Missy is a mom of three who enjoys finding tasty new gluten-free recipes for her family.
I crave carbs when I’m tired, and this afternoon was no exception. I was fumbling around on my keyboard, slowly typing articles, when I realized that baking some gluten-free bread would solve all my problems. Okay, maybe not all of them, but let’s not dwell on my exaggerations.
I’ve been making this gluten-free bread recipe in my bread machine for the last few years. It’s my go-to recipe, and I rarely use any other version of homemade gluten-free bread for sandwiches or French toast. It’s easy to customize this recipe, but more on that later.
You can toss everything in your bread machine if you have faith in the appliance’s ability to mix dough, but I don’t. I like to start by combining the warm water, yeast, and 1 tablespoon of honey in a bowl. I let it sit for a few minutes, combining the other ingredients in a separate bowl while I wait.
After 5 to 10 minutes, I combine everything and pour it into the bread machine. My dough looks like this:
I hit the Quick Bread button and let the bread machine do its thing for 1 hour and 40 minutes.
Don’t panic if you bake a loaf that doesn’t look pretty. It will still taste delicious.
This gluten-free bread is perfect for sandwiches and French toast. Sometimes I also rip off chunks of bread serve it with dinner because it tastes like a gluten-free roll.
Here’s what gluten-free bread looks like when you slice it (and by “slice”, I mean rip off a chunk from the loaf):
As you can see, this gluten-free bread has a wonderful texture similar to traditional white or wheat bread. It’s not dry and crumbly, nor is it moist to the point where it falls apart in your hand after you attempt to cut it.
My kids like to slap a glob of Kerrygold butter on our homemade gluten-free bread and chow down. Dairy makes me sick, though, so I usually use a plant-based butter from Miyoko's Creamery instead.
Okay, I promised to talk to you about customizing this gluten-free bread recipe. If you want a savory bread, add garlic powder, garlic salt, and fresh herbs. If you want a sweet bread, add cinnamon, brown sugar, and a dash of maple syrup.
Don’t cut this bread immediately after you remove it. I know there’s nothing better than hot, crusty bread fresh out of the bread machine, but the bread will lose its shape and cave in if you cut it too soon. Trust me, I've done this many times and regretted it.
Ready to try your hand at making your own homemade gluten-free bread in the bread machine? Scroll down to get the recipe.
3 cups gluten-free flour with xanthan gum
1 cup warm water
1/2 cup milk (nondairy is fine)
3 eggs, beaten
3 tablespoons honey
1.5 tablespoons dry yeast
4 tablespoons butter, melted
2 tablespoons olive oil*
2 teaspoons salt
1 teaspoon lemon juice or vinegar
1. Combine yeast, water, and 1 tablespoon of honey in a bowl. Let sit for at least 5 minutes.
2. Combine remaining ingredients in another bowl, beginning with dry ingredients. Whisk dry ingredients, then stir in wet ingredients.
3. Spray down the metal container in your bread machine with cooking spray. Pour all ingredients in your bread machine and press the Quick Bread button. If you don't have a Quick Bread option, bake it for 1 hour and 40 minutes.
4. Wait at least 1 to 2 hours before slicing into the bread with a serrated knife. Serve with butter or jelly.
A lot of friends ask what type of flour I use. I typically use one of these 3 options:
- Pamela’s Gluten-Free Artisan Blend
- Cup 4 Cup Gluten-Free Flour
- Betty Crocker Gluten-Free Rice Flour Blend
Betty Crocker's gluten-free blend used to be my favorite flour to use for this recipe even though it’s the least healthy option on my list. I usually use Cup 4 Cup now.
If you don't want to use any of the flours I've listed, no worries. Just try and use a gluten-free blend with ingredients such as rice flour, potato starch, and tapioca starch if you want results similar to mine. Tapioca starch creates a texture similar to traditional baked goods, and it's lighter than coconut flour and almond meal.
© 2019 Missy
Hugh Draper on October 26, 2020:
How much of the gum would you add to the flour? Thanks for the recipe..
Carmen on August 10, 2020:
Doris James MizBejabbers
I found that adding 1/4 teaspoon of xantham gum per 1 cup of flour is what you need for flours that don't have it.
Pam on April 09, 2020:
I have been desperately searching for a gluten free bread, rolls, pepperoni roll recipes. I was excited for finding the gluten free bread machine recipe, especially since I had the same machine. I had no idea you could the quick bread button for gluten free bread. So Thank You very much.
Doris James MizBejabbers from Beautiful South on April 05, 2020:
Missy, I was so glad to find this recipe because we've never been able to perfect a decent GF yeast bread either in our bread machine or in the oven. I say "we" because my husband does the cooking. It seems like the bread never gets done in the middle. I have a Panasonic YD250 that hasn't been used in years. Every time he starts making bread, my weight starts going up. Imagine that! My flour on hand is Pamela's All Purpose. How much Xanthan gum do I need to add since it isn't already built in? I'm not sure my drugstore (where I buy my GF ingredients) has Pamela's Artisan Blend. Since I pay at least $5 for a loaf of GF bread and go through a loaf or two a week, the money adds up. The sad thing though is that usually the bread is stale by the time it gets to the store. I'm so looking forward to trying your recipe.