Spectacular Gluten Free Bread in the Bread Machine! xanthan free option

make perfect gluten free bread every time in your bread machine


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.  
I wanted to test it again today, so I baked another loaf and it came out even better this time and I'm so tickled with it!!  Hope you try it and enjoy

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!


Put the ingredients into your bread machine in this order or follow your machines instructions

Important!  All ingredients must be room temperature


Wet Ingredients:
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 T. apple cider vinegar

In a bowl whisk the wet ingredients thoroughly and pour into machine pan


Dry Ingredients:
3 1/3 cups of  room temp Gluten Free Flour Mix-for best results, see recipe below.
1 Tablespoon Xanthan Gum or Guar Gum.  (if you prefer guar gum a combination 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 SAF instant yeast or Bread Machine 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

Instructions:

My settings on my very old machine are:

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

Press Start

Knead for apx 25-30 minutes

the dough will be thick like banana bread. 

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 for doneness.  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




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.

Update: Baking in the Oven instead.  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. 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 (turn on for a minute and turn 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 and bake for apx 30 minutes or until golden brown and it sounds hollow and feels firm when tapped.  Thermometer should read 190-200 and come out dry.


Best Results Flour Recipe

Ingredients:

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.

 This Cuisinart is $100.00 off!!!

10 min. preheat
18 min. knead
1 hr. rise
1 hr. 10 min bake
0 min. keep warm.

Here's a link if you want to buy a bread slicer similar to mine!  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.   

54 comments:

  1. Replies
    1. Hi Ellen, I was missing your sweet notes. How are you? What's new in your corner of the world?

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  2. What an accomplishment! Seriously, I completely understand the treck of making gluten free bread. UGG, its a task! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! You can find this week's link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
    Thanks, Cindy

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  3. Hi Cindy! How sweet of you to ask me to join your Link up party. I would love to! Heading over now to check it out. So nice to meet you and I look forward to sharing recipes!! xx

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    1. Thanks for stopping by and linking up at our Gluten Free Fridays recipe party! I appreciate it! We had over 110 recipes! We hope that you stop back next week to help make it a huge success again! :) I have tweeted and pinned your entry to the Gluten Free Fridays board on pinterest! :)
      Cindy

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  4. Thank you for sharing this interesting and informative post. I'll be looking forward for your other posts as well. Keep it up! Nice post! I'm so glad to get to visit this site. gluten free sandwich bread are perfect for Gluten intolerant diets.

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  5. I have made dozens of recipes of gluten-free bread in my bread machine. I am pretty happy with most but continue trying new recipes when I stumble across them..

    We wanted a sweeter white bread and I had your recipe. I added a extra heaping tablespoon of honey and then 2 tablespoons of corn-free powdered sugar. I also used grapeseed oil instead of olive(this bread is was meant for french toast).

    WOW WOW WOW.. I doubt I will have any left to make french toast- I have never even made a loaf of traditional gluten bread that tops this recipe- I bow to you, you are officially the queen of gluten-free bread!

    Thank you!

    I hope you won't mind if I share your blog and this recipe in a future post I do on my blog- I will of course give you full credit for this amazing loaf!

    http://mitochondrialdepletionsyndrome.blogspot.com/

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    1. Hi Diane, I wanted to let you know that we are working on updating this recipe to remove the xanthan gum! I'll be posting the changes this weekend. Hope you'll try it and let us know what you think! Ali

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  6. Diane and all who have commented, THANK YOU!!! you have no idea how much your comments mean to me. Diane, I think I'm going to cry...:) your note was so sweet and I am beyond touched by your kind words.. I worked very hard on this recipe and it means the world to me that you tried it and liked it. Thanks everyone for stopping by. I hope you'll join me here and on Facebook so we can keep in touch! big hugs, Ali

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  7. This is my first attempt at making Gkuten -free bread and i think it turned out pretty great! With your help and the great recipe to follow. https://www.facebook.com/photo.php?fbid=4906419977984&set=a.1618022050091.2089997.1222583037&type=3&src=https%3A%2F%2Fsphotos-a.xx.fbcdn.net%2Fhphotos-prn1%2F665716_4906419977984_1794463547_o.jpg&smallsrc=https%3A%2F%2Fsphotos-a.xx.fbcdn.net%2Fhphotos-prn1%2F59438_4906419977984_1794463547_n.jpg&size=1224%2C2048

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    1. Hi! sorry my reply feature wasn't working so I'm posting this again to say Thanks for commenting and letting me know you like the bread recipe and instructions! I'm so glad it turned out great! xx

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  8. Thanks for commenting and letting me know you like the bread recipe and instructions! I'm so glad it turned out great! xx

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  9. This recipe far exceeded my expectations! It has a great crumb, is soft, and tastes wonderful! I know not to look for a bread to replace gluten bread, but to enjoy the new flavors of this GF lifestyle. I so enjoy this bread. Thank you for doing all the leg-work to make this work!

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    1. Thank you so much for commenting! It's wonderful to know that you're able to get the same results that I did. Comments really help us bloggers know if we made and explained the recipe correctly. It makes me so happy to know that you and others are eating great gluten free bread! Please let me know if you try my other recipes and I hope you will join us on Facebook so that we can get acquainted! xx

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  10. My autistic son is on a gluten free diet, but is also allergic to yeast. Any suggestions?

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    1. Hi Shelley, can he have nuts and eggs or flax seed? I have a couple yeast free breads that I love. Here is the link to my first one http://glutenfreehomebakery.blogspot.com/2012/09/skinny-gluten-free-sugarfree-almond.html and I will be posting another one soon that is great too. Let me know what you are looking for and I'll see what I can do. Thanks for asking! xx

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  11. Hi,

    The Ad on the left is covering part of the flour mixture measurements. Would you please post them in a reply. Thank you

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    Replies
    1. Hi Wendy, so sorry! I fixed it and you can see the whole recipe now. Happy Baking!

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  12. Hi there - I can't wait to try this lovey looking bread. I'm going to try it without a bread maker - do you have any suggestions? I'm thinking of just mixing in my mixmaster then letting rise, adding to the tin, rising again, then baking in my oven. Is there anything you would do differerntly? Thanks so much.

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    1. Hi Emelia, Yes, you can make it in the oven and it turns out great. See my update at the bottom of the recipe. Mixing it in the mixmaster is perfect. I beat it for about 3 minutes to develop the elasticity. Then add it to your prepared tins and let rise in a warm location. Do not punch down the dough for a second rise. Gluten free bread does not rise well a 2nd time. I wish you happy bread making. Please let me know if you need any other tips. Thanks for asking!

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  13. Any alternatives to using yeast in the above recipe?

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    1. Hi Mario, you would need to follow a recipe for a "Quick Bread" if you want to eliminate the yeast. Here's a couple of my favorites.
      http://glutenfreehomebakery.blogspot.com/2013/03/gluten-free-traditional-irish-soda.html

      http://glutenfreehomebakery.blogspot.com/2013/02/skinny-gluten-free-banana-bread-gf-sf.html

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  14. Any substitutes for yeast in the above recipes? Many thanks

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  15. You said: "Take the pan out of the machine immediately or your crust will get soggy."

    I have been trying to make a banana+date loaf for about a year, and it always turns out soggy; really soggy! Finally, I have discovered the answer.

    My Sunbeam machine gives me two main options: gluten-free bread (2+ hours) or wheaten bread (3+ hours), with the difference being (I assume) the extra kneading). Remembering your advice to get the pan out of the machine quickly, I have always done so, and instead focused on other ways of improving my results.

    Finally, jackpot: now I leave the pan in the machine for a full hour after completion of the cook-cycle, and: perfection! A lovely crisp crust, plus a delightful interior.

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  16. Can anyone suggest a bread machine that has a teflon coated pan (don't want aluminum), and will make good bread with specialty flour like almond flour and gluten free recipes as well ? Thanks so much.

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  17. Hi ... just wanted to thank you for such a wonderful recipe. My wife just recently decided she wanted to go gluten-free, (after I bought an Oster Expressbake w/o gluten-free setting ;>} ), but no harm, no foul ... gave that one to our youngest and ordered the Oster w/ GF. Just made our first loaf yesterday ... easy and delicious ... I used psyllium husks ... may add more next time. The almond milk was a really good idea ... my loaf looked just like yours ... should have taken a picture. Thanks again.

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    1. Great job! Making Gluten Free Bread is so fun isn't it? I grind my psyllium husks in the coffee mill now for extra binding. Thanks for reminding me and I will update the recipe. Thank you so much for commenting. Let me know if I can help with anything else you want to make gluten free. Have you tried my hamburger buns? They are awesome :) Here's the link http://glutenfreehomebakery.blogspot.com/2012/06/gluten-free-hamburger-buns.html. Hope to hear from you again!

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  18. Hi Ali!!! I thought I share my experience making your bread machine recipe. I own a simple black and decker machine. The only mistake I made was adding GF flour mix recipe (4 cups) into the pan instead of 3 1/3 cups. So when the batter was mixing, I noticed it was very dry so I added more warm water into the pan. I also omitted milk powder since one of our child is allergic to dairy. Then set it on rapid cycle without interruption. Despite my error, the result was fantastic!!! It reminded me of making regular white bread. Thank you for sharing your creation!!! I will be passing your recipe on to few friends who are on GF diet.

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    1. Hi Nancy, yay!!! I'm so happy it turned out great for you. Thanks so much for leaving a comment. Hope to hear from you again.

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  19. Ali,
    I made both the gluten free bread and the high protein gluten free bread and they both turned out amazing. There are the first bread recipes that I tried in my new bread machine and I will continue to use them. Thanks so much.
    Leandra

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    1. Hi sorry I missed your comment. That's wonderful news and I really appreciate the feedback! Have a great day

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  20. Hi Ali,,It's great to find your blog after searching through Google...I've a son named jakob, he asked me yesterday to make gluten free bread for him..he really like that,,but I didn't know how to make such bread..then I have been searching on Google and finally I've found your blog,,,thanks God and thanks to you ali for sharing such a great recipes..I can't wait anymore to give it a try at home and make my beloved son happy..Now I'm going to read some Bread Maker Reviews to find out good machine

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    1. Hi Sujana! Please say hello to Jakob for me. I know he will love the bread and hope you find a machine soon. Thank you for the lovely message. Wishing you happy bread making!

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  21. I am going to try your recipe for bread for our communion at church. I tried another GF recipe on Saturday and wrapped and froze the loaves. I thawed them yesterday morning, and when they were served in church, crumbs were flying, and the pieces were so dry they wouldn't even absorb the grape juice (we serve by intinction). It was our first attempt at serving "a common loaf", so I am trying other recipes prior to next month. I will always have to bake bread the day before our communion service, and I was wondering how moist this recipe is either the second day or after freezing.

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  22. Hi Linda, it's a wonderful medium textured bread. I let it cool completely and then store it covered in the fridge. I honestly have never frozen it but I'm sure it will be fine. I often freeze my pizza crusts and they come out great. I would suggest to carefully follow the recipe, use xanthan gum for the binder, make sure your yeast is fresh and don't leave out the olive oil. See the recipe for directions on baking in the oven and enjoy!

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  23. I'm very happy to see a recipe xanthan free and for a bread machine! However, I'd like to ask how I could translate this recipe into hot dog buns (obviously not inside the bread machine). I'm not experienced at bread making but eventually this will work I just know it.

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    1. Hi Mhostly, if you look at the end of the post you will see how to make it in the oven. I would look for a pan in the shape of hot dog buns and put the dough in the individual wells to rise before baking. Another suggestion is to use my recipe for hamburger buns and form them into a hot dog shape/oval instead of round. You can also substitute the xanthan gum for psyllium husks in that recipe. Here's the link and enjoy! http://glutenfreehomebakery.blogspot.com/2012/06/gluten-free-hamburger-buns.htmlhttp://glutenfreehomebakery.blogspot.com/2012/06/gluten-free-hamburger-buns.html

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  24. Thank you for this xanthan free recipe. I'm hoping to get some help translating this recipe into hot dog buns (although they won't fit into the bread machine). Thank you.

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    1. Hope the above answer is what you need. Thanks for commenting and have a great day.

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  25. Wow looks amazing. I will have to try this. Would you happen to know the nutritional values? Thanks so much.

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    1. Eating healthy is a passion of mine, however, you may notice that I don’t provide nutrition information for my recipes. For me, this exercise is not necessary.

      Of course, I respect those who are in a position that requires them to know exactly what is in their food. For this reason, I provide a link in m GF Subsitutions and Conversions tab on my Home page that will help you calculate nutritional content. Feel free to share your results with us in the form of a comment on any post.

      Please note: If you are trying to calculate the nutrition for almond flour, you will need to enter “almonds”, then select “almonds, blanched” from the list.

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  26. Thank you for posting this series of recipes. My wife is gluten-sensitive and has used them several times. We've both been looking for a good bread cutting guide and our eyes lit up when we saw the photo in this posting. Would it be possible for you to tell us the name of the manufacturer, please?

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    1. Hi Bill, I found mine at a thrift store and it's wonderful. I update the picture above with a link for one similar to it on Amazon for you. Thanks for the lovely message. Hope to talk you and your wife again in the future.

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  27. Thanks for this great recipe, can't wait to try it tomorrow. I noticed in one of the comments you mentioned that you use a coffee grinder on your psyllium husks... could you use Yerba Prima Psyllium Husks Powder instead and in the same amount? Thanks so much for your recipe and help.

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    1. Hi! I haven't tried the powder yet so I can't say for sure. The only thing I would worry about is if the powder is truly gluten free and if there's any cross contamination where it's manufactured. I would suggest using 3 tablespoons of the powder. Please let us know your results and I will add them to the recipe. Thanks for asking!

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  28. I am confused. Your recipe says to use 3 1/3 cups of your basic flour recipe in the recipe. But your basic flour recipe makes 4.5 cups of flour. I am confused. Why do I make 4.5 cups of flour if I only need 3 1/3 cups for the recipe? Thank you.

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    1. Alec, the basic flour recipe would be hard to convert to the amount needed for the recipe. I often make a double batch of the flour and save the leftover in the fridge for the next batch. Just mix your flours until very well blended and then measure out what you need for the bread.

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  29. Hi - I made this bread and it apparently tastes great (husband is the GFer) and 25 mins before end of cooking i took a peak and it looked AMAZING , had risen beautifully, but when it finished it sank badly :-(. Husband is also lactose free so id left the milk powder out and used lactose free milk for the liquid. Do you think that is the problem? I also used malt vinegar instead of apple cider (yep, also cant eat apples). Any clues most appreciated..... Kate

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    1. Oh, sorry Kate! That's too bad, but never fear, sometimes you have to try again until you get it right. To start with, the milk powder or lactose isn't the problem, but if you leave an ingredient out that adds volume, you need to reduce the liquids. Usually the reason gluten free bread falls after baking is too much liquids. You can substitute the milk powder with almond meal too. Malt vinegar has gluten in it! Use rice vinegar instead if you want completely gluten free. Next time you make the bread make sure the dough is very thick. It won't look like bread dough but it's thicker than cake batter. Follow the recipe carefully and let me know if you have any other questions. Say hi to your hubby too. Thanks

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  30. I hope Kate saw your comment about malt vinegar? D:

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    1. I hope so too Tommy John! It's so hard for people to know all of the products that have gluten in them. Thanks for your concern. Hope all is well for you too.

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  31. Thanks both! Trying again tonight, wish me luck!

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Thank you for taking the time to comment! I'll get back to you shortly. Ali

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