Recipe: Homemade Gluten Free Bread

I was wondering if you had steps/ suggestions to make this without a bread machine? Looks good!

I just made a loaf of this bread and it turned out quite nicely. I think it may have fallen as the loaf is quite small but it tastes great is isn’t gooey or hard. The crust is crunchy and the middle is soft. My husband love it! I don’t have a gf setting on my bread machine so I used rapid bake setting. Thanks for the recipe!

Here is how I tweaked the recipe to not include a bread machine, it worked out great!

1 ¾ cup Gluten Free Baking Flour Mix (see attached note that I wrote below)
¾ cup brown rice flour

¾ tsp salt

1 Tbsp sugar

2 tsp instant yeast

1 egg + 1 egg white

¾ tsp cider vinegar

1 ½ tsp canola oil

1 cup of milk (warmed)
1/3 cup of water (warmed)

** Baking Flour Mix – I purchased this product at a local grocery store called Food Basics, it is part of the A&P and Metro grocery chain, I am sure you can find something similar at your local store.
This was my first time using this product, I noticed that it already had many of the ingredients (i.e. Tapioca starch, xanthan gum) that many of the other recipes called for, I was assuming that I could use it cup for cup in exchange for flour

1. Mix all dry ingredients, except YEAST

2. Combine your yeast with the warm water in a bowl, mix it for about 30 seconds with a hand mixer until it starts to “foam”. Let sit aside for a few minutes

3. Combine the liquid ingredients together and add them to the dry mixture.

4. Add the yeast and water to the rest of the ingredients

5. Mix with a Kitchen-Aid mixer if you have it with a dough hook, (I used a hand mixer with a dough hook for my loaf)

6. Mix until you remove all lumps and make the mix smooth, it will have the consistency of a very thick pancake mix

7. Put into greased bread pan (I had to use a spatula and pour as it’s not a typical dough consistency)

8. Turn on your oven to the lowest possible setting for about 3 minutes, just to warm it up.

9. TURN OFF YOUR OVEN

10. Let dough rise in warm oven for about 1 hour with a dry tea towel over top of the bread pan

11. Once dough has doubled in size, bake at 375F for 20-25 minutes, until dark, golden brown

*Note: My dough only rose to the top of the bread pan, it wouldn’t go up and over like a typical wheat loaf will. It was flat on top.

Hello, this is my 2nd time making your bread (but 3rd time making a loaf). The 1st time we had our Breadman machine mix it and took it out at 45 min early only because the very first loaf we made (different recipe) the crust was really dark but the inside was fine. So when we made our first loaf with your recipe the first time we thought to take it out early so the crust would be perfect. And it was! But the very center was still a little gooey, maybe a half dollar in size.

Now attempting the 2nd loaf with your recipe. This time we mixed it in our KitchenAide mixer then poured it into the breadmaker’s pan. We were going to take it out with 30 minutes left (rather than the 45min like before) but opted to leave it in for the full 3 hours. The 3 hours is a GF preset on our Breadmaker machine, so we can’t change anything on it. However this time, although the crust came out good it seemed like the whole inside was still sticky but not as gooey as the first attempt with your recipe.

Oh, probably thinking if we followed the recipe? We have followed each recipe to the ‘T’ with the exception of how it was mixed. This last time using the stand up mixer seem to have mixed everything better than what the breadmaker did with the first two loaves.

So, we have some questions and hope that you or anyone else have some ideas, we’d appreciate it.

Is there any ingredient that we can change, add, take out, substitute that would otherwise mitigate having a tacky center after cooking for 3hours?

We’ve read great reviews about the breadmakers, especially the one we invested in from Breadman. But is it just better to do it in the oven?

Any ideas on how we can keep the loaf from falling after it cools? Even if these loaves came out good, they would be too skinny for most cold cuts and cheeses for sandwiches. Thoughts?

We’ve read the best time to start slicing is after it has cooled for 15min, but the bread just seems to be soft and crushes thus spoiingl the enjoyment of having a nice warm slice. Any suggestions? We have a pretty sharp knife, too. But is there a recommended knife that we should invest in?

When we make your recipe it only rises to about half of the 2 lbs pan. The Breadman machine and other websites show loaves like those we buy in the stores to be rising nearly to the top of the 2 lbs pan, but ours doesn’t. So should we double our ingredients? But, if we do, and we’re having tackiness with the loaves now, I’m afraid we’ll really have a tacky loaf on doubling the recipe. But, as stated in my second question above the loaves are too small to put cold cuts on.

We look forward to anyone’s input.

I don’t have a gluten free setting on my bread machine, dd you have any recommendations as to what setting I should use?
Thanks!

Hi Dartmuffin,
I myself am not gluten free but I make this bread for my neighbour who is…I am picky about bread and find this recipe very delicious!
The reason you must use a mixer to mix the dough is because GF dough needs heavy blending and the bread machines don’t have enough power to do it.
You cool the loaf on its side to help prevent it from sinking….the loaf rises quite high when baked and the weight on the top can sink the loaf.
It is an amazing recipe and I suggest you try it and see….it you have a hand mixer I’m sure that will work as well but make sure you use it at full power.
Good luck to you!
Cheers!

Hi, I just mixed a batch. My 2.5 year old son helped me measure the ingredients. I just put in my gold star bread maker on control dark and basic bread. There were no comments here or in my manual on what program to select. I will keep you posted in 3.5 hours!!