it can be enjoyed within a day or two, as it doesn’t taste great when kept longer. 🙂
This was delicious! Thank you!
So welcome!
Today I tried the rosemary bread version! Turned out great and I’m an amateur baker! Thank you for this recipe. I’m definitely going to bookmark this one to make again!
😀 Thanks, Aimee- Stay safe
Hi there! Made this today…I followed the instructions exactly, but my bread didn’t rise at all and was still doughy inside after 25 minutes. Any idea what the issue could’ve been?
Hi Robin- What flour did you use?
Can you double the ingredients to make a larger loaf? I have a family to feed..
Absolutely! I only made this small batch to avoid spoilage 🙂
You haven’t stated how much ingredients for the bread
Yes I have, it is in the recipe card
Hi, can I use white rice vinegar as well?
I haven’t tried- feel free to experiment and see!
I made a gluten free one, but it’s a door stop. What could be added to make it less of a brick? I’m thinking coconut oil and / or psyllium husk
I’ve only tried this with the gluten-free flour I recommended, not a homemade one.
Can I use bread flour for this recipe instead?
I haven’t tried- feel free to experiment and see!
Can I use bread flour for this recipe?
I haven’t tried- feel free to experiment and see!
Can you use self rising flour? Thanks!
Not for this recipe!
White Vinegar?? is vinegar of this sort not made by fermenting wheat? not gluten free.
Nope, the one I used is made from corn so yes, gluten free.
My milk didn’t curdle???
Did you add the vinegar and let it sit?
Can you make bagels with this recipe?
Try this recipe- https://thebigmansworld.com/2-ingredient-bagels-recipe/
Thank you for clarifying the vinegar amount. I made two loaves today, one GF and the other with Einkorn flour, but followed the recipe as written…. The GF one is very dense and small, wasn’t baked enough so I had to put it back in the oven. Definitely will have to toast this one. It is dry. The other one is still cooling. Never did turn a golden brown on top. I’m hoping for the best even though I possibly overdosed the vinegar.
No worries- this bread doesn’t go a deep brown on top- so just tap the bottom and see if it sounds hollow 🙂
Thanks for the great recipe! I would love to make a bigger loaf. Would I just double the recipe and baking time?
Hi! I’ve made a double size loaf before, and only increased the time by 7-8 minutes 🙂
Just baked … didn’t realize how small the loaf is. LOL
If tasty, I’ll be baking another to share
Hahaha it is a small batch loaf
I’m actually amazed that this recipe comes out looking the way it does on your blog. It looks so beautiful & delicious. Unfortunately this was a flop both times I tried it. The first time I followed it exactly except for using raw milk instead of nondairy milk & Coconut sugar instead of white sugar & it came out like an undercooked pancake. Also used Bob’s baking flour both times. Second time I tried it, I made some adjustments since I feel it really needed something to help it rise. So I added xantham gum & used white sugar instead of coconut. The second time it came out looking GORGEOUS but was so dense, sandy/chalky consistency & tasteless. What on earth did I do wrong & why are gluten free breads so impossible to get right?! I really think for the lack of gluten & yeast — the baking soda/powder & vinegar need to be EXACTLY right along with either milk or water. Not sure why this recipe didn’t work for me because it looks absolutely amazing but I only wasted my ingredients
I made it rosemary and sea salt and it’s delicious but mine didn’t seen to rise very much. Any suggestions?
Hi Christina! It should rise significantly- did you use the correct amount of vinegar?
Thank you for sharing! Can I use potato flour? I accidentally bought that type of flour and seeing what I can make with it.
I haven’t tried- feel free to experiment and see
Made the bread today and it was delicious! Will be making it again.
😀 Fabulous- glad to hear it, Mary!
The amount of flour to milk seems off balance and left the dough very runny. Shouldn’t it have been at least 1 3/4 cup of flour?
No, te amounts are correct
Can you use coconut sugar?
I haven’t tried but I think it will be fine- you’ll just have a slightly darker loaf.
The recipe clearly says 1/2 cup of milk
Hello, made this today-looks like it’s turning out but I have a question:
When you say to add 1/4 cup of the milk mixture to the dry ingredients is that all we use or do we use the rest of the mixture as well.
I use GF flour and my dough was very dry until I added more of the mixture.
Love your recipes!!!
Thanks.
Hi Mel! sorry for the confusion, I meant add in 1/4 cup increments- I’ll fix it up!
Stay safe xx
The recipe calls for 1/2 cup of milk anyway, so no wonder you ended up with a soup 😂 Maybe try actually reading the instructions next time?
The proportions seem totally fine to me, soda breads are pretty popular and the ration between flour and liquid is pretty standard here. I will be trying it for sure!
Cheers, Agata- Please stay safe x
Can I use almond flour?
Not for this recipe.
The recipe says 1/2c milk to 1 c of flour. If you used 1c of milk that was too much.
🙂 Thank you, Julie.
Can I use whole meal flour?
Sure, it will actually be more flavorful 😀
Hey there! when I added the cup of milk when it had curdled, to the cups worth of flour it was like soup. When you say “add 1/4 cup milk” does this mean at a time or is that all you add?
I ended up having to add another cup of flour to make it formable
Hi Ginger! It’s 1/2 cup of milk total- the 1/4 cup is how you should add it into the flour, 1/4 cup at a time. I’ll amend the recipe to reflect that, sorry for the confusion.
Did you REALLY make this bread? 1 cup milk, 1 cup flour, for me made soup. Wasted my precious organic flour.
Kathleen, with all due respect, if you just combined 1 cup flour and 1 cup of milk, you will get soup.
There are more ingredients than just that in this recipe.
Do you think this could be used for pizza crust as well?
I’d recommend this recipe 🙂 https://thebigmansworld.com/2-ingredient-pizza-dough/