Easy No Yeast Bread (NO dairy!)

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5 from 404 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

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no yeast emergency bread

Easy No Yeast Bread (NO dairy!)

5 from 404 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 mins
Cook: 25 mins

Ingredients  

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

* 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. 

Nutrition

Serving: 1sliceCalories: 65kcalCarbohydrates: 13gProtein: 2gFat: 1gSodium: 153mgPotassium: 17mgFiber: 1gCalcium: 40mgIron: 1mgNET CARBS: 12g
Course: Breakfast
Cuisine: American
Author: Arman
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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Comments

  1. 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?

    1. 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. 🙂

  2. I used almond milk
    How do I know when the milk curdle enough for the bread🍞

    😊Thank you

  3. 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 😊☺

  4. 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.

  5. 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)

  6. 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…

  7. 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?

  8. 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.

  9. 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!

  10. 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 🙂

  11. 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!!!!!!