Gluten Free Bread Machine Recipe

gluten free bread sliced and on a brown background

4.63 from 51 votes

Gluten Free Bread Machine 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 lots of different dietary needs.

Prep Time5

Cook Time4 15

Total Time4 20

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Fat

Keyword: bread machine gluten free bread, bread machine recipes, bread maker gluten free bread, gluten free bread machine recipe

Servings:

Calories: 150kcal

Author: Kristina Tipps

Equipment

Ingredients

1½ cups water or milk warmed to 115°F
¼ cup olive oil
2 eggs large
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.

Notes

Tip 1: 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 extra xanthan gum without impacting the end result significantly if you'd like.

Tip 2: There is a short preheat at the beginning of the gluten-free cycle (less than 10 minutes). So don't worry during this time if you don't see the machine actively working.

Mix-Ins: Add seeds, nuts, and other optional mix-ins after the yeast, not during the mix-in signal.

Serving Size: When cut into 12 slices, each slice is approximately 150 calories. This will vary depending on if you use milk or water.

Storing: 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.

Nutrition