Gluten-free white breadmaker loaf recipe - using simple ingredients you can easily find in supermarket free from aisles. I use a Panasonic 2540 breadbreaker on the gluten-free setting.
Gluten-free white breadmaker loaf recipe – it’s finally here! This fresh loaf can easily be made using ingredients you can easily source in supermarkets and is so easy to make. It’s Coeliac-friendly and wheat-free too, of course!
Gluten-free white breadmaker loaf recipe – a super easy recipe that produces wonder fresh gluten-free bread with minimal effort. That’s what a breadmaker is for right?
Freemills Gluten Free Self Raising Flour
. But this is not a sponsored post, nor am I here to flog you a breadmaker – I just have to get that part said first!
I mention this especially as I’ll be highlighting which breadmaker I used to make this recipe (see the FAQ section for that). Other breadmakers are available, of course ?
But it’s especially important to mention as, if you want to get the exact same result as you see here, using the exact breadmaker is an easy way to do so.
Ingredient No Yeast Bread
Of course, I haven’t tested this in any breadmakers other than my own so please let me know your make and model and how it turned out. It will be very helpful for others who may have the same machine as you!
As I said… like bread! It has a lovely crusty finish which is often impossible to find in gluten-free bread. It’s miraculously flexible, not heavy or dense and has a lovely light crumb.
In terms of actual taste, as gluten-free bread flour is neutral-flavoured, there’s no strange aftertaste like some specific gluten-free flours can provide. It just tastes like a wonderful white loaf!
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All in all, it’s perfect for sandwiches, toast with a bit of butter (especially in thick, chunky slices) and whatever else your heart desires.
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time making this, or you want to adapt it. So here they are!
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Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
I haven’t tested this using egg replacers for the eggs, but you’re welcome to give it a go. I’d probably go for 6 tbsp of aquafaba (prewhisked until frothy) if I gave it a go.
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Please let me know in the comments if you test aquafaba in place of the eggs before I do! Of course, use dairy-free milk too.
Before they kindly gifted me with the fancier, newer model (only a couple of months ago), I used the Panasonic 2522 breadmaker.
I can vouch for both being perfect for this recipe because I’ve tested in both – plus, they both have a gluten-free setting, which I use for this recipe.
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The correct (unhelpful) answer is that I have no idea! I’ve only ever owned and used the two breadmakers listed above so I can only speak for those.
The fact that they both have a gluten-free bread setting also means I can’t really speak for the outcome of this recipe in machines that don’t have such a setting.
I’m told by you lovely, helpful people that most breadmakers have a ‘rapid’ setting, which might work well instead, but again, I can’t make any promises.
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If you guys could let me know your make and model, as well as which settings you used below in the comments, that would be infinitely helpful to myself and others. As long as it turned out well of course ?
You can try, but I cannot then advise you on timings whatsoever, unfortunately. I just whack on the gluten-free setting and hit start! I have no idea how long it mixes for or proves for as it does both in one straight session.
In the same way, I also couldn’t advise you on baking timings because the size of the breadmaker tin is very different to a regular tin. Also, breadmakers don’t have a clear timer, so I can’t easily say when it starts baking and how long for.
Gluten Free Bread
So the answer is: you can try, but you’d need be somewhat experienced to know how long to mix for (until combined, smooth and consistent), when the dough is sufficiently proved and when the bread is done baking in the oven. Sounds like a bit of an experiment to me!
The best idea if you want to make non-breadmaker bread is to just use the crusty white loaf in my first book.
Simply add the yeast with the rest of your dry ingredients. A yeast dispenser adds the yeast automatically at just the right moment, ensuring it gets fully mixed in, but it’s not mandatory.
Gluten Free Self Raising Flour 500g
As I said above, most breadmakers have a ‘rapid’ setting, which might work well instead, but again, I can’t make any promises as to how it’ll turn out. Mainly because I’ve never used any machine other than my own!
Different settings can have vastly different timings for mixing, proving and baking, so you’ll have to give it a try and see what works best for you.
Easy-bake yeast is perfect for breadmakers as it doesn’t need to be activated (mixed in with warm water and sugar for 10 minutes until frothy) before using.
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Dried active yeast will NOT work unless activated first, which isn’t ideal for breadmakers. So no, definitely don’t use dried active for this recipe.
You must always wait for your bread to fully cool before slicing, otherwise it will be sticky – it’s not done yet!
The bread isn’t done until it’s fully cooled, so please exercise some patience (I know it’s hard when it smells and looks so good) before slicing.
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Gluten-free plain flour is a little ‘heavier’ than gluten-free bread flour, so there might be a little difference, but I’d imagine it’d still turn out just fine.
When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour. I buy mine down the free from aisle of my local supermarket.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
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I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
I’ve kept it for about 3-4 days in an air-tight container (once cooled) with no problems. Of course, you can also slice and freeze it, then pop the slices in the toaster straight from the freezer.
Oh and here’s a printable version of my gluten-free white breadmaker loaf recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️
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I like to remove the paddle before the bread starts to rise so it doesn't get stuck in the bread - but you don't have to as its a little messy to do so.
Thanks for reading all about my gluten-free white breadmaker loaf recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me onInstagram and leaving me a comment on a recent photo!My self raising flour bread is one of the easiest no yeast breads you could ever make, producing a delicious loaf in less than an hour with very little effort and justfour ingredients.
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Can self raising flour be used for bread? Yes, absolutely! The resulting bread is a lovely rustic loaf that you can rustle up with just four ingredients.
This self raising flour bread recipe produces a no yeast loaf that is similar to soda bread but without that slightly bitter taste, using regular everyday flour – no need for strong bread flour!
It’s perfect for a quick lunch, delicious warm and fresh from the oven slathered with butter. Make it whenever you run out of your usual bread or when you want something fresh to serve to unexpected guests.
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This sort of bread doesn’t last long in our home, but if you have any left over, slice and toast it the next day.
Self raising flour is just plain flour with added raising agents – usually sodium bicarbonate and calcium phosphate, which are the active ingredients of baking powder. By By using a mix of these two ingredients you don’t need to add something acidic to get a loaf or bake to rise.
If you baking with baking soda as the only raising agent you need to add something acidic to react with the baking
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