If you have longed to try making homemade gluten free bread, I have a really simple recipe you are going to love! This gluten free bread machine bread is light and fluffy and is the perfect texture for sandwiches. All you need are a few simple ingredients and a bread machine with a gluten free setting.
If you don't have a bread machine, don't worry because I include oven baking instructions too!
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I am really proud of this gluten free bread machine recipe. I have blogged for a long time, and I have never posted a gluten free bread machine recipe until today. This new recipe is special! Baking gluten free sorghum bread has never been easier than this recipe.
This is the best gluten free bread machine bread you will try! It is soft and it sort of tastes like Wonder Bread. Do you remember Wonder Bread from way back before going gluten free? That bread was my favorite growing up. I didn't know gluten was like poison to my body at that point in my life.
While you are visiting, you may want to check out all of my delicious gluten free bread recipes!
Why this bread machine bread is so good:
The reason I love this new bread recipe so much is it boils down to control. I can control the ingredients that go into this recipe with sorghum flour, and I realize that baking gluten free bread isn't really that hard. I was able to make this gluten free, dairy-free, soy-free, and corn-free!
My secret to making the gluten free bread flour mix is to use more starch than what I normally use. It keeps the bread fluffy and light. If you have been looking for that perfect sandwich bread, this is it!
If you love sourdough, my loaf-style gluten free sourdough bread is really good too! If you are looking for something sweeter, this gluten free lemon poppy seed bread is delicious.
Ingredient notes:
- Gluten free flour blend - as I mention in more detail below. I tested a few gluten free blends in my bread machine. For this recipe, I highly advise using my custom gluten free bread flour blend. You will need sorghum flour, brown rice flour, tapioca starch, and potato starch.
- Flaxseed meal - I recommend using ground flaxseed meal. Do not use whole seeds.
- Apple cider vinegar - this gives a little flavor and helps the bread poof up.
- Baking powder - I use this to help give more rise.
- Salt - normally I don't have anything special to say about salt. Many trying to lower sodium will want to use less, but in this recipe, I wouldn't lessen the salt. It helps the flavor and browning of this bread.
- Yeast - ALWAYS double-check the label to make sure your yeast brand is gluten free. Note Red Star Platinum Yeast is NOT gluten free!
Recipe step by step directions:
Step 1: In a large bowl, add the dry ingredients and whisk to blend.
Step 2: In a smaller bowl, add your wet ingredients and blend.
TIP: Many bread recipe directions will say you can dump all of the ingredients in the bread maker. Do not do this! When you are mixing as many ingredients as is needed for gluten free bread, you risk the ingredients not getting mixed thoroughly and that can affect how the bread turns out!
Best gluten free flour for the bread machine
There are so many good gluten free flour blends and I have tried a few when I was developing my recipe. Most didn't perform the way I wanted to I decided to create my own blend. I chose sorghum flour, brown rice flour, tapioca starch, potato starch, and ground flaxseed meal.
This combination of gluten free flours yielded the best results by far. This bread is a good gluten free sandwich bread. It holds up to peanut butter and jelly and a full lunchbox without breaking! The flavor and mouthfeel of the bread are light and fluffy.
(*NOTE After two people reached out, I want to re-emphasize this recipe works with my custom flour blend. Bob's 1 to 1 and King Arthur Measure for Measure are not as good for yeast recipes.)
Step 3: Open your bread machine and make sure the paddle is on the spinner. Pour in your mixed wet ingredients.
Step 4: Pour the whisked dry ingredients on top of the wet ingredients.
Step 5: Dump the yeast on top of the dry ingredients. Close the cover and press the button. My bread machine has a gluten free setting. If your bread machine has this setting, use it. After 5 minutes, take a soft rubber spatula and press the flour down from the sides. This tip will help prevent unmixed flour pockets on the side of your bread.
Step 6: This is what the batter looks like after the bread machine mixes the bread dough. You will see how wet this batter is compared to normal bread dough. This is what you want.
At this point, when the mixing has stopped, you can try to remove the paddle with the long tongs I linked below, or you can remove it when the bread is baked.
Step 7: Remove the bread from the bread machine when it is done. I gently slide my bread out of the pan and place it on a cooling rack. This helps prevent your bread from cooking longer in the hot pan.
The only downside to using a bread machine is the little paddle comes off into your bread. The bread stays hot for some time so I highly recommend you using tweezers or these pointed tongs to remove the paddle. It is easier to remove when the bread is hot.
Oven baking directions:
- Proof your yeast in ½ cup of warm water and 1 tablespoon of sugar. Make sure the water temperature is no hotter than 120º F. Let this sit 5 minutes until your yeast is frothy.
- Follow the directions to mix your wet and dry ingredients.
- Add the frothy yeast mixture to the wet ingredients. Mix then pour into the dry ingredients.
- Mix your batter, pour it into a greased loaf pan, cover with plastic wrap, and allow it to rise one hour.
- Preheat the oven to 350º F.
- Bake your bread for 35-40 minutes until the top of the loaf is golden.
- Test to see if it is done baking by sticking a long toothpick into the middle. If the toothpick comes out clean, the bread is done baking. If you see batter or crumbs, the bread needs to bake a little longer.
- Remove the bread from the oven and place it on a rack to allow cooling. Do not slice the bread when it is hot.
Variations:
Feel free to vary the flavors you add to this gluten free bread machine bread. Here are some fun ways to do this:
- Add dried herbs and seasonings.
- When the mixing cycle has stopped, swirl in a combination of sugar and cinnamon.
- Add roasted garlic, butter, and shredded parmesan.
Tips and Recipe FAQ:
Most yeast is gluten free EXCEPT Red Star Platinum. As always, definitely check the ingredients label for any yeast you buy.
For a long time, I didn't think a bread machine could make great bread but this recipe has completely changed my mind.
Always put your wet ingredients into the bread machine first. It helps prevent flour pockets at the bottom of your bread loaf.
If you are using a bread machine, the baking time is automatic. To test for doneness, insert a toothpick into the center of the bread. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the bread needs to bake longer.
If your bread didn't fully cook and you did cook it on the gluten free setting, it may be the brand of machine. You should be able to lengthen the bake time.
I have not tested an egg replacer in this recipe, but I suspect the Just Egg bottled vegan liquid egg replacer would work very well in this recipe if you want your gluten free bread to also be egg-free.
If you can't have potato starch, use either corn starch or arrowroot starch to replace the potato starch.
What bread machines are best for gluten free bread?
There are several great brands of gluten free bread machines that have a gluten free setting. My friend, Jane, who wrote The Gluten Free Bread Machine Cookbook, likes to recommend the Cuisinart CBK-200 machine. I have an old Breadman Pro, but I do not think they even make it any longer. Many in my gluten free FB group like this Hamilton Beach model.
More gluten free bread recipes:
- Gluten Free Bagels
- Gluten Free Crescent Rolls
- Easy Gluten Free Dinner Rolls
- Gluten Free Zucchini Bread
- The Best Gluten Free Breadsticks
I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Recipe
The Best Gluten Free Bread Machine Bread Recipe
Ingredients
- 1 cup sorghum flour
- ½ cup brown rice flour
- 1 cup tapioca starch
- ½ cup potato starch
- 2 tablespoons ground flaxseed meal
- 2 tablespoons sugar
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs size large
- ¼ cup light oil * see note
- 1 teaspoon apple cider vinegar
- 2 teaspoons yeast
- 1 ½ cups water
Instructions
- In a large bowl, add the dry ingredients and whisk to blend. In a smaller bowl, add your wet ingredients and blend.
- Open your bread machine and make sure the paddle is on the spinner. Pour in your mixed wet ingredients.
- Pour the whisked dry ingredients on top of the wet ingredients.
- Dump the yeast on top of the dry ingredients. Close the cover and press the button. My bread machine has a gluten free setting.
- If your bread machine has this setting, use it. After 5 minutes, take a soft rubber spatula and press the flour down from the sides. This tip will help prevent unmixed flour pockets on the side of your bread.
- Remove the bread from the bread machine when it is done. I gently slide my bread out of the pan and place it on a cooling rack. This helps prevent your bread from cooking longer in the hot pan.
- The only downside to using a bread machine is the little paddle comes off into your bread. The bread stays hot for some time so I highly recommend you using tweezers or these pointed tongs to remove the paddle. It is easier to remove when the bread is hot.
Notes
- Many bread recipe directions will say you can dump all of the ingredients in the bread maker. Do not do this! When you are mixing as many ingredients as is needed for gluten free bread, you risk the ingredients not getting mixed thoroughly and that can affect how the bread turns out!
- Most yeast is gluten free EXCEPT Red Star Platinum. As always, definitely check the ingredients label for any yeast you buy.
Oven Baking Instructions:
- Proof your yeast in ½ cup of warm water and 1 tablespoon of sugar. Make sure the water temperature is no hotter than 120º F. Let this sit 5 minutes until your yeast is frothy.
- Follow the directions to mix your wet and dry ingredients.
- Add the frothy yeast mixture to the wet ingredients. Mix then pour into the dry ingredients.
- Mix your batter, pour it into a greased loaf pan, cover with plastic wrap, and allow it to rise one hour.
- Preheat the oven to 350º F.
- Bake your bread for 35-40 minutes until the top of the loaf is golden.
- Test to see if it is done baking by sticking a long toothpick into the middle. If the toothpick comes out clean, the bread is done baking. If you see batter or crumbs, the bread needs to bake a little longer.
- Remove the bread from the oven and place it on a rack to allow cooling. Do not slice the bread when it is hot.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Dawne
If anyone is considering substituting tapioca flour with cassava flour, I just successfully tried it (oven baked). I baked 2 loaves; 1 of each - side by side. They tasted identical. The only difference was texture. The loaf with tapioca flour was fluffier in comparison. The loaf with cassava flour was a bit more dense, but absolutely cooked just as well and a very edible substitution. Will definitely use cassava flour again. It has a bit more nutrition than tapioca flour.
Sandi Gaertner
Wow, Dawne! Thank you so much for doing this experiment. It didn't occur to me that the bread would be a little denser with cassava, but it makes sense. Thank you so much for sharing this info with all of us!
Carey
is this a 1.5 lb loaf or 2 lb?
Sandi Gaertner
Hi Carey, it should be a 1.5-pound loaf.
Leslie
Hi, Sandy,
I'm trying to locate sorghum flour in my area and It's been hard to find. Is there another flour you could substitute in place of sorghum?
I'm going to attempt to make this.
Thank you
Leslie
Sandi Gaertner
Hi Erika, I usually find it by Bob's Red Mill in stores, or I order it on Amazon, to be honest, I have not tried any other flours to sub. I find the gluten free flour blends don't work as well in this recipe either.
Leslie
thank you
Leslie
Hi, Sandi,
I am baking the bread now in the bread machine. I followed your directions and my Secura Bread Machine has a GF setting. It looks very wet though still with only 43 minutes left in the cycle. Do you have any recommendations if it doesn't cook right when the time is up? I hate to waste all the precious ingredients. Thank you, Leslie
Sandi Gaertner
Hi Leslie, 43 minutes is still a long time. Did you substitute any ingredients or follow my recipe exactly? Thank you.
Leslie
It's looking much better right now. I'm not used to seeing the dough so wet over the last 40 minutes or so. But it's baking better now, the heat rose in the BM. It doesn't look as nice as your photo though, a bit sucken rather than a nice rounded top.
Sandi Gaertner
After the bread cools, feel free to send me an email with a photo. Did you use my exact recipe or substitute ingredients?
Dawne
If you have an Indian grocery store nearby, they usually sell Sorghum Flour. It's also known as Juwar Flour.
I think foodtolive.com has it and Vitacost.com. Of course, Amazon too.
Sandi Gaertner
That is good to know. Thank you so much Dawn. I get my sorghum on Amazon.