Best Ever Dairy-Free Homemade Bread Recipe

This easy and delicious Dairy Free Recipe is perfect whether you are dairy free, or if you simply would like to make bread with the ingredients you have on hand.

I’ve always loved bread, but since going dairy-free, I really eat more bread than ever before. Finding a good store-bought dairy-free bread is nearly impossible.  If you are avoiding soy and/or egg too, then you are really out of luck at the grocery store!

Best Ever Homemade Bread Recipe

Making bread often seems like a daunting task if you’ve never tried it before, but this recipe is so easy and comes out perfect every time!

You can make this recipe using your preferred bread dough making technique if you already have a favorite one. I prefer using my bread maker for fuss-free bread dough making.

Best Ever Homemade Bread Recipe

This Best Ever Dairy-Free Homemade Bread great for many people with food sensitivities and allergies. It contains only one of the ‘big 8’ allergens- wheat.

Best Ever Homemade Bread Recipe

Be sure not to make the recipe far in advance of when you want to serve it. Each time I bake this bread early in the day it is gone before dinner.

When the fresh loaves come out of the oven the incredible yummy smell has a crew of children standing around begging for a piece cut straight from the hot loaf!  It’s pretty amazing I hid this bread long enough to snap a few photos!

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This bread does save really well, and stays very soft for about three days…but good luck making it last that long!

Best Ever Homemade Bread Recipe

This delicious Dairy Free Homemade Bread recipe is not only delicious, but it is also simple! With only 6 ingredients, it is easy to throw together.

I simply toss all the ingredients in my bread maker using the dough cycle. Then, I shape the dough into two loaves before the final rise and bake.

However, you can use your favorite bread making method with this recipe, it is not limited making the dough in a bread maker.

If you prefer to actually bake your bread in your bread machine, I recommend that you use this Dairy Free Bread Recipe for Bread Makers. It uses all the same ingredients as this recipe, however it changes the amounts and ratios of ingredients into a recipe that is better suited for bread machine baking.

If you love this diary-free bread recipe, you should try my other go to diary-free bread- Italian Dairy Free Bread. The Italian bread is perfect to serve alongside any pasta meal.

Finding great dairy free bread options can be so hard. Another favorite recipe in my house is this delicious and dairy-free Chocolate Chip Coconut Cream Muffins.

Click here to view all of my Dairy Free Bread Recipes.

Yield: 16+ slices

Best Ever Dairy-Free Homemade Bread Recipe

Best Ever Dairy-Free Homemade Bread Recipe

Simple 6 ingredient homemade bread- allergy friendly with no dairy, eggs, or soy!

Cook Time 25 minutes
Prep Time 1 hour 30 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 1 1/3 cup water
  • 4 Tablespoons honey
  • 2 Tablespoons oil
  • 1 teaspoon salt
  • 4 cups flour
  • 2 teaspoons yeast

Instructions

  1. Throw all the ingredients into your bread maker in the order specified by your bread machine
  2. Choose the dough cycle on your bread machine and start the cycle. (or mix/rise using your favorite bread making method).
  3. Shape the dough into two loaves and place in two greased loaf pans- I use 9x5 loaf pans.
  4. Allow to rise until doubled (30 minutes to an hour.)
  5. Bake in a 400 degree preheated oven for 20 to 25 minutes, until golden brown.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 147Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 134mgCarbohydrates: 28gFiber: 1gSugar: 4gProtein: 3g

Did you make this recipe?

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48 Comments

    1. The recipe is correct, I just double checked. I make the bread at least twice a week and it always works. Did you use a bread maker? If so, be sure to put the ingredients in the machine in the order your instructions list. (Mine requires liquids first, then salt, then dry, with yeast being the last ingredient added.

    2. I tried this recipe a few weeks ago and it turned out perfect. I halved it as I’m single, and enjoyed it lasted for almost a week.
      I’m going to bake it again tonight. Thank you so much. For sharing the recipe and video with us.

    3. I thought I was having the same problem but then I just left it for ages and ages covered in the sunshine and it took 4-5 hours (total, about 3/3.5hrs first rise and just over 1hr on second- not using a bread maker) but it did rise and tasted delicious.

      1. Bread can definitely take longer to rise in certain situations. Things like the atmosphere and moisture in the air can effect the rise. Even a home kept at a cooler temp can cause bread to take much longer to rise. Putting your loaf in the sunshine was a great idea! You can also preheat your oven to warm or 200 degrees, then turn it off and place the unrisen loaf in the oven with the door open to help it get enough warmth to rise. I often use that method when I want bread for dinner but waited to long to start making it. You just have to really keep an eye on it so that it doesn’t over rise using this method.

    4. I also noticed no rise. I wet a towel, (Hot water) layed it over the pans. I reheated to towel couple times and after 1.5 hour, had enough rise to just go with it. Turned out good, entire family enjoyed it. Thank you for sharing.

  1. Currently making now! Can’t wait to see how it turns out! My mother in law is gluten free. Could I use the same recipe with gluten free flour?

    1. I can’t wait to hear how much you loved it!

      My grandmother went gluten free not too long ago and I tried this recipe with her gluten free flour. It was a disaster. Like a bread rock. I asked my gluten free friends and their recommendations were unanimously to buy a gluten free bread mix to use rather than trying to make gluten free bread from scratch. They all said they used gluten free flour in recipes that didn’t require yeast.
      I found that she liked all the boxed gluten free bread mixes that I tried.
      Good luck!

  2. Can I just knead this if I don’t have a bread maker or hook on my mixer? How long would I knead it? Thanks, Diane

    1. You can definitely hand knead this bread if you don’t have a bread maker. I just find a bread maker to be the easiest way. You must kneed the bread until it has the right texture- it should feel really smooth and elastic (springing back somewhat like a rubber band when you stretch it) and should also form itself into a ball. It can take up to 20 minutes to get the right texture.

  3. Thanks for the recommendation! I have made this bread easily 3 times already! It is absolutely delicious!
    I even removed the honey for a batch to make sandwich bread, and toast! Everyone who has tried it, loves it! I can’t keep up with the amount I have made because everyone wants some and it is SO EASY to make! Especially with a bread-machine! Thanks for the recipe! Have you tried making this with whole wheat flour? Also just took a look at your blog and can’t wait to find more yummy recipes you’ve posted. Thanks!! You’re a life saver!

    1. I’m so glad your family loves this bread as much as mine! We just enjoyed a loaf with stew for dinner this evening. I love the idea of removing or reducing the honey for sandwich bread. I do sometimes switch up to half of the white flour for whole wheat flour, though my family likes it best if I only switch about 1.5 cups to whole wheat.

  4. This recipe is amazing! My son is FPIES to dairy, egg, oat and soy so our bread limitations are quite expansive. I make this recipe probably once a week! So delicious! Thank you! Do you think I could try adding cinnamon and raisins to the recipe in bread maker? Can’t seem to find a diary free recipe for cinnamon raisin bread.

    1. Yay! I am so glad this recipe works so well for your family! I’m sure you could add cinnamon in with the flour and then add the raisins toward the end of the cycle. Many bread makers have a setting that will beep at you when it’s time to add seeds, fruits, or nuts. If yours doesn’t have the feature try to add the raisins in just before the last kneading cycle. I’d love to hear how it works for you if you try it out!

      I have not added cinnamon or raisins, but I have rolled the dough out and added a layer of cinnamon and brown sugar, then rolled it up to make a spiral cinnamon bread. It was delicious, but not perfect! I haven’t quite figured out the best ratio, but when I do I’ll be sure to add the details to the recipe!

    1. I choose the dough cycle, because I prefer to bake this bread in the oven in two loaves. However you can just choose the regular bread cycle if you’d like one loaf baked in the machine.

  5. My dough came out of the bread machine SUPER-sticky. I don’t know what I did wrong. I added some flour to each of the loaves before putting them in the individual loaf pans and it seems to have done the trick. The bread came out beautifully. It was perhaps a little sweet – would it hurt anything to reduce the honey?

    1. Different climates and conditions can definitely impact your dough texture. I always try to remember to peek inside my bread maker about 15 minutes after it starts mixing. If the dough is sticking to the sides of the pan, sprinkle in more flour, a few tablespoons at a time, until it looks right. Alternately, if it seems too dry you can add water a tablespoon at the time, allowing it to mix in after each addition, to determine when your dough reaches the right consistency.

      However, adding a little flour to a sticky loaf to help shape it is perfectly fine too.
      I believe that reducing the honey amount in this dough should be just fine. If you try it, I’d love to hear the results!

  6. I love this recipe, except I’m having a rough time. I want to bake it in the bread maker, but when I use the whole recipe, it grows so much that it presses up against the top and makes a mess of my machine. It tastes delicious, just makes a mess. I’m new to bread making and not great at baking math, but I tried to cut all of the ingredients in the recipe in half and I got about a quarter of the bread. Any suggestions on how to reduce the recipe so I don’t destroy my bread maker? Thank you!

    1. I’m sorry you are having trouble! Maybe your machine is smaller than mine.
      What about cutting the recipe down by 1/4. So try 3 cups of flour, 1 cup water, 1 tablespoon + 1 1/2 teaspoons oil, 3 tablespoons honey, 3/4 teaspoon of salt. And then a packet of yeast (or at least 1 teaspoon if you use a jar of yeast)

      Let me know how it goes! Good luck!

  7. Can you please tell me exactly what I need to do if I don’t have a bread machine, but I do have a stand up mixer? Sorry, I am new to bread baking. Thank you so much!

    1. Jennifer, I’m sorry but I can’t tell you how to make this bread with a stand up mixer- though I know it can be done! I’ve never tried it myself though and would hate to give incorrect advice. I’d recommend googling “how to make bread in a stand up mixer” (or better yet, search youtube). I know you can find a tutorial to walk you through it. This recipe should work just fine using a stand up mixer, if you follow those instructions. Good luck! Let me know how it goes.

  8. I just made this today. My 3 yr old has dairy and soy allergy. I was skeptical at first. But I followed all instructions. I allowed dough to sit for 1 hour before baking in it the oven because I dont have a bread machine. I used 9×5 loaf pan. I greased the pan. Placed dough in pan. Poured melted butter on top before baking and after baking bread. Baked for 30 mins or until when I tap on top loaf , it was sturdy and caramel color on top. I removed loaf from baking pan to cool down. Once cooled, I sliced 1 piece. It was so moist & soft but sturdy enough to slice without folding. The bread is so good, so soft and so moist. This bread taste better than store bought bread. At least I know what’s in it. Thank you so much for this recipe. Oh and my 3 yr old loves it without anything on it. Now that’s a plus.

  9. I just wanted to say THANKYOU! We just found out that my 11 year old is allergic to milk.So we’ve been trying new things and came across this recipe. We followed the directions to a T and this is the best bread! The entire family loves it and It goes fast!

    1. I buy bread flour when I can find it, but often settle for all purpose. Truthfully, I don’t notice a difference between the two flours when used in this recipe.

  10. These homemade reads are super amazing as I tried making it today. I have also shared this recipe with my sister so that even she tries it. Thank you so much for putting up this post.

  11. I just tried this today. My 1 yr old has severe allergies so I decided to try out your recipe. Love the taste but mine came out dense and not fully cooked in the middle . I am doing it all by hand. It took 2 hours for it to double. Dose this require 2 rises? I used quick rising yeast, dose that make a difference? Also I live in Northern North Dakota, would that have something to do with the way it came out?? I am new to this. This was my first time every making bread from scratch. Thank you for any help/ guidance you can give me.

    1. Hi Lindsay, I typically make this using my bread machine to do the hard work of the kneading and rising. If you are going to be making allergy friendly bread, an in-expensive bread maker or stand mixer will make your job so much easier. In the meantime, yes you’ll want to do two rises by hand. So, you’ll need to get everything mixed up, then knead it for 5-10 minutes until it gets smooth and elastic. At this step you’ll do your first rise. Place the dough in a greased bowl, cover lightly and leave it to rise until double. This can take 1-2 hours- it’s quicker in a bread machine because the bread machine heats up to speed the rise. After that rise, you’ll punch it down and shape it into loaves. Covering them for a second rise which can take anywhere from 30 minutes to 1.5 hours depending on the temperature in your house. You can speed up this rise by preheating your oven to 200 degrees. Turn the oven off and put the loaves in the oven as it cools back down- they’ll rise faster this way.
      I don’t use quick rise yeast, so I don’t know how it would effect this recipe. I’m not sure that your location would effect the recipe, unless you are in a high altitude. But, the temperature of your house could definitely slow or speed the rise. My bread rises much faster in the summer months since my kitchen is warmer.

      Good luck! I hope this helps.

  12. I just made this. I don’t have a bread machine and I don’t know if it proofed enough, but it’s bread and it tastes good.

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