The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need Bread recipe of any kind for sandwich making. No dairy, no yeast

Laura1's picture

Need Bread recipe of any kind for sandwich making. No dairy, no yeast

The reason my subject says without yeast is because we have to use rice flour mixtures which won't rise well with yeast.

I was thinking maybe one of you knows of a good recipe that doesn't need yeast or dairy to work? Even if it is with wheat flour I may be able to substitute my flour for it.

I was thinking maybe if I can't find a loaf recipe that works, maybe a tortilla recipe that we can make a burrito out of?

Just anything that already works without the yeast and dairy might work with his flour for me.





P.S. I printed the Pita bread recipe and am going to try it with the yeast but I already know from experience that I am setting myself up for failure. I am still holding out a bit of hope though. The yeast will actually make the rice flour rise but it just doesn't have the chemical make up of the gluten flours to make and hold the bubbles that trap the yeast and hold the rise.




Atropine's picture

What about biscuits?

ejm's picture

I'm quite certain that yeast can be used with rice flours. Have you gone to any of the "gluten-free" recipe sites?

Ellen's blog "I Am Gluten Free" ( has a number of promising looking bread recipes. There are a number of links to other gluten free sites on her sidebar.

Mike Eberhart's blog "The Gluten Free Blog" has a quite decent looking recipe for Dairy-Free Focaccia. It calls for quinoa flour (I'm not sure if quinoa is allowed on your diet but I would think a rice flour could be substituted.)

Carol's Recipe Collection (scroll down to "Gluten-free Recipes" on the linked page) on the "Red Star Yeast" site has a number of gluten-free recipes including Every Day Sandwich Bread (also Milk-Free!)


Laura1's picture

Thanks both of you!


With biscuits I have trouble with them falling apart for a sandwich but have made some tasty ones


I am still looking at those links you sent me and will continue.  I have saved several to try later.


In the meantime, I had already started making a recipe that I found on here and I can't remember which post!   But it was in response to someone going on a camping trip and was wanting to cook the bread there.   I cut the recipe from 5 cups flour to about 21/2 cups (maybe a tad more)and used my rice flour mixture, and 1 cup of Milk(I used Silk soy) and kept everything else the same and it is very good and addictive at that!   Since I can't find the right forum or post that I got it from here it is in case anyone else wants to know.  (If I find it later I'll tell where.)


Skillet Bread
(makes 3, 10 inch round loaves)

5 cups flour
2 TBSP baking powder
1 Tsp salt
1 TBSP melted butter or margarine
2 cups milk
Cooking oil for frying

Sift 4 cups flour with baking powder and salt.
Combine milk and melted butter.
Place flour/baking soda mixture in large bowl and add liquid ingredients, a little at a time, beating well.
When the 4 cups flour have been worked into a soft dough with the milk/butter mixture, lightly flour a board with the remaining 1 cup flour.
Turn out dough onto board and knead lightly, working in the rest of the flour.
Divide dough into 3 parts and shape each into a round pone about 1/8 inch thick and a diameter to fit skillet.
Pour enough oil into the skillet to measure about 1/4 inch deep.
Heat oil and brown bread quickly, one at a time, until golden on each side.

I've made this over a campfire.  It's very simple.  One can "shortcut" even more by pre-mixing the dry ingredients and carrying them in a large plastic bag (ie 1 gallon size).  As for the milk, take powdered milk and reconstitute with water before using.  I have a lactose intolerance, so tend to keep very little, if any, fresh milk around the house.  Instead I use powdered milk and mix it up when I need it for cooking.  Save having to throw out spoiled milk because I don't use it fast enough. 


 Thanks again,



Yumarama's picture

Just a shot in the dark here but most flour companies have websites and I'd presume your rice flour comapny would as well, you might find recipes for bread with rice flour there. Since I'd also presume that a lot of people who choose to use rice flour also do so because of specific dietary issues, there would possibly be discussions dealing with a limited diet there as well.

Like I said, just shooting ideas out for you, no real clue if it would pan out.

Good luck with your quest.

ejm's picture

My father is allergic to wheat gluten (he has celiac disease) and my mother has successfully translated many of her recipes so he can eat them. She substitutes her gluten-free flour mix (cup for cup) with for any wheat flour called for in each recipe.

The following isn't exactly the same as my mother's flour mixture. She generally adds some brown rice flour as well. But she says that the tapioca flour and xanthan gum are absolutely essential. Otherwise the final result is quite dry and grainy.

Gluten-free Flour Mix

  • 2 c white rice flour
  • 2/3 c potato starch flour
  • 1/3 c tapioca flour
  • 1 Tbsp xanthan gum (or guar gum)
  1. Whisk ingredients together and store in an airtight jar.
  2. For gluten free baking, use the mixture cup for cup in place of regular flour. When using, remember to mix the ingredients very gently.

There are more tips and gluten-free flour mixtures at Ellen's Kitchen: Flour substitutions and Gluten Free Baking



>Turn out dough onto board and knead lightly, working in the rest of the flour.

One of the things that Mom has learned is to be very very careful to mix everything gently. She never kneads (there is no gluten to develop, after all) any dough. 

Liam's picture

Obviously there are health issues here, I would suggest that Laura contact her local Illeitis/Colitis/Chron's disease websites they should be able to connect her to nutritionists familiar with the health issues, who can provide recipes.  Another try would be to contact her local health authority/agency/ministry for tips and recipes.  Finally if your local hospital dietician is not able to help give a major hospital or two a shot eg. in the States - the Mayo Clinic or something of like stature.  Here in Canada I would try Sick Children's Hospital, the Toronto General Hospital, Toronto Western Hospital (theses two are 'affiliated' but usually have their own separate specialties so you might strike lucky by trying both).

When I take a shot in the dark like this, and I have done it with much success, note on the outer envelope, the specialty you are aiming at eg. attn: Chief Gastroenterologist;-or- Chief Nutritionist'.  A good friend of mine taught me that when aiming to solve a problem "go big or go home"  thus write to the chiefs of departments, they are usually keenly sympathetic and will at least direct your enquiry quickly.

Hope this helps. 

Laura1's picture

Thank you for the suggestions.

I use for my mix

1cup rice flour

1cup tapioca flour

1cup cornstarch

1Tablespoon of potato flour

And then 1 cup equals 1 cup wheat flour.

I use xanthan gum in several recipes I have found from time to time. But I haven't had a bit of luck creating any bread with it. (I have made Many loafs until I had the burnouts!) It makes things very gummy.

I have many cookbooks and have searched hours and hours on specialty websites. I guess I was just hoping to find a very simple bread recipe that already didn't have to have the rise factor from the yeast that I could try.

And I shouldn't have said no dairy since I can substitute soy milk but usually buttermilk doesn't substitute as well even with the lemon or vinegar in the soy milk. My communication skills are lacking these days. Sorry. I am very grateful for all of the help.

Thank you,


Mini Oven's picture
Mini Oven

yesterday and, well, was not thrilled, was surprised how sweet it is. I'd use it if I had no choice but it tasted like watered down milk with flour in it. I would try coconut milk first. Or maybe a combination of the two.

There is an interesting cake made in Indonesia from rice flour. The flour is simply steamed and allowed to cool. Then it is grated and some flavor ingredients are added. Then the crumbs are put into a bamboo form and steamed again. I think this recreates the "jel" phase of the flour thus bonding each little crumb to its neighbor crumb. The loaf is allowed to cool and the result is a fluffy loaf without yeast or levening. I will see if I can find a recipe or I will do some experiments for you.

Mini O

edh's picture

Mini O, I have to agree with you about soy milk. I had to go dairy free a couple of years ago and, as a former cheese fanatic, it was not a happy shift! Here in the states they sell more varieties than you can shake a stick at; plain, unsweetened, vanilla, chocolate, etc, and as far as I can tell, your description fits them all!

For cooking however, I have come up with a pretty fair substitute; 1/3 each coconut milk, soy milk, and rice milk. Nothing you'd want to drink by the glass, but disappears in baking.