This is the gluten free bread machine recipe you've been waiting for. With a crisp crust and soft crumb, it's worth the 15 minutes of prep time. Put your feet up and let the bread maker do all the work for this one!
- Making gluten free bread - the super easy way
- Here’s why you should make bread in a bread machine
- Which bread maker to choose
- What if my bread maker doesn’t have a gluten free setting?
- How to make this recipe
- Is yeast gluten free?
- The gluten free flours in this recipe
- How to properly measure gluten free flours
- What should the bread dough look like?
- Should you remove the paddle?
- Tips for making the best gluten free bread in a bread machine
- Why is my gluten free bread not rising in the bread maker?
- Dairy free and vegan options
- How to store gluten free bread
Making gluten free bread - the super easy way
Making bread can be the most tedious of tasks. There’s a lot of mixing, kneading, and rising (proofing) that has to happen to ensure you get the fluffiest crumb and a nice crisp crust. Yeast is the magic that makes bread what it is - but it is a finicky little ingredient that needs time to do its job.
If you’re looking for an easier way, using a bread maker is the answer. You can have a mouthwatering homemade loaf of gluten free bread in no time. The bread machine will take care of mixing and kneading the ingredients, plus proofing the yeast to make sure you end up with the softest possible slices. Oh, and it bakes it too!
A bread machine recipe is the answer to all of your gluten free bread dreams!
Here’s why you should make bread in a bread machine
If you’re not fully convinced that a bread machine is a good idea, here are a few reasons why using one is the best:
- Minimal preparation time. To add your ingredients to the bread machine takes only 15 minutes. There’s no mixing, kneading, proofing, or baking for you to worry about. The bread machine takes care of it all!
- No clock watching. There’s no need to keep an eye on the time for rise and bake times - the bread maker will take care of all of that for you. It will beep when the time is right to remove the paddle (optional) and that’s all you have to worry about until the loaf is done!
- It won’t heat up your kitchen. The bread machine won’t increase the room temperature the way an oven will. This is perfect if you’ve got a craving for fresh gluten free bread in the heat of summer!
- It keeps your oven free. If you’re cooking a large meal with multiple dishes, a bread maker can come in handy. Set it up, run it and have freshly baked bread right alongside your feast!
Which bread maker to choose
The bread machine I use is the CBK-110C by Cuisinart. It’s small enough to fit into one of my kitchen cupboards (along with my Instant Pot), but bakes up a loaf that’s large enough for our family’s needs. It’s moderately priced and well worth it!
The CBK-110C comes with a gluten free bread program, which I use every single time.
What if my bread maker doesn’t have a gluten free setting?
If you already have a bread machine and it doesn’t have a gluten free setting, you can still use it to make this hearty and delicious loaf of bread! Look to see if your machine has a specific setting that has about 20 minutes of mix time, 40 minutes rise time and 1-1 ½ hours of bake time.
How to make this recipe
Making gluten free bread in a bread machine is so easy!
Start by mixing the active dry yeast with sugar and water in a bowl to allow it to bloom and activate. This will take about 10 minutes.
While the yeast is doing its thing, combine the tapioca starch, millet flour, brown rice flour, salt, baking powder, psyllium husk, and xanthan gum in a medium bowl and mix to combine.
After the yeast has bloomed, add the butter and eggs into the same bowl and combine. Add this wet mixture into the bread maker first, then add the dry ingredients.
Start the bread maker program and that’s it!
Is yeast gluten free?
The active dry yeast used in this recipe is naturally gluten free. I use the Fleishmann’s glass jar and store it in the fridge after opening to keep the yeast fresh.
Some yeasts, like brewer’s yeast, are grown on gluten-containing grains, so they are not gluten free. If you have celiac disease or a gluten intolerance, be sure to check the label of the particular yeast you’d like to use. The manufacturer’s website may also have helpful information.
Always follow my personal motto in this case: when in doubt, go without!
The gluten free flours in this recipe
This bread machine recipe uses tapioca starch, millet flour and brown rice flour as the gluten free flours. The tapioca starch adds a bit of fluffiness to the loaf, while the brown rice and millet flours give it a heartier texture. Brown rice and millet flours have more nutrition than just the tapioca starch. This is why I’m a fan of not having a ton of starches in my bread recipes.
How to properly measure gluten free flours
Gluten free baked goods can be tricky. The flours can be a bit temperamental and they need a few extra ingredients to help them fluff up and bind properly (xanthan gum and psyllium husk).
I highly recommend using a scale to weigh out your ingredients, since this makes your bake as accurate as possible. Investing in a kitchen scale is the best thing you can do for your gluten free baking. I got mine at my local grocery store in the home goods section and it was not expensive at all. All weights, in grams, are listed in the recipe.
If you don’t have a scale or aren’t interested in weighing ingredients, don’t scoop your ingredients from their container. By using a measuring cup and scooping the flours, you might be adding in way more than is actually needed. Instead, use a spoon to add into each measuring cup and level-off accordingly.
What should the bread dough look like?
When mixing in the bread maker, the dough will look very thick and very sticky. This is completely normal. Sometimes my bread machine even sounds like it’s having a hard time mixing the dough, but that’s ok! Once it goes through the rise phases and starts to bake, it will puff up to fill the pan. You can also use a spatula before baking to spread the dough evenly in the bread machine.
Should you remove the paddle?
The big question in bread machine baking is whether or not to remove the paddle. I’ve done it both ways and I’ll share my perspective...
While leaving the paddle in the machine is the easiest option, it also results in a wonky bottomed loaf of bread. There will be a paddle-like indentation in the bottom of your bread, which I've never liked the look of. (Either do my kids.)
Instead, I always remove the paddle attachment. Your machine may alert you to do this, or you can simply pause the program before it bakes. I use long tongs and simply pull it out. That then gives me the opportunity to make sure the dough is all the way to the bottom of the loaf pan and I can make sure the top looks nice before baking.
Whichever one you choose, you’ll still end up with a delicious loaf of bread!
Tips for making the best gluten free bread in a bread machine
Here are my top tips for to make the best loaf using this gluten free bread machine recipe:
- Weigh out your ingredients. Invest in a kitchen scale (they aren’t that expensive) and weigh everything for this bread recipe. It may take a few tries to get used to, but then it becomes a breeze and ensures a consistent bake - every time!
- Use active dry yeast. While you can substitute instant yeast, I always use active dry yeast instead. It requires that you bloom it prior to using (adding to warm water + sugar), but then you’ll know for sure if the yeast is working. With instant yeast, you have no idea if it’s dead or not when adding it into the machine. It’s a gamble I’m often not willing to take.
- Use room temperature butter and eggs. If you forgot to take both ingredients out to warm up, you’re in good company. I do this all the time! Run the eggs until a little warm water to warm up (but not too hot, we don’t want boiled eggs!). Soften the butter in the microwave for a short amount of time and add as required.
- Let the loaf fully cool before slicing. Patience is key, because if you cut the loaf before it’s fully cooled, it may result in a gummy texture. (Been there, it’s not fun.) You can remove the loaf from the pan once it’s done baking, but then leave it on a cooling rack until the bread is fully cooled.
Why is my gluten free bread not rising in the bread maker?
If your bread isn’t rising in the bread maker, it could be a few reasons:
- Too little xanthan gum, baking powder, or both. Xanthan gum and baking powder are the leaveners and binders that give gluten free bread its texture. If either one of these ingredients is off, or not in the recipe, it will lead to flat, dense bread.
- Not enough moisture. Baking powder is activated in moisture, so if there isn’t enough, it won’t do its job. Moisture also creates air pockets and steam during baking, so if your recipe is too dry, your loaf of bread will turn out dense and dry.
- The yeast is dead. Yeast is activated in moisture, so if you’re using instant yeast that wasn’t proofed prior to baking - you might have a bad batch on your hands. To remedy this, use active dry yeast and proof (activate it) in a bit of warm water and sugar prior to using.
Dairy free and vegan options
If you need a dairy free or a vegan gluten free bread machine recipe, make the following substitutions to the listed ingredients:
- Dairy free: substitute the butter for your favourite non-dairy version. Ensure it’s also at room temperature prior to baking.
- Vegan: substitute the two eggs for two flax eggs. Combine 2 tablespoons of ground flaxseed and mix with 5-6 tablespoons of water. Allow the mixture to sit for 5 minutes until it forms a gel and then add into the recipe.
How to store gluten free bread
This recipe tastes wonderful right after it’s baked, but you can store it for later.
Once the loaf has cooled, you can put it in the fridge for up to a week. Pre-slice prior to storing, or store the whole loaf and just cut off sections as needed. Before eating, warm the slices in the toaster slightly. It’s delicious!
For longer term storage, this gluten free bread can be frozen. Slice the loaf beforehand and place into an airtight container or wrap in plastic. Before eating, you can defrost the whole loaf or individual slices in the fridge overnight. We’ve also used a microwave to warm up the slices in a pinch.
Gluten Free Bread (Machine Recipe)
- 1 cup (240g) warm water
- 2 teaspoons (8g) active dry yeast
- 2 tablespoons (28g) sugar
- 1 ¼ cup + 2 tablespoons (160g) tapioca starch
- 1 ¼ cup (155g) millet flour
- ½ cup + ½ tablespoon (75g) brown rice flour
- 1 teaspoon (7g) salt
- 3 tablespoons (18g) psyllium husk
- 1 teaspoon (5g) baking powder
- 2 teaspoons (6g) xanthan gum
- ¼ cup (40g) unsalted butter, room temperature and cut into small cubes
- 2 eggs room temperature and beaten
- In a small bowl, combine the water, active dry yeast and sugar. Set aside for 10 minutes to activate the yeast. If the solution is not slightly foamy, it means the yeast is dead (and you’ll need to get new yeast).
- In a medium-sized bowl, combine the tapioca starch, millet flour, brown rice flour, salt, psyllium husk, baking powder and xanthan gum. Mix to combine and set the bowl aside.
- After the yeast has bloomed, add in the beaten egg and butter.
- Add the wet ingredients into the bread machine first, then add the dry ingredients.
- Select the gluten free program on the bread maker (or similar), close the lid and press start.
- If alerted, remove the paddle (optional) and distribute the dough evenly in the pan using a spatula.
- After baking, remove the loaf and set on a cooling rack to fully cool.
- Dairy free option: substitute butter with a non-dairy version.
- Vegan option: substitute the eggs with 2 flax eggs (2 tablespoons of ground flaxseed and mix with 5-6 tablespoons of water), and use a non-dairy butter substitute
- Storage: store fully cooled loaf in fridge for up to a week. For longer storage, freeze sliced bread in an airtight container or plastic wrap. Defrost in the fridge overnight.