Perfect Bread Machine Gluten Free Bread
Easy Gluten free Dairy free Bread Machine bread recipe that’s delicious, moist, perfect for sandwiches, toast or by the slice.
(This post contains affiliate links. This means that I receive a small commission (at no cost to you) if you purchase something through the links provided. Thank you for supporting Instant Pot Creations!)
This perfect bread machine gluten free bread is our family’s newest miracle in living a gluten free lifestyle. It is delicious and as my hubby said,”it tastes just like regular homemade bread”. Which, for those who are familiar with gluten free products, is saying something! The texture is perfect and springy, like regular bread. This gluten free bread is not dry in the slightest. It’s perfectly soft and chewy inside with a firm crust.
WHY MAKING BREAD MACHINE GLUTEN FREE BREAD IS AMAZING
- Not much is better than the smell of homemade bread going through the house. This bread smells just like regular bread, making your mouth water even before it’s done cooking.
- It’s so much cheaper to make your own perfect bread machine gluten free bread!
- The taste, the texture and satisfaction of amazing gluten free bread.
- Gluten free dough is super sticky and hard to hold its shape. The bread machine makes the perfect gluten free bread without having to touch the dough or worry about the shape.
- The bread machine mixes, sets timed rises and bakes, all in one machine! No having to set timers and remembering to check the dough.
- You don’t have to worry about being ready to take it out immediately upon completion. The bread machine goes straight to keep warm mode!
- Clean up couldn’t be easier. Just clean the pan and paddle, which take me approx 3 minutes or less.
- No heating up the house in the summer to use the oven to cook bread. Especially helpful if you live in places like Arizona (like we used to) and you avoid all oven baked type meals for 6 months of the year.
Buying a loaf of gluten free bread feels like it costs as much as a car payment each month. Ok, maybe I’m exaggerating a tad, but it sure feels like a crazy amount to spend a loaf of bread! With my 4 children, we go through 2 loaves per week just on bread for sandwiches for school lunches, easily costing at least $12 per week on bread that is just ok tasting and somewhat dry. We were eating those store bought loaves for several months until this recipe was born!
If you love baking, try these gluten free chocolate chip cookies! Or try these divine gluten free pancakes!
My desire to ditch the store bought/gluten free bread for something that tasted far better, sent me on a mission to make good bread. But there was no way that I had time to make bread every few days by hand.
Enter my holiday shopping during Black Friday and a wishful window shopping trip through Williams Sonoma. I saw this little bread machine and was floored not only by its compact size but I was pleased to see the almost normal sandwich sized loaf pan. Expecting it to be $300, I walked by but the store attendant approached me and so I decided to ask the price. I was thrilled to see that it was under $100! After some thought, I decided to wait on it.
After I got home, I couldn’t get the bread machine out of my head so I checked on amazon to see if it was available there. It was! And for a little bit cheaper. I bought it in a heart beat, when I saw that it had a gluten free bread option.
As soon as my bread machine arrived in the mail, I wanted to bake a loaf of bread right away. The user manual has a gluten free recipe listed in it. I didn’t have 2 of the ingredients listed and I also wanted to make it refined sugar and dairy free.
I tweaked the recipe with my needed modifications and the result was a house filling with the aroma of fresh bread baking and a deliciously soft, perfectly elastic bread texture with a flavor that could rival traditional bread. The only problem we have with making the perfect bread machine gluten free bread, is that now we want to gobble up each fresh loaf right away instead of keeping some for sandwiches the next day.
I just love how easy it is to make! Best of all, no handling of the sticky dough or trying to shape it and hope that it rises properly. This recipe really is so simple! Just dump in the order listed and push start.The bread loaf slips out of the pan effortlessly after baking onto the cooling rack.
I will mention that this gluten free bread loaf size only comes in the 1.5lb option instead of the bigger 2lb loaf. Which is kinda annoying, and I was able to 1.25x my recipe to make it into a 2lb loaf size, but the top sunk because it couldn’t handle that big of a rise. And I had to babysit the mixing process, helping the paddle mix the dough with my spatula turning the batter over on the top towards the bottom.
So for the no fail recipe, I offer the 1.5lb loaf size for now.
WHAT YOU NEED TO MAKE BREAD MACHINE GLUTEN FREE BREAD
- Bread machine. This is the compact model that we own and love. It’s so small, it fits inside my cereal cupboard!
- Bobs Red Mill Gluten Free 1-to-1 Baking Flour
- Oil or butter
- Honey or sugar
- Active dry yeast
- Cooling rack.
HOW TO MAKE THE PERFECT BREAD MACHINE GLUTEN FREE BREAD
- Add ingredients in order listed and secure loaf pan in bread machine.
- Select gluten free mode and push start. The kneading process will start.
3. After the kneading process, there will be one rise for the dough. Then it bakes the bread.
4. After baking is done, remove the pan onto a cooling rack and slide bread out. After it cools for 20 minutes, remove the paddle.
5. After it’s cooled, slice and enjoy! This bread also toasts perfectly. We haven’t tried freezing it yet to see how that fares as we’ve always eaten through the loaf too quickly.
FAVORITE WAY TO STORE GLUTEN FREE BREAD
We have recently discovered the realm of wax food wraps. We bought some from Trader Joe’s and not only does it work from preventing my bread from getting stale (which happens easily with gluten free bread), it also softens the crust just a little, making it easier to eat. Here’s how it works.
- Place bread in middle of a large wrap.
2. Fold up one corner toward the center of loaf.
3. Continue bringing each corner to the center, tucking in the sides like you would wrapping a present.
4. Press down on the last corner flap and pinch edges until it sticks to itself and stays in place.
That’s it! Super easy to use and clean (just use hot water). I love that by using this eco friendly wax wraps, we are reducing the amount of plastic used in our home. Plus, my kids always have a hard time sealing up bread bag with ties anyway.
Need more ideas?
- Venison Chili
- Instant Pot Bacon Green Beans
- Instant Pot Teriyaki Chicken
- How to Remove Smell from Instant Pot Ring
- Deep Clean your Instant Pot
Perfect Bread Machine Gluten Free Bread
- 1 1/4 cup water
- 1/4 cup oil or 4 tbsp dairy free butter
- 3 eggs
- 1 1/4 tsp salt
- 3 tbsp honey or sugar
- 3 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 tsp active dry yeast
- Add all ingredients, in the order listed, into the bread machine loaf pan (make sure kneading paddle is in the pan).
- Place pan in bread machine and select gluten free program, then start. After 3-5 minutes of kneading, gently scrape down the dry ingredients stuck on the sides of the pan with a spatula.
- The bread machine will take care of the rest including the rise and baking. It will beep when done, about 2 hours15 minutes from the start.
I was very impressed with how well this bread rose, and it tastes amazing!
I have started adding sunflower seeds and dried organic mulberries.
The recipe also adapted well to regular oven baking.
Thank you for this.
Thank you Doug for coming back and commenting on how well this bread turned out for you! Your version with sunflower seeds and mulberries sounds heavenly! And so glad to hear that this recipe tested well in the oven too. Such great feedback!
Hello, I tried this recipe for the first time today. I purchased the same bread machine upon your recommendation(mine was an old dinosaur so I appreciate having to buy a new one for gf bread) . For some reason my dough didn’t seem to mix all the way the top of the bread looked very rough and there was spots of flour everywhere so it didn’t mix all the way, not like a usual smooth bread from a machine. I’m not sure what went wrong. The bread is also very dense… my butter was softened not melted, should it have been melted? Also I did use bread machine yeast I had on hand from using my old machine, do you think that is why it turned out so dense? Any tips would be appreciated. Despite the density my daughter said it tastes yummy so we are just using it for toast instead of sandwiches. Thanks
I’m sorry that you’re having difficulties with the recipe working in your older machine. I do make sure to scrape down the sides a little after about 5 minutes of mixing for my model. This helps it incorporate all of the dough best. Perhaps also try adding 1/4 cup more liquid? Maybe that would help with your machine?
I’m glad you were able to enjoy it as toast.
I followed the recipe to the letter, but the top was very bumpy and the flour did not mix in completely. There were little bits of dry flour all over the exterior of the loaf – it appears the ingredients did not incorporate well and the loaf was not smooth and glossy on the exterior, like my regular loaves.
Did you read the part of the recipe where I suggest to help scrape down the dry ingredients stuck on the sides of the pan, a few minutes into the first stirring cycle? This will eliminate the dry flour result you experienced. That being said, each bread machine is a little different and I only know the results for the recipe using the exact machine I have.
For those who said that their flour was clumpy in the final product, I used the King Arthur GF Flour. When I loaded my bread machine, I put all the wet in first (including yeast and sugar) and then one cup of flour. After it was mixing for a minute, I added each additional cup, one at a time, making sure to give the flour adequate time to incorporate. I was thinking the dough looked dry and debated putting that last 1/4 cup in, but it did well. I also scraped down the sides (like I do on all my bread recipes) and it looked well incorporated. Finished baking, and I could not wait. It is dense, like any gf bread is, but it was delicious straight out of the machine.
Thanks for sharing your experience!
Just wondering about using regular yeast compared to bread machine yeast?
Hi Holly! I just use regular active dry yeast and never tried bread machine yeast.
I made you gluten free recipe today. Turned out great. If the bread caves in on the top, my experience is that you need to add more liquid because gluten free flour is very dry and tenders to clump. Add liquid an 1/8 of a cup at a time till the dough looks smooth. Your paddle will mix better also because the dough won’t be so dense. Thank you for this recipe. I can’t wait to share with my Daughter.
So glad it turned out well for you Joyce! Thanks for sharing your insights too.
Did you add more water? Or a different liquid?
I had the same issue the first time I made this recipe, in fact I have had a few times my bread maker just didn’t seem to blend in all the flour. So I the second time I made this bread I put all the ingredients in a bowl and did a quick mix on them, not trying for a perfect blend because I know the bread machine will mix them more, just a couple minutes of mixing the wet and dry stuff together it wasn’t even perfectly blended just no large clumps if that makes sense. Then I put the mix immediately in my bread maker and hit start. (I have the Hamilton beach one so I have to do the 1.5 express bread and then a 1 hour bake because the gluten free setting has to rise times) Turned out perfect. I don’t know if it is just that gluten free flour is kinda sticky and sometimes the mix on the machines just doesn’t get it all blended or if I am just not good using the spatula trick but I found a quick premix solved all my problems. Of course this only works if you are going to cook it right then, you cant mix and then set the bread maker to make later. This recipe is amazing.
Thank you so much Kelly for your discoveries and sharing how you were able to make the recipe successful in your brand bread machine!
Wow! What delicious gluten-free bread! I looked through all of the comments and then sent to work making it in my 2000 Oster bread machine. I used the 58 minute express bake setting, about an 1/8 cup more gluten free flour, and regular sugar. I also lightly mixed all ingredients in a separate bowl before putting it into my machine (as suggested in comments). This is definitely a recipe I will use again and again! Thanks so much!
Thanks Amy for sharing your experience! So happy you love the recipe!
I am trying you method as I type 🤞🏻🤞🏻 had the Hamilton beach for Christmas . I had a disaster with regular bread for the rest of the family yesterday hoping today I have more luck. Ty for sharing
When you used this recipe for regular oven baking, did you use a bread machine to make/mix dough or did you mix it by hand and pop it in the oven?
If I can’t get that flour, Can I mix and make my flour by myself.? What to put in?
I can’t guarantee how well this bread recipe will work without using this flour. The recipe is specific for this flour blend. All gf flours have just a little bit different ratio of flours and it can vary greatly in the end result. So sorry!
My bread machine doesn’t have a gluten free setting, what do u suggest? Ty
For a bread machine without a gluten-free setting, you’ll need read your manual to find out how to override the pre-programmed settings.
Then set the new program on the machine to do a 20-minute mix cycle. Then set the rise cycle for 1 hour. Then 1 hour for bake. Do not allow for a second rise/punch down like you would for normal gluten dough because it won’t make the gluten free version work. Hope that helps. Try it out and let me know how it turns out for you!
I used the “express” cycle on my very old bread machine……it does not have a gluten-free setting nor pre-programmed settings.
58 minutes from start to finish, and it turned out great!
Wondering how to make cinnamon bread using additions to this recipe?
That’s great! Thanks for sharing. I haven’t modified the recipe for cinnamon bread yet.
I made this bread and has absolutely the best flavor of any gluten free bread that I have tried. I had bought this gluten free flour by mistake and now it will be a regular purchase for me. It got a good rise but it caved in just a bit in the center. I did use butter instead of dairy free butter but wouldn’t think that would affect it. I will be making this again so if any ideas how to prevent that caving, I would appreciate it!
Yay! So glad you accidentally bought this flour so you could make this gf bread with it! I agree, it’s the best tasting gf bread I’ve ever had!
I’m curious as to why your bread caved in the middle. Mine has never had that happen except for when I was experimenting making a bigger size gf loaf recipe. The current recipe is for 1.5lb loaf size and I was trying to make a 2lb loaf when my experiment had a little sunken middle.
Are you using this exact same bread machine? I wonder if that might have something to do with it. Perhaps your bread machine would work best with a 1lb loaf size for gf? Let me know so we can figure this out together!
Can you replace butter with anything else, like coconut oil? I am dairy free and don’t have any ghee.
Yes, you can make it with olive oil or coconut oil!
I just bought the exact machine .I noticed in the recipe book that came with it it calls got psyllium husk powder in every recipe.you make it without. Wish I had known because I just paid 18.00 for it!,
So sorry about that Elizabeth! My recipe doesn’t call for psyllium husk because I never use it and it turns out great, thus I never said to buy it in the recipe ingredients.
Hi there! I am confused about the active dry yeast. I’m new to bread machines. Some recipes say you should activate it in warm water first and others say just add it on top of the dry ingredients. Does it matter?
If you follow the instructions as listed in the recipe, the yeast will be activated. I have stated the order in which to add the ingredients into the pan for best results.
Is this recipe for a 1 or 2 lb loaf?
This gluten free recipe makes a 1.5lb loaf. I have tried to 1.5x times the gf recipe to see if it would work in this exact bread machine so that I could cook a 2lb loaf but it sunk in the middle and my machine didn’t like that much to mix during mixing mode either. So unfortunately, for a gf loaf, the largest size I’ve been able to successfully make in this exact bread machine is 1.5lb size.
You need to 1.33x it to go from 1.5lns to 2lbs.
True, however for this model, it isn’t designed to handle a larger gluten free loaf size than programmed 1.5lb.
Hi can you make the bread the old fashion way? Thank you
You can most definitely try. I have found that gluten free dough is so darn sticky that it’s almost impossible to shape into a loaf because it won’t come off your hands like regular bread dough will. But you can try using a spoon/spatula/scraper to help remove the dough from your hands as you place it into a loaf pan to bake. Bake at 350 for 20-25 min until cooked through.
Absolutely perfect GF bread! This will be my go to recipe from now on.
Thank you Rena for commenting and letting me know! I’m thrilled to hear that you love it!
I did so want to use that kind of flour, But my machine makes a 2 lb. loaf so what can I do?
If your machine is capable of making a 2lb gluten free loaf, then try making the recipe 1.5x the amounts called for and give it a try. Although I haven’t tried it in a 2lb loaf capable making bread machine, I think you’d be able to make this loaf exactly as is in your machine and turn out ok. If you try it, come back and let me know so that I can help others who might have the same question! Thank you!
Not sure what happened but my loaf collapsed in the center and crumbled into bits when I tried to slice it. I have made 6 or 7 loaves in my bread maker and none of them have worked! I finally realized the GF function on my Hamilton Beach has two knead cycles which is a no-no for GF breads. Instead, for this loaf, I used the dough cycle which kneads for 20 mins then rises for 40. I then switched to Bake for 1:15. I had such high hopes as yours looked so pretty!
I will say the crumbled pieces did taste amazing with butter. It was fully cooked too, which is a plus!
Sigh. I give up. I will have to start paying $8 for a loaf of crappy gf bread again. :'(
Oh no! That’s SO frustrating! And yes, two knead/rise cycles is a no no with gluten free bread. I wish I could figure out why the bread isn’t working for you with your machine. I’ve only used this recipe with the exact machine I featured in the blog post. If you save up your money from not buying 10 loaves worth of $8 gf bread, you can buy this same one too with the savings! I know how awful that bread can taste and I so badly want you to enjoy homemade bread again. 🙂
I’ll ask around and see if I can borrow anyone’s Hamilton Beach bread machine and see what happens when I try it. What model is yours?
Also, are you using the exact Bob’s Red Mill GF baking 1-to-1 flour too?
I have a Hamilton Beach Bread maker with a gf setting, and had similar luck. So I the second time I selected the ExpressBale 1.5lb cycle (58 minutes), them switched to the Bake Cycle (about an hour). Turned out nicely for me.
Thank you Karen for sharing your experience and your solutions to making it work with your bread machine! Glad it worked!
Thanks for this tip. So glad i read the comments because I have a Hamilton beach bread maker too. I Did what you suggested and it came out great. Even the kids liked it.
My husband is gluten intolerant and Does not really enjoy the store bought gf bread so he was excited to try this and was surprised how well it tasted.
Hooray! So glad it worked well for you and that hubby approved too! Thank you for commenting!
Did you let it go through the complete ExpressBale 1.5lb cycle and then when that was complete switched the the bake cycle? Thanks!
Some recipes Ive read call for the water to be warm – 110º + -, is that true for your recipe as well?
I have had the same results with warm water or water straight out of the tap cold!
Thanks for this post. I’ve been searching for a gluten free bread machine that only has one rise on its GF program, as suggested.
Does the Cuisinart Compact model have a GF setting which limits it to one rise?
Hi Ana! Yes! That is the reason I bought this exact bread machine, for the gluten free option! Only one rise! Also, I bet it will be on sale with Amazon Prime days that’s starting on 8/15-8/16!
Thanks for the response! I’ll be on the lookout for one.
So excited to be able to use the bread machine for things I can eat for a change! My bread turned out really tasty, but pretty dense. I was thinking that maybe I should sift my flour, or maybe do it by weight. I didn’t use the exact flour you did, but it was one-to-one. Do you have any suggestions? Thanks!
Unfortunately, due to the variations in all gluten flours, they are not all interchangeable like regular wheat flour is from brand to brand. The reason being that some gluten free flours have different ingredients, some have almond flour, some have rice flour instead, some have xanthum gum and others not, etc. Because of this variable, I can only suggest that this recipe works with the exact gf flour and method I shared in the post. I hope you try it again with the exact gf flour and see if that helps. It’s so worth having delicious tasting bread again after having to go gluten free!
This recipe is awesome. I used Robin hood gf flour and the quick bread setting on my older bread machine and it turned out moist and delicious. Thank you so much for your time and efforts to make my gf lifestyle bearable.
That’s wonderful! Thank you for the feedback and letting me know how it worked with using a different gf flour too! Good to know the quick bread setting on your bread machine worked great on it too! So happy for you!
I also wonder if it’s falling because people aren’t proofing the yeast?
No proofing of yeast is required for this recipe. I use active dry yeast as recipe states and it works every time for me.
I have an older Sunbeam machine, with no GF setting. I used the dough cycle to mix and rise, then put it on the bake setting. It turned out great! Thank you!
Thank you Andrea for the feedback on trying this with your Sunbeam machine! This info will help others with making this recipe too! So glad it turned out great for you!
Super excited to try this! I have the same bread maker!
I have the all purpose Bob’s red mill GF flour so I’ll try that. Can you use bread machine yeast or does it have to be active dry? Thanks!
Let me know how it turns out using the all purpose flour. I haven’t tried it with that yet. And yes, use active dry yeast. No special yeast required.
I’m making this bread today. It has about an hour left. But it looks through the window like the middle has gone in!! Did I do something wrong?
Oh no! I’m sorry that’s happening. I wonder what went wrong? I’ve made this recipe countless times and the only time it’s collapsed was when I tried to make the bread into a 2lb loaf (meaning it was too big of a recipe for the gluten free bread machine cycle). But the recipe, followed exactly as is, should work!
I made this today and followed the recipe to the tee, scraped the sides down and everything and same with the ones above, sunk while baking. It was set as well for the 1.5 pound loaf too. Sads.
So sorry to hear this happened.
I have several ideas for you to try.
1. Use sparkling water to help bread rise.
2. Sift flour before measuring.
3. Try different measuring utensils. Some are not accurate.
If I change my machine setting to 1.5 then it won’t collapse in the middle? I’m new at this and I have mine set at 2 on the GF cycle. Followed recipe word for word. Thanks!
Yes, try the 1.5lb setting
I have made this recipe 4 times now and it turns out like Sandy’s. It looks great when it’s baking, but then it collapes. It’s thick, heavy and could be used as a brick; however, if you slice it and get enough butter on it, it does taste pretty good.
What could I be doing wrong?
I’m sorry to hear this happened to you and you were so diligent in trying to make it 4 times. I wish I could explain what’s happening and what to trouble shoot it with. It never fails when I use my bread machine.
Looking for a great gluten free bread that has no egg whites due to my daughters allergy…do you think this would still turn out with just the yolk only?
Allergies are so tricky! I haven’t tried it with only the yolks but I think if you used the same amount of liquid that egg whites would’ve added but you substituted more yolks to equal that, it should work. Let me know if you try it that way and how it turns out! Would love to know!
The bread turned out delicious! I’m so glad I stumbled upon this perfectly simple and yummy recipe. Thank you!!
Yay! So happy that you loved it Brianna! We just made some again last night! So good!
We made this recipe yesterday with our 3 year old preschool class. We used Robin Hood gluten free flour and a Hamilton Beach bread maker. The kids loved it for afternoon snack. W will definitely make it again.
That’s wonderful! Thank you so much Jackie for giving me the feedback on the gf flour you used and bread machine too! Your preschool kids are so lucky to have you make bread for them!
I followed everything to the directions. I am an experienced breadmaker with both machines and by hand. At 2 hours 15 minutes, my machine had the bread look like soup. I was pretty disappointed.
I’m sorry this happened to you! I would love to know more details on how you made this recipe so I can help trouble shoot what may have gone wrong. I have made this recipe with this bread machine countless times and it’s always been perfect!
Did you use a different bread machine? Did you use one with a gluten free cycle? Or did you use one that gave the bread a second rise on accident? Did you use the exact flour Bob’s Red Mill Gluten Free 1-to-1 Baking Flour? Let’s figure out what happened so you can have a perfect loaf next time!
Do you recommend a certain type of oil? And have you ever tried to alter the recipe a little but putting rosemary or other herbs in it? I’m hopi to find a staple recipe that I can add different flavorings into to change it up a little. Celiac here trying to save some money and have less process ingredients!!
Yes! You can definitely sub the oil for a flavored one as long as the amount stays the same. Another reader commented on here about them adding in some herbs and nut/seeds to it too! It really is a great base for anything. I need to try different flavors out with it myself! I’ll update the post when I do.
I bought the Bobs red mill gf wonderful bread and using a black and decker all in one. Model B2300 Trying it for the first time, both the bread maker and gf recipe. No gf cycle option and I’ve been searching site after site for info on what to do. It’s currently on the 1st rise cycle after kneading. I’m hoping that canceling and restarting to a rapid bread cycle (leaving the pan out during the kneading) and then put it back in for the bake part. Almost seems like using the oven would be easier except for having to handle the dough. Thanks for your site and all the info it has. Really hoping it works out🙂
Oh man, what an ordeal to get it right! I’m sorry that you’ve been struggling so much with trying to find an answer. It definitely does feel like doing it in the oven would be easier. But that gluten free dough is so incredibly wet and sticky, and almost impossible to shape nicely by hand. I actually did try it in the oven and it didn’t look as nice or rise as high. Is there any way to cancel the second rise on your machine, otherwise, I think the method you’re going to try next would be the next best thing. I wonder if you could sell your current bread machine and use the money toward the a model with a gluten free setting, like the one I shared in post? I hope you can get back to enjoying yummy bread! I know how awful so many store bought gf breads taste!
This turned out fantastic! I’ve tried store bought gluten free bread a couple times and describing it as disappointing is about as nice as I can be. But, I didn’t want to give up since gluten has some rather unappealing effects on me, especially my skin, so I looked for homemade recipes instead. So glad I found this one! It was super easy and turned out really delicious even though it was my first time making bread! Luckily, I read the other comments about machines doing a second knead/rise cycle and caught mine just as it started the second one. I stopped it, let the bread rise a little longer and then just put it on the bake cycle. Even my boyfriend, who grudgingly goes along with my gluten free experiments but is never very excited about them, loved it! Thanks so much!
Hooray Sarah! I’m so glad you persevered and didn’t give up! And congrats on figuring out how to make this recipe work for you with your bread machine model. My hubby is super picky about the gf tasting things too and he loves this bread as well!
Wow! This bread is amazing! I made it exactly as the directions said, except I used an older Zojirushi BBCC-20 machine which doesn’t have a gluten free setting. I programmed it according to your directions in the comments. The bread is slightly higher around the edges than in the middle, but it is light and delicious all the way through. I am so pleased to have finally found a gluten free yeast bread that isn’t heavy and dense. Thank you!
That’s wonderful Jeanne! I’m SO happy the recipe was able to work for you in your bread machine. I agree, it feels miraculous to have delicious tasting gluten free bread!
Sorry I know the recipe is bread machine but do you know if can I make this without using bread machine? Maybe blender and put in oven? I liked the recipe. Generally gluten free breads needs a lot of ingredients or sweet flour…. thank you so much!!!
Good question Cris! You could definitely try making this by hand. I have and it makes a very sticky dough, like most gluten free doughs are (much more sticky than regular flour dough). That’s the beauty of using the bread machine, because it does the work without it sticking to your hand. Give it a try by making this in a large bowl and mix using a spoon and hands. Shape dough into a greased loaf pan and let rise for about 45 minutes-1 hour. Bake in oven preheated to 400F for 25-30 minutes, until cooked through.
I did this recipe without a bread machine. I proofed the yeast first and poured everything in a bowl and used a hand mixer. I poured it into a bread pan lined with parchment. My husband loves the taste! He said it tastes like real bread. Thank you for your suggestions and sharing your recipe.
That’s wonderful Susanne! Thank you so much for sharing your results with making this by hand!
I made this with King Arthur all purpose gluten free flour and replaced the eggs with chia seed eggs 1:1. It turned out soooooooooo yummy! My family ate it in 1 day. Thank you for the recipe.
I made this bread today and it turned out sooooooo good! I used King Arthur gluten free all purpose flour and substituted the eggs with chia seed eggs 1:1. Thank you for this recipe! My family ate the entire loaf today.
That’s wonderful Tina! Thank you for sharing your feedback on what worked for you with substitutions!
hi, i have been gluten intolerant for years. i read your blog and bought the machine, cuisinart cbk110. i had previously purchased another machine but was disappointed in the 2 kneading cycles. i have baked GF for years by hand and know that this will make your bread very heavy. so, i returned that machine and purchased the cuisinart. i was so happy, then ran the cycle and the machine has TWO kneading cycles. is there a way to change this? the manual does not give any options to opt out. what i did after 2 very dense GF loaves, was remove the paddle after the first kneading cycle. Please help. Its such a little thing to be concerned with, but when you live in a state of gluten poisoning fear and love home made bread, it then becomes a big thing. thanks.
Hi Haydee! If you purchased the exact same model as listed in the blog post, there is a gluten free setting. Make sure to use that setting. The machine will pause and beep and certain points in the cycle to do 2 things. The first beep and pause is to remind you to do any “add-ins” into your dough such as nuts, cinnamon, herbs, etc. The second beep and pause is for paddle removal, if you want to remove the kneading paddle before baking (I never do). Then it stops and starts the rise process, then baking. I hope you have been able to have successful bread from this recipe and bread machine. It’s been a life changer for our family.
Hi there! Is your butter cold, room temp, softened, cubed, etc? Just want to make sure before I try the recipe. Thank you!
Room temp butter is great so that it’s easy to mix in well.
Someone shared your recipe with me and this bread is delicious, soft & moist.
The only problem is that it sank about 1 inch in the middle. I used exact ingredients (for oil I used melted coconut oil).
2 things I did different is that I warmed the water to 105 degrees like I’ve done with other recipes and sifted the flour after I measured it.
I do have an Oster bread machine with GF option. Any advise please?
I’m sorry that it sunk a little in the middle. I can’t advise how well this recipe works on other bread machine models because I have only tested it with this model. GF bread is so picky sometimes!
Hi, I’ll be trying this recipe soon. I was just wondering why there is honey in it? Also, is butter better than oil?
You can use honey or sugar, butter or oil. They all work great. I suggested honey because it’s healthier than sugar.
Mine collapsed. I purchased the one you suggested, gf setting and it collapsed! The only thing I can think of is that I took out the paddle.
And the cuisenart that is linked did do 2 knead cycles, but reading xomments… that’s a no-no. I’m so confused.
I’m sorry that you’ve had a frustrating experience with the bread collapsing. The exact machine, on the gf setting doesn’t have 2 knead cycles. It does have 2 beeps/pauses parts: The first beep/pause is for alerting for any add-ins. The second beep/pause is to alert to remove paddle, if desired.
I’ve never had the bread collapse. I have had success every time with the exact recipe and no add-ins and leaving the paddle in the dough (so leaving both pause cycles alone). Maybe try it another time, leaving the paddle inside and see if that helps.
I made this recipe with great value gluten free flour and it turned out amazing. I also don’t have a gf setting I put it on the quick loaf setting and I think it worked really well. My husband who is not gf loved it and said it was better then most regular bread.
Thank you for the info on your success on using a machine without a gf setting and which different flour you used too! So happy your hubby loved it! Mine doesn’t eat gf or like gf products but he loves this bread too! Yay!
This turned out amazing! My kids can be picky sometimes and they loved it. What else could we add to it to make it specialty? Like Italian or garlic bread? Also, would kerrygold butter work? I used olive oil because I wasn’t sure how the butter would turn out.
I haven’t tried it with butter yet but if you melted the butter first, I bet it would work just fine. I liked using the oil so that it’s dairy free for those who need dairy free gluten free bread. If you want a more savory bread, definitely add some italian seasonings and some garlic. Try 2 tsp of seasoning and 1/2 tsp of garlic powder and see how you like that. I would add it in during mixing mode.
I’ve tried a whole bunch of recipes and I can confidently say this is the best one I’ve found. I was struggling with each loaf using different recipes but this one is definitely the best! I’m guessing it is the eggs and oil because most of the other recipes did not have those ingredients.
Thank you for sharing!
That’s wonderful! So glad you liked it Phil! I agree, the taste is just so much better than most gf I’ve tried!
I was looking for a basic GF bread receipe that I could use in my bread maker… this recipe is AMAZING!!! Thank you so much for sharing this!! I couldn’t find Bob’s Red Mill GF flour so I used King Arthur GF flour. I also used oil (Avocado oil) instead of butter. I have an old bread maker that does not have a GF setting… for those of you that also have a bread maker without a GF setting, use your rapid cycle!!! This setting only kneads the dough once. This was my first try at making homemade GF bread and I’m glad I found this one!! Thank you!! 😊
Thank you Laura! I’m thrilled that you enjoyed the recipe so much! We love it too, even my picky hubby who doesn’t like gf food.Good to know about the King Arthur Flour working just as great. Thank you for the additional comments for those using a bread machine without the gf setting modification!
Hello, did you make a hole for the yeast or sprinkled it on top? I’m excited to try this as the recipe in the manual for this breadmaker sucks. It was a bit dry and flavor was off. I just wanted to confirm with the yeast part, thank you!
Hi Tina! I don’t create a well, I just put the yeast right on top of the flour.
I will say that I’m a newbie to making gf bread (and bread in general) and I did not know to do this. Needless to say, I just dumped the yeast in with the other ingredients (as your instructions state) and it did not work at all. Now I’m out some really expensive flour and ingredients that are hard to come by during the quarantine. I’m pretty disappointed. You should add the part about creating a well for the yeast to your instructions to avoid this happening to anyone else :(.
Lauren, that is incredibly frustrating, especially during our current time we’re living in. I’m so sorry that this happened to you. Creating a well for the yeast is not necessary for this recipe as long as the ingredients are added in the order listed, as the recipe states.
I would like to know more info to help trouble shoot this with you so that this doesn’t happen again.
What bread machine are you using?
Does it have a gluten free setting?
What type of yeast did you use?
What type of gluten free flour did you use?
I am anxious to try this recipe. I would like to make one change, however, What other sweeteners could be used to substitute for the honey or the sugar? Could coconut sugar or brown rice syrup be substituted? Also, do you have any other suggestions?
I’ve used coconut sugar before with this recipe and it turned out fine! I haven’t tried brown rice syrup, but I have a feeling it might turn out just as well as honey. If you experiment with the syrup, let me know how it turns out so I can include that feedback for others. Thank you and good luck! Can’t wait to hear what you think of the recipe!
I tried this recipe yesterday with the Hamilton Beach bread maker on the gf setting and cup4cup gf flour. The bread came out perfectly! Even my picky 2.5 year old ate it. This is my new go-to recipe :).
That’s wonderful! Thank you for the feedback and letting me know!
Just bought an Oster ExpressBake which has a gluten free bread option. I used this recipe, but forgot the salt. I was so bummed out when I realized it as it was half way through the cycle. But here’s the thing, it still turned out terrific! It was delicious right off the bat when warm, toasted the next morning and with french toast. Even better when I lightly salted my buttered bread. I must admit, I was skeptical this would be any good, and I’m happy to say I’m more than impressed with the results. Thanks for all the work you did to perfect this recipe. I can’t wait to make it again with the salt!
I love your story and your perseverance Lisa! So glad it still turned out well without the salt!
I made this bread today! Omg it was so good! I have really struggled finding bread that was worth buying and now I wo t have to! I will never buy bread again! This was soooooo good! My son in law is a chef and hard to impress and he tried it!! Went upstairs, came back down and asked if he could have a slice of it! Thank you for sharing!
That’s wonderful! SO glad you all loved it, including your chef son-in-law!
What a delicious recipe.
I have been having trouble finding a gluten free loaf that doesn’t fall apart when you cut it or end up drying out after 2hrs.
I put a little less water in to prevent the loaf from collapsing (something about my machine causes all recipes to do it if too much water) and it turned out perfectly.
Thats wonderful! So glad this recipe turned out well for you. I agree, it’s so hard to come by a gf bread that doesn’t taste like cardboard or super duper dry.
Thank you! I made this recipe today and turned out perfect. I was apprehensive about the dough staying so liquidy. I was actually worried I had done something wrong. But it’s perfect. Thank you.
Saved and totally going in my recipe book. 💗💗💗💗
So happy it turned out perfect for you! I know, the dough is a lot stickier than regular dough but it totally works!
I love this recipe, it’s my go-to gluten free bread recipe. Do you think using bread machine yeast would make a difference? I have a lot of that and only one packet of dry active left. Figure better ask now 🙂 thank you for the great recipe!
I haven’t tried bread machine yeast, but I think it should be fine! So glad you love this recipe!
Best tasting gf bread I’ve had! I add flax and chia seeds in mine and love it! Quick question can you bake this recipe in loaf pan in the regular oven? I want to make several loaves for friends. And if so what temp and time would you suggest?
Ooh, I love your addition of flax and chia seeds to it! I haven’t tried making in in loaf pans to bake in the oven mostly because gf dough is so sticky and it’s hard to shape a loaf that sticks to your hands, that’s why I love to use the bread machine to make it. But I’ll try it out soon and see how it works!
Wonderful recipe works everytime! I am in Canada and use the Western Family All Purpose Gluten Free Flour and add in the needed Zantham Gum and it works out perfectly! Thank you so much this is my go bread, we all love it, gluten and gluten free eaters alike!
Thank you Lauren for your feedback and the type of flour/xanthum gum for it! So glad you love it!
I followed the recipe exactly and my bread rose to the top in my bread maker. Can I use less yeast next time?
Goodness! I haven’t experienced that happening with gf bread before! Did the gf flour blend have extra additives in it or did you use the exact same flour as listed in the blog post? You can try with less yeast, however I have not tested this so can’t vouch for how it will bake.
Wow my daughter and my dad are gluten free I’ve struggled making a gluten free loaf for ages, tonight has been a success, its lovely thankyou can’t wait to give to my dad x
That’s so wonderful to hear! It really is life changing to have a gf bread that tastes good! SO happy your daughter and dad are enjoying the bread too.
Hi. Second attempt at making this bread and the first one I think I used to much yeast as it rose heaps but then sunk. Second attempt it has sunk in the middle again & during cooking. I followed the recipe & used tempid water. I saw someone on here did the dough setting & then baked, I’m wondering if I do the same next time as I don’t have a gluten free setting either. I put it on fast basic bread setting which I’ve read is the best setting if you don’t have GF. Any advice would be great appreciated. Really over wasting ingredients on failed breads 🙁
Hi Natalie! That is frustrating when things don’t go as planned. There are a lot of variables with gf flour that regular wheat flour doesn’t have. And then to throw in the variable of different bread machines, with different sizes, temperatures and cycles. It’s a little tricky for me to trouble shoot. But I will try! In order to help you better, which gf flour did you use? Which make/model bread machine do you have? Did you use active dry yeast?
Love the texture of the bread and it held together well. I loved it, but prefer it a tad less sweet. Has anyone tried cutting the amount of sugar or honey – did it still work out?
I’m glad the texture pleased you! I haven’t tried it with less sugar but I’m thinking you’d probably be ok to reduce it down!
What a godsend this recipe is! Thank you for posting. My loaf was just lovely-Tallest loaf I’ve ever made! I used the GF cycle on my machine (Zojirushi) which calls for:
17 min Knead, 5 min Rise #1, punch down and 5 min Rise #2, Punch down and 25 min Rise #3, Bake 50-70 minutes.
Thank you Nancy for your details on which breadmachine you have, cycles and how well it worked for you! So glad it turned out great!
What can I substitute eggs with? Thank you.
I’m sorry, I haven’t tried replacing the eggs with anything else.
Just made this for the first time today. Followed the recipe exactly and used the gf setting. Just looked through the bread machine window when there’s about 40 minutes left in the bake cycle, and the bread has sunk. 🙁
Oh no, sorry to hear that! What brand gluten free flour are you using? Are you using active dry yeast? Which bread machine are you using?
I was using Bob’s 1:1, and it’s a Hamilton Beach breadmaker. One thing I noticed looking through the manual to try and troubleshoot is that the gluten free cycle is 3 1/2 hours long, unlike the 2 hrs 15 min you mention in your recipe. So maybe my breadmaker’s gf bread rising times are too long and it’s deflating? First rise: 25 min, second rise: 35 min, third rise: 1 hr 10 min. That seems like a lot of rising to me. And the gf recipe in their manual calls for both extra xanthan gum and guar gum beyond just the “gf all-purpose baking flour” called for, and lecithin. Maybe all those additions make their longer rising time work out.
If that’s the case I wish it was more flexible with what gf recipes could be used in it…
Oh and yes, I’m using active dry yeast.
Thanks for your response 🙂
Maybe I’ll try it on some different cycles with shorter rise times and see what happens.
This came out perfectly! I used olive oil instead of butter, and also substituted 1/2 cup of almond flour and 3/4 cup of tapioca flour as I ran out of one-to-one flour. It was soooo good! I accidentally left it in about 30 minutes after my Cuisinart bread maker beeped (I was on a call) but it didn’t make a difference. Hubby liked it too!
Thank you for sharing your results and successful modifications Darcy! So glad you all enjoyed the bread!
I have a Cuisinart convection breadmaker. It has a gluten free setting which has a 4 minute knead and a 19 minute knead. I think I read in the comments that a second knead for gluten free bread is a big no-no. The ‘Last Minute Loaf’ Cycle has the shortest knead time so I tried that, but it required many ‘bake only’ cycles afterward to cook the loaf through. The flavor was amazing, and it was very moist. But it was also quite dense. Any solutions for finding the right bake cycle for it?
I’m sorry but I’m only able to advise on the recipe with the bread machine that I own.
Hoping you can help me. I love the taste of this bread, but it keeps turning out very underbaked. The second time, much of the loaf was practically raw. I’m fairly certain I’ve followed all of the directions precisely.
I have a Cuisinart Automatic Breadmaker CBK-100 series, which has a gluten-free setting – only one rise & extra baking time, according to the manual. I’ve tried making this recipe twice; the first time I used eggs, and the second I used “JustEgg” which is a great egg substitute. Other than that, I’m using all of the recommended ingredients.
A site with help for making gluten-free bread suggested adding extra flour during the mixing; from what I’m reading I may also try putting some extra Arrowroot in. I also read that if the yeast touches the salt, it makes the yeast less effective – but my loaves rise, they’re just undercooked.
It’s confusing, because the bread maker manual says not to over-mix the dough, but some sites say gluten-free bread benefits from more mixing…?
Do you think putting the bread in the regular oven (in the breadmaker pan) for a while after the breadmaker finishes baking might help? I haven’t left it in for the after-baking period because the manual recommends taking it out when the bake cycle finishes, but it’s hard to believe that letting it sit in there would completely cook it (Seriously, the inside was absolutely raw last time).
I’m willing to experiment, but hoping you might have some advice before I use more ingredients and the smell of fresh-baked bread gets my hopes up. :- D.
Thanks for any help! One of the reasons I really love your recipe is because it’s so simple. I resist recipes with more than 8 ingredients :-).
I’m sorry that I’m not able to advise what to do differently. I’ve never had a problem with undercooking. Perhaps you could continue to use the bread machine to mix the dough and then shape and bake the loaf in a regular loaf pan in the oven as a last resort?
Everything worked beautifully, no sinking, super moist, and tastes delicious, HOWEVER, it stuck to the sides of the tin. Any recommendations to keep it from sticking to the sides?
It’s never stuck to the sides of my bread machine loaf pan because mine is nonstick. Is your loaf pan nonstick? Have you used any nonstick cooking sprays in it before? Sometimes nonstick sprays can coat/clog the pores and make a nonstick pan less nonstick over time (meaning items will now stick to it).
I see a lot of comments that this works, but Bob’s Red Mill own site says that the “1:1 Baking Flour” does not work for yeast recipes. They say to use their all purpose baking flour (which is much higher protein) for recipes with yeast. Can you explain why your results are so much better than Bob’s recommendation?
Thank you for sharing that. I was unaware that Bob’s Red Mill’s stated any such usage between it’s gf flours. I merely created this recipe using the gluten free flour that I love the most and use often, which is the 1:1 gf baking flour. I have had success with it every time. Perhaps you might enjoy the results if you give a try too.
What is the nutritional content of this bread?
Amount per serving
% Daily Value*
Total Fat 11.3g 15%
Saturated Fat 1.9g 9%
Cholesterol 82mg 27%
Sodium 540mg 23%
Total Carbohydrate 74.3g 27%
Dietary Fiber 2.5g 9%
Total Sugars 8.8g
Vitamin D 8mcg 39%
Calcium 15mg 1%
Iron 1mg 8%
Potassium 62mg 1%
First time to make GF bread. Cuisinart bread maker with a GF cycle.
Photos with the recipe were very helpful. Dough looked more like thick batter, which would have been very concerning had I not seen the picture. Top sank a bit but loaf wasn’t heavy or dense. Sliced easily and had good texture.Thanks!
Thanks for sharing your results Chelee!
I just removed collapsed bread from my Hamilton Beach bread maker. It was my first time so I used GF cycle to try. Does it make a difference with using instant yeast,I read it is the same amounts.
Just cut it warm and it is yummy!
The recipe uses active dry yeast. I do not know what the results would be with instant yeast because I’ve never used it with this recipe. I can’t guarantee the results of making this gf bread in any other bread machine than the one stated in the blog post due to the variety of machines and different cycle lengths, etc. GF bread is a much pickier bread than regular flour. I’m sorry your gf bread collapsed, I understand that is so frustrating.
Best recipe I have tried. Just wondering when I could take it out and maybe use for pizza dough?
Good question Rosemary! I’ve never tried it that way but sounds like a great idea. I would just take it out right before the bake cycle. Or if you hear the bake cycle start, then hit cancel and carefully remove the pan and dough.
Thank you so much for this recipe!! I have a very old bread maker without a gluten free setting so I used the rapid cook setting and it came out perfect! I was a little scared because it still had two rise cycles but the bread turned out great and is not too dense. Ever my family who are not gf thought it tasted delicious!
That’s wonderful! So glad it turned out with your bread machine Sandi! My hubby doesn’t like gf either but loves this bread!
Just baked this delicious bread in my Breville Baker’s Oven with all the ingredients that you recommend although I used instant yeast and it turned out perfectly. Thank you so much for this recipe!!!!!
I have had no luck with making gluten free bread prior to this. Sue
That’s wonderful Sue! Thank you for sharing your results!
Hello. I have the same problem as Tiffany. I also had an old bread maker. It did not make gluten free bread. I had already bought a new machine , the exact same as yours. Just like Tiffany, my brand new Cuisinart makes a very dense, not all the way cooked loaf. It does have great taste.
You stated that the gluten free setting only has one rise cycle. I watched mine and it has two rise and two kneading cycles. Cuisinart sent me a new machine and sadly, it does the same thing. Two rise and two kneading cycles. With my second new machine I added the extra 1/4 cup of water. My dough does not look anything like yours. Mine is very stiff and not well mixed at the top. If your Cuisinart truly only has one rise and one knead cycle, then Tiffany and I have messed up programs. I am sending mine back to Cuisinart and buying a different brand.
I do like your blog and will continue to read and use it!
Oh no! What a hassle you’ve been through Libby! So sorry to hear about the settings issues. Mine doesn’t have a second rise. But it does pause during the knead cycles for add-ins.
This recipe is great! simple and easy to put together. The bread is delicious and has that wonderful mouth-feel that’s missing from so many GF breads. Using your exact measurements in my Hamilton Beech breadmaker, honey instead of sugar and quick-rise yeast, I get a lovely 2-lb loaf. For anyone having problems with their results, would you recommend allowing the ingredients to come to room temp first?
Thanks for sharing Karen! So glad you enjoyed it! Having room temp ingredients doesn’t affect this recipe.
Wow! This turned out amazingly. I have a KBS Breadmaker, and used the gluten free setting. This is the best gluten free sandwich bread ever. No more $6 mini loaves for me. 🙂 Thank you!
Yay! Hooray for delicious homemade bread! Thanks for sharing Ashley!
Bread came out great! it is sooooooo delicious. Used the Amazon Basics Bread maker with the Gluten free setting. The brand of gluten free flour I used was the Ancient Grain Gluten Free Baking & Pizza Flour. Although I used a different machine and gluten free flour, the bread still came out delicious. This will be my go to for now on. 🙂 I was able to purchase both the flour and bread machine from Amazon. Thank goodness for Amazon. It is hard to find gluten free flour these days during this crazy pandemic. Thanks for posting this wonderful recipe.
That’s amazing Stacy! Thank you so much for sharing!
Have you been able to perfect this recipe to a 2# size yet?
Hi Polly! Sadly the 2lb version keeps falling so I haven’t been successful at making it larger than the current recipe size.
Thank you for a gluten-free bread maker recipe. I have the same bread maker as you and I used your recipe almost exactly. I’m pretty sure I made a mistake in adding xanthum gum (as the Bob’s Red Mill gluten free flour bag suggests when making bread). And I wasn’t sure if you dissolved your active dry yeast in some warm water before adding.
One or both of those things seems to have caused my bread to rise to the point of hitting the top of the bread maker. Haha! It has 41 minutes to go, so I’m not sure what will happen now 😂
Do you have to dissolve your yeast beforehand? And I assume you intentionally did not mention xanthum gum in your recipe?
Hi Lindsey! I do exactly as the recipe states, no extra xanthum gum (because the Bob’s 1-to-1 baking flour already has it in it). I add the active dry yeast at the top of the dry ingredients right at the end, just as stated in the recipe too. Did you use regular Bob’s gluten free flour instead of the Bob’s gf baking 1-to-1 flour?
Thank you!! I made a loaf this morning… and its been the best GF loaf I’ve done so far in my breadman!! I modified it slightly…. I only had Krusteaz brand GF Flour and I added 1/2 cup powdered milk, 2 tsp apple cider vinegar, and one additional tsp yeast (rapid rise). The loaf is almost gone since my kids found it! I’m now in the middle of the rise cycle on the second loaf. 🙂
I’m glad your alterations to the recipe resulted in a wonderful gf bread! Thanks for sharing!
I was wondering if you have to activate the yeast first? There are directions on the back of the packet. Do I do that with the water and such or just put it in dry?
I use active dry yeast and never activate prior. I just add the yeast to the top of the flour as the last ingredient added (per the recipe). Hope that helps!
Hi! i was just reading reviews online before purchasing the bread machine you suggest, and i saw this bit of info that might be helpful to others that had issues – ” The recipe instructions tell you to set the loaf size and crust color, then select the bread program (white, wheat, gluten free, etc.). You actually want to SELECT THE BREAD PROGRAM FIRST, then the loaf size and crust color, because setting the bread program first will RESET the loaf size and crust color to the defaults (2 lb. loaf, medium crust).” I know several comments were made about the double cycle in the gluten free setting and how that shouldn’t be…i wonder if they chose the size option first and then it reset the size to 2lb once they selected gf thus increasing the mixing rounds?
Thanks Emily for this helpful info! Whenever I start the selection for baking I just push program setting 6 (which is for the gluten free setting), then I push bake. That’s it. I just went to check on the loaf crust color and it’s the empty one, which, I’m assuming means light crust. But I have never selected crust or loaf lb adjustments. Just push program 6 then bake.
I had great results with this recipe and wanted to give my two-cents as everyone’s comments were very helpful for me:
– I have a Hamilton Beach bread machine and its GF cycle has 2 kneading cycles. My solution was: First, I used the dough cycle (about 90 minutes total). Second, I used the bake cycle (1 hour).
– I used Bob’s Red Mill Gluten Free All Purpose Baking Flour. I added 3 1/4 teaspoons of xanthan gum as instructed in the flour’s package.
– I used sugar as I didn’t have honey but I will try with honey next time.
It came out wonderful! I am very happy with the results. Thanks Jennie!
Thank you Alejandra for your feedback and results! This is definitely helpful for others that may have a machine like yours. I use sugar sometimes too and it turns out just fine. So glad you liked it!
I cannot begin to tell you how many times I have made this bread. Falls in the middle every time. I have the same machine, and have read the directions so many times. The bread is the best that I have found so keep doing it. Lose almost half the loaf every time though because it falls. Have read through the comments hoping for an answer. Have to stop soon though because this is costly. Any suggestions that have not been in the comments so far would be appreciated. Thanks
Shirley, I’m sorry this is happening to your loaves! I wish I could suggest or troubleshoot how to alter the recipe to make it work for you in your machine. I only know that it turns out perfect without collapsing for me every time. There can be so many variables with gf breads, altitudes, different bread machine models, etc. I wish I could give you a big hug for trying it so many times!
Perhaps your flour is too heavy. I always whisk it first and then spoon it into measuring cups for dry ingredients and level off excess with back of a straight edge butter knife. GF Flour can become too compacted and will be too much flour if scooping directly into bag with measuring cup. I have found this recipe to be a good base recipe for different flavors. I like to use garlic infused olive oil and/or a teaspoon of dried rosemary or italian herb blend. Delicious!
This is the best bread recipe I’ve had! Thank you so much for sharing your recipe. 💗
Yay Jillianne! So glad you loved it! Thanks for the review!
I would like to know if you can suggest modifications for high altitude. I know usually need more liquid but not sure how much. Any experience with this?
I’m unable to give suggestions for high altitude modifications, I’ve never tried it.
Hello! I just made this last night, using the gf setting on my Cuisinart. Here is what happened: Very easy to follow, and the dough rose amazing high, to the top of the pan! Then, suddenly, it collapsed very evenly. My reading on this problem suggests that it may be that more flour is needed, or it may be that with the recent fall temperatures that the kitchen temperature itself was too cool at about 62-65F (16-18 C). So, just wondering about your method for measuring flour before I start again: Do you spoon yours into a dry measure cup, and then level off with a knife, or do you scoop it in directly with the measuring cup and level it off? The latter method would actually pack in more flour than the former. If you could let me know, that would be great. Oh, and the “high ridge” on the deflated loaf is delicious! I do plan to use the rest of the loaf as crumbe/croutons for other dishes!
Hi Darlene! Thank you for trying out the recipe! For measuring flour, I fill the cup and scrape it across with a knife. I’m sorry it rose and deflated on you. I know some other readers that said that happened to them too. I don’t know what to suggest otherwise because it always turns out perfect in my machine. The only time it deflated was when I tried experimenting with making a 2lb loaf in my machine that only runs a 1.5lb gluten free loaf.
Very disappointed with the results of this recipe. I was hoping to find a good gluten free recipe and was hopeful with the “PERFECT” descriptor you titled this recipe with, it would be good. I am a seasoned bread-maker (oven and bread machine), have perfected 100’s of recipes to interchange from oven to machine baking. Over the years I have run a B&B, our breads are highly rated. After trying many bread machines I have discovered a fantastic bread machine, that I’ve used with consistently great results for 5 years now. I noticed right away, using the exact ingredients with the precise measurements in your recipe that the mixture was too wet. The resulting bread in now in the garbage – uneatable. Gluten-free products are very costly, I am not happy with such a waste of time and ingredients!.
I agree, gf products are costly. I’m sorry you experienced such a bad result with this recipe and using your machine. This recipe has worked perfectly for our family and our machine many many times. Wish you the best with finding a perfect recipe that will work for you and your machine.
I am bummed because like others have said, mine rose perfectly and then sunk at least two inches in the middle. I’ve made this three times now. I even have the same bread Maker as you. I’ve tried it with butter. I’ve tired it with olive oil, tried the spoon and level and the scoop and level method, and the bread still sinks.
And it is also a touch too moist.
Do you have your crust setting to medium or dark? That might make a difference. As I’ve only tried baking the bread on medium crust color.
So sorry to hear this happened to you. I have baked it on the darkest crust setting and it turns out great. I wish I could figure out why it sinks on some people’s attempts but it never has every time I’ve made it! It’s always turned out fine. If you by chance want to try it again one more time, try adding 2 tablespoons less water and see if that helps?
So if anyone doesn’t own a bread machine.. what are the directions for mixing it in stand mixer and baking it in the oven?
I created this recipe for bread machines. I haven’t done it by hand because gf flour can be extremely sticky and hard to mix/shape by hand.
Your recipe is great, thanks for sharing it. I just tried it for the first time and my gluten free bread turned out soft, fluffy and tasty. I have tried other recipes, even those from the bread machine booklet, but the resulting bread is more dense and heavy. For references, I used Bob’s Red Mill gluten free 1-1 flour, cut sugar, using 1 tbsp of white sugar and 1 of honey. I have a Cuisinart 110 bread machine.
Thanks for the feedback Nel. Glad it worked out for you!
Had this bread at my friends house and HAD to try it – but also, no brad machine. So, I mixed the ingredients in the dough setting of my food processor and baked in a greased bread pan at 375 for 55 minutes. Turned out pretty great, if I do say so myself.
So glad it turned out well for you without a bread machine Rhonda! I know the gf dough can be pretty sticky and to help with that, I usually manipulate the dough with wet hands if needing to shape into a loaf.
Love this bread recipe and how simple it is!! We use the Bob’s Red Mill 1-for-1 flour, oil, and white sugar in a Zojirushi machine.
We have been playing around with the recipe to see what works best with our bread machine and I was curious as to what size of eggs you typically use for this recipe and if you have found a difference between large and extra large in this recipe?
Good to know it’s been working with your Zojirushi bread machine! I just use large eggs and haven’t tried it with extra large.
Thank you so much for this recipe ! It was so easy to make and oh my ! The best bread we’ve had in ages . We used an old but working bread machine (no gf setting so we used the rapid bake option) we follow the instructions and it came out perfect 😍
That’s wonderful Jen! So glad it worked out so well in your machine!
First attempt…delicious, great texture… But I had a 3″ diameter, 2″ deep air pocket at the top under a quarter inch top layer in the center of my loaf…
Thanks for the review and feedback! So glad you found it delicious.
I tried this recipe and am sad to say it was too wet. The loaf collapsed and was still raw inside at the end of the cooking cycle. I followed the recipe exactly, even used the same brand flour. It’s frustrating to have wasted the entire bag on bread I had to throw away. I would love to hear advice from anyone who has solved this issue.
So sorry you experienced this Heather. It’s never happened to me with this recipe and my bread machine. What model do you have? Maybe someone else can give you input if they have the same machine?
This came out amazingly! My first bread machine loaf! I used McArthur GF flour and avocado oil. Next time I would like to add in the sunflower seeds. Can you tell me when to add them and how much? Thank you so much for this tasty delicate GF recipe!
That’s wonderful Suzi! So happy to hear it turned out so great and on your first bread machine loaf! Sunflower seeds sound like a amazing addition. If you’re using the same bread machine that I have, then when it beeps/pauses during the kneading cycle, that pause is for adding things in like raisins, nuts or in your case, sunflower seeds! I would try 2 tbsp to start and see how that works.
Would love to try this recipe, but have. 1 lb bread machine. Any tips on how to cut it down to size?? Thank you!!
Sorry, I’m unable to help you with that. I only know what works for this size and model of machine.
I just purchased a Hamilton Beach breadmaker. Seems that some of the models have a gluten-free setting that has two rise cycles and two knead cycles. That is probably the reason baking with the Hamilton Beach may have failed. These models have two settings with only one rise cycle and one knead cycle. These are the two express bake cycles. However the baking time for those it’s only 30 minutes. You might be able to use the express bake cycle for rising and kneading stop it and then use the bake cycle which bakes for one hour.
Thank you for sharing Kathy! Yes, it can be tricky with different models having different settings!
Hubby and I just got our first bread machine (Elite Gourmet Maxi-Matic, just in case someone wonders if this recipe works with that specific machine), and this was the first recipe I tried making. You made it sound so simple, so easy — and it WAS!! I made sure to scrape down the sides a few minutes in, like you said, and I had no issues with consistency.
I used King Arthur 1:1 gluten free baking flour, and chose to use honey and olive oil…it all worked out just perfectly! Only one note: I can definitely taste the olive oil, which is obviously fine, but that flavor does make it just slightly less versatile, so I’ll probably go with butter or ghee next time. I am so, so excited that it turned out so well, and I can’t wait to test out some more recipes!! Thank you so very much for sharing this recipe!!
Yay Brownwyn! SO happy that this recipe turned out so well for you with your machine! Hopefully the butter or ghee tastes better for you next time! We also like to use avocado oil.
Having made quite a few gf bread recipes in the machine, I found this lighter and fluffier than the others—such a nice change in gluten free bread, which is normally so dense. Flavor was very good. Thanks so much for the recipe!
Happy to hear you loved it Lynn!
Made two days in a row. First one collapsed. So I reduced the water amount
Day 2, the bread collapsed, but differently.
Every recipe that I try making in the bread machine on the gluten free recipe collapses.
So sorry you’re experiencing this. Thank you for your feedback!
Really wish the bread size was listed on the printed out version, this was my first loaf of bread and the bread machine and I didn’t know I needed to make a choice for the bread size. Went back into the main recipe and saw the note about 1.5 lbs 🙁
I made this today and was so happy with it. I got bread maker with a GF setting last Christmas, but only used a handful of times because I didn’t like the recipes I tried. I tried it again last month and was somewhat satisfied with the results. This morning I made this and am so happy! It will be a new go to! I used Divided Sunset All-purpose GF 1:1 flour (I am able to get it in 5lb bags for under$10). It was great! Thanks!
So happy to hear it worked out so well for you!
Can you include the 2lb recipe? I have Zojirushi 2lb machine that makes a standard rectangular loaf. So it may not have the rise issue.
Sorry, I don’t have a larger recipe.
I made this today in my 25 year old Oster bread machine. Used the sweet dough rapid large cycle, as it doesn’t have a gluten free cycle and it turned out great. I added a little additional flour and used butter rather than oil. Bread was delicious and I followed recipe with Bobs flour.
Thanks Ruth for your input on model and flour you used with the results! So glad it turned out well for you!
GREAT! My ancient bread machine didn’t have an override function, so I used the mix cycle, removed the cooking insert from the bread machine to rise for an hour, then popped the whole thing (still in the bread machine insert) upright in a 400-degree oven for 25 minutes. Best GF bread I’ve ever had. Kind of amazed that it worked! I melted the butter and gave the eggs a quick stir before adding. I used Cup4Cup brand flour. Thank you for this recipe!
Thanks for sharing your tips and feedback on making the gf bread work for you!
Would this bake still work using Flax Eggs instead of real eggs? If not, do you have any suggestions for modifications? Thanks in advance!
Sorry, I’m unable to advise with egg replacements.
This recipe is so great! I was a bit skeptical about adding 3 eggs but it gave it almost a briochey texture/taste! I have found that you can only really enjoy it fresh the first day and then it gets a bit dry but it’s perfect to use for toast and toasted sandwiches! I made a delicious sandwich after I made it and then cut up and froze the rest and have been enjoying a nice white piece of toast with butter and honey for brekkie(there’s truly nothing better!). Will definitely refrain from buying the expensive (and packaged in so much plastic!) gf bread from the supermarket and just make a batch of this to freeze 🙂 might even add some seeds to make it a little bit “healthier” haha
So glad you loved this bread Nina! I swear it’s the eggs that make it so much more palatable than most gf recipes.
I’m confused by active dry yeast. To activate it, it says (2) 1/4 tsp yeast in 1/4 c water. Your recipe says 2 tsp. Help?
Thank you so much ! So light, sweet and fluffy. I have been postponing making bread for years, afraid it would be a failure. It really wasn’t! Here are the changes I made:
– I used instant yeast (same amount)
– I used my own gf flour mix (1/4 tapioca flour, 1/4 brown rice flour, 1/4 white rice flour, 1/4 potato starch + xanthane gum)
– I used the express bake setting (as someone in a comment suggested) because I’m working with the sunbeam and the gf setting is using 2 kneads.
I was afraid because the express bake was only 58 minutes, it wouldn’t have time to rise but it really did.
Thank you so much for this recipe! I’m never buying store bought bread again. 😉
That’s wonderful that you finally got the courage to making your bread! Thank you for sharing your results and worked for you!
I just have an old bread machine, but after reading about this recipe I tried it with the super rapid settings and it came out great. It has been the best bread I have had in ages. Thank you. I accidently pasted this on the wrong site, but this is the bread recipe that I made. I posted a picture on the other site, but I don’t seem to be able to post one here.
I’m so glad it worked well for you Laura! Thank for you making the extra effort to repost here! 🙂
Hi! I have your exact bread maker and I’ve done everything exactly except I have to use an egg replacement for allergy reasons but my bread isn’t done when I slice it. I’ve tried twice and when I cook it a little longer in the oven, I must have times/temps off bc the outside just gets hard and inside never finishes! Am I crazy?! Are the eggs that big of a thing? I figure that would affect taste maybe, not cook time.
Hi Erica, I’m sorry I’m not able to advise on results using an egg replacement.
Have you used the Zojirushi breadmaker with this recipe? My bread did not rise and I am wondering if there is a way to tweak the cycles on the machine.
No sorry, I only own 1 bread machine, the Cuisinart model listed in the blog post.
Hello! Thank you for this wonderful recipe. I’ve made it four times already in the last 2 weeks. My husband devours it. 🙂 It has quickly become a staple in our household.
Quick question, I know you said to use a 1.5 pound machine but I only have a 2 pound, and like you said, the center collapses. It bakes and tastes just fine but I was wondering if there was any way to get the center to rise with a 2 pound loaf?
Thanks so much!
I’m so glad your hubby loves it! I haven’t been able to make a successful 2lb loaf yet, sorry.
I followed this recipe to the letter, and the resulting loaf could be used as a paving stone. It’s so heavy!
I thought something was amiss when my bread machine started mixing the ingredients. It was as thin and runny as cake batter.
I’ve been baking “regular” gluten bread machine breads for well over 15 years, so I’m really familiar with the whole process, and what dough should look like.
I’m sorry you experienced this Patti. As you can see in the photos of the blog post, the picture of the batter is not as thick as normal dough and looks more like a heavy brownie batter thickness. This is the correct consistency for my loaves that always turn out with this machine that way.
I just made this in my old Black & Decker machine and it turned out great! Still not quite like bread with regular flour but it’s WAAAAYYY better than the stuff I’ve bought at the store. I used half Bob’s Red Mills regular GF flour and half of Bulk Bran’s GF 1:1 flour. No GF setting on my machine and the rapid setting is just over an hour; the next setting is over 3 hours. I ended up shutting off the machine after the first mix, letting it rest for 20 minutes, then running the full cycle on rapid. I also used olive oil. Seems a bit sweet for my tastes so I will experiment a little with the honey amount. Also plan to try substituting some ground flax and hemp seed for some of the flour for a nuttier taste. This one’s a keeper!
Thanks for your feedback on how you were able to make this recipe work for your machine! I agree, no gf bread is quite as good as regular bread but this is the best gf we’ve tasted for sure!
My bread machine does not have a gluten free setting, its pretty old. Is there some other setting or thing I should try?
I’m sorry, I’m not able to advise as each model is different.
What if you do not have gluten free setting on your bread machine.
I’m sorry, I’m not able to advise as each model is different.
I’ve made this twice and both times the bread wasn’t cooked all the way through. My machine has GF setting, but I did select 2 lb loaf both times. Could this be why?
I’m sorry, I’m unable to advise as each model is different.
I used Savor the Best’s Ancient Grains Gluten Free Flour Blend. Came out great! Thanks for a terrific recipe!
That’s great! Thanks for sharing the GF flour blend that worked for you!
I love this bread! The flavor is fantastic and even with it falling its bigger than a store bought loaf.
I’m struggling a bit with it in my bread machine. I’m still happy with the results but I’m not sure how to tweak/optimize things.
It originally overflowed every time, I lowered the yeast to 1 3/4 tsp instead of 2 and it helped. It still falls in the middle though.
I’m doing 1.5 lb loaf using avocado oil mostly. I tried dairy free butter today.
My machine does a 23 min knead, 48 minute rise and 78 minute bake on the lightest gluten free setting. There’s no custom option.
Should I try a 1 lb loaf instead?
Gluten free bread struggles https://imgur.com/a/IcsZyEJ
Oh man, I’m sorry it’s collapsing in the middle. I’m not sure what to advise with your model.
When you measure your flour, are you sifting it? Or are you just scooping up a measuring cup full?
I scoop it out and level it with a knife.
I just made this bread- followed the instructions and using the same bread maker. But my bread didnt rise in the middle. Is there something else I should be doing? The rest of the bread was really good- it was just the middle about half way through didnt rise
I’m so sorry that happened. It’s never happened with this recipe and the model of bread machine with me so I am unable to advise any changes.
I followed your instructions exactly! Using a Hamilton Beach 29881, it came out perfectly!! Thank you so much!!! I can’t tell you how much money I spent on buying gf bread and other products that were not palatable. I’m excited to see what else I can do right in my home!! I am so excited!! And THANK YOU!!
YAY!! So happy for you! Thanks for sharing!
Would using fast acting yeast make the top of my bread fall in? My loaf is staying together but the middle is slightly collapsed. I have a Hamilton Artisan Dough & Bread Maker MODEL: 29887 and it’s kneading and resting time is 1:35 with a bake of 70 minutes. It taste great and is fully cooked just wondering if there is anything I can do to get it to not fall in like that.
I only used dry acting yeast for this recipe and have the same results as shown in the pictures. Unfortunately, I’m unable to advise how to prevent it from collapsing if you use fast acting yeast.
Mine didn’t come out. Do you think it’s because I used Bob’s Red Mill egg replacer? My son is allergic to eggs so I didn’t know what else to use.
I haven’t made this bread with egg replacers. Unfortunately I’m unable to advise on what to try differently.
Does this recipe call for the butter to be softened or at room temp? I’ve never made my own bread but got this exact bread maker for Christmas. I plan on trying it with olive oil and one loaf with butter but not sure if I need to let the butter stick soften
I have not tried it with butter but I would recommend melted to have the same liquid consistency as the oil called for in the recipe.
Has anyone tried this recipe with the Neretva brand? Model is PE8866GR/SU. It does have a gluten free setting and I have the right flour but I haven’t tried it yet.
Hello Jenni, I made the bread but the slices were very short vertically speaking. How can I fix that?
Am I supposed to set the bread machine to 1.5 or 2lbs for this recipe?
Also, I used about 1 1/4 white rice flour
1 cup brown
1/2 c each of tapioca and potato starch
Taste seems pretty good though!
I would set the machine for 1.5lb
The shape of the bread loaf is determined by the bread machine model you have.
Thanks for sharing how your alterations to the recipe worked!
Ok I have a breadman BBM800XL and I followed this recipe to a T. I went with the sugar and oil options as that is what I had on hand.
I modified the gluten cycle as per machine instruction and instruction here by deleting the first and third rise and leaving the 2nd one as you can’t change that one and then I added 20 min to the bake time cycle. I chose 2 pound loaf as it doesn’t give you small loaf options but it cooked perfectly at a light toast setting. I could have even gone medium toast but I like it soft.
Five min into mix I went in with spatula and stirred everything.
I literally cried! I have tried to make 5 different recipes and countless ingredients. You have saved me!!
Yay! So so happy for you! Thanks for sharing your feedback on what model worked for you and settings!
I should say I made this with the measurements of the 1.5 loaf here but chose the 2 .0 loaf setting on the machine as that’s the smallest allowed.
It even sliced like a dream
Wow I was close to giving up on my baking quest, but now I know it is possible to bake gf bread, not bricks in my bread machine. I Love that there’s no vinegar in this recipe too. THANK YOU!!!
That’s wonderful Annie! So happy for you! And you’re welcome!
I used milk instead of water and molasses in place of sugar. It worked great, nice rounded top and soft. Tastes wonderful!
Thanks for your feedback on what you used and substitutions and how it turned out for you.
I have made this bread twice , followed the recipe exactly as written. Honestly, this is the best gluten free bread I have ever had!
Thank you for sharing this recipe, it has been a game changer for me!
Yay!! So happy for you Susan!