You saw in my post last week that my shiny new breadmaker arrived — one of the many generous prizes from the GF cookie contest. (you’ll also notice an increase in workout photos over on Instagram — this is a direct correlation to getting a breadmaker!) 😉
I’m still learning the ins and outs of the machine, so there will be plenty more to come about making pizza crusts, rolls, even jam perhaps.
But for now, I thought a warm loaf of bread would be a way to end this week with a bang, and begin a weekend of family fun, food, and celebration.
Gluten Free Bread In Bread Machine
* I have used a variety of options successfully: brown rice, sorghum & tapioca starch, also a homemade all-purpose mix that included the last bits of pretty much every flour I had in the cupboard with some Cup4Cup, and today’s multigrain loaf was King Arthur Flour’s whole grain flour mix with extra tapioca flour. If you use a mix that already includes gums, do not add additional to the dough, it can become, well, gummy as a final product. (UPDATE: the King Arthur Flour mix contained quinoa flour which I feel gives the bread a bitter taste, I want to like quinoa flour, I really do, but can’t seem to get past the taste.)
**instead of using xanthan or guar gum, you can also substitute 1 tablespoon of ground flax meal, combined with 2 tablespoons of boiling water, add this to the wet ingredients.
1. In a large bowl combine all of the dry ingredients, except the yeast — whisk together the flours, salt, and guar gum (or flax) and set the yeast to the side.
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2. In a medium bowl, throughly whisk together the water, eggs, oil, and honey. (if you used the flax method, add that to the wet ingredients now.)
3. Pour the wet ingredients into the breadmaker. Don’t forget to put the little stirring blade in first, I learned this the hard way. 😉
4. Carefully add the dry ingredients on top of the wet ingredients in the machine — you can easily do this by using a ¼ cup measuring scoop and gently scooping the dry ingredients in, creating a layer on top of the wet ingredients. Then, top the layer with the yeast.
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5. Set your bread machine to the gluten-free setting (2lb loaf) and get yourself a rubber scraper. While the machine begins the mixing cycle, scrape down the sides of the pan, making sure all of the loose flour is incorporated into the dough. (skipping this step will often leave flour on top or the sides of the loaf, a common complaint of breadmaker newbies)
6. Let the magic happen. Your home will smell like fresh baked bread in no time. It will seem very gourmet. You may never want to purchase overpriced GF bread at the store again. All of this is good. Very good. 🙂
7. When the baking cycle is complete, REMOVE THE BREAD! Although there is a warming period at the end to keep things nice and toasty, I feel that this steams the bread too much, so I remove it right away and get it onto a cooling rack.
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8. If you are like me and want a nice crusty top to the bread, you’ll need to follow this additional step, the breadmaker won’t give you a browned top like baking it in the oven would. But it’s EASY to do — just rub a little butter on top, (it will be simple to melt since the bread is still hot) wrap the sides (but leave the top open) with foil, and put under the broiler for a few minutes. CLICK HERE to see my demo of this step.
I’ll be back with a “week in review” photos post later this weekend — I wouldn’t want you to miss out on the Easter photos — word has it, my mother-in-law is making lemon bars (yes!!!!!) gluten-free style, a new recipe using almond flour.gluten-free bread recipe that is easily baked in the oven. This soft gluten-free white sandwich bread has an amazing texture, bends, squishes, and is easy to slice. The bread is also naturally dairy-free.
For years readers have been asking me how to bake my Gluten-Free Bread Machine Recipe in the oven. I have always baked gluten-free bread in a bread machine with a gluten-free setting.
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I have an Osterbread machine with a gluten-free setting. Using a bread machine makes it super easy, and I can just set it and forget it.
I know a lot of people do not have bread machines, but they still want to enjoy homemade gluten-free bread. That’s why I have developed this oven-baked gluten-free bread recipe. I know a lot of you have been waiting a while for me to publish this gluten-free bread recipe, and I promise it is worth the wait!
I wanted a bread recipe that would not only be gluten-free but also dairy-free as well. You won’t need any dairy-free alternatives for this gluten-free bread recipe, just olive oil, and warm water. So now you can easily enjoy a loaf of gluten-free and dairy-free bread.
Easy Gluten Free Bread Recipe
I also wanted this bread recipe to be a gluten-free white bread recipe. So, it’s a little different from my original bread machine recipe and uses egg whites instead of whole eggs.
This recipe makes excellent gluten-free sandwich bread! This yeast bread is so soft, has an amazing texture, bends and squishes, and is easy to slice.
This recipe uses instant yeast or rapid rise yeast. I use Fleshman’s Rapid Rise Yeast. It is important to use the rapid yeast and to make sure it is at room temperature.
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Rapid rise yeast does not need to be proofed and can be added directly to the flour. It is still important to use warm water because yeast is a live organism and thrives in a warm environment.
Heat the water just until it feels warm to the touch. Or use a thermometer to check the water’s temperature. The ideal temperature for instant yeast is 100°–110°F. If the water is any hotter than that, it could kill the yeast and your bread will not rise.
If you want to make sure that your instant yeast is still active, you can proof the yeast before adding it to the flour mixture. Add the honey to the warm water and stir until it dissolves.
Robin Hood Gluten Free All Purpose Flour Blend 907g/32 Oz.(2pk) {imported From Canada}
Then add the yeast to the water mixture and allow to sit for 5 minutes until bubbly. This is not a necessary step. This is only needed if your yeast is not new or fresh.
I have not tried active dried yeast in this recipe. Active dried yeast requires a proofing step. Active dried yeast also requires a longer rising time.
Most yeast is gluten-free, but some kinds of yeast do contain gluten. The most common kinds of yeast used for baking, like baker’s yeast, active dry yeast, and instant yeast, are gluten-free.
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Bread rises the best in a warm location. My oven has a bread proofing mode. When the oven is set in bread proofing mode it is a 100°F.
I always move the top rack to the middle rack. I proof and I bake the bread on the middle rack. I never want the bread to touch the top of the oven rack.
I test baked this gluten-free bread in two different types of bread pans. I used both a 9-inch x 4-inch Small Pullman loaf pan and a Wilton 9-inch x 5-inch non-stick pan.
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The Pullman loaf pan has a narrow bottom with steep, high sides and a ridged surface that gives gluten-free bread dough the extra support to help it rise the best. I did not use the lid in this recipe. I only bought the Pullman loaf pan.
If you bake the gluten-free bread in a 9-inch x 5-inch bread pan, it will not rise as high because the pan is larger than the Pullman loaf pan. Even though it does not rise as high, it’ still as delicious!
Store the leftover bread in an airtight container once it’s completely cooled. It may be kept on the counter at room temperature. It is also best not to pre-slice the bread before you store it, so just store the left-over portion of the loaf.
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Yes! The bread can be frozen once it is completely cooled. Wrap the loaf tightly in plastic wrap, then wrap it in foil or freezer paper.
Place the wrapped loaf in a freezer bag. The bread can be frozen up to 3 months. Thaw the bread in the refrigerator overnight.
Yes, you can! Even though I developed this gluten-free bread recipe to be an oven-baked recipe, I also tested it in my bread machine. Just swap out these ingredients for the ingredients in my gluten-free bread machine recipe and follow the recipe’s directions. I always recommend using a bread machine that has a gluten-free setting.
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I like baking with an all-purpose cup for cup (or 1 for 1) gluten-free rice flour blend. A cup for cup gluten-free flour blend has rice flour, starches and already has xanthan gum it.
Xanthan gum helps to replace the elasticity and
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