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!
This is a great bread for many people with food sensitivities and allergies. It contains only one of the ‘big 8’ allergens- wheat.
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-making technique if you already have a favorite one. I prefer using my bread maker for fuss-free bread making.
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!
This bread does save really well, and stays very soft for about three days…but good luck making it last that long!
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. You can use your favorite bread making method with this recipe, it is not limited to a bread maker.
Best Ever Dairy-Free Homemade Bread Recipe
Simple 6 ingredient homemade bread- allergy friendly with no dairy, eggs, or soy!
Ingredients
- 1 1/3 cup water
- 4 Tablespoons honey
- 2 Tablespoons oil
- 1 teaspoon salt
- 4 cups flour
- 2 teaspoons yeast
Instructions
- Throw all the ingredients into your bread maker in the order specified by your bread machine, or mix/rise using your favorite bread making method.
- Shape the dough into two loaves and place in two greased loaf pans.
- Allow to rise until doubled (30 minutes to an hour.)
- Bake in a 400 degree preheated oven for 20 to 25 minutes, until golden brown.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 147 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 134mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 4g Sugar Alcohols: 0g Protein: 3g
Awesome!! I know quite a few people that are dairy-free so I will definitely pass this along!! Looks delicious!
Tried this and the bread does not rise…my yeast is just fine….did you leave out a step or ingredient?
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.
My 2 yr. old grandson can’t have soy. I’m wondering what kind of oil you use. Will coconut or olive oil work?
I usually use olive oil. I have used vegetable oil in a pinch.
hi, does this bread requires kneading?..if i dont have a bread machine
Yes, it definitely needs to be kneaded. Do you have a stand mixer? You can use it with your dough hook to knead it.
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?
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!
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
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.
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!
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.
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.
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!