Honest answer in two halves.
Technically: yes, you can raise a loaf with baking soda/powder - remember soda always needs an acid partner (curd, buttermilk, lemon) to fire. What you get is a quick-bread: soda breads, savoury loaf cakes. Perfectly good products.
But classic bread is DEFINED by yeast fermentation. Fermentation doesn't just inflate the dough, it builds the chew, the structure, the smell of real bread. Chemical leavening gives a cakey, tender crumb instead - a different product, not a defective bread.
So serve your Jain customers with confidence and label with honesty: "yeast-free savoury loaf", not "bread minus something". Season it well, market it as its own thing. Customers asking for yeast-free know exactly why they're asking - they'll respect a baker who takes the constraint seriously instead of pretending a cake is a baguette.
