Bread Maker Gluten-free Bread Recipe
Wednesday 16th of November 2011
After many requests I have finally mastered a gluten-free bread recipe using a bread maker. And it is egg- and dairy-free!
For sometime now I have been experimenting with making a gluten-free bread. Even I am not celiac I have more energy when I eat a predominantly gluten-free diet. I had been buying 2 loaves of gluten-free bread a week but knew I could make it myself for a fraction of the cost. So here is the recipe....
Please note there will be some variables depending on the type of flour used as to how much water is required. If using the combination I have stated below the water quantity is just right, however, some flours absorb more water so extra water may need to be added after a few minutes of mixing. What you want to see in the bread maker is a moist-ish dough rather like a cake batter.
Into the bread maker put:
425ml warm water
3 Tbsp olive oil
1/4 tsp vinegar
1 Tbsp honey
2 tsp salt
In a bowl combine:
3 cups gluten-free (I use 1 cup rice flour, 1 cup millet flour, 1 cup tapioca flour)
2 Tbsp ground flaxseeds (optional - adds omega 3 and helps bind the bread without egg)
2 tsp guar or xanthan gum (very important ingredient - available from health food stores)
1 tsp kelp powder (optional)
2 tsp yeast
Mix the dry ingredients together well then add to the liquids in the bread maker.
Now, make sure the mixing paddle is in the bowl - I forget this reqularly! Lower the lid and choose the RAPID setting with a medium crust and push start. After about 5 minutes of mixing lift the lid and use a spatula to scrape down the sides and mix in the flour from the corners. Because there is no gluten in the flour it needs a little assistance in the initial stages of mixing. You might want to check again in another 5 minutes but I find my machine seems OK if I give it help at the beginning.
Leave the bread maker to do its thing - mine takes 2 hours 20 minutes. As soon as it finishes remove from the tin and cool on a wire rack. Do not be tempted to cut the bread until it is cold or the steam escapes and results in a dry bread. This bread will last a week, however is better eaten within 3-4 days to retain freshness. Wrap it in a plastic bag to stop it drying out and keep at room-temperature.
Note If the middle collapses or the bread ends up very dry on the inside review my comment about water quantity above and adjust for your next batch. Even the humidity in the air can effect this so always look for a cake-like batter rather than a drier bread dough.
Variation Add 1/2 cup sunflower seeds at the beginning, or when your machine makes the 'beep beep' sound as mine does for adding additional ingredients.
Good luck and happy baking!
Feedback for this recipe
Thank you so much for the gluten-free bread recipe (using a breadmaker, yay!). It is wonderful. It works so well, tastes great and the texture is amazingly light for gluten-free bread. (I used half rice flour, half oat flour.). I absolutely love your recipe and how reliably it works, especially in the breadmaker.
Joy, Wellington