This is the first loaf in 2 years that came out just like "real bread"! What a thrill it is to have soft, moist, tender Gluten Free bread!!
It smells and tastes amazing, with a thin crisp crust and a tender holey texture. The flavor is great but it still had a tiny bit of yeasty tangy flavor ( I guess that happens when some yeasts react to the Gluten Free flours) so I ordered a new yeast called SAF Instant Yeast ( check it out by clicking the link)
Its much cheaper than what I was spending on Fleischmann's and now my bread tastes spectacular!
The dry milk powder and Gluten Free Sorghum Flour that I added to my recipe enriches the flavor too, but if you can't have dairy see the options below.
For a dairy free option you can try warm Almond milk, Coconut milk or Soy milk instead of the water, delete the dry milk and lower your total amount of liquids a little. I haven't tried it yet so please let me know how it works for you.
I've also heard that finely ground almond meal is a good cup for cup replacement for dry milk. Use the same amount of liquids if you try this option, but again I haven't tried it so please let me know if it works!
See that crust? That's the olive oil that makes it so flaky, so don't skimp on it and you will be thrilled with the results.
4/17/2013 Update! Xanthan gum substitute! Can it be true? Can we make this wonderful bread without gums? (they hurt my tummy and many of our followers have had issues too) Well the answer is Yes! The new amazing binding ingredient is Psyllium Husks! Just use them 1:1, so 1 tablespoon instead of the xanthan or guar gum. You can find them in most health food stores or buy at Amazon when you click my affiliate link. My partner Diana has made this recipe with success and I will be testing it too. Please let us know how it works for you. hugs
Spectacular Gluten Free Bread in the Bread Machine!
Important! All ingredients must be room temperature
1 1/4 or 1 1/2 cups warm (110 degree) water or dairy free alternative (I start with 1 cup and add more if needed after 5 minutes of mixing in the bread machine) If you live in a humid area like I do you will want to start with less and add more slowly as needed to get a thick banana bread consistency
1/4 cup olive oil
3 eggs (I warm them under hot water), beaten (or you can try egg substitute if needed)
1 T. apple cider vinegar
In a bowl whisk the wet ingredients thoroughly and pour into machine pan
3 1/3 cups of room temp Gluten Free Flour Mix-for best results, see recipe below. Or if you can't find all the ingredients for the flour mix you should try my new Easy Economical Gluten Free Bread recipe! For a multi grain bread try my Gluten Free High Protein Bread
1 Tablespoon Xanthan Gum or Guar Gum.
1 teaspoon salt
2/3 cup dry milk powder
2 Tablespoons sugar ( yeast needs sugar but you can try agave or honey if you prefer)
Mix well or Sift the dry ingredients in a large bowl and pour into your pan slowly completely covering the wet
Top layer Ingredient:
2-1/4 tsp (or 1 pkg) dry active SAF instant yeast or Bread Machine Yeast (make sure your yeast is fresh)
Update: lately I have been using SAF yeast and increased the amount to 1 Tablespoon. Many readers have had great results with the original amount too so feel free to experiment.
Make a small well in the dry ingredients and add your yeast. The yeast should not touch the wet until the machine starts to mix
My settings on my very old machine are:
I got mine at the thrift store for $5.00!
I'm sure you could find one too, but make sure your buttons work, it has it's paddle and can handle a large loaf
Press Select until you get to the Basic Light Cycle
Knead for apx 25-30 minutes
|the dough will be thick like banana bread.|
I open the top and scrape down the sides once or twice at this stage. Your dough should be very thick but wet. It will not look like traditional bread dough. More like thick banana bread. If it's too runny and wet- add a little flour, 1 tablespoon at a time until it's slightly firmer. Too wet, the bread will fall. Too dry and it will be too heavy. Try to keep to the recipe. Scraping will help blend out all the lumps
When the machine stops kneading gently smooth the top over with wet fingers.
I leave the paddle in. I don't like to disturb the dough
Now my machine warms for rising. I leave the pan in and let it warm for a few minutes. Then I turn the machine off or unplug. If you don't shut it down it will rise and then knead again. Gluten Free bread cannot be knocked down. It won't rise again very much if you do.
Rise for apx 50 minutes. I should be about 3/4 of the way to the top of the pan but results will vary
Remove the pan very carefully and set aside with a towel over it in a warm location. Don't bang it or it will fall!
Restart your machine and select the Quick Bread cycle. Mine has one that only has Knead and Bake.
Let it go thru the Knead cycle empty ( I know this is a pain but it works!) until it gets to Bake. It should only be 10 minutes or so
Now set your pan gently back in. No need to lock down or wiggle
Bake! Don't open it. Apx 1-1 1/2 hours or until it turns off. All machines are different, so what you want to look for is a firm brown top. I use a thermometer just before it goes off to check for doneness. It should read about 190-200 degrees and come out dry.
If necessary you can take it out of the pan and pop it in the oven at 350 to finish up but I've never had to do this.
Take the pan out of the machine immediately or your crust will get soggy
I let the bread cool in the pan on it's side for 3-5 minutes before shaking/tapping it out from the pan. I then cool completely on a rack before I cut into it and to keep it fresh longer, I store in a large tupperware container with a paper towel liner to absorb the moisture, in the fridge.
Update: Baking in the Oven instead. My machine is going down! So another option I have tried is to let the machine do the mixing and kneading only.
You could also do this in your large mixer with a dough hook.
Turn your dough into a large greased loaf pan. Remember you cannot knock down gluten free bread dough. It will not rise a second time.
Cover with a towel and put in warm oven (turn on for a minute and turn off) or other warm location to rise. Some people use a heating pad to help their bread rise. Some put their bread in a warm bathroom (I don't know about that one!)
Let rise about an hour or until just to the top of pan and then remove from oven.
Heat oven to 350 and bake for apx 30 minutes or until golden brown and it sounds hollow and feels firm when tapped. Thermometer should read 190-200 and come out dry.
Best Results Flour Recipe
1 1/4 cup Gluten Free Brown Rice Flour
1 1/4 cup Gluten Free White Rice Flour
1 cup Tapioca flour (also called tapioca starch)
1/2 cup Gluten Free Sweet Rice Flour (also known as Mochiko)
1/2 cup Gluten Free Sorghum Flour
For a newer machine the settings are: or use your Gluten Free cycle
10 min. preheat
18 min. knead
1 hr. rise
1 hr. 10 min bake
0 min. keep warm.
Linked to Allergy-Free Wednesday and Slightly Indulgent Tuesday and Gluten-Free Wednesdays.
and Gluten Free Friday.