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Egg and Yeast Free Bread Recipe

This egg and yeast free bread recipe is the perfect bread to make with few ingredients. Instead of eggs, I use banana and ground flaxseed to add moisture and binding properties. This bread has a subtle banana flavor but also resembles a plain white bread. It is gluten free, dairy free, soy free, egg free, yeast free, refined sugar free, and is suitable for vegans.
Prep Time15 mins
Cook Time35 mins
Servings: 10 slices
Calories: 183kcal
Author: Emily Meyer | Eat or Drink


  • Bread Pan


  • 2 tablespoons ground flaxseed
  • 1/4 cup water
  • 1 1/2 cups Eat or Drink's gluten free self-rising flour blend <-- click for recipe, see notes below for replacement options if necessary
  • 1/2 cup sorghum flour - see notes below for replacement options of necessary
  • 1/2 teaspoon salt
  • 1 smashed banana
  • 3/4 cup unsweetened dairy free milk - oat milk, almond milk, cashew milk, a carton of coconut milk but not canned, rice milk, etc. will work
  • 1/4 cup olive oil - avoid dark olive oils unless you want a distinct taste, sunflower oil works well too
  • 1 tablespoon coconut sugar
  • 2 teaspoons apple cider vinegar


  • Preheat the oven to 350°F. I used a nonstick bread pan which helps create the perfect crust. If you don't have a nonstick bread pan make sure to lightly grease it.
  • In a medium-sized bowl whisk your ground flaxseed with your water. Set aside to thicken.
  • In a large bowl whisk your flours and salt.
  • In the bowl with your ground flaxseed mixture add in your banana and smash until completely smooth. Add in your dairy free milk, oil, coconut sugar, and apple cider vinegar. Whisk well until completely combined.
  • Pour your wet ingredients into your dry and mix until combined. Spoon this mixture into your bread pan and smooth out with your spoon.
  • Bake in the center of the oven for about 35 minutes or until the top is golden and the center is no longer wet.
  • Let cool in the bread pan for 5 minutes then carefully remove and let cool on a wired rack.
  • Slice the bread once it is completely cool. You can microwave or toast to reheat slices at a later time. If you want to keep it for longer than a few days you can freeze it then toast or microwave to reheat.


Notes on Flour Replacements:
To make my self-rising flour recipe click this link and combine the proper ingredients. You can keep it in any inexpensive air tight container like this one.
If you want to make this recipe right now and only have a store-bought 1 to 1 gluten free flour blend (like Bob's Red Mill or King Arthur) you can use those by adding in 1 1/2 teaspoon baking powder and 1/4 teapsoon baking soda.
If you are not gluten free you can use regular self rising flour or regular white flour. If you are not using self rising just be sure to add 1 1/2 teaspoon baking powder and 1/4 teaspoon baking soda. To replace the sorghum flour use whole wheat flour.
Notes on Nutrition:
I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.


Calories: 183kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 149mg | Fiber: 2g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg