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Gluten free large white loaf for bread machine recipe


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  • Bread
  • Bread machine

It's taken me three months of constant trying and tweaking to create this recipe which turns out the same every single time. It's perfect for toast, it WILL brown easily in the toaster, stays soft for at least 5 days, it freeezes well too. You'll need a breadmaker that can handle 2-2 1/2 pound loaves.

20 people made this

IngredientsMakes: 1 gluten free loaf

  • 2 cups full to the brim of white rice flour (you could use one cup of brown rice flour and one white if you wish)
  • 1/2 cup full to the brim of tapioca flour
  • 1/2 cup full to the brim of potato starch (not potato flour!)
  • 1/2 cup full to brim of Coffee-Mate® (original or lite)
  • 1 heaped teaspoon psyllium husk powder (add two if leaving out xanthum or guar gum)
  • 2 1/2 teaspoons xanthan gum or guar gum (or half of each)
  • 3 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cups full to brim of lukewarm water
  • 1 teaspoon cider vinegar (see footnote)
  • 1 whole egg
  • 2 egg whites
  • 5 tablespoons melted baking margarine
  • 1 1/2 tablespoons Hovis® fast action yeast (see footnote)

MethodPrep:15min ›Cook:55min ›Extra time:1hr rising › Ready in:2hr10min

  1. Measure all the flours and dry ingredients and mix together in one bowl.
  2. Add the lukewarm water to breadpan.
  3. Add the cider vinegar (if using) to water in breadpan.
  4. Lightly beat the whole egg and egg whites together to break the yolk, then add to water in pan.
  5. Melt the margarine and measure out 5 melted tablespoons and add to breadpan.
  6. Pour the dry ingredients into breadpan and make sure it's evenly spread (seems to work better!).
  7. Spread the yeast evenly over the flour mix in pan.
  8. Set the breadmaker onto a gluten free setting if yours has this feature to 20 minutes kneading, ONE 1 hour rise, and 55 minute bake time. Otherwise use the white basic setting. Use medium crust and XL if you have this setting.
  9. Let the machine mix everything for a couple of minutes, then scrape down sides of breadpan to help it along. DON'T try mixing the whole mixture in the breadpan, just down the sides otherwise the loaf doesn't turnout well.
  10. It should start looking fairly smooth with swirls in the mixture as the machine mixes it. It should look a little sloppy and wet. Close the bread maker lid and don't peek again until it's done!
  11. Enjoy!

Yeast note

The Hovis® yeast may contain traces of gluten, so use a different brand of yeast if you are overly sensitive. The Hovis® yeast also has bread improvers, which work well with this loaf. If using a different yeast, use any gluten free quick/fast yeast and add 1/2 teaspoon vitamin C powder to the dry ingredients.

Potato starch vs flour

Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.

Cider vinegar note

Adding cider vinegar is not necessary if you use yeast with dough enhancers, such as the Hovis® yeast. Or you could leave out the vinegar and add 1/2 teaspoon of vitamin C powder to the dry ingredients.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

I have just made this recipe and tried a slice with flora.... It actually tastes like real bread and feels like it in your mouth, instead of cardboard. I have been using a Doves Farm recipe for a couple of years now as it was the best I could find, but this recipe beats it hands down! I did have to tweak it a bit as it was rather too much for my bread machine, and I left out the pysillium husk powder as I don't have any and couldn't get it locally. Still a very nice loaf of bread, I am pleased with it, at least it didn't end up in the bin as some other recipes I have tried. I will be making it again and again and again etc.-13 Mar 2015

Well i did everything as per the recipe with EVERY ingredient on the list - result - nice colour bake but didn't rise to create a "dome" it is completely concave....I haven't tasted it yet, but visually it doesn't look like a "normal" loaf - I will report back after my friend has tasted it :-) I wonder if it has anything to do with the "dark crust" setting I had it on so it "overbaked" it a bit!??-18 Jul 2017

I made this bread last week and was very impressed with how it turned out. I have also been using the Doves Farm recipe but found it very heavy and cakey as it includes a lot of oil. This recipe is much lighter and less cakey, it stayed fresh for around 5 days, and then the small amount remaining was a little drier but still palatable as toast. I sourced the ingredients from Real Foods online where you can buy in bulk and it works out better value - this will be really useful for me as this will now be my regular GF loaf - thank you for sharing :-)-06 May 2015

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White Bread Machine Loaf

This gluten free bread machine loaf recipe provides the ultimate farmhouse-style loaf.

Ingredients

500g Glutafin Gluten Free Select Multipurpose White Mix
350ml tepid water (⅓ just boiled, ⅔ cold = tepid)
1 tbsp vegetable oil
2 tsp dried yeast enclosed with mix
½ tsp caster sugar
½ tsp salt
1 tbsp dried skimmed milk powder

Method

1. Place the water, oil, mix, yeast, sugar, salt and skimmed milk powder into the bread machine in this order.

2. Press the Select button for the Basic programme.

3. Press the Option button once for the Basic Bake Rapid option to give a 1 hour, 55 minutes cycle.

4. The crust setting is automatically set for Medium Crust.

6. After 5 minutes open the lid and scrape around the edges of the bread pan to incorporate any loose Mix.

7. When the programme cycle has finished, remove bread from the bread pan and leave to cool before cutting. Store in a sealed container and eat within 4 days.

Ingredients

500g Glutafin Gluten Free Select Multipurpose White Mix
350ml tepid water (⅓ just boiled, ⅔ cold = tepid)
1 tbsp vegetable oil
2 tsp dried yeast enclosed with mix
½ tsp caster sugar
½ tsp salt
1 tbsp dried skimmed milk powder

Method

1. Place the water, oil, mix, yeast, sugar, salt and skimmed milk powder into the bread machine in this order.

2. Press the Select button for the Basic programme.

3. Press the Option button once for the Basic Bake Rapid option to give a 1 hour, 55 minutes cycle.

4. The crust setting is automatically set for Medium Crust.

6. After 5 minutes open the lid and scrape around the edges of the bread pan to incorporate any loose Mix.

7. When the programme cycle has finished, remove bread from the bread pan and leave to cool before cutting. Store in a sealed container and eat within 4 days.

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Gluten Free Bread Machine Recipes

On this page I’ve collected some of the more versatile and consistently good gluten free bread machine recipes. I have tried these gluten free bread machine recipes and both my loved ones and I have enjoyed them. I hope you enjoy them too and I hope they help you eliminate celiac disease symptoms while still enjoying tasty baked goods.

If you’re searching for a good, healthy whole grain gluten free bread mix I recommend Bob’s Red Mill Hearty Whole Grain Mix. It contains caraway seeds so it does taste a bit like rye bread, but this is a great healthy gluten free bread mix that is pretty easy to make without having to buy a pile of ingredients or gluten free flours.

Here’s an index of this page’s recipes, but please be sure to read the notes right below the index before trying any of these recipes.

  • Always be sure to carefully seat the pan in your bread maker. I’ve seen friends disappointed with the performance of their bread machine only to discover they weren’t properly securing the bread pan.
  • Always read your manufacturer instructions. Some bread machines may specify a different order for placing wet or dry ingredients into the machine’s pan.
  • IMPORTANT: Unless specified otherwise, don’t let the yeast touch the sides of the breakmaker pan or reach the liquid. I create a small, shallow volcano hole for the yeast within the dry ingredients.

Some standard variations to keep in mind:

  • Instead of three eggs, try using one egg plus two egg whites. For more leavening, add 1 to 3 teaspoons of egg replacer.
  • You might also use our gluten substitutions page as a reference when using these recipes or other recipes you find on the Internet. You might just concoct your own perfect recipe from the methods described therein to substitute gluten in standard bread recipes.

Learn more about gluten and how it can affect your baking will help you improve your gluten free baking skills and help you achieve greater success in the kitchen.

Buttermilk Gluten Free Bread Machine Recipe

  • 1 1/4 cup + 1 tablespoon of milk with 4 tablespoons of dry buttermilk dissolved into it.
  • 3 large eggs, lightly beaten
  • 1/4 cup of canola oil

Slowly and carefully heat the milk so that the liquid texture overall reaches room temperature.

Dry Ingredients:
2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch flour
3 1/2 teaspoons xanthan gum
1/4 cup sugar
1 1/2 teaspoons salt
2 1/4 teaspoons active dry gluten-free yeast (set aside from the rest of the dry ingredients)

  1. After slightly raising the temperature of the liquid ingredients to room temp, pour them into the breadmaker.
  2. Then mix together all the dry ingredients — aside from the yeast — and spoon the mixture over the top of the liquid ingredients already in the breadmaker.
  3. Sprinkle the yeast over the dry ingredients keeping it away from the edges.
  4. Set breakmaker to medium size and light bake.
  5. After the bread is done, do not remove it from the pan until any kind of warm cycle has completed and the bread has completely cooled down.

Basic Gluten Free Bread Machine Recipe

  • 1 egg
  • 1/3 cup egg whites
  • 1 tablespoon apple cider vinegar
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1 1/2 cups warm skim milk
  • 1 teaspoon salt
  • 1 tablespoon xanthan gum
  • 1/2 cup tapioca flour
  • 1/4 cup garbanzo bean flour
  • 1/4 cup millet flour
  • 1 cup white rice flour
  • 1 cup brown rice flour
  • 1 tablespoon active dry yeast
  1. Place ingredients in the bread machine pan in the order recommended by the manufacturer. Select cycle press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
  2. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

Nutty Flax Gluten Free Bread Machine Recipe

Wet Ingredients:
1 2/3 cup water
3 large eggs
3 tablespoons canola oil
1 teaspoon vinegar

Dry Ingredients:
1 1/2 cup corn flour
1 cup tapioca flour
1/4 cup brown rice flour
1/2 cup flaxseed meal
1/2 cup skim milk powder
3 tablespoons sugar
2 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
2 1/4 teaspoons gluten-free yeast

  1. Lightly blend wet ingredients.
  2. Fold dry ingredients into wet ingredients.
  3. With your finger make a small depression and add yeast to this depression.
  4. Set bread machine for whole wheat, light and press start.

Note: To make your own fresh flaxseed meal simply grind flax seeds in a coffee or spice grinder.

Italian Gluten Free Bread Machine Recipe

Wet Ingredients:
3 large eggs
1 Tablespoon gluten-free egg replacer
1 teaspoon cider vinegar
1/4 cup olive oil (or canola)
1 1/2 cups water

Dry Ingredients:
2 cups white rice flour
1/2 cup tapioca flour
1/2 cup potato starch (note use potato STARCH, NOT potato FLOUR)
1/3 cup cornstarch
1 Tablespoon xanthan gum
3 Tablespoons sugar
1 1/2 teaspoons salt
2/3 cup dry milk
2 1/4 teaspoons gluten-free active dry yeast (set aside from the rest of the dry ingredients)

  1. Combine eggs, vinegar, oil and water.
  2. Pour carefully into baking pan of electric breadmaker.
  3. In mixing bowl, combine dry ingredients and mix well.
  4. Add dry ingredients to baking pan.
  5. Select medium, normal/white cycle.
  6. After mixing begins, help scrape any unmixed ingredients into the dough with a rubber spatula. Stay at edges and top of batter so as not to interfere with the paddle.
  7. Cool upright on rack before slicing.

Buttery Gluten Free Bread Machine Recipe

Wet Ingredients:
3/4 cup plus 2 teaspoons of warm (but not hot) water
2 large eggs slightly beaten
1/2 teaspoons vinegar
2 tablespoons melted butter (keep separate)

Dry Ingredients:
1 cup rice flour
3/4 cup tapioca flour
2 tablespoon plus 1 teaspoon sugar
1 3/4 teaspoon xanthan gum
1/3 cup dry milk powder
3/4 teaspoon salt
2 1/4 teaspoons rapid rise gluten-free yeast

  1. Mix together all dry ingredients.
  2. Separately, mix together all liquids, except melted butter.
  3. Put liquids into the bread machine, then add dry ingredients on top of the liquid ingredients.
  4. Make a well in the center and add yeast.
  5. Put butter in each of four corners.
  6. Set machine to medium, rapid rise.

Fruity Gluten Free Bread Machine Recipe

Wet Ingredients:
2 large eggs, beaten
1 1/4 cup warm (not hot) water
1/4 cup butter or earth balance natural margarine, melted
1/2 cup orange juice

Dry Ingredients:
2 cups white rice flour
1 cups brown rice flour
1/2 cup sugar
1/2 cup instant nonfat dry milk
3 teaspoons xanthan gum
1 teaspoon salt
1/8 teaspoon dried orange peel
1 3/4 cup dried apricots diced the size of raisins
2 1/4 teaspoons gluten-free active dry yeast (set aside from the rest of the dry ingredients)

  1. Soak the dried apricots in water for thirty minutes. Drain well.
  2. Dredge apricots pieces in a small amount of rice flour.
  3. Mix all dry ingredients together.
  4. Separately, mix all wet ingredients together.
  5. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests.

Note: If your machine has a designated time to add nuts and fruits, add apricots at that time. Use the fruit bread setting.

Warm Almond Gluten Free Bread Machine Recipe

Wet Ingredients:
2 larege eggs, beaten
1 1/4 cup water
1/4 cup butter or earth balance natural margarine

Dry Ingredients:
1 1/3 cup instant nonfat dry milk
1 cup white rice flour
1 cup almond flour plus
1/2 cup potato starch flour
1/4 cup brown sugar
1 tablespoon almond flour
3 1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 1/4 teaspoons gluten-free active dry yeast (set aside from the rest of the dry ingredients)

  1. Add blanched almonds to a food processor or blender to make almond flour (any remaining almond flour should be kept in refrigerator or freezer).
  2. In one bowl mix all wet ingredients and add to machine.
  3. In a separate bowl mix all dry ingredients and add to machine.
  4. Allow the bread to remain in the machine during the cool down period.

Bran Gluten Free Bread Machine Recipe

  • 2 eggs
  • 1 1/2 cups milk
  • 1 tablespoon light corn syrup
  • 1 teaspoon lemon juice
  • 1/4 cup melted butter
  • 1 1/2 teaspoons salt
  • 1 1/2 cups rice flour
  • 1 3/4 cups brown rice flour
  • 1/4 cup rice bran
  • 1 tablespoon xanthum gum
  • 1 tablespoon dry yeast
  1. In a bowl whisk the eggs and the milk together.
  2. Pour into the breadmaker.
  3. Add in the lemon juice, salt, corn syrup and melted butter.
  4. In a separate bowl combine and mix together the flours, bran and xanthum gum.
  5. Pour into the breadmaker.
  6. Sprinkle the yeast on top.
  7. Set the breadmaker to basic and 1 1/2 lb.
  8. After cooking allow to cool in the breadmaker for 10 minutes before removing.
  9. Cool on a rack before slicing.

Thanks for visiting Gluten Intolerance School. I sincerely hope you found this collection of gluten free bread machine recipes useful.


Recipe Summary

  • 2 teaspoons active dry yeast
  • ⅞ cup warm water
  • 1 egg
  • 1 egg white
  • 3 tablespoons sunflower seed oil
  • 1 tablespoon apple cider vinegar
  • 2 cups gluten-free all-purpose baking flour
  • 2 teaspoons xanthan gum

Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add egg, egg white, oil, and vinegar whisk until well combined.

Sift flour and xanthan gum into the bowl of a stand mixer fitted with the paddle attachment mix on low speed. Gradually mix in yeast mixture. Increase speed to medium and mix until batter is smooth. Pour batter into the prepared loaf pan and smooth out. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in the preheated oven until the top is golden brown, about 45 minutes. Carefully tip the loaf out onto a work surface and gently tap the bottom if it sounds hollow, it is done. Cover with a towel and let cool before slicing.


A Lofty Loaf: How to Make Gluten-Free Bread

Anxious about making homemade bread? With a bread machine, there’s no knead to be!

Brian Ambrose Photography

Indeed, for ten years, finding a decent gluten-free yeast bread was impossible. All my attempts turned out crumbly, flat and dense. Then one day, gluten-free bakers discovered that a pinch of xanthan or guar gum put back some of the elasticity missing in gluten-free flours. These gums, which were used in chewing gum and ice cream, became the darlings of gluten-free baking, adding structure and stretch to gluten-free dough. “Miracle” and “breakthrough” are two words that come to mind.

Something like blowing air into a balloon, the gum allows the gases from the yeast to inflate the dough, no small feat considering our dough is so much heavier than gluten-based dough.

There are other differences, too. Unlike conventional yeast bread, gluten-free dough behaves more like a batter. It’s difficult to handle and its structure is more fragile. The multiple kneading, punching and rising that are necessary for wheat dough actually destroy the structure of a gluten-free loaf.

For all these reasons, a bread machine is an excellent choice for gluten-free bread. There’s minimal handling. You just add the ingredients and press “start.” Several brands of machines let you bypass extra knead and rise cycles or they have a gluten-free setting, making them ideal for our cranky loaves.

The Basics

A bread machine lets you dump in the ingredients and return later to find a beautiful, fully baked loaf of bread. The biggest complaint is that the blades used to mix the dough leave an indentation in the bottom of the loaf. Some people reach into the dough and remove the blades once the kneading cycle is completed. I’ve done this but it’s a mess and requires watching the clock to know when the cycle ends. My old machine took a chunk out of the bottom of every baked loaf. Many newer machines have smaller or collapsible blades and leave only minor indentations. The blades are one thing to consider when purchasing a new machine. Here are other factors:

-Price: The cost of a bread machine ranges from $60 to $250.

-Loaf Size: Machines produce a 1, 1½, 2 or 2½-pound loaf. The amount of flour and liquids varies depending on the size of the pan.

-Shape: Some machines produce a horizontal loaf while others are vertical. Horizontal pans come with one or two blades. A good choice for gluten-free bread is a horizontal pan and two blades or a collapsible blade.

-Settings: In addition to settings for regular white, whole wheat and dough, some machines offer a gluten-free cycle and/or customized settings. These leave out additional knead and rise features and are ideal for gluten-free bread. If these features aren’t available, a short or quick cycle will work.

-Good Choice: These machines are well suited to gluten-free bread baking: Breadman TR520 Programmable Bread Maker for 1, 1½ and 2-pound loaves Breville Baker’s Oven BBM 100 Cuisinart CBK-100 2-Pound Automatic Bread Maker Hamilton Beach HomeBaker Breadmaker Oster CKSTBRTW20 2-Pound Express Bake Breadmaker T-fal ActiBread West Bend Hi-Rise Breadmaker Zojirushi BB-PAC20 Home Bakery Virtuoso and BB-HAC10 Home Bakery Mini.

Bread Machine Tips

-If you’re sharing a machine with a gluten-eating baker, buy a second bread pan and paddles from the manufacturer’s website to prevent cross-contamination.
-Don’t be afraid to open the machine about 5 to 10 minutes into the mixing process to scrape down the sides so that all the dry ingredients are incorporated. Don’t open the lid during the rise and bake cycles except to brush the top and sprinkle with seeds.
-If your user’s manual recommends adding ingredients in a different order than indicated in these recipes, follow your machine’s instructions for best results.
-Some manufacturers recommend using rapid rise yeast but it may not be up to the task of lifting gluten-free dough. For best results, use active dry yeast.
-If your machine has a rest cycle at the beginning of the program to warm ingredients, add room-temperature ingredients. If not, warm your ingredients before adding them to the machine.
-A 1-pound bread machine can handle 2 to 3 cups of flour. A 1½-pound machine can handle 3 to 4 cups of flour.
-Most bread machines have a delayed cycle, allowing you to place ingredients in the machine several hours ahead. To avoid bacterial growth, don’t use this cycle if your recipe contains eggs or dairy.
-A programmable cycle lets you customize the settings for gluten-free dough. Here are the ideal settings: Warm 10 minutes knead 15 minutes rise 40 minutes bake 55 to 60 minutes. Always set on Medium Crust.
-These recipes were created for larger bread machines (1½ to 2-pound loaf). To customize them for a smaller machine, reduce all the ingredients by a third.
My bread machine and I have been best buddies for decades. My expectations are lofty—but so is my bread. With these recipes, your loaves will be, too.

Brian Ambrose Photography

Sesame Seed Italian Bread

This bread is wonderful served warm with a bowl of olive oil for dipping. This recipe can be made with egg replacement see instructions below.

1½ cups milk of choice, room temperature or warmed to 110ºF
3 large eggs, lightly beaten (reserve
1 teaspoon to brush top of loaf)
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon cider vinegar
1 cup rice flour
½ cup millet flour
1¼ cups cornstarch or tapioca starch/flour
1 cup potato starch (not flour)
1½ tablespoons potato flour (not starch)
1 tablespoon xanthan gum
1½ teaspoons salt
1 tablespoon active dry yeast
1 tablespoon sesame seeds, optional

1. Program a 2-pound capacity machine for a 10-minute warm cycle, one (15-minute) knead and one (40-minute) rise cycle and bake 55 to 60 minutes or set it to the gluten-free cycle, if available. Alternatively, use a quick white bread cycle.

2. In the bottom of the bread pan, combine milk, eggs, olive oil, honey and vinegar. Stir with a fork to blend well.

3. In a mixing bowl, whisk together rice flour, millet flour, cornstarch, potato starch, potato flour, xanthan gum and salt. Sprinkle over liquids in the bread pan. Make a shallow indentation in the center of the dry ingredients, making sure no liquid is visible. Add the yeast. Close the cover and press “start.”

4. Midway through the knead cycle, open the lid and scrape down the sides of the pan with a rubber spatula to make sure all the dry ingredients are incorporated.

5. When the bread has advanced to the bake cycle and baked about 10 minutes or when the top is set, brush with reserved egg and sprinkle sesame seeds over the top. Close the lid and continue baking.

6. Remove the bread immediately when the bake cycle is complete. Turn bread onto a wire rack to cool.

Loaf yields 14 slices. Each slice contains 225 calories, 5g total fat, 1g saturated fat, 0g trans fat, 48mg cholesterol, 278mg sodium, 41g carbohydrate, 1g fiber, 5g sugars, 4g protein, 25 Est GL.
Variations

For Sesame Seed Italian Herb Bread, add 1 teaspoon dried basil, ½ teaspoon dried thyme and ¼ teaspoon garlic powder to the dry ingredients.

For Egg-Free Sesame Seed Italian Bread, omit 3 eggs. Stir 1 tablespoon flax meal into ¼ cup hot water. Add this mixture to the wet ingredients in the bread pan in Step 2. Then add 1 tablespoon Ener-G Foods’ egg replacer powder to the dry ingredients in Step 3. If your bread machine struggles to mix the dough, add water, 1 teaspoon at a time, until the dough mixes more easily. Add water cautiously, as too much will cause your loaf to collapse while baking.

This bread has a chewy texture and plenty of fiber and nutrients. Don’t be tempted to omit the coffee. You won’t taste it but it is intrinsic to the pumpernickel taste. For a special treat, warm a slice in a 325° toaster oven and smear it with orange marmalade or honey. This recipe can be made with egg replacement see instructions below.

1½ cups water, room temperature or warmed to 110°F
3 large eggs, lightly beaten
3 tablespoons safflower oil or other vegetable oil
3 tablespoons molasses
1 tablespoon cider vinegar
1 cup rice flour
1 cup potato starch (not flour)
½ cup sorghum flour
½ cup teff flour
½ cup tapioca starch/flour
½ cup low-fat powdered milk, whey or dairy-free milk powder
¼ cup gluten-free cornmeal
2 tablespoons unsweetened cocoa
1 tablespoon xanthan gum
2 teaspoons instant coffee powder
1½ teaspoons salt
1 tablespoon active dry yeast

1. Program a 2-pound capacity machine for a 10-minute warm cycle, one (15-minute) knead and one (40-minute) rise cycle and bake 55 to 60 minutes or set it to the gluten-free cycle, if available. Alternatively use a quick white bread cycle.

2. In the bottom of the bread pan, combine water, eggs, oil, molasses and vinegar. Stir with a fork to blend well.

3. In a mixing bowl, whisk together rice flour, potato starch, sorghum flour, teff flour, tapioca starch/flour, powdered milk, cornmeal, cocoa powder, xanthan gum, instant coffee, and salt. Sprinkle over liquids in the bread pan.

4. Make a shallow indentation in the center of the dry ingredients, making sure no liquid is visible. Add the yeast. Close the cover and press “start.” (If your bread machine manual recommends adding the ingredients in a different order, follow those instructions.)

5. Midway through the knead cycle, open the lid and use a rubber spatula to scrape down the sides of the pan to make sure all the dry ingredients are incorporated.

6. Remove the bread immediately after the bake cycle is complete. Turn the bread onto a wire rack to cool.

Loaf yields 14 slices. Each slice contains 216 calories, 5g total fat, 1g saturated fat, 0g trans fat, 46mg cholesterol, 298mg sodium, 39g carbohydrate, 25g fiber, 5g sugars, 5g protein, 23 Est GL.

For Egg-Free Teff Pumpernickel Bread, omit 3 eggs. Stir 1 tablespoon flax meal into ¼ cup hot water. Combine this mixture with the wet ingredients in the bread pan in Step 2. Add 1 tablespoon Ener-G Foods’ egg replacer powder to the
dry ingredients in Step 3.

Gluten-Free Molasses Oat Bread

This not-too-sweet bread has a light, chewy texture. This recipe can be made with egg replacement see instructions below.

1½ cups water, room temperature or warmed to 110ºF
3 large eggs, lightly beaten (reserve 1 teaspoon to brush loaf)
3 tablespoons safflower oil or other vegetable oil
3 tablespoons molasses
1 tablespoon cider vinegar
1 cup rice flour
¾ cup gluten-free oat flour
¾ cup cornstarch or tapioca starch/flour
¾ cup potato starch (not flour)
½ cup chickpea flour
1½ tablespoons potato flour (not starch)
2 tablespoons light brown sugar
1 tablespoon xanthan gum
1½ teaspoons salt
1 tablespoon active dry yeast
1 tablespoon gluten-free oat flakes, optional

1. Program a 2-pound capacity machine for a 10-minute warm cycle, one (15-minute)knead and one (40-minute) rise cycle and bake 55 to 60 minutes or set it to the gluten-free cycle, if available. Alternatively, use a quick white bread cycle.

2. In the bottom of the bread pan, combine water, eggs, oil, molasses and vinegar. Stir with a fork to blend well.

3. In a mixing bowl, whisk together rice flour, oat flour, cornstarch, potato starch, chickpea flour, potato flour, sugar, xanthan gum and salt. Sprinkle over liquids in the bread pan. Make a shallow indentation in the center of the dry ingredients, making sure no liquids are visible. Add the yeast. Close the cover and press “start.”

4. Midway through the knead cycle, open the lid and scrape down the sides of the pan with a rubber spatula to make sure all the dry ingredients are incorporated.

5. When the bread has advanced to the bake cycle and baked about 10 minutes or when the top is set, brush with reserved egg and sprinkle oat flakes over the top. Close the lid and continue baking.

6. Remove the bread immediately after the bake cycle is complete. Turn the bread onto a wire rack to cool.

Loaf yields 14 slices. Each slice contains 207 calories, 5g total fat, 1g saturated fat, 0g trans fat, 45mg cholesterol, 270mg sodium, 36g carbohydrate, 2g fiber, 3g sugars, 4g protein, 22 Est GL.

For Egg-Free Molasses Oat Bread, omit 3 eggs. Stir 1 tablespoon flax meal into ¼ cup hot water. Add this mixture to the wet ingredients in the bread pan in Step 2. Then add 1 tablespoon Ener-G Foods’ egg replacer powder to the dry ingredients in
Step 3.

In the Oven

If you’re baking a gluten-free loaf in your oven (not the bread machine), follow these instructions. For best results, use a heavy-duty hand-held or stand mixer.

1. Lightly oil two 4½x8½-inch loaf pans. Set aside.

2. Combine the dry ingredients (except the yeast) in the bowl of a stand mixer fitted with the paddle attachment. Blend well at low speed. Add the yeast and blend.

3. Warm the milk or water to 110°F. Combine remaining liquid ingredients in a medium bowl. Add the warm milk or water, stirring to combine.

4. Add the wet mixture to the dry ingredients, beating at low speed until combined. Increase speed to medium and beat about 3 minutes or until mixture is shiny and smooth and pulls away from the sides of the bowl in long strands.

5. Transfer dough evenly to prepared pans. Smooth the tops and cover with oiled plastic wrap. Place dough in a warm, draft-free spot to rise to the top of the pan.

6. Preheat oven to 375°F.

7. Remove the plastic wrap and place pans in preheated oven. Bake 30 to 35 minutes or until an instant-read thermometer inserted in the center registers 190°F to 200°F.

8. Remove loaves from pans and turn out onto a wire rack to cool before slicing.

This bread is filled with nutrients and has a subtle whole-wheat flavor—without the gluten. Flax meal adds fiber and lends structure to the loaf. This recipe can be made with egg replacement see instructions below.

1⅔ cups water, room temperature or warmed to 110ºF
3 large eggs, lightly beaten
3 tablespoons safflower oil or other vegetable oil
1 tablespoon cider vinegar
1 cup rice flour
1¼ cups potato starch (not flour)
¾ cup sorghum flour
½ cup amaranth flour
1/4 cup tapioca starch/flour
½ cup low-fat powdered milk, whey or dairy-free milk powder of choice
3 tablespoons sugar
2 tablespoons flax meal
1 tablespoon xanthan gum
1½ teaspoons salt
1 tablespoon active dry yeast

1. Program a 2-pound capacity machine for a 10-minute warm cycle, one (15-minute) knead and one (40-minute) rise cycle and bake 55 to 60 minutes or set it to the gluten-free cycle, if available. Alternatively, use a quick white bread cycle.

2. In the bottom of the bread pan, combine water, eggs, oil and vinegar. Stir with a fork to blend well.

3. In a mixing bowl, whisk together rice flour, potato starch, sorghum flour, amaranth flour, tapioca starch/flour, powdered milk, sugar, flax meal, xanthan gum and salt. Sprinkle over liquids in the bread pan. Make a shallow indentation in the center of the dry ingredients, making sure no liquid is visible. Add the yeast. Close the cover and press “start.” (If your bread machine manual recommends adding the ingredients in a different order, follow those instructions.)

4. Midway through the knead cycle, open the lid and scrape down the sides of the pan with a rubber spatula to make sure all the dry ingredients are incorporated.

5. Remove the bread immediately after the bake cycle is complete. Turn the bread onto a wire rack to cool.

Loaf yields 14 slices. Each slice contains 222 calories, 5g total fat, 1g saturated fat, 0g trans fat, 46mg cholesterol, 292mg sodium, 39g carbohydrate, 2g fiber, 5g sugars, 5g protein, 23 Est GL.

For Egg-Free Multigrain or Egg-Free Cinnamon Raisin Bread, omit 3 eggs. Stir 1 tablespoon flax meal into ¼ cup hot water. Add to the wet ingredients in the bread pan in Step 2. Then add 1 tablespoon Ener-G Foods’ egg replacer powder to the dry ingredients in Step 3.

Cinnamon Raisin Bread

The subtle flavor of cinnamon makes this a favorite breakfast bread. It’s delicious at room temperature but also makes great toast. This recipe can be made with egg replacement see instructions below.

1½ cups + 2 tablespoons water, room temperature or warmed to 110ºF
3 large eggs, lightly beaten
3 tablespoons safflower oil or other vegetable oil
1 tablespoon cider vinegar
2 teaspoons pure vanilla extract
1 cup rice flour
1 cup potato starch (not flour)
¾ cup sorghum flour
½ cup amaranth flour
½ cup tapioca starch/flour
½ cup low-fat powdered milk, whey or dairy-free milk powder of choice
3 tablespoons brown sugar
1 tablespoon xanthan gum
2 teaspoons ground cinnamon
1½ teaspoons salt
1 tablespoon active dry yeast
1 cup golden or dark raisins

1. Program a 2-pound capacity machine for a 10-minute warm cycle, one (15-minute) knead and one (40-minute) rise cycle and bake 55 to 60 minutes or set it to the gluten-free cycle, if available. Alternatively, use a quick white bread cycle.

2. In the bottom of the bread pan, combine warm water, eggs, oil, vinegar and vanilla. Stir with a fork to blend well.

3. In a mixing bowl, whisk together rice flour, potato starch, sorghum flour, amaranth flour, tapioca starch/flour, powdered milk, sugar, xanthan gum, cinnamon and salt. Sprinkle over liquids in the bread pan. Make a shallow indentation in the center of the dry ingredients, making sure no liquid is visible. Add the yeast. Close the cover and press “start.” (If your bread machine manual recommends adding the ingredients in a different order, follow those instructions.)

4. Midway through the knead cycle, open the lid and scrape down the sides of the pan with a rubber spatula to make sure all the dry ingredients are incorporated.

5. Near the end of the kneading cycle, the bread machine will beep to let you know it’s time to add raisins. Sprinkle them over the top of the dough. Close the lid and let raisins blend into the dough. Check in a couple of minutes and assist with a rubber spatula if the raisins are not blended.
6. Remove the bread immediately after the bake cycle is complete. Turn the bread onto a wire rack to cool.

Loaf yields 14 slices. Each slice contains 251 calories, 5g total fat, 1g saturated fat, 0g trans fat, 46mg cholesterol, 298mg sodium, 46g carbohydrate, 2g fiber, 12g sugars, 6g protein, 28 Est GL.

For Egg-Free Multi-grain or Egg-Free Cinnamon Raisin Bread, omit 3 eggs. Stir 1 tablespoon flax meal into ¼ cup hot water. Add to the wet ingredients in the bread pan in Step 2. Then add 1 tablespoon Ener-G Foods’ egg replacer powder to the dry ingredients in Step 3.


Basic White Bread Machine Recipe


This basic white bread recipe is SO simple, seriously your child could prepare it! Although it takes about 3 hours to be complete, your prep time is 5 minutes and that’s all! The recipe’s for a 1 1/2 – 2 lb bread machine. And no need for bread flour, this is made with all-purpose flour.

This Basic White Bread for your bread machine is both delicious and extremely easy to make! It’s a favorite for all and you’ll make a perfect loaf on every try!

This post contains affiliate links, thanks for supporting this blog.

TIPS FOR MAKING YOUR OWN BREAD

First, find a bread machine whether you buy one brand new or find a second hand one. Either way I suggest getting one with multiple features and sizes like mine. This one is very affordable and has 12 settings including a gluten free setting.

Second, find an easy recipe with limited effort on your part – like the basic white bread recipe below.

Third, find your “routine” – how often will you make a new loaf, what time of day. We make a new loaf every 2-3 days, I’ll throw all the ingredients in the machine and hit the start button and 3 hours later I’ll have a fresh loaf and be prepared for the morning.

Lastly, find the way you’ll store your bread. I’ve found ours stay fresh the longest in a large cloth bag inside a bread box, cupboard or pantry. Or even a bread container is great! And make cutting your bread easy with this slicer.

BASIC WHITE BREAD RECIPE

This basic white bread recipe for your bread machine is a favorite in our household. And by all the comments and reviews of so many around the world, it seems to be a favorite for many!

It taste amazing fresh warm or chilled and as toast or a sandwich.

The best part, it’s one of the easiest breads I’ve ever made and get perfect loaf every time!

LOOKING FOR MORE BREAD RECIPES?

We really are huge fans of bread in our house and have some form of homemade bread in the kitchen every week. From sweet breads to basic loafs.

BASIC WHITE BREAD INGREDIENTS & SUBSTITIONS

  • Water
  • Milk – I’ve used 2% and whole milk, and oatmilk(1:1 ratio)
  • Butter – Unsalted or salted works fine, I’ve also used Earth Balance Vegan Butter(1:1 ratio)
  • Sugar – We’ve made this with granulated sugar and also cane sugar
  • Salt
  • Instant Dry Yeast – For any bread machine recipe, you’ll want to use Instant Yeast! Yeast is in stock right now
  • All Purpose Flour – This is the number one thing I love most about this recipe, it calls for all purpose flour! We use King Arthur’s Flour!

Can I use other flours? Although I have yet to try using other flours, I’ve had a few people mention using bread flour instead of AP flour. And also someone mentioned using half AP and Whole Wheat.

Can I make these dairy free? Yes, I’ve recently had to go dairy free and made this bread to accommodate. It’s very easy to make this bread vegan and dairy free, follow the directions exactly and just substitute the cows milk or any milk(I use oat milk) and the cows butter for a vegan butter(I use Earth Balance). Taste just as good!

HOW TO MAKE BASIC WHITE BREAD IN THE BREAD MACHINE

Pull out your bread machine, plug in and open the lid. Pour in ALL your ingredients by order listed. Close the lid, choose your settings. I typically do a 2 lb loaf, basic loaf, light or medium crust. And then click start.

After the bread is all done, carefully remove the pan from the machine and leave on the counter for 10 minutes.

To get the bread out, carefully shake it and place in a storage container or bag.

Serve warm or cold, do as you wish. Just store it properly for freshness and so it doesn’t go stale quickly.

It will last about 3-4 days stored in a cloth bag in a dark area of your kitchen or pantry.

If you don’t have a cloth bag or a bread container, a freezer size ziplock bag works just as good.

WHAT TO SERVE BASIC WHITE BREAD WITH?

  • Homemade Butter is easy and delicious to make or make a sweet Whipped Honey Butter.
  • These Curry Chicken Sandwiches are amazing.
  • Any of these soup or stew recipes with a side of fresh bread Calico Beans, Beef & Bean Stew, or even this best Meatloaf Recipe.

HELPFUL KITCHEN TOOLS:

    is essential for this recipe and I know they were selling off the shelves back in Spring but good news they’re in stock again and would make a great gift.
  • These are the Measuring Spoons and Cups I own and they are great and on sale right now.
  • Bread Container or Cloth Bag for storing your bread
  • Bread Slicer, I just put this in my cart as it’d make cutting the bread so easy!

We’ve been making our own bread for a while now and it’s been especially great during this year.

It’s very easy to make and once you have fresh homemade bread you’ll never want to turn back.

It’s not loaded with sugar or preservatives, and no packaging which is another important thing for me.


Tips to make gluten free bread

Gluten free bread is pretty tricky. I used to make it with just a gluten free flour mix (like Bob’s Red Mill or Cup4Cup brand) but it came out a bit dense still. I use a base recipe from Italian grandmothers authentic pizza dough and cooked it has a loaf and also used it for pizza. It was delicious, but not quite perfect.

  1. Add tapioca flour to gluten free flour mixes. Tapioca flour makes it super fluffy and gives it a bit of elasticity!
  2. Add potato starch to gluten free flour mixes along with the tapioca flour and arrowroot flour to fluff gluten free bread loaves up more.
  3. Add more eggs instead of fat (oil). When using gluten free flours the gluten is taken out, right? So most of the time store bought flours have to add salt, sugar and fat to keep the taste and texture there. Not this gluten free bread recipe! The secret is adding more eggs makes the dough less dense.
  4. Finally, add 1 Tablespoon xanthan gum. Xanthan gum has some controversy with people in that it is good for you or not? I do not have a problem with it and have found that making this loaf without it does make it a bit “off” and when I add it in – the recipe has the perfect consistency, bounce, moisture and fluffiness! Just like a bakery baked good made with wheat and gluten.

This gluten-free bread can be also used and turned into pizza dough! I have another pizza dough recipe that I will also be sharing in upcoming weeks along with a nut-free grain-free bread loaf I also FINALLY perfected! For pizza dough, bake it at 550 degrees F. Let a pizza stone heat for 30 minutes in the oven. After the liquid dough has risen, add more flour – enough to form into a ball to where it is easy enough to work with your hands to pat and form a crust. Bake 10 minutes, add toppings then bake another 5-10 minutes!

To make a bread loaf I highly suggest investing in a bread machine. I used to make this without one and since getting one I don’t even have to touch the ingredients, knead the dough or get my hands messy! A few months ago my sister-in-law gave me her Zojurushi Bread Machine and it has been the best gift I received all year (sorry everyone else, but if your home smelled like warm homemade bread every day like ours does, I think you’d agree this is the best gift:) ).

I have included recipe instructions for using just a bread pan and your oven (the old fashion method), and one for using a bread maker.

From our family to yours- live vibrant, eat healthy and enjoy! And please let me know any thought in the comments area or another gluten free bread recipe you would like to try! xoxo


Gluten Free Brown Bread – from your bread maker. A Revolutionary Loaf!

This is a sandwich……… Not any old sandwich. No. This sandwich is special….. Not for what it contains, but because it has been made with my amazing newly-developed gluten free brown bread, made with a combination of flours, including oat, brown rice and brown teff……. in the bread maker!!……. ‘Gluten free? Are you kidding me?’ ……… I kid you not!

Do you see any crumbling? Do you see any cracks? Is it falling apart? Does it look dry, tasteless and lacking nutrition? Uh Uh! This sandwich, my lovely readers, is a revelation…..

If you thought we gluten-avoiders were left out in the cold as far as a decent sandwich goes, then think again. Months in the making and tested over and over again, the loaf that made this sandwich is the result of an extreme determination…… no, make that ‘obsession’……. to create a bread-maker brown bread that not only has a perfect texture, but also a great flavour, fantastic nutritional content and holds together to make a robust sandwich that you can pick up and bite without the need for a bib.

You would not believe how excited I was when I sliced my first ‘good’ prototype…… It was more than I could do not to leap around the room, dash for my lap top and announce to the whole world what I had achieved. I managed to restrain myself……. just. I knew I needed to test, test and test again to be absolutely sure it wasn’t a fluke and that I had really achieved the coeliac’s (bread-deprived) utopia…..

We have now eaten twenty-plus of these loaves and they have been consistently amazing. You can safely cut really thin slices (yes….. I said thin) without it falling apart and it even stays fresh (wrapped in cling film) for 3 to 4 days at room temperature. The other day, I caught my husband making a sandwich for my daughter’s packed lunch…… The man on the moon would have seen my smile as I heard Mr GF mumble ‘wow… look at that bread!’

Flavour-wise, this loaf tastes a little like my memories of Irish ‘wheaten’ loaf, but with a slightly more moist crumb. It gives an almost ‘wholemeal’ experience…… the colour from the teff and the texture that comes from the oat flour tell you this bread is healthy bread. Yet it also has a hint of soda bread on account of a weeny addition of bicarbonate of soda which provides extra airiness to the bake.

Best of all, Miss GF loves it…… really loves it. And I can be happy that rather than eating the nutritionally-empty white rice-based commercial loaves, she is getting some fantastic nutrition from the ingredients in the bread and not just the filling it surrounds.

So how have I done it? I think probably by a little judgement and a lot of luck……..

You may recall that I went on a gluten free bread course at Braxted Park with Adriana Rabinovich back in October last year. One of the tricks she showed us to provide structure to her bread recipes, was to add a little gelatine to the mix (or vege-gel for vegetarian bakes). Not so much that it was detectable, but just enough to help it hold together. All the breads she demonstrated however were hand-baked, but it got me thinking whether the technique might work with the bread-maker……. Creativity took hold and I set to work formulating, tweaking, re-formulating, testing……… Boy there were some gross loaves in that lot!

I will be honest…… I don’t actually like the idea of putting gelatine in a staple food, so I have worked this recipe to be perfect whether you choose gelatine or vege-gel…… The texture and taste are equally amazing, so I for one will be using the vegetarian option!

Anyway……. somewhere along the line of testing and tweaking, I got a bread that tasted great and held together fine, but the overall texture was…… well….. just too ‘gluten free’. If you’ve ever made gluten free bread in a bread-maker, you will probably know what I mean by that comment….. It lacked the desired ‘breadiness’ which is a ‘given’ if you eat gluten…….I wanted my new bread-maker loaf to be softer, fluffier, squidgier……

My bread-developing journey has been an exciting one since going gluten free and I have some great bread recipes that I have posted on this blog….. Don’t get me wrong….. I love every one of them……. and each is an important evolutionary step towards gluten free yeasted enlightenment. I am particularly proud of my Perfectly Fluffy Oat Bread, which has been a great staple in our house. It is however hand baked and I don’t have the time to make it frequently enough alongside long working days, to accommodate the family’s bread-eating needs. So the necessity of getting a bread-maker recipe right became compulsive……

The eureka moment was a decision to add a tiny bit of bicarb to see what would happen. The difference it made to the texture was unexpectedly wondrous……. my brown bread-maker bread was born…….. soft and moist, it is the best sandwich bread I have made.

I have tested it on a number of gluten eaters as well as avoiders and have already had lots of requests for the recipe…… it must be good! A couple of them have even told me I should hold the recipe, as it might be worth a bob or two…… But I don’t do this for the money and if somewhere out there, someone benefits from my efforts and gets to enjoy bread again, then I am a happy bunny!

As far as bread-makers go, I use a Panasonic SD 2501 which has a gluten free setting (set to medium crust, which takes 1 hour and 50 minutes for the full baking cycle and only rises once). I have never used any other bread-maker, so am unable to say which would be the best setting on other machines, but I am sure that a quick read of the manual may help determine the route to take. I always remove the loaf from the machine as soon as it is baked and leave it upright to cool completely on a wire rack (uncovered). Unlike many gluten free breads, this is one which is amazing to eat fresh and warm!

Don’t be put off by the list of ingredients……. I tend to keep a designated airtight container and when I have a spare moment, I weigh out the dry ingredients and set aside so that they are ready without the need for further preparation when I want to make the loaf. It is worth making sure that the dry ingredients are really thoroughly mixed and broken down for the most even textured bake. All the flours are found in my local health food shop, so hopefully they will be easy for you to source too.

You will also see that I have been fairly specific about the temperature of the water that is added to the pan. Having had a few ‘fails’ in loaves previously where I have either under or over judged the liquid temperature when measured by hand, I have become increasingly pedantic about accuracy, to be sure that the yeast is quickly and effectively activated for the best dough rise. It is really worth investing in a reliable food thermometer to help you with this. Having been sent a Thermapen 4 to review before Christmas, I can thoroughly recommend it as a fantastic tool. You may also note that I have weighed the water, again for accuracy.

I’m not sure I have much more to add…… I just hope that this recipe brings those of you who try it as much bready joy as we have had…… Let me know if you try it!

NOTE : Gluten Free Alchemist is now proud to share a new and improved gluten free Bread Maker Recipe. I’d love you to check it out x


Gluten-Free Vegan Bread Machine Loaf

  • Author: Chantal | Fresh is Real
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour + 25 minutes (+ 2 rising time)
  • Yield: 1 loaf 1 x
  • Category: Bread
  • Method: Bread Machine
  • Cuisine: Gluten-Free, Vegan, Plant-Based, Allergen-Friendly
  • Diet: Gluten Free

Description

A perfect egg-free, gluten-free, dairy-free and allergen-friendly bread machine recipe that will make prepping and baking your next yeasted loaf a breeze!

Keep in mind that all bread machines are different, so you might have to play around with your settings. In all the methods I’ve tested using the bake only setting on mine created the best loaf!

You won’t need the bread machine mixing paddle for this recipe. Only use the bread machine for baking your loaf.

Ingredients

1 cup buckwheat flour (120-130g)
1/2 cup white rice flour (70g)
1/2 cup brown rice flour (70g)
1/2 cup tapioca flour* (60g)
1/2 cup potato starch (70g)
1/2 cup seed or nut flour** (50-60g)
1/2 tablespoon fine grey sea salt (8g)
1 tablespoon organic coconut palm sugar (or maple syrup) (10g)
2 tablespoons whole psyllium husk (14g)
2 teaspoons active yeast (10g)
1 cup warm water*** (240g)
1-1/4 cup homemade hemp milk**** (300g)

Instructions

Step 1
Before you start, you can watch the bread machine loaf video tutorial. And, make sure to measure and sift all the dry ingredients before you begin. This step is essential to avoid little clumps of starch or flour in your loaf.

Step 2
Combine the warm water, yeast and psyllium husk in a large bowl and gently mix. You can wait 5 minutes or proceed to add in all the remaining dry ingredients. Again, to make sure that all your ingredients are well sifted, you can place a sieve over top of your mixing bowl and, one at a time, add the dry ingredients. Remove the sieve and gently mix the ingredients. Add 1 cup of hemp milk to start and continue to mix until all the dry and wet ingredients are well incorporated. We don’t want to leave any dry bits of flour at the bottom. Add remaining 1/4 cup of hemp milk if your mixture is still a little dry. Finish mixing until well mixed in.

Step 3
You can let the dough rise directly in the mixing bowl (that’s what I prefer) or transfer the mixture to the bread machine pan. Make sure to scrape down the sides of the bowl, cover your bowl and let the dough rise in a warm area for 2 hours or until the dough has grown to over an inch in height or even doubled in size.

Step 4
Once ready to bake, gently transfer the dough to the bread machine pan, if it isn’t already, and bake it for at least 1 hour and 10 minutes. You will use the bake-only setting on your bread machine.

Step 5
Your machine should beep when the loaf is done baking. Once the bread is ready, you will need to remove it from the pan and let it cool completely for a few hours on a cooling rack. Slice and enjoy!

Storage Tip
Once cooled, this loaf will keep well wrapped in a clean tea towel for one day. You can slice and store the rest in the refrigerator for up to five days or freeze the leftovers to save them for longer.

Notes

*Arrowroot starch flour is an excellent substitute for tapioca flour.
**I’ve tested organic raw sunflower, pumpkin, and Baru seed flour and have also tried almond meal flour. Only use almond flour is you are not allergic.
***For the best bread, please use non-chlorinated water. Filtered and spring water works best.
****You can try other kinds of plant-based milk. I often use hemp milk as it’s allergen-friendly and a wonderful 2-ingredient homemade milk. To make your own hemp milk, combine 1/3 cup of organic hemp seeds with 1-1/4 cups of water and blend in a high-speed blender until white and frothy. Pour the hemp milk through a mesh bag or fine mesh sieve to remove larger unwanted bits.

Keywords: Bread, Gluten-Free, Vegan, Bread Machine, Breadmaker, Break Maker, Yeasted, Plant-Based, Allergen-Friendly, Pain, Easy Recipe, Hemp Milk, YouTube Video Bread Tutorial


4 Gluten-Free Recipes in Your Breadmaker

Some of us are unfortunate enough to suffer from wheat allergies, and a growing number of us are trying to lead a healthier lifestyle by cutting out gluten. This does not mean that we can’t enjoy bread however, as it is possible to make great wheat-free or gluten-free bread using a bread machine.

There is a huge variety of breads you can make, from just normal white or wholemeal, to gluten free pita or sourdough bread. Some may need finishing in the oven, but most of the hard work is taken out of recipes when you use a breadmaker to knead or mix ingredients.

You can, of course, buy ready prepared gluten-free bread mixes, but there is something enormously satisfying about doing everything from scratch. Try experimenting with these bread recipes using your favourite add-on ingredients. Fruit, dried fruit, herbs and spices are all good options, as the up to date machines can do almost anything using separate containers for fruit, yeast, nuts, and more. When your gluten-free bread comes together it will taste delicious.

Be brave, invest in a breadmaker and discover a whole new tasty world!

Gluten-Free Cinnamon Fruit and Raisin Bread

Few things make for a more mouth-watering breakfast than this combination of fruit and spice, and best of all: it’s actually healthy! Be bowled over by the amazing smell, and let the astonishing taste tempt you back for a second serving.

Serves: 1 Medium loaf
Preparation Time: 10 minutes
Cook Time: Follow breadmaker instructions
Ingredients:

  • 315ml water
  • 3 large eggs
  • 45ml vegetable oil, butter or melted margarine
  • 180g mashed ripe bananas or apple sauce
  • 1tsp salt
  • 3tbsp brown sugar
  • 2tbsp skimmed milk powder
  • 450g rice flour
  • 180g potato starch
  • 80ml tapioca starch
  • 1tsp xanthan gum
  • 1tsp plain gelatine
  • 1tbsp ground cinnamon
  • 2tsp standard bread maker yeast
  • 15g raisins or chopped nuts

  1. Apply your water, eggs, oil/butter/margarine and fruit of choice to the pan of your bread machine and give these ingredients a firm mix.
  2. Once you’ve done this you can introduce the remaining ingredients – adding them in the order listed. Set your bread maker to a standard cycle for a white loaf.
  3. Let your bread maker do its thing for five minutes, then lift the lid and ever-so-delicately insert a flat surface, such as a plastic spatula, down the sides to prevent sticking.
  4. Close the lid once more and let the machine finish its work.
  5. Once your loaf is baked, remove it from the breadmaker and leave it to cool, enjoying the mouth-watering aroma of cinnamon before tucking in!

PLEASE NOTE – if you use instant yeast, this recipe changes slightly. If this is case, also apply 1tsp of white or cider vinegar to the mix and bake using your bread maker’s express setting, not standard.

Corn bread is a hugely popular choice with our American friends, who use it as a side dish with almost any savoury meal. Follow this recipe and you will soon understand why.


Watch the video: - 7 συμβουλές για την αποφυγή της επιμόλυνσης (January 2022).