Finding a good and easy gluten-free bread can be a challenge, and it's even more challenging to find a great homemade recipe. This Gluten Free Bread Machine Recipe fits the bill for a tasty and soft alternative to classic wheat breads. It can be made with dairy or dairy-free, so it's perfect for different dietary needs.
Table Of Contents
This easy gluten-free bread can be used to make your favorite sandwiches, morning toast, grilled cheese, homemade breadcrumbs and more.
If you've already been making gluten-free breads at home, you know that the ingredients used are unique and not found in traditional bread making. If this is your first time, the ingredients may look a little overwhelming. But these are pretty basic, simple and pantry-friendly ingredients that are a must if you'll be doing a lot of gluten-free baking.
It's important to know, too, that the dough for this gluten free bread machine recipe won't look the dough you're used to. Gluten-free dough is wetter and looks more like a batter. It may be described as looking grainy rather than smooth and is often yellowish in color.
Kneading time is a little shorter than with traditional yeast breads, as it's important not to over knead the dough. There is only one rise and because it has a high moisture content, baking time is a little longer.
Bread Maker Settings
Loaf Size: 1.5 lb loaf
Setting: Gluten Free
Duration: 150-165 minutes, depending on crust color chosen.
Servings: 10-12 slices
I use my Cuisinart CBK-200 but the CBK-100 and 110 have gluten-free settings too. Many other brands also have a gluten-free setting in which this recipe will work.
Ingredients
This bread is made with a good combination of wet and dry ingredients that are all necessary for making delicious, soft gluten-free breads.
- Gluten-free flour blend: I use King Arthur all-purpose gluten free flour. Make sure that the gluten-free flour you use is recommended for yeast breads as some are not. While some brands contain xanthan and others don't, either is fine with this recipe.
- Xanthan: xanthan gum is needed only if your flour blend doesn't contain it. It gives the bread great texture and prevents it from being crumbly.
- Apple cider vinegar: helps to lighten up the dough- don't worry, you can't taste it!
- Baking powder: a leavener for the bread that will create a higher rise and more strength.
- Gelatin: use an unflavored gelatin to help bind and thicken the dough.
- Eggs: eggs work as a binder.
- Honey: I always recommend using pure, local organic honey when possible.
- Yeast: I use active dry yeast for nearly all of my breads, but you can also use instant or bread machine yeast.
- Olive oil: I use extra virgin olive oil rather than butter to keep it a little on the healthier side.
- Water or milk: the liquid should always be warmed to about 115°F. Using milk will make the bread a little bit softer but water is a good alternative if you need it dairy-free.
Bread Maker Instructions
- Add the ingredients in the order listed to the bread maker pan.
- Select the gluten-free setting. Choose the 1.5 lb loaf size and your preferred crust color. During the first kneading cycle, frequently check on the dough. If it's too dry, add more warm liquid 1 tablespoon at a time until it begins to form a thick batter-like consistency roughly in the shape of ball. When the rising cycle completes, brush the dough with milk or an egg wash for a darker top.
- When baking is complete, turn off the bread machine. Remove the bread pan using oven mitts and wait 10 minutes before carefully removing the bread. Cool on a wire rack completely before slicing.
Oven Baking Method
If baking in the oven, follow the steps above but remove the dough from the bread machine after the rise cycle. Make sure to watch the time carefully, as you don't want it to start baking before you remove it. Put in a 9x5 loaf pan and let rest while preheating the oven to 350°F. For a darker top, brush the dough with milk or an egg wash. Bake for 40-45 minutes, until the loaf sounds hollow when tapped. Let bread cool in the pan for 10 minutes before removing. Cool completely before slicing.
How To Store
Store homemade gluten-free bread in a bread bag for up to 3 days. After this, it won't be good for sandwiches but can still be used for toasting or making breadcrumbs. This recipe is freezer-friendly for up to 3 months when stored in plastic freezer-safe bags. Slice prior to freezing for easy individual thawing.
Helpful Tips For Making Gluten Free Bread
- You can leave out the xanthan gum if your brand of gluten-free flour contains it. Check the ingredient list to make sure. You can, however, still add a little xanthan gum without impacting the end result significantly if you'd like.
- There is a short preheat at the beginning of the gluten-free cycle (less than 10 minutes). So don't worry if you don't see the machine actively working during this time.
- Seeds, nuts, and other optional mix-ins must be added with all other ingredients. Add mix-ins after the yeast, not during the mix-in signal.
Recipe FAQs
The gluten free setting ensures that the dough does not over knead, as is important with gluten-free baking. The bread maker creates an optimal environment needed during the 20-30 minute kneading cycle. It perfectly times the sole rise needed and bakes the bread with the correct timing to get the right results.
Gluten-free breads only need one 1 rise, so you should use a comparable setting. For most bread makers this is the dough or pizza dough cycle (always check your manual to be sure).
Don't expect gluten-free bread to rise as high as traditional yeast breads. The lack of vital wheat gluten will give it a slight rise that is more flat than round. If your bread looks flat or only slightly risen, this is totally normal!
Recipe
Gluten Free Bread Machine Recipe
Ingredients
- 1½ cups water or milk warmed to 115°F
- ¼ cup extra virgin olive oil
- 2 large eggs
- ⅛ cup pure honey preferably local organic honey
- ¾ teaspoon apple cider vinegar
- 1 teaspoon salt
- 2½ cups gluten-free flour blend
- 1 teaspoon baking powder
- ½ teaspoon gelatin
- 2 teaspoon xanthan gum use only if flour blend does not contain
- 2¼ teaspoon active, instant, or bread machine yeast
Instructions
- Add the ingredients in the order listed to the bread maker pan. *The ingredients are listed in the order that Cuisinart machines require them to go. Check your brand's manual for the correct order. If it differs, add them in the order that your manual states.
- Select the gluten-free bread setting. Choose the 1.5 lb loaf size and your preferred crust color. During the first kneading cycle, frequently check on the dough. If it's too dry, add more warm liquid 1 tablespoon at a time until it begins to form a thick batter-like consistency roughly in the shape of ball. When the rising cycle completes, brush the dough with milk or an egg wash for a darker top.
- When baking is complete, turn off the bread machine. Remove the bread pan using oven mitts and wait 10 minutes before carefully removing the bread. Cool on a wire rack completely before slicing.
- Oven Baking: Follow the steps above but remove the dough from the bread machine after the rise cycle. Make sure to watch the time carefully, as you don't want it to start baking before you remove it. Put in a 9x5 loaf pan and let rest while preheating the oven to 350°F. For a darker top, brush the dough with milk or an egg wash. Bake for 40-45 minutes, until the loaf sounds hollow when tapped. Let bread cool in the pan for 10 minutes before removing. Cool completely before slicing.
Sarah says
I bought a bread maker to make gluten free sandwich bread, and other flavored treats… this recipe was so delicious! I was able to slice it thin and it was soft and didn’t taste gluten free.
Pamela Goodwin says
So so delicious. Thank you for the recipe.
Jerika says
Wow! This looks so good!:) Can't to pair this up with my coffee.:)
nancy says
this bread recipe was so easy to make - as a beginner i don't feel intimidated
Megan says
I love the use of honey in this recipe it reminds a little of some bread I used to make a lifetime ago. Thanks for such a simple recipe that turns out perfect.
Joyce K. says
When I first made it I was hesitant, but after the first bite I couldn't tell that it was gluten-free!!!