Bread Maker Gluten Free Breads
Our Cuisinart Bread Maker is not a glorified, oversized book end; it’s a well-oiled machine that means business! Thankfully, we’ve discovered the busy family’s answer to homemade fresh bread: Bread Maker Gluten Free Breads, (we call machine bread a “happy loaf.”) Our gluten free happy loaves make sandwiches, croutons, Parmesan toast, breakfast bread, and sourdough – just to name a few of our recent recipes. Life is easier and definitely happier!
Easy Homemade Fresh Bread
This recipe is based on our Family Favorite Gluten Free Bread. Although we use the Cuisinart Bread Maker, you should be able to use this recipe in any bread making machine. The directions are fairly straight forward and follow the same procedure that you would find in the machine’s instruction manual: first add liquids, then dry mix, and follow with yeast sprinkled on top. Use your machine’s gluten free setting, and choose the appropriate sized loaf. Press start and go about your business. We scrape down the sides after the initial mix, but other than that – we let the machine work it’s magic. The result: the best tasting bread maker gluten free breads!
Sourdough Happy Loaf
Sourdough bread also tastes delicious when made in the bread maker. The system works the same: liquids in first, then the sourdough starter, followed by the dry blend, finish with the yeast. To ensure that tangy sourdough flavor, use unfed starter – preferably at room temperature. Our daughter especially enjoys this bread when made with our gluten free Bonus Blend. The loaf rises higher and has a lighter texture. The Bonus Blend can be made with dairy or without. One or the other create a lovely loaf of bread. The dairy version will appear slightly darker, but taste more tender.
Fresh Seeded Breakfast Bread
The best part about bread maker gluten free breads is that the variations are endless and easy. We frequently make our Seeded Breakfast Bread in the Bread Maker and love it! We add seeds and dried fruit to the mix – whatever we have on hand. Sprinkle add-ins meant to sit on top at the beginning of the last rise.
Replacing Guar & Xanthan with Tara Gum
Who knew that replacing the dynamic duo of Guar & Xanthan gums with Tara gum would create such a lovely high rise in our machine bread. Wow! Tara gum produces gorgeous loaves of homemade gluten free breads that are lighter in texture, higher in rise, and more tender in crumb than even using our Bonus Blend. We use an organic Tara gum that is native to the Andes in Peru. We are in love!
Please let us know how your Bread Maker Gluten Free Breads turned out. Homemade fresh bread has a special calling that brings loved ones together. Leave a comment and rating in the section provided below. We love to hear from you!
An important note: this recipe uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions; Page Updated 10.20 for clarity & picsPrint
Bread Maker Gluten Free Breads
- Total Time: 2 hours 10 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Making gluten free breads at home has never been easier. Pop the ingredients into the bread maker, press start and voila! Fresh bread at the end of two hours. How lucky can a busy family get?
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here.
Sourdough: Recipe changes noted below. Use room-temp, unfed (within 12-18 hours) starter for best results.
Bonus Flour Blend: To make this lighter and more tender, use our Bonus Flour Blend. Recipe changes noted below.
Use the 1 1/2 lb loaf setting on the Bread Maker.
Make the following changes for sourdough, use 133 ml (4.5 fl oz) Filtered Water (1/2 C + 1 T); if using Bonus Flour Blend, reduce gums to 3/4 tps Guar, 1/2 tsp Xanthan (if using Tara Gum, omit Guar and Xanthan gums and add 1 1/2 + 1/8 tsp Tara to the DRY ingredients.)
- 1 1/2 tsp Guar Gum (5g)
- 1 tsp Xanthan Gum (3.5g)
- If using Tara Gum to replace Guar and Xanthan Gums, use 8.5g or 3 tsp and ADD TO DRY INGREDIENTS – Do not hydrate
- 251 ml (8.5 fl. oz) Filtered Water – Room Temp or Lukewarm (1 C + 1 T)
Make the following changes for sourdough, add 227g (8 oz) unfed, room temp GF Sourdough Starter (scant 1 C). No changes necessary if using Bonus Blend.
- 4 Large Pasture Raised Egg Whites (120g)
- 2 T Oil – we use Avocado Oil (30 ml)
- 1 tsp Apple Cider Vinegar (5 ml)
Make the following changes for sourdough, reduce Flour Farm to 170g (6 oz or 1 2/3 C – 1 T spoon & level) and Potato Starch to 57g (2 oz or 1/4 C spoon & level). If using Bonus Blend, omit Flour Farm and Potato Starch. Substitute 340g (12 oz or 2 3/4 C + 1/2 T spoon & level) of Bonus Blend. If making Sourdough, substitute 227g (8 oz or 1 3/4 C + 2 T spoon & level) of Bonus Blend.
- 255g (9 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/3 C + 1 tsp spoon & level)
- 85g (3 oz) Potato Starch (1/2 C spoon & level)
- 2 T Cane Sugar (28g)
- 1 T Ground Golden Flax Seed (7g)
- 1 T Acacia Powder (7g)
- 1/2 tsp Aluminum Free, Double Acting Baking Powder (2.5g)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
- 1/8 tsp Vitamin C Powder, optional (pinch ascorbic acid)
- 2 1/4 tsp Rapid Rise or Instant Yeast (7.5g)
Equipment: Digital Scale (preferred), Bread Maker (we use Cuisinart), Whisk, Silicone Spatula, Measuring Spoons & Cups, Mixing Bowls, Non-Stick Spray, Cooling Rack
Before You Dive In – Prep: please read!
- If making sourdough: instructions call for unfed, room temp starter that is 100% hydrated. Click on this link for our starter recipe.
- Mix a batch of our GF Bonus Blend if using
- Warm water – keep under 110F/43C
- Bring eggs to room temperature and separate. Separated fresh eggs produce the best quality bread (vs. pasteurized eggs from a carton)
- Set up Bread Maker, make sure paddle is inserted in loaf pan (Grease or spray if required)
Step 1: Add gums (xanthan & guar only – not tara) to a liquid measuring cup or medium bowl. Whisk in the water. Continue to rapidly whisk for about 30 seconds. The mixture will be a bit lumpy and that’s OK. Set aside. Skip this step if using Tara Gum – add it directly to dry ingredients.
Step 2: Add egg whites, oil and vinegar to a small bowl or liquid measure cup. Whisk until a bit frothy. Set aside.
Step 3: In a separate medium bowl, whisk together all dry ingredients, except for the yeast.
Step 4: Add the gums, egg mix, and sourdough starter (if using) to the loaf pan. Follow with the flour blend. Smooth out the top and sprinkle on the yeast.
Step 5: Put the pan inside the Bread Maker. Close the top of the machine, select GF function, and press start. Check after a few minutes to see if you need to scrape down the sides of the pan with a silicone spatula. Scrape if necessary.
Step 6: After cycle ends, remove pan from the Bread Maker. Tip the loaf out and allow to cool on a rack for several hours before cutting.
Storage: Store in a linen cloth, or bag/container with a loose fitting lid. For softer bread, store in an airtight container. Bread tastes best if eaten within 2-3 days or frozen for up to a month. If freezing, slice bread first then place unbleached parchment between slices. Store in a freezer safe container. To thaw, place on counter for several hours.
The nutrition information is for the recipe as written using Flour Farm flour, potato starch and avocado oil. Each slice weighs approximately 41g (about 1.5 oz).
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Bread
- Method: Bread Maker
- Cuisine: American
- Serving Size: 1 slice
- Calories: 100
- Sugar: 2g
- Sodium: 30mg
- Fat: 2.5
- Saturated Fat: 0g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0g
Keywords: gluten free bread maker loaf
For more delicious gluten free bread recipes using Flour Farm, click on this link.
Loved the recipe, (link to a review of bread machines at what’s cooking dad,) in a bread machine is the perfect match.
Can you please tell me how to adjust the GF plain sandwich bread without gums? Should is use psyllium husks or psyllium husks powder?
The decision to use either psyllium husks or powder is a personal preference. Both work, but create different textures and crumb.
On the recipe page is a link to a substitution guide: https://flour.farm/ingredient-substitution-guide-replace-with-confidence/
This is written under gums, “If you prefer not to use gums, we have successfully substituted both psyllium powder and psyllium husk in recipes. We find that the rise is not as high, or that the dough may be a bit more chewy when using psyllium. Generally, replace gums 1:1 by volume with psyllium powder (1 tsp gums = 1 tsp psyllium powder.) If replacing gums with whole psyllium husk fiber, use 2 to 2 1/2 Tablespoons of whole psyllium husk fiber (not the powder) for each teaspoon of gums. We have also found that substituting an equal amount of a combination of psyllium husk powder and ground chia powder work just as well. For example, if a recipe calls for 1 tsp of xanthan gum, use 1/2 tsp of ground psyllium powder, and 1/2 tsp ground chia powder.”
Hope this helps! T & D