This is the first gluten free loaf in 2 years that came out just like "real bread"! What a thrill it is to have soft, moist, tender Gluten Free bread from my bread machine!
It smells and tastes amazing, with a thin crisp crust and a tender holey texture. The flavor is great but it still had a tiny bit of yeasty tangy flavor ( I guess that happens when some yeasts react to the Gluten Free flours) so I ordered a new yeast called SAF Instant Yeast ( check it out by clicking the link)
Its much cheaper than what I was spending on Fleischmann's and now my bread tastes spectacular!
The dry milk powder and Gluten Free Sorghum Flour that I added to my recipe enriches the flavor too, but if you can't have dairy see the options below.
For a dairy free option you can try warm Almond milk, Coconut milk or Soy milk instead of the water, delete the dry milk and lower your total amount of liquids a little. I haven't tried it yet so please let me know how it works for you.
I've also heard that finely ground almond meal is a good cup for cup replacement for dry milk. Use the same amount of liquids if you try this option, but again I haven't tried it so please let me know if it works!
See that crust? That's the olive oil that makes it so flaky, so don't skimp on it and you will be thrilled with the results.
4/17/2013 Update! Xanthan gum substitute! Can it be true? Can we make this wonderful bread without gums? (they hurt my tummy and many of our followers have had issues too) Well the answer is Yes! The new amazing binding ingredient is Psyllium Husks! Just use them 1:1, so 1 tablespoon instead of the xanthan or guar gum. You can find them in most health food stores or buy at Amazon when you click my affiliate link.
If you can't find all the ingredients for the flour mix below, try my new Easy Economical Gluten Free Bread recipe. The ingredients are simple and affordable!
For a healthy multi grain bread, try my Gluten Free High Protein Bread or my NEW Chia Bread is Low Carb and just scrumptious.
Can't have yeast? Try my French Bread Baguettes without yeast. They're wonderful.
Spectacular Gluten Free Bread in the Bread Machine!
Important! All ingredients must be room temperature
1 1/4 or 1 1/2 cups warm (110 degree) water or dairy free alternative (I start with 1 cup and add more if needed after 5 minutes of mixing in the bread machine) If you live in a humid area like I do you will want to start with less and add more slowly as needed to get a thick banana bread consistency
1/4 cup olive oil
3 eggs (I warm them under hot water), beaten (or you can try egg substitute if needed)
1 Tablespoon apple cider vinegar
In a bowl whisk the wet ingredients thoroughly and pour into machine pan
3 1/3 cups of room temp Gluten Free Flour Mix-for best results, see flour recipe below.
1 Tablespoon Xanthan Gum or Guar Gum. (with guar gum, a combination of both gums works best)
1 teaspoon salt
2/3 cup dry milk powder
2 Tablespoons sugar ( yeast needs sugar but you can try agave or honey if you prefer)
Mix well or Sift the dry ingredients in a large bowl and pour into your pan slowly completely covering the wet
Top layer Ingredient:
2-1/4 tsp (or 1 pkg) dry active rapid rise yeast Bread Machine Yeast or 1 Tablespoon SAF instant yeast (make sure your yeast is fresh)
Update: lately I have been using SAF yeast and increased the amount to 1 Tablespoon. Many readers have had great results with the original amount too, so feel free to experiment.
Make a small well in the dry ingredients and add your yeast. The yeast should not touch the wet until the machine starts to mix
My settings on my very old machine are: (Read farther down for new machines instructions)
I got mine at the thrift store for $5.00!
I'm sure you could find one too, but make sure your buttons work, it has it's paddle and can handle a large loaf
Press Select until you get to the Basic Light Cycle
Knead for apx 25-30 minutes
|the dough will be very thick .|
I open the top and scrape down the sides once or twice at this stage. Your dough should be very thick but wet. It will not look like traditional bread dough. More like thick banana bread. If it's too runny and wet- add a little flour, 1 tablespoon at a time until it's slightly firmer. Too wet, the bread will fall. Too dry and it will be too heavy. Try to keep to the recipe. Scraping will help blend out all the lumps
When the machine stops kneading gently smooth the top over with wet fingers.
I leave the paddle in. I don't like to disturb the dough
Now my machine warms for rising. I leave the pan in and let it warm for a few minutes. Then I turn the machine off or unplug. If you don't shut it down it will rise and then knead again. Gluten Free bread cannot be knocked down. It won't rise again very much if you do.
Rise for apx 50 minutes. I should be about 3/4 of the way to the top of the pan but results will vary
Remove the pan very carefully and set aside with a towel over it in a warm location. Don't bang it or it will fall!
Restart your machine and select the Quick Bread cycle. Mine has one that only has Knead and Bake.
Let it go thru the Knead cycle empty ( I know this is a pain but it works!) until it gets to Bake. It should only be 10 minutes or so
Now set your pan gently back in. No need to lock down or wiggle
Bake! Don't open it. Apx 1-1 1/2 hours or until it turns off. All machines are different, so what you want to look for is a firm brown top. I use a thermometer just before it goes off to check temp. It should read about 190-200 degrees and come out dry.
If necessary you can take it out of the pan and pop it in the oven at 350 to finish up but I've never had to do this.
Take the pan out of the machine immediately or your crust will get soggy. Update: readers have left the bread in the pan with good results too!
I let the bread cool in the pan on it's side for 3-5 minutes before shaking/tapping it out from the pan. I then cool completely on a rack before I cut into it and to keep it fresh longer, I store in a large Tupperware container with a paper towel liner to absorb the moisture, in the fridge.
Baking in the Oven:
My machine is going down! So another option I have tried is to let the machine do the mixing and kneading only.You could also do this in your large mixer with a dough hook.
Turn your dough into a large greased loaf pan to rise. Remember you cannot knock down gluten free bread dough. It will not rise a second time.
Cover with a towel and put in warm oven (I turn it on for a minute and turn it off) or other warm location to rise. Some people use a heating pad to help their bread rise. Some put their bread in a warm bathroom (I don't know about that one!)
Let rise about an hour or until just to the top of pan and then remove from oven.
Heat oven to 350 degrees F. and bake for apx 30 minutes or until golden brown and it sounds hollow and feels firm when tapped. Instant read thermometer should read 190-200 and come out dry.
Best Results Flour Recipe
1 1/4 cup Gluten Free Brown Rice Flour
1 1/4 cup Gluten Free White Rice Flour
1 cup Tapioca flour (also called tapioca starch)
1/2 cup Gluten Free Sweet Rice Flour (also known as Mochiko)
1/2 cup Gluten Free Sorghum Flour
For a newer machine the settings are: or use your machines instructions for the Gluten Free cycle. I don't have a newer machine so please refer to your manual! This Cuisinart is $100.00 off!!!
This is what I have been told should work in newer machines that can be programmed:
10 min. preheat? I'm not sure why this is recommended. Too much heat can kill the yeast. Perhaps this is before the dough goes in and it's a very low heat setting to help with the rise.
18 min. knead (remember to start with less water and add as needed)
40 min-1 hr. rise, do not let the dough rise higher than the pan
1 hr. 10 min bake or until bread interior temp reaches 200 degrees
0 min. keep warm.
Westbend Bread Slicer. Wishing you happy bread making!
Linked to Allergy-Free Wednesday and Slightly Indulgent Tuesday and Gluten-Free Wednesdays.
and Gluten Free Friday.