Delicious gluten free bread for breakfast
This is an easy all-purpose bread recipe. It’s so simple to just stick a bread in the bread-maker and have it come out risen and warm three hours later!
- -Wet ingredients-
- 3 large eggs, lightly beaten
- ½ cup oil
- ½ cup water
- 1 cup milk minus one tablespoon
- -Dry ingredients-
- 2 cups rice flour
- ½ cup potato starch
- ½ cup tapioca flour
- 2 tablespoons xanthan gum
- ⅓ cup sugar
- 1 ½ teaspoons salt
- 1 tablespoon yeast
- In a small bowl, beat eggs with fork, until whites and yolks are well blended. Once the eggs are beaten, add the oil, water, and milk. Mix the three in with the eggs, until all are blended. Pour the wet ingredients out of the bowl, and into the bread maker pan. Wash and dry the empty bowl. Pour the rice flour, tapioca flour, and potato starch into the clean bowl, and mix the three together. Add the xanthan gum, sugar, and salt, and the yeast, and stir them all into the dry ingredients. Then, pour the dry ingredients in with the wet ingredients, and stir with a rubber spatula. Place the bread pan in the bread maker and set it to your chosen cycle. Press start, and let cook until bread maker says 0:00
About which bread-maker cycle you should use:
I always used the “Basic” cycle on our bread machine, which was three hours long and had a 1 hour knead, 1 hour rise, and 1 hour bake time. If your bread maker has a gluten-free cycle, you should probably use this cycle. Whichever option you choose, it’s important that you have a long knead time (at least 45 minutes) and only one rise. If it has more than one rise, the bread maker will allow the dough to rise, then knead it again, and then let it rise again. This is good for gluten bread, but gluten-free bread only needs one rise.
NOTE: You can also make a bread before you go to bed, and have it done in the morning. Just do not add the yeast right away, instead pour the flour mix into the wet ingredients without it, make an island out of the dry ingredients, then add the yeast. Adjust time on bread maker, to however many hours it will be before you wake up. You can also make this bread in the oven, just proof the yeast, (see “tips” section.) and then add it to the rest of the ingredients, and let the bread rise for at least thirty minutes.
I so MISS bread! I bake every week for my family and elder neighbors, alas I can only smell the breads and cakes and dream of how they taste, how they would feel in my mouth…oh man! I WILL be baking a loaf of bread for myself! Thank you!
Thank you so much for your awesome bread recipe! I used a borrowed bread machine to make it, and was certain it wouldn’t come out right . I couldn’t get the machine to start at first, so I took the dough out of the machine’s loaf pan, oiled a regular loaf pan, and put it in my warmed oven to rise. About 5 minutes later, I noticed an on/off switch on the back of the bread machine! So, I took the dough out of the oven & put it back into the machine. I also used a packet of Fleishman’s Rapid rise yeast, and baked the bread on a “Gluten-free” setting. Miraculously, it came out golden brown and truly delicious! Can’t wait for breakfast to try it toasted! Think I’ll try the mini banana muffin recipe next. Thanks again! Keep up the good work.
Carol
I’m so glad you enjoyed it, Carol! This one is definitely my favorite bread recipe. 🙂
I’m so excited to try this recipe, but I have a question about yeast, as I don’t do a lot of bread baking. Do I only proof the yeast if the recipe specifically calls for it? So, do I need to proof the yeast for this recipe or do I just toss the dry yeast in when it’s called for? Thanks!
Yes, only proof the yeast if the recipe tells you to. So in this recipe you don’t proof it at all–just stir it in! I hope you enjoy the bread. 🙂
I also have a question about the yeast – I wish to use this recipe in a breadmaker-do I use the dry active yeast or rapid instant yeast-does it matter. Thanks.
Just regular dry active. I’ve never used rapid or instant.
Oh, my YUM!!! I have SO missed bread!! I just used a gluten-free flour mix, since that’s all I had on-hand, and 3 1/2 T cornstarch, and it turned out great!! Thank you, thank you, thank you!!!
I’m glad you liked it, Shauna! I haven’t made this bread since our bread maker broke…Feeling jealous.
Can you use Gluten Free all purpose flour in place of all the other?
Yes, pretty much any gluten free all purpose mix should work (just check to make sure that it doesn’t include baking powder or baking soda). Also, I wouldn’t recommend Bob’s Red Mill’s. I haven’t had very good results with that and it tastes bad because of the bean flour.
hi is it really 3.5 tablespoons of xanthan gum
Hi Rianne,
Thanks for pointing that out. I went back and checked my original recipe and found that the measurement is 2 tablespoons. I fixed the posted recipe here!
Great recipe. Thanks.just wondering how well this bread would freeze?
It freezes pretty well when sealed in an airtight plastic bag or container. It freezes best if it hasn’t been cut into at all. For short term (3-4 days tops), I usually just keep it at room temperature in an airtight bag or plastic container (again, uncut is best).
Thank you so much for posting this recipe….. I am in love with this bread for sandwiches.
Glad you like it, Kara!
I am new to gluten free baking, I have tried a few bread recipes (without much success) Do I HAVE to use so much sugar? I really don’t want to make another sweet loaf. Thanks so much. Regards, Karen
No, you certainly don’t! I’ve started cutting back on sugar more lately, too, and have tried this recipe with different amounts of sugar. You can cut it all the way down to 2 tablespoons, though I usually go with 1/4 cup. You can also use 2 tablespoons honey. Since honey is a little sweeter than sugar, 2 tablespoons is the most I’d use.
I made this bread this morning and it did not turn out very well.
While it was crusty on the outside, it was still “gooey” in the middle.
I actually had to take the bread maker bin and put it in the oven
for another 30 minutes on 350 degrees. Even then, it was still a
little “wet” in the middle. Not sure what I did wrong, but I did make
some substitutions since I am on a Keto diet:
1. I used Almond milk instead of cow’s milk
2. I used 1/2 cup arrowroot instead of potato starch
3. I used 2 Tbsp corn starch instead xanthan gum
4. I used Truvia for sugar
5. I added dried chives and parsley for a savory flavor.
I always made my own bread and am an experienced baker.
I did question the water (and milk) not being warm; at least
105-110 degrees for active dry yeast or 120-130 for rapid rise
yeast. The heat is needed for the yeast to proof or to grow
properly.
The dough was very wet, but did rise. However, after it started
baking in the bread machine, the middle sunk about 2″. I noticed
in your picture that your bread seemed to have sunk in the
middle as well. The top of the bread is actually on the bottom
in the pictures.
So, after baking an additional 30 minutes in the oven and cooling,
I cut off all the crust from the loaf, stacked the four sides and the
bottom and cut in half, then in thirds to make 30 small squares. I
bagged these to use as little “crackers” for snacks.
There was enough bread left to make 6 thin slices that, as I said,
are still a little “wet”. I’m not sure what I will do with them. Perhaps
make croutons.
There you have it. Any guidance would be greatly appreciated. It
is difficult to adjust to having no bread. I need a basic recipe that
I can rely on when I have my bread “attacks”, which are frequent!
Hey Dee,
Sorry I took so long getting back to you! I’ve been sort of off the blog for the past month.
As for your problems with the bread….
Yes, mine does sink in the middle from time to time (it’s weird because sometimes it does and sometimes it doesn’t). I’ve been meaning to work on that recipe some to make it more reliable. I just got a new bread maker (I hadn’t had one for a while since the old one went up in smoke–literally), so I’ll try to get onto that. I’m thinking it has something to do with the fact that the dough may be just a bit too wet, so you could try adding a bit more rice flour and tapioca starch (it can be hard to get a balance there between too wet and too dry, but we’ll just both have to work on it!).
Another issue could be the lack of xanthan gum. My breads consistently collapse, crumble, or don’t rise at all if I don’t add the xanthan gum. If you don’t want to use xanthan gum, guar gum would work as well.
As for the wetness in the center, I’m not too sure about that because I’ve never had that problem before. Maybe your bread maker cooks at a different temperature? I haven’t cooked much with almond milk, but that could also be the problem if it doesn’t evaporate as well as cow’s milk. But the wetness in the center has me a bit stumped.
Anyway, I’m so sorry you had problems with this bread! If it’s any comfort, I’ve been having problems too. I like to blame it on the new bread maker, but perhaps the recipe needs some work. For now, I’d recommend this recipe. It’s always turned out well for me! If you don’t have all the weird flours, that’s fine. Just replace the corn flour, teff flour, and flaxseed with rice flour.
Hi Linnaea
I made the bread machine one and we love it .I would like to know if I can use 2 eggs instead of 3
Thanks
Hannah
I don’t know about leaving an egg out…Never tried it before with this recipe and the eggs are important for holding the bread together. You could try substituting one of the eggs with a “flax egg,” which is 1 tablespoon of flaxseed mixed with 1/4 cup water.
Hi, Finally a Gluten Free bread that I can actually eat, thank you so much. I have one question, I follow the recipe almost exactly, apart from I use 1/4 cup of sugar instead of 1/3. I find that I have a sugary taste on the crust. I do set the bread maker to dark crust, could it be that something is overcooking, like the sugar. I will try another one on a medium crust and see what happens. Baked it on a Panasonic SD-2501 with the Gluten Free program.
Hi George,
You can cut back more on the sugar if you find the bread a bit too sweet (going down to about 3 tablespoons would work). I’ve done this many times and it hasn’t affected the bread’s rise or texture. And, yes, it could be that the sugar caramelizes a bit more because the bread maker is set to dark crust. Setting it to medium crust sounds like a good idea to me. 🙂 Thanks for your comment and I’m glad the bread turned out pretty well for you!
I wish I was not diabetic, I cannot use starches, so I will stick to the recipe I have. I just love all of the info on your website. I know I can use all the help I can find. I have been GF since June. I have a lot to learn. And I love your guide on flour substitutes. Thank you!!
Thanks for the comment, Laura! So sorry that this recipe won’t work for you. You might try checking out some paleo recipes, since those tend to be lower in carbs and sugars. One of my favorite Paleo blogs is PaleOmg–some great recipes there!