• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop

Living Beyond Allergies logo

menu icon
go to homepage
  • Recipes
  • Allergies
  • Substitutions
  • Guides
  • About
  • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Allergies
    • Substitutions
    • Guides
    • About
    • Shop
  • Follow Along!

    • Facebook
    • Pinterest
    • Tumblr
  • ×

    HOME » Breads

    Dated: February 3, 2022 Last Modified: February 4, 2022 by Laura This post may contain affiliate links.

    Homemade Dairy Free Bread

    I love when you share my recipes!

    • Facebook
    • Twitter
    Jump to Recipe - Print Recipe

    Soft and fluffy dairy free bread that tastes amazing! An easy to make recipe that requires no dairy. Perfect for sandwiches, toasting, or making french toast. 

    This light and fluffy bread is SO GOOD! You are going to love how easy it is to make this homemade bread recipe made with simple ingredients.

    Since perfecting this bread, I make it several times a week as we enjoy it for breakfast as toast, in a sandwich at lunch, and as a side for dinner. Not to mention it can be the base for some delicious french toast! 

    Free from: dairy, casein, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more

    loaf of dairy free bread on a cutting board with slices in front

    There is something so wonderful about bread making. I don’t know if it is the patience required before you can slice into a fresh loaf or the smell of it fresh from the oven, but I just love making bread. 

    This bread is a modification of a family favorite to be made dairy free when a family member developed a dairy allergy. But you won’t miss anything in this flavorful loaf!

    Jump to:
    • Ingredients 
    • Active Dry Yeast vs Instant Yeast 
    • Making the dough 
    • Shaping the dough 
    • Baking the Bread 
    • Tips
    • FAQs
    • How to Store 
    • More recipes to love 
    • Recipe

    Ingredients 

    What is great about this bread is how simple it is to pull together with ingredients from your pantry. Nothing here is esoteric in the slightest. Here is the run down for what you will need. 

    ingredients for df bread in various glass bowls on the kitchen table
    • Flour - I have always made this bread with all purpose flour. It makes a really lovely loaf of bread that isn’t heavy or dry. However, you can also make it with bread flour or a mix of half bread flour and half all-purpose. I wouldn’t make this with whole wheat flour or gluten-free flour. 
    • Sugar - white sugar or brown sugar both work great! Use what you have.
    • Salt
    • Egg
    • Vegetable oil, a neutral flavored oil, like canola, is my favorite! It makes the bread sweet. Olive oil gives the bread a more rustic flavor.
    • Yeast
    • Water 

    Active Dry Yeast vs Instant Yeast 

    There is no difference in flavor when making this bread and using active yeast or instant yeast. The difference comes in the first steps of the recipe. Both yeasts make for really beautiful and crusty loaves of bread. So no matter which type of yeast you have, it will be delicious! 

    If using active yeast, in a medium sized bowl, combine the yeast with the warm water. Let it sit for ten minutes to allow the yeast to activate. You’ll know the yeast is ready when it has proofed up the sides of the bowl and are foamy looking. Add this mixture when adding the oil and egg to the dough. 

    If using instant yeast, no need to proof! Mix the yeast in with the flour, salt, and sugar. 

    Making the dough 

    The full instructions with all the recipe measurements are written in the recipe card below! Be sure to check that out. Here is where I get into the details on how to make the best dairy free bread ever. 

    No matter which type of yeast that you use, you will want to begin with your stand mixer or a large bowl. If you are using a stand mixer, make sure that you attach the dough hook. I don’t recommend using a paddle or whisk attachment for this recipe. 

    Add the dry ingredients to the mixing bowl, the flour, salt, and sugar. If using instant yeast, add the yeast now. Give this a quick mix. 

    • mixing the dry ingredients together in a glass bowl
    • the shaggy dough is forming in the metal bowl

    Now add the warm water, egg, and oil. Keep the mixer on low speed. If you have used active yeast and have a proofed yeast mixture, add this to the dry ingredients now. 

    By this point, you should have added all the wet ingredients to the dry ingredients. Scrape down the sides of the bowl. 

    Leave the mixer on low speed and let it knead the dough for 8 to 10 minutes, or until the dough has formed a smooth ball in the bowl. 

    • the finished dough in a metal bowl
    • dough in a bowl ready for a first rise

    If mixing by hand, you will want to turn the dough out onto a floured surface and knead by hand for 8 to 10 minutes or until the dough is smooth and supple to the touch. 

    Place the dough ball in a lightly oiled large bowl and place it in a warm place to rise for one hour or until doubled in size. 

    Shaping the dough 

    After the dough has risen for one hour, turn the dough out onto a lightly floured surface. I like to use parchment paper on the countertop and then sprinkle flour on top of that to make sure nothing sticks.

    • fullen risen df bread
    • rolling out the bread for shaping

    Using a rolling pin or just your hands, shape the dough into a rectangle about 8 inches wide and about 14 inches long. 

    Starting from a side that is 8 inches wide, roll the dough into a log. 

    Tuck the ends under and place the dough into a lightly greased loaf pan. Let this dough rise, lightly covered and in a warm spot, for about an hour or until it is double in size again. 

    • df bread in loaf pan ready for second rise
    • fully risen df bread ready for baking

    Baking the Bread 

    Turn the oven on to 375F. Place the oven rack in the lower third of the oven. To get the best bake, you want the top of the bread to be in the middle of the oven while cooking. 

    After the dough has risen for the second time, place the dough in the loaf pan into the oven. 

    Let it bake, uncovered, for 35 minutes, or until a dark golden crust has appeared and the dough has an internal temperature of 190F. Remove the bread from the oven. 

    When the bread is still hot from the oven, you can take dairy butter or vegan butter and spread some on the top of the loaf. This gives the crust a great flavor.

    Allow the bread to rest in the hot loaf pan for about 10 minutes before removing the loaf.

    Let the bread cool completely on a wire rack or cutting board before slicing. I know how hard it is to wait on warm bread but the longer it cools, the better structure it will have for slicing! 

    Enjoy!! 

    overhead view of slices of dairy free bread

    Tips

    Here are my best tips for your bread making so you always have a delicious loaf every time. 

    Start with room temperature ingredients and keep things warm. I like to place my dough in a ceramic bowl to better hold the heat. Then I place that next to the warm kettle (a perfect excuse to make a cup of tea!) and let it rise. You want to have a warm kitchen to let the yeast rise up.

    If you don’t have a kettle, you can also bring a pot of water to a simmer next to it to help provide that warm environment. 

    Heat the water to between 95-110F. You again want the water to be warm to activate the yeast, but you don’t want it to be so hot to kill the yeast! 

    FAQs

    Can I make this bread with a bread maker? 

    I’m sure you could, however, I have not tested the recipe for making it in a bread maker. I suggest trying another recipe if you are making bread in a bread maker. 

    Can I freeze this bread? 

    Yes, you can freeze this bread after baking. Wrap it up well in cling film or another airtight and freezer safe container and you can store it in the freezer for up to 3 months. 

    To store this bread in the freezer before baking, follow these steps:

    1. Allow the bread to finish the first rise. 
    2. Punch down the dough and roll out. Shape as instructed. Place into a bread loaf pan that has been lined with cling film and lightly sprayed with cooking spray. 
    3. Freeze dough for 10 hours. 
    4. Remove the dough from the pan and rewrap in more cling film. Place in a freezer safe container (a freezer plastic bag also works) and keep frozen until ready to use. 
    5. You can keep frozen bread dough for up to 4 weeks. 
    6. To make from frozen, allow dough to go through a second rise in the fridge overnight. Bake as directed. 
    side view of the inside of the loaf of df bread

    Are eggs a dairy product?

    No, eggs are not a dairy product and therefore eggs are safe to eat if you have a dairy allergy. 

    It can be confusing since they are often kept in the same part of the grocery store, but eggs are a different allergy than a dairy allergy. 

    Best flour to use? 

    My favorite flour to use is King Arthur All Purpose flour. It has a great flavor and bakes up beautifully. I like the brand itself because the flour is made in a dedicated allergen safe facility where only wheat flour is used. This means you don’t have to worry about cross contamination. 

    You can make this recipe with bread flour. Bread flour has a higher protein content than all-purpose flour, making for more development of gluten. This results in a heavier and heartier loaf of bread. 

    I have almost never made this recipe with bread flour. When making this during hte week, I always reach for all-purpose. 

    Can I make this gluten free? 

    No, this recipe was not made to be a gluten-free bread. For a great gluten free bread recipe, check out this one here! 

    How to Store 

    This bread is best the day that you make it. To store it for a couple of days longer, wrap it in an airtight container and store on the countertop or in the fridge. Since it has no preservatives, it is best to enjoy it within 3 to 5 days. However, my bread never lasts that long as we all eat it up before that! 

    To store this bread for longer, I recommend freezing baked bread in a freezer safe and airtight container for up to 3 months. Allow it to thaw in the fridge before enjoying. 

    More recipes to love 

    • dairy free cinnamon bread sliced open to see the swirl on a wire cooling rack with cinnamon sticks
      Easy Dairy Free Cinnamon Bread
    • square crop of gluten free naan on cutting boards with garlic surrounding
      Easy Gluten Free Naan Bread (Yeast Free!)
    • close up of gluten free vegan bagels on a black cooling rack and white parchment paper. the bagels are covered in coarse sea salt or everything spices // livingbeyondallergies.com
      Soft + Chewy Gluten Free Bagels
    • a loaf of gluten free bread is sliced open so you can see the perfect texture of the bread on the inside. It rests on brown parchment paper on the kitchen countertop in front of a green plant in a silver vase.
      The Ultimate Gluten Free Bread Recipe

    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    a loaf of dairy free bread rests on a cutting board with slices in front of it

    Homemade Dairy Free Bread

    Soft and fluffy dairy free bread that tastes amazing! An easy to make recipe that requires no dairy. Perfect for sandwiches, toasting, or making french toast.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Rise Time: 2 hours
    Course: Bread
    Cuisine: Baked Goods
    Diet: Vegetarian
    Keyword: celery free, coconut free, corn free, dairy free, nightshade free, nut free, sesame free, soy free, tomato free
    Yield: 12 slices
    Author: Laura // Living Beyond Allergies

    Equipment

    • Stand mixer (optional)
    • Large bowls
    • mixing bowls
    • measuring cups
    • measuring spoons
    • mixing spoon
    • Loaf Pan
    • Rolling pin (optional)

    Ingredients

    • 3 ¼ cup all purpose flour
    • 1 tablespoon instant yeast
    • ¼ cup sugar
    • 1 teaspoon salt
    • 3 tablespoons canola oil
    • 1 large egg
    • 1 cup warm water

    Instructions

    • Warm the water to between 100F and 110F.
    • In a large mixing bowl or in the bowl of your stand mixer, combine the dry ingredients of flour, sugar, salt, and yeast. Give a quick mix.
    • In a medium sized bowl, combine the wet ingredients of the water, egg, and oil.
    • With the dough hook attachment, if using a stand mixer, or with a large spoon, begin to mix the dry ingredients as you add the wet ingredients.
    • Let the dough mix for 2 minutes, scraping down the sides of the bowl as necessary.
    • If mixing in a stand mixer: Now let the dough mix on low speed for 10 minutes. The dough will be ready when it has formed a dough ball and is smooth and supple to the touch without being overly sticky.
      If mixing by hand: Turn the shaggy dough mixture onto a well floured surface. Knead by hand for 8 to 10 minutes or until the dough is smooth and supple without being sticky.
    • Transfer the dough to a lightly oiled bowl. Cover with cling film or a towel and let rise for one hour, or until doubled in size.
    • After rising, press dough out onto a well floured surface and with a rolling pin or your hands, press into a rectangle that is about 8 inches wide and 14 inches long. Starting from the side that is 8 inches long, roll the dough until you have a log shape. Tuck the ends under and place in a well oiled bread loaf pan. Let the dough rise covered once again for one hour or until doubled in size.
    • Preheat the oven to 375F. Place the oven rack in the lower third of the oven. The top of the bread should be in the middle of the oven for best results. Uncover the dough and place the loaf pan in the oven.
    • Bake for 30 to 35 minutes or until the bread is a rich golden brown color and the internal temperature of the bread ready 190F.
    • Let the bread cool on a wire rack in the loaf pan for 10 minutes before removing the bread from the pan. Let the bread continue to cool on the wire rack until you are ready to enjoy. Bread should ideally cool for 45 minutes before slicing. Enjoy!

    Notes

    How to Store 
    This bread is best the day that you make it. To store it for a couple of days longer, wrap it in an airtight container and store on the countertop or in the fridge. Since it has no preservatives, it is best to enjoy it within 3 to 5 days. However, my bread never lasts that long as we all eat it up before that! 
    To store this bread for longer, I recommend freezing baked bread in a freezer safe and airtight container for up to 3 months. Allow it to thaw in the fridge before enjoying.
    LivingBeyondAllergies.com
     

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

    More Breads

    • Vegan pizza on a wood cutting board with lots of veggies on top like red pepper and broccoli that has been cut into 6 slices.
      Easy Homemade Vegan Pizza Dough
    • A loaf of vegan Irish soda bread on a white and blue striped towel on a dark countertop.
      Vegan Irish Soda Bread
    • side view of a baking dish filled with vegan dinner rolls.
      Vegan Dinner Rolls
    • round basket with an autumn colored kitchen towel that is holding a bunch of pumpkin clover rolls. they are all just tumbled together and you can see how evenly baked they are.
      Vegan Pumpkin Clover Rolls

    I love when you share my recipes!

    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Connect with me!

    • Facebook
    • Pinterest
    • Tumblr

    Never miss a recipe! Delivered weekly right to your inbox.

    Thanks!

    Laura, a white woman with red hair, is standing in front of a gray mural with floral details. She is wearing a black top, long Burgundy skirt, and black leather jacket.

    Hi, I’m Laura! Welcome to Living Beyond Allergies, a mix of healthy + indulgent allergy free recipes, plus a sprinkle of health resources. All eaters welcome! To learn more about me, click here!

    Spring Baking

    • a gluten free angel food cake rests on a glass cake stand and is topped with whip cream and berries. a serving spoon is lifting a slice of cake away from the cake.
      Gluten Free Angel Food Cake
    • three carrot cake cupcakes without nuts in a row with swirls of frosting and crushed pumpkin seeds
      Easy Carrot Cake Cupcakes without Nuts
    • a gluten free lemon poppyseed cake tin a bundt shape is resting on a white plate on the kitchen countertop surrounded by a linen towel and lemons
      Gluten Free Lemon Poppyseed Cake
    • single gluten free soft sugar cookie on a dark background surrounded by sprinkles with a bite taken out of the cookie
      Gluten Free Soft Sugar Cookies - Lofthouse Copy

    Most Popular Recipes

    • gluten free nut free granola in a glass bowl on parchment paper
      Easy Gluten Free and Nut Free Granola
    • close up of a pizza covered in tomato free pizza sauce and large pepperoni on a white parchment paper with herbs surrounding it
      Tomato Free Pizza Sauce
    • bowl of brown sugar cinnamon oatmeal
      Brown Sugar Cinnamon Oatmeal
    • close view of tomato free bbq sauce in a jar with a. spoon dipping in the sauce
      Tomato Free BBQ Sauce
    Subscribe for Recipes and More!

    Footer

    ↑ back to top

    About

    • About Living Beyond Allergies
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy
    • Nutrition & Allergen Policy

    Recipes by Diet

    • Gluten Free
    • Vegan
    • Dairy Free
    • Egg Free
    • Nut Free
    • Top 9 Free

    Contact

    • Contact
    • Work With Me

    Affiliate links to products I love are sometimes used in articles. I will earn a small commission from qualifying purchases. Thank you for your support.

    Copyright © 2023 Living Beyond Allergies