Best Gluten Free Bread Maker Recipe

As someone who’s been baking gluten-free for years, I know the struggle of finding good bread. Store-bought gluten-free bread can be expensive and often disappointing, tasting like cardboard or crumbling to pieces. That’s why I started making my own bread in a bread maker, and let me tell you, it’s a game-changer!

This recipe is the result of much trial and error. It’s designed to work specifically in a bread maker, taking advantage of its consistent temperature and kneading action. It produces a loaf that’s soft, slices well, and actually tastes like… well, bread! Get ready to enjoy delicious gluten-free bread without the store-bought price tag and questionable ingredients.

The Best Gluten-Free Bread Maker Recipe

This recipe uses a blend of gluten-free flours for the best texture and flavor. Don’t be tempted to substitute ingredients unless you’re familiar with gluten-free baking. Trust me, I’ve tried it all, and this combination works!

Ingredients:

• 1 ½ cups (192g) gluten-free all-purpose flour blend (with xanthan gum)
• ½ cup (60g) brown rice flour
• ¼ cup (30g) tapioca starch
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon salt
• 1 teaspoon xanthan gum (even if your flour blend has it, add this!)
• 1 ¼ cups (300ml) warm water (105-115°F / 40-46°C)
• 2 tablespoons olive oil

2 teaspoons apple cider vinegar

• 2 ¼ teaspoons (1 packet) active dry yeast

Instructions:

1. Prep the Pan: Lightly grease your bread maker pan. This helps the bread release easily.
2. Combine Dry Ingredients: In a large bowl (not the bread maker pan yet!), whisk together the gluten-free flour blend, brown rice flour, tapioca starch, sugar, salt, and xanthan gum. Make sure everything is evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the warm water, olive oil, and apple cider vinegar. The water should be warm to activate the yeast, but not too hot, which could kill it.
4. Add Wet to Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. The batter will be quite wet and sticky – that’s normal!
5. Add to Bread Maker: Pour the batter into the prepared bread maker pan. Sprinkle the active dry yeast evenly over the top of the batter.
6. Program Your Bread Maker: Select the gluten-free setting (if your machine has one). If not, use the basic white bread setting with a light crust. Choose the loaf size that corresponds to your bread maker’s capacity (usually 1.5 or 2 pounds).
7. Start the Machine: Press start and let the bread maker do its thing! Don’t open the lid during baking unless absolutely necessary, as this can affect the bread’s rise.
8. Cool Completely: Once the bread is baked, carefully remove the pan from the bread maker and let the bread cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing. This is crucial for preventing a gummy texture.

Important Notes:

• Flour Blend: Using a gluten-free all-purpose flour blend that already contains xanthan gum is important. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is a reliable option.
• Xanthan Gum: Even if your flour blend has xanthan gum, adding an extra teaspoon helps provide structure and prevents the bread from crumbling.
• Cooling Time: Don’t skip the cooling time! Gluten-free bread needs to cool completely to allow the starches to set properly. Slicing it while it’s still warm will result in a gummy mess.
• Storage: Store your gluten-free bread in an airtight container at room temperature for up to 3 days. You can also slice it and freeze it for longer storage.

Tips for Gluten-Free Bread Maker Success

Making gluten-free bread in a bread maker can be tricky at first, but these tips will help you achieve the best results:

Use a Kitchen Scale: For accurate measurements, especially with gluten-free flours, using a kitchen scale is highly recommended. Gram measurements are much more precise than cup measurements.

Warm Water is Key: Make sure the water is warm (105-115°F / 40-46°C) to activate the yeast properly. If the water is too cold, the yeast won’t activate. If it’s too hot, it will kill the yeast.

Don’t Overmix: Gluten-free dough doesn’t need to be kneaded like regular bread dough. Overmixing can actually make it tougher. Just stir the wet and dry ingredients until they are combined.

Watch the Dough: Keep an eye on the dough during the first few minutes of kneading. If it seems too dry, add a tablespoon of water at a time until it reaches the right consistency. If it seems too wet, add a tablespoon of flour at a time.

Experiment with Flavors: Once you’ve mastered the basic recipe, feel free to experiment with different flavors. Add seeds, nuts, dried fruit, or herbs to the dough for a customized loaf.

Why Make Gluten-Free Bread at Home?

There are many reasons to make your own gluten-free bread:

Cost Savings: Store-bought gluten-free bread can be expensive. Making your own bread at home is much more cost-effective.

Ingredient Control: When you make your own bread, you know exactly what’s going into it. You can avoid artificial ingredients, preservatives, and excessive sugar.

Freshness: Homemade bread is always fresher and tastier than store-bought bread.

Customization: You can customize the recipe to your liking, adding different flavors and ingredients.

Common Gluten-Free Bread Baking Problems and Solutions

Problem: Bread is too dense.

Solution: Make sure your yeast is fresh and properly activated. Also, avoid overmixing the dough.

Problem: Bread is gummy.

Solution: Allow the bread to cool completely before slicing. Also, ensure you’re using the correct amount of xanthan gum.

Problem: Bread is dry and crumbly.

Solution: Add a little more oil or water to the dough. Also, avoid overbaking the bread.

Frequently Asked Questions

Can I use a different gluten-free flour blend?

While you can experiment, I highly recommend sticking with the recommended blend, especially when starting. Different blends have different starch and protein ratios, which can significantly affect the outcome. If you do experiment, be prepared for some trial and error.

Can I make this recipe without a bread maker?

Yes, but the instructions will be different. You’ll need to knead the dough by hand or with a stand mixer, let it rise, and then bake it in the oven. I recommend searching for a “gluten-free bread recipe” specifically designed for oven baking.

Can I use a different type of yeast?

I recommend using active dry yeast for this recipe. Instant yeast (also called rapid rise) can also be used, but you may need to adjust the amount slightly. Follow the instructions on the yeast package.

How long does the bread last?

Gluten-free bread tends to dry out faster than regular bread. It will last for about 2-3 days at room temperature in an airtight container. You can also freeze it for longer storage.

Can I add seeds or nuts to this recipe?

Yes! Add about 1/2 cup of your favorite seeds or nuts to the dough after it’s been mixed.

Making gluten-free bread in a bread maker might seem intimidating at first, but it’s easier than you think. This recipe is a great starting point, and with a little practice, you’ll be enjoying delicious, homemade gluten-free bread in no time. Don’t be afraid to experiment and adjust the recipe to your liking. Happy baking!