1. Can I use gluten-free flour to make no yeast bread?

Yes, but results can vary. Use a 1:1 gluten-free flour blend for baking. The texture may be slightly more crumbly, so consider adding a tablespoon of flaxseed meal or chia seeds for better binding.

2. What if I don’t have buttermilk?

You can make a quick substitute: Add 1 tablespoon of lemon juice or vinegar to a measuring cup, then fill with milk to reach 1¾ cups. Let it sit for 5 minutes before using in your no yeast bread recipe.

3. Can I add cheese or herbs to the dough?

Absolutely! Cheese, fresh herbs, spices, garlic, and even jalapeños are popular add-ins. Just mix them into the flour before adding the liquids.

4. Why didn’t my no yeast bread rise properly?

This usually happens if the baking soda is old or the buttermilk wasn’t acidic enough. Always check expiration dates and use fresh ingredients.

5. Can I bake this bread in a loaf pan?

It's not recommended. A loaf pan can result in uneven baking. A flat round shape, like in a skillet or on a baking sheet, is ideal for this no yeast bread .

No Yeast Bread Recipe 7 Foolproof Steps to a Perfect Loaf

Description

A simple, rustic soda bread—no yeast required! This hearty loaf, powered by baking soda and tangy buttermilk, is the perfect impromptu bake. Ready in under an hour with minimal effort, it’s customizable with sweet or savory add-ins and delivers crusty exterior and soft, chewy crumb.

Ingredients

4¼ cups (531 g) all‑purpose flour (plus more for dusting)
1½ tsp salt
1½ tsp baking soda
4 Tbsp (¼ cup; 60 g) unsalted butter, melted
2 Tbsp honey (43 g) or granulated sugar (25 g)
1¾ cups (420 ml) buttermilk, plus 1 Tbsp for brushing

Optional additions/toppings:

1 Tbsp whole oats
Sprinkle of coarse/flaky sea salt

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Instructions

Preheat & Prep: Preheat oven to 400 °F (204 °C). Line a baking sheet with parchment or use a seasoned cast‑iron skillet, greased cake pan, or pie dish.
Dry Ingredients: In a large bowl, whisk together flour, salt, and baking soda.
Wet Ingredients: Whisk melted butter with honey (or sugar) in a separate bowl, then pour into the dry mixture and toss lightly.
Add Buttermilk: Pour buttermilk in 2–3 additions, mixing gently after each. Dough should be shaggy and slightly sticky.
Shape Dough: Turn dough onto floured surface, shape into a ball, then flatten into a 7–8‑inch round disc about 2 inches thick.
Score & Top: Transfer to pan, brush with 1 Tbsp buttermilk, and score a ¾‑inch deep “X” on top. Add oats or salt if desired.
Bake: Bake for ~45 minutes, tenting with foil halfway through if browning too fast. Bread is done when golden and sounds hollow when tapped.

Cool: Let cool at least 5 minutes before slicing—aim for 30 minutes for best texture.

Notes

Make‑your‑own buttermilk: Mix 1 Tbsp lemon juice or vinegar with milk to reach 1¾ cups; let sit 5 minutes.

Freezing: Fully cooled loaf freezes well up to 3 months. Thaw at room temperature or in the fridge; reheat as desired.

Flour info: Using bread flour gives a chewier texture; half whole-wheat substitute adds heartiness but may yield a denser loaf.

Variation ideas: Stir in rosemary, cheese, garlic, dried fruit, or spices (see Tips & Variations section for creative ideas).

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Bread / Quick Bread
Method: Baked, No Knead
Cuisine: Rustic / Irish-inspired Quick Bread

Nutrition

Serving Size: per ~100 g serving
Calories: ~289 kcal
Sugar: ~19.5 g
Sodium: ~960 mg
Fat: ~4.96 g
Saturated Fat: ~1.04 g
Unsaturated Fat: ~3.92 g
Protein: ~6.6 g
Cholesterol: ~18 mg