Yeast-Free Bread in the Oven

We adapted our regular bread recipe for those with a sensitivity to yeast. This recipe is for the oven. To use a bread machine, see our Yeast-Free Bread in a Machine recipe.



    • 3½ cups Pamela’s Bread Mix
    • 1½ cups warm water
    • ¼ cup oil
    • 3 eggs or prepared egg replacer equal to 3 eggs
    • 1 TBSP + 2 tsp baking powder

    NOTE: For best results, let the bread cool completely before cutting to prevent the loaf from falling and becoming gummy in the center.

    Preheat oven to 350º.

    Get everything ready before mixing: grease a 8" by 4" pan, bring eggs to room temperature or have egg replacer prepared, and have oil and water measured out.

    Use a HEAVY DUTY STAND MIXER with whisk attachment to combine all ingredients and mix for on medium/high until just combined.

    Pour dough into greased pan. If desired, smooth the top with warm water. Bake for 65-70 minutes.

    Let cool completely before slicing.

    © Pamela's Products, Inc.

Customer Reviews

Based on 13 reviews
Katharine Moore

So... I have to ask... is there a way to use this mix to make GF yeast free BAGELS?! Please say yes. And share that recipe. And do a happy dance with me.


My family liked this a lot. I whipped the egg whites to almost a peak first and then added yolks, bread made x and water. Light fluffy and we used it for sandwiches no problem.

I made a second and added cinnamon it was great,

Thank you


I have to have GF and yeast free breads which is SO hard to find! I like the taste of this recipe, but I am finding that the slices just fall apart, and I really can't make a sandwich or much else with it! What can I do to make this hold together better? I made a grilled "cheese" sandwich, and ended up having to eat it with a fork of all things! Any help appreciated! ( I use duck eggs for eggs too, as i am allergic to chicken eggs)


I was wondering if I could use this recipe with the all purpose artisan flour instead of the bread mix?


This recipe makes a great GF naan bread! Just make them like you do pancakes. Plop a small ball of dough in the pan and wet your fingers with water and pat them thin. Sprinkle a small amount of the bread flour on each side. They freeze well and stay soft like pancakes! Yuuuum!