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Easy, No-Knead Dairy Free Bread

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Want an easy homemade bread recipe?  Look no further.  This dairy free bread uses one bowl and requires no kneading.

Whether you are looking for bread for someone with a dairy, egg, or soy allergy, a vegan diet, or for the low iodine diet (LID), this bread will work for you.

I preferred to make homemade bread when I followed the LID rather than scour bread labels for ingredients or figure out which brands use noniodized salt (LID Life was not available at the time.)

If you are the same way but don’t have any experience making homemade bread or access to a bread machine, this recipe is for you.  

What You Need to Make It

Ingredients for dairy free bread including sugar, yeast, kosher slat, flour, and water.

This recipe only requires 5 ingredients.

  • Flour – you can use all-purpose, white whole wheat, or a mixture.  I like to do half and half.
  • Salt (noniodized for LID) – Bread without salt has NO flavor. Milk is used to add more flavor to bread, so you don’t want to skip this.
  • Sugar – to feed the yeast
  • Instant yeast – Instant yeast is also sometimes called bread machine yeast.  For more about instant yeast, read in the FAQ below. 

How to Make Dairy Free Bread

step 1: fingers stretching dough to show lumpy texture,step 2, unrisen dough in large orange bowl, step 3 risen dough in orange bowl step 4 bread in a loaf pan and pie pan

This dairy free bread is also incredibly simple.

  1. Mix all the ingredients until there are no dry bits of flour.  The dough will be lumpy but stretchy.
  2. Let rise…
  3. Until double.
  4. Lightly shape into desired shape.  You can make this in a loaf pan or a pie pan or a glass bowl.  You choose your shape. (I double the recipe and made 2 loaves for the photo.)

Tips for Success

Use warm enough water.

You need the water warm enough to wake up the yeast and get it bubbling, but not so hot that it kills the yeast.  I have found that most people are so worried about killing the yeast that they do not get the water warm enough.  You want the water between 110 and 120 degrees F.  

Mix the dry ingredients first before adding the water.

You could just dump all the ingredients in the bowl and start stirring.  I prefer to gently stir the dry ingredients together first.  I think this helps distribute the yeast, salt, and sugar more evenly throughout the dough. 

Let it rise enough.

The time I suggest for rising is an estimate.  It will depend on how warm your kitchen is.  If you want the dough to rise quickly, turn your oven on while you make the dough.  Then turn it off and open the oven door to warm up the room.  You can also place the dough near a heat vent or in a sunny spot in your house.  

Shape it gently.

We all have heard of “punching” the dough.  But you don’t want to punch it as hard as you can and get rid of all the air you just spent an hour plus getting in there.   With this dough in particular, we want to gently shape it.  Bread gets its structure from gluten in the flour.  Kneading the dough develops the gluten and helps give that structure.  Since we didn’t knead this dough, that gluten structure isn’t as strong.  It won’t hold up as well to punching.

Cooking time will vary by shape.

Depending on if you make a loaf shape or a round shape, it will bake at different speeds.  I have found the loaf pan breads to bake faster.  Bread should sound hollow when you knock on the bottom if it is done.  You can also take the temperature of the bread like you would meat.  Bread is done at 195-200 degrees F.  

Two loaves of bread on a cooling rack.


What is instant yeast?

Instant yeast is a different strain of yeast and is ground finer so that it will dissolve faster into your dough than active dry yeast.  As a rule, recipes with instant yeast do not call for “proofing” the yeast in warm water with sugar, while those with active dry yeast do.  According to Epicurious, this step is unnecessary.  

However, I have heard of bakers liking to “proof” both kinds of yeast, just to make sure the yeast is not dead before they use it.  Yeast will keep in the freezer for up to 2 years, although I’ve had yeast in my freezer longer than that.  You can even use yeast straight from the fridge or freezer.

What is white whole wheat flour?

There are two common types of wheat grown:  soft white wheat and hard red wheat.  What we think of as “whole wheat flour” is made from hard red wheat flour.  White whole wheat flour is made from soft white wheat.  It has a less strong, bitter taste, and baked goods tend to more closely resemble their all-purpose flour counterparts.  

I like to buy King Arthur White Whole Wheat Flour.  I buy quite a few and store them in the freezer until opening.  Whole grain flours can go rancid as they do have some fat in them if they are stored for a long time.

king arthur white whole wheat flour organic
saf instant yeast package

How to Store

Once done baking, turn the bread out of the pan and let cool on a cooling rack.  Once it is completely cool, you can wrap in plastic wrap or store in a resealable bag.  Air exposure will make the bread go stale.

Please note that homemade bread becomes stale faster than store bought bread, as it does not have the preservatives and conditioners added to the dough.

Other Recipes You’ll Love

Tahini Toast with Apples and Honey is a great use of your delicious bread.

Whole Wheat Honey Oat Bread is great if you are up for more of a traditional bread recipe that is also dairy free.

two loaves of bread on a cooling rack with 2 slices of bread, one with jam spread on the surface
Print Recipe
4.34 from 6 votes

Easy, No-Knead Dairy Free Bread

This one bowl bread requires only 5 ingredients, no kneading and is dairy, egg, and soy free.
Prep Time25 minutes
Cook Time30 minutes
Rising Time2 hours
Total Time2 hours 55 minutes
Course: Bread
Cuisine: American
Keyword: dairy free, egg free, soy free, vegan
Servings: 10 slices
Calories: 186kcal


  • loaf pan
  • pie plate
  • glass bowl


  • 4 cups all-purpose flour can also use all or part white whole wheat flour
  • 1 ½ tsp salt noniodized or kosher
  • 2 tsp sugar
  • 1 tbsp instant yeast
  • 2 cups warm water 110-120 degrees F
  • cooking spray for pan and your hands


  • Combine all the ingredients in a very large bowl. Mix to combine.
  • Add water and stir with a wooden spoon until a lumpy dough forms. There should not be any dry flour, but the dough will be lumpy and sticky.
  • Cover the bowl with a dish towel or greased plastic wrap and leave in a warm place to rise. Dough should double in size in about 1 to 1 ½ hours.
  • Prepare your baking dish by lightly greasing with cooking spray.
  • Uncover dough. Grease your hands with cooking spray. Gently shape the dough into the shape of your pan, being careful not to deflate the dough. Carefully transfer to prepared pan.
  • Cover dough in pan with towel or plastic wrap again. Let rise for 15-30 minutes, until looking bubbly or puffy.
  • Preheat oven to 425°F. Once heated, place prepared loaf into oven. Bake for 15 minutes. Then reduce temperature to 375°F, and bake until golden brown all around, about 15-25 minutes more.


You can bake this in a loaf pan, a pie pan, or a medium size glass bowl.  See links in equipment description.


Calories: 186kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 352mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg

10 thoughts on “Easy, No-Knead Dairy Free Bread”

  1. do you think it would be ok if I threw in some chopped walnuts and craisins? Would that change the resting and cooking times at all?

  2. 5 stars
    I’ve been having a really hard time on the low iodine diet finding normalcy and this bread did just that! Delicious and so easy! Thank you :)

  3. 5 stars
    I didn’t have very high expectations for this, but I was trying to come with something/anything my husband might enjoy during post radiation treatment period. Surprise! This was excellent. I see no reason not to make this again even after his diet restriction are over. P.S. I’ve made “no knead” bread many times before, and I think this recipe was easier, and probably better. Thanks!

  4. 5 stars
    My son has to be on a low-iodine diet for some follow-up testing he’s having done and there’s such a limited amount of things on the approved list he’ll actually eat. I made this bread and he absolutely loved it! I drizzled a little olive oil and coarse Kosher salt on top before putting it in the oven! I’m going to continue making this even after his testing because it’s so delicious! Thank you so much for putting it out there!

  5. 1 star
    When I went to lower the temperature to 375 after 15 minutes on 425 the bread was already burnt to a crisp. Center rack, glass pan. Oven temperature is working correctly.

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