If you’ve been struggling to find a gluten-free bread machine recipe that actually works—one that’s soft, sliceable, and perfect for sandwiches—this recipe is for you. It’s light, fluffy, and easy to make with simple pantry ingredients. Add everything to the bread machine, press start, and enjoy homemade gluten-free bread that tastes like real sandwich bread.
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This recipe is naturally gluten-free and dairy-free, with options for egg-free and gum-free baking. Hundreds of readers have made it and shared their success! Even their wheat-eating family members love it!
❤️ Sandi’s Summary
1. This bread holds up to making gluten-free sandwiches.
2. Non-gluten-free people love this bread too!
3. My gluten-free bread maker recipe lets you control the ingredients, making it allergen-friendly.
4. If you don’t have a bread machine, you can make it in an oven. See my Gluten-Free Bread Recipe.
[👉 Jump to Recipe]
This is the best gluten-free bread machine recipe you’ll try! It’s soft, fluffy, and has that classic sandwich bread texture—almost like the Wonder Bread you might remember from your childhood.
Love your bread machine? Check out all my delicious gluten-free bread machine recipes in one spot. If you love to bake, check out all of my delicious gluten-free bread recipes!
Allergen Information:
I know many of my readers have multiple food sensitivities. Here’s what you won’t find in this simple gluten-free bread recipe:
- no gluten
- no dairy
- no nuts
- no soy
- no oats
Made this recipe in my bread maker using Just egg substitute, and it came out AMAZING!! Thank you so much for making gluten-free bread that finally tastes delicious and holds up when used to make sandwiches. We will continue to make this bread and refer it to others searching for a great gluten free tasting bread. You’re the best!”
mia k., facebook comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend: Use my custom blend or Cup4Cup for best results. ⚠️ Avoid Bob’s Red Mill 1:1, King Arthur Measure for Measure, and some other 1:1 blends—they don’t work well with yeast.
- Flaxseed Meal: Optional, but adds moisture and structure. Use finely ground.
- Eggs: Use large eggs. For egg-free, many readers have had success with Just Egg liquid replacer.
- Apple Cider Vinegar: Boosts rise and improves texture.
- Baking Powder: Adds lightness—use aluminum-free.
- Sugar: Just a couple of tablespoons to activate the yeast and balance the flavor.
- Salt: Sea salt or kosher salt both work well.
- Yeast: Always confirm it’s gluten-free. (Red Star Platinum is not gluten-free.)
Substitutions:
- Egg-Free: Replace the eggs with Just Egg.
- Gum-Free: Use my DIY gluten-free flour blend with psyllium husk instead of xanthan gum.
- Yeast Swap: Use rapid yeast if needed—same quantity works.
- Alternate Flours (reader-tested): Great Value GF flour and Namaste have been reported to work by readers, but I haven’t tested them personally.
👀 Sandi Says: If you’re experimenting with other flour blends, make sure they are yeast-compatible. Some all-purpose blends are designed only for cookies and cakes and won’t rise properly in bread.
Tips For Using A Breadmaker:
This recipe’s success depends on your bread machine and cycle settings. I use a Hamilton Beach machine, but settings vary by brand and model. Here’s how to get the best results:
- Undercooked Bread: If the gluten-free setting underbakes, run a short “bake-only” cycle to finish browning. The gluten-free time/cycle settings differ for every machine and model number. I am not sure why this is, but I am noticing it. Here are things I noticed and some ideas to make your machine work in this recipe:
- High Altitude: Yeast can be more active. Use less yeast and consider baking in the oven instead.
- No Gluten-Free Cycle? If you have an older bread machine or one without a gluten-free setting, use the “Home Made” cycle: 20 min mix, 45 min rise, 90 min bake.
Also, check out my top recommendations for the Best Gluten-Free Bread Making Tools.
Step-By-Step Photos and Directions:
Note From The Kitchen: Gluten-free bread machines can be a little unpredictable, so don’t be surprised if your first loaf looks slightly different than mine. The key is layering your ingredients carefully and mixing the dry ones before you pour them in. This helps prevent dry spots and sinking middles. And if your machine doesn’t brown the loaf enough, you’re not alone—just run a short bake-only cycle at the end. You’ve got this!
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Step 1: Whisk the dry ingredients together before adding them to the machine. This helps prevent unmixed flour pockets and creates even rise, especially important in gluten-free baking!
🔑 Sandi says: Always blend the dry ingredients before adding them to the bread machine. Dumping everything in at once can lead to uneven mixing, which affects how well the bread turns out.
Step 2: Blend the wet ingredients until smooth. This helps evenly distribute the eggs, oil, and vinegar, so your bread has the right texture.
Steps 3 and 4: Pour the dry ingredients gently over the wet ingredients. Don’t stir—your bread machine will do the work. This layering helps the yeast activate properly.
How are you all doing so far? Hopefully, I have answered your questions up to this point. If you have any questions about any step of this recipe, please drop a comment below. I am quick to respond to questions.
Step 5: Sprinkle the yeast evenly on top, then start the gluten-free setting. Use a homemade cycle if your machine doesn’t have one (see the FAQ below).
Step 6: After 5 minutes of mixing, use a spatula to scrape down the sides if needed. This ensures no dry flour gets stuck in the corners.
Step 7: Let the bread sit for 10 minutes after baking finishes, then remove from the pan to cool. This keeps the bottom from getting soggy.
👀 Sandi Says: Don’t slice too soon! Let the loaf cool completely so the crumb can set—this helps prevent gumminess.
Thank you for coming up with this seriously easy, no-fail recipe. My wheat-eating husband said it’s his favorite bread ever, including regular gluten bread.”
Angela H., Facebook comment
Frequently Asked Questions:
Store your freshly baked bread the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
This gluten free bread machine recipe makes a 1.5-pound loaf.
If you can’t have potato starch, use tapioca starch to replace the potato starch.
Always put your wet ingredients into the bread machine first. It helps prevent flour pockets at the bottom of your bread loaf.
If you have an older bread machine or one without a gluten-free setting, use the “Home Made” cycle: 20 min mix, 45 min rise, 90 min bake.
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 must be baked longer.
If your bread didn’t fully cook and you did cook it on a gluten-free setting, it may be the brand of bread machine’s bake setting time. You should be able to lengthen the bake time using a short bake-only cycle and stop it when the top of the bread is more golden.
The most common reasons are inactive yeast, chlorine in tap water, or using a flour blend not designed for yeast baking. Also, check your bread machine’s baking cycle length.
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
The Best Gluten-Free Bread Recipe for Your Bread Machine
Ingredients
Equipment
Method
- In a large mixing bowl, add 1 cup sorghum flour, 1/2 cup brown rice flour, 1 cup tapioca starch, 1/2 cup potato starch, 2 tablespoons ground flaxseed meal, 2 tablespoons cane sugar, 1 teaspoon xanthan gum, 1 teaspoon sea salt, and 1 teaspoon baking powder and whisk to blend.
- TIP: Always blend the dry ingredients before adding them to the bread machine. Dumping everything in at once can lead to uneven mixing, which affects how well the bread turns out.
- In a smaller bowl, add 2 large eggs, 1/4 cup light oil, 1 teaspoon apple cider vinegar, 1 1/2 cups warm water, and whisk to and blend.
- Check that the paddle is securely attached to the bread machine's spinner and spins freely. Pour the mixed wet ingredients into the machine's bread pan.
- Pour the whisked dry ingredients on top of the wet ingredients, ensuring an even layer.
- Dump the 2 teaspoons active dry yeast (1 packet) on top of the dry ingredients. Close the lid, select the gluten-free setting, and press start. If your bread machine has no gluten-free cycle, refer to my notes below.
- 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.
- The dough should look wetter than traditional bread dough—that’s exactly what you want. Once mixing stops, you can remove the paddle with long tongs or wait until the baking cycle is complete.
- When the cycle ends, let the bread sit in the pan for 5 minutes. Gently slide the bread out of the pan and place it on a cooling rack. This prevents the bread from overcooking and drying out from the residual heat in the bread 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.
- Do not slice the bread until it has fully cooled to room temperature!!! (I know it is tempting to eat warm bread, but this is critical!!) This helps the crumb set and prevents the bread from becoming gummy.
Nutrition
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. Also, check the expiration date of the yeast to ensure it has not expired.
- Always use purified water when baking with yeast. Tap water often contains chlorine and other chemicals that can weaken or even kill your yeast, preventing your bread from rising properly. Choose filtered or bottled water free from these additives to get the best rise and texture.
- I prefer light oils including avocado and canola oil. You can use other oils, but they may impart a flavor to the bread, which can be good or bad.
- Note: Cup4Cup recently changed its flour blend formulation, and it doesn’t behave as the old formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation.If you use Cup4Cup, add 3 cups Cup4Cup instead of the individual flour. Omit the xanthan gum, vinegar, and flaxseed.
- WATER – For some reason, some have had the middle cave, indicating there is too much water. Others don’t experience this. I am assuming it is the bread maker or if someone is using cup measurements. If you notice the bread sinks in the middle, use 1 1/4 cups of water.
- You can bake this bread in your oven. The full directions are here in my Gluten-Free Bread recipe.
- Undercooked Bread: If the gluten-free setting underbakes, run a short “bake-only” cycle to finish browning. The gluten-free time/cycle settings differ for every machine and model number. I am not sure why this is, but I am noticing it. Here are things I noticed and some ideas to make your machine work in this recipe:
- High Altitude: Yeast can be more active. Use less yeast and consider baking in the oven instead.
- No Gluten-Free Cycle? If you have an older bread machine or one without a gluten-free setting, use the “Home Made” cycle: 20 min mix, 45 min rise, 90 min bake.
Nutritional 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.
Tried this recipe?
Let us know how it was!
More Gluten Free Bread Machine Recipes:
1. Gluten Free Hawaiian Bread – This bread is easy to make in your bread machine or oven.
2. Gluten Free Whole Grain Bread – This whole-grain blend is deliciously easy to make if you prefer a whole-grain sandwich bread.
3. Several readers have made my Gluten Free Oat Bread in their bread machines.
Gluten-Free Bread Related Reading
Why We Use Binders In Gluten-Free Baking
More Gluten Free Bread Recipes:
I made the bread in a oster bread maker. It tastes fine but the bread is dark brown. Did I do something wrong?
Hi Laurel, I haven’t heard of this happening. Did you use a bread machine with a gluten free setting? Also, did you substitute any ingredients?
I only substituted arrowroot flour for the potato starch. I baked it in a oster bread machine on settings gluten free dark crust and 2.0 lb loaf. I did put it in my oven when it came out of bread machine as it did not reach 205 degrees in the center. Help
Hi Laurel, You mentioned you use an Oster bread maker. It sounds like it has a gluten free setting? I don’t think switching the starch would make a difference. I haven’t heard of a dark crust setting. My machine doesn’t have this setting. This recipe makes a 1.5 lb loaf. I would recommend calling the help/customer service line for your breadmaker.
How long will this bread last in the fridge? I am looking for a good GF bread that will last at least 5 days in the fridge. We make breakfast sandwiches every morning.
Hi Amanda, I think 5 days would be pushing it for any bread, even store-bought. Once the bread is open, the clock is ticking because there are no preservatives. I slice my bread and store it in the freezer. It thaws easily.
Hi, I’m new to trying my own gf bread. Could you tell me please what all ingredients are not-needed if I use cup4cup? Thanks!
This information is in the FAQ section, which you can go quickly to by using the Table of Contents at the top of the post.
My family enjoys this bread!! I think this is the best gluten free bread I’ve ever tasted. Even the non gluten free members say this is better than store bought regular bread!
I am so glad you love this bread recipe, thank you so much for coming back to let me know!
Can I make this recipe without xanthan gum? That ingredient gives me a headache. What will happen without it?
Hi Winn, I have not tested this recipe without xanthan gum. You could test using psyllium husk as a replacement, but I haven’t had a chance to test it. Please let me know if you test it and how it turns out.
Made this recipe in my bread maker using Just egg substitute and it came out AMAZING!! Thank you so much for making a gluten free bread that finally tastes delicious and holds up when using it to make sandwiches. We will continue to make this bread and refer it to others searching for a great gluten free tasting bread. You’re the best!
I am so glad you loved this recipe. I truly appreciate your coming back to let everyone know Just Egg works to make this bread egg-free.
Hi
I have made it twice now and it sinks in the middle, well the whole top sinks.
Any thoughts? I cut it an ear it anyway and it tastes amazing!!!! So good!!! But does not look appealing at all.
Too much yeast? Too wet? Not sure what to do.
Hi Shawna, it sounds like a little too much liquid. Are you using the exact flours I recommend? Are there any other substitutions? Consider 1/4 cup less liquid and let me know how that works.
Hi
I am trying another loaf right now and will respond.
I didn’t reduce by 1/2 cup of water yet.
The first two times I followed the recipe exactly. Now I’m going rogue abs trying something else lol
I’ve added 1/3 cup of white rice flour and 1/2 arrowroot starch without reducing liquid.
I also reduced yeast by 1/8.
Also added one tablespoon of potato flakes.
So far it’s thicker in the pan so I’m hopeful. I’ll post more later today when it’s done.
The point is although the first two loaves collapsed, they are still edible, just ugly. When I say edible…. I truly mean the best gluten free bread ever so I refuse to give up on making this work.
I can’t wait to hear how your experimentation works Shawna!
Just a little tip for everyone
I use a Hamilton beach bread maker with the gluten free setting
At the end of the second rise cycle, literally as you hear the click sound, be ready with a wet hand and a wet spatula, slowly slide the spatula along one edge and go under the bread, use your wet hand to remove the paddle and bam, bread machine bread with no hole
It’s perfect every time
That is a great tip. Thank you so much, Shawna!
Is this recipe for a 2lb bread or a 1.5lb bread in the bread machine? And if it’s not for a 2lb how much more of the ingredients to make it 2lbs. Thanks
Hi Siera, this recipe makes a 1.5-pound loaf. I am not sure about the additions to make it a 2-pound loaf because my bread machine doesn’t hold a 2-pound loaf so I can’t test it.
My husband is allergic to tapioca. I was going to substitute corn starch? What do you recommend? Thanks!
Also do I need fo buy bread machine yeast ?
Hi Kala, I would think it will work, but I have not tested it. If you try it, please let me know how it turns out.
I only use all-purpose GF flout. Can I substitute it for all the flours in this recipe? I am really looking for a bread machine recipe and hope I can do that. Thanks
Hi Kathy, I have tested both King Arthur Measure for Measure and Bob’s 1:1 and neither worked well in this recipe.
I’ve made this recipe a few times now. It’s great! I continue to wonder about the asterisk next to ‘light oil’. I don’t see any reference in your notes. Just curious. Thank you for taking the time to create this recipe!
Hi Mari, I am glad you love this bread recipe. I added a note that includes my two favorite light oils for baking. I hope this helps. I appreciate the heads up I didn’t include it.
Made this recipe in my bread machine. Turned out good. I didn’t add the flaxseed, I’m not a fan of flaxseed so I left the 2 Tablespoons out. I’ll definitely make again. Thank you! 😊
I am so glad you loved this bread recipe Mary, thank you so much for coming back to let me know!
This recipe sounds amazing! and I really would like to give it a try.
I have an older Breadman Pro TR900S, just pulled it out of storage after a very long time. You mentioned you too have this machine, so I was wondering what setting you use for your recipe as there is no gluten free setting? The Rapid Whole Wheat setting looks ike it might be a bit long and the Deluxe Super Rapid setting appears it may be far to short.
Hi Denise, my old Breadman has a gluten free setting but the rapid setting will probably work. Please keep me posted.
Trying it today on the rapid whole wheat setting. I’ll keep you posted. 🙂
After two false starts, ( my pan popped out twice and I had to restart the process ) the bread didn’t rise quite like it should have, likely to the false starts and partial mixing before the third attempt. However the bread texture looks just right and tastes yummy. I’m not sure how to attach a photo, but I’ll try.
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.
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!
is this a 1.5 lb loaf or 2 lb?
Hi Carey, it should be a 1.5-pound loaf.
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
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.
thank you
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
Hi Leslie, 43 minutes is still a long time. Did you substitute any ingredients or follow my recipe exactly? Thank you.
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.
After the bread cools, feel free to send me an email with a photo. Did you use my exact recipe or substitute ingredients?
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.
That is good to know. Thank you so much Dawn. I get my sorghum on Amazon.
Have you tried Cassava Flour in place of the Tapioca Flour?
I’ve read that both come from cassava root. Cassava flour is from the whole root (more fiber & less processed) and Tapioca is just the starchy part
However, cassava flour is said to be thicker and to reduce other thickeners/ gums.
Hi Dawne, that is a good question. I have cassava flour but have never tried substituting it. If you try it in the recipe, please do let us know how it turns out.
I found a trick on a YouTube video (I think?) on a way to avoid the paddle being baked into the bread. After the kneading cycle, take the paddle out. I tried it and the only indent was from the peg that holds the paddle and the bread slid out of the pan………Thanks for sharing
That is an awesome tip Robin, thank you!
I’m looking forward to making this bread! Since I do not have a bread machine, am I correct in assuming this will not require kneading? Seems reasonable, just confirming…thanks!
Hi Leslie, you really can’t knead gluten free dough like you would wheat dough. You would just drop it into the loaf pan and let it rise, then bake it.
Notes on yeast:
Most baking yeast contains Sorbitan Monostearate (SMS) which is a SYNTHETIC ingredient made from Sorbitol (derived from corn/potato) and Stearic Acid. SMS improves the activity of instant dry yeast when it’s rehydrated.
If you are looking for all-natural yeast WITHOUT SMS, these 2 do NOT contain it:
1) RED STAR Active Dry Yeast (Gluten free) Only ingredient is Yeast. Sold ONLY in individual packets (3-packet strip) that contains 2.25 tsp (1/4oz) in each packet.
According to Red Star:
“This is all-natural, pure yeast, is grown on cane molasses and without any other ingredients added.”
2) Hannaford brand Active Dry Yeast. Only ingredient is Yeast.
Sold in individual packets (3-packet strip) that contains 2.25 tsp (1/4oz) in each packet. Unsure if gluten free.
Thank you, Dawne.
Couple questions..
1) For oven method, the recipe says 1.5 cups of water and 1/2 cup water for proofing yeast. Is that a total of 2 cups water for the whole recipe (oven cooked) OR is the total amount 1.5 cups water which is inclusive of the 1/2 cup needed for proofing yeast?
(I tried the recipe using 2 cups water but it was overly watery and bread was way too moist and took forever to cook. It tasted good though.)
2) Re: “Light Oil”. You mention seeing a note regarding the oil, but I’ve read the recipe at least 2-3x and can’t find the note. Can you please clarify what is considered a “light oil”?
(I used avocado oil)
Thanks.
Hi Dawne, You would want a total of 1.5 cups of water total. Light oil is something without a strong flavor. I use canola or avocado oil most for this bread.
Thanks for clarifying that. I’m looking forward to trying it again… with less water as you suggested.
I’ve tried the recipe 3 times now (oven baked) with the water amount you suggested. Yes… it worked better. Hubby loves it!!!
Also, since a packet of yeast is 2 1/4 tsp (recipe is 2 tsp) and I didn’t want to waste yeast, I added 12.5% more to the ingredients. Still worked great.
Last batch, I sprinkled some home-grown rosemary on the top. Yum!!
Hi Dawne, I m so glad you love this recipe and the rosemary sound lovely. I usually dump the whole packet in if I am using a packet.
I just made your bread recipe. The whole family just loves it. It is so soft and tastes better than store bought bread. Thank you for sharing your recipe.
You made my day coming back to let me know everyone loved it! Thank you!
I have an older bread machine and it doesn’t have the gluten-free button. What setting would be best to use? I am anxious to try this!
Hi Beth, Thank you for your note. I really am not sure what setting to recommend. You want to make sure the setting you choose doesn’t knead the dough endlessly as gluten free bread doesn’t need this. Try to find a cycle that has one mixing cycle.
Finally, a light & fluffy gluten-free bread machine bread that tastes wonderful!
I really want this to work. It rose to within 1/4” of the top of the bread pan – and then the center caved in to 1/2 the height. The crumb was still nice and fluffy and the crust was great too. The only modification I made to the recipe was to substitute aquafaba powder & water in place of the eggs.
My bread machine is a Cuisinart CBK-200.
Do you have any suggestions?
Thank you,
Steven Williams
Hi Steven, I am not familiar with aquafaba so I am not sure if that was it. Usually, if the bread rises way up, then caves it means the yeast activated causing it to rise too quickly. Did you use a packet of yeast? I am wondering if reducing the amount of yeast may help?
Hi Sandi,
I used 2 teaspoons of instant yeast. I had a thought – when I mixed the aquafaba powder with water to egg substitute, perhaps I added too much water. If the dough was too thin would that result in a sinking loaf?
Anyway, this bread was so good I want to try it again. Maybe next time I will use Bob’s Red Mill egg replacer instead.
Thanks,
Steven
Hi Steven, I don’t have experience with aquafaba as an egg substitute, but thin dough can definitely cause the loaf to sink. Keep us posted on your progress to make this recipe egg-free :-).
Amazing recipe!!!!! I am gluten sensitive and can’t do white flour. This was SO, so so good!!! Thank you! Keep up the great recipes!!!
I am truly glad this recipe helped you. You made my day coming to let me know.
Thank you for this great recipe. I have used your recipe with some substitutions bc of allergies.
I have replaced:
– the tapioca starch with arrowroot flour/starch (1 to 1);
– potato starch with cornstarch (1 to 1);
– sugar with monk fruit sweetener (1/3 monfruit for 1 sugar);
– Fleischmann’s yeast for bread maker.
The result was amazing. Very tasty firm enough to spread a nice pate). This is the first time we used a bread maker (Cuisinart CBK-200). We used the gluten free program. The bread raised nicely and cooked evenly. We will use this as our flour based for other kinds of bread.
I am so glad you loved the recipe and it is good to know monk fruit sweetener works well. I would love if you could give the recipe a star rating to help other readers if you have time.
I am wondering what kind of oil is best? Thank you in advance, Jen
Hi Jen, I used avocado, but canola will also work well. Thank you!
I have a bread machine but it has no GF setting.. just start as normal?
Hi Lin, I have never used a bread machine without the GF setting. I did a quick search and it seems you can use your machine, but make sure to pick the setting with only one mixing cycle.
Hi
Is there a way you can post the ingredients in grams? I tend to like weighing flours as it’s more accurate. Thanks!
My bread maker had 3 loaf sizes (2lb, 2.5lb, 3lb) Can I make a 3lb loaf with these ingredients or do I need to adjust anything?
My Breadman Pro machine is pretty old (around 2008). I tried to look it up and I think it is 2 lbs, which is what I based my recipe on.
Good information here, Thanks!
Thanks, Glenda, I am glad I can help you make homemade gluten free bread.
I didn’t have sorghum flour, so I used oat flour instead. I have an older two paddle Zojirushi breadmaker that is pretty reliable.
The resultant loaf had an excellent taste and texture – but the loaf sunk in the middle pretty severely.
I’m going to attempt this again, but I think I’m going to take out the baking powder and possibly substitute psyllium husk powder instead. I think it had too much lift – and that the yeast alone is fine. I buy the yeast in packets – so it tends to stay potent.
If it works – I’m wondering if I should enlarge the recipe to get a full 2 pound loaf. But first, I want to get a loaf that doesn’t sink.
Hi Adam, I haven’t used oat flour, but I do know it absorbs a bit more liquid than sorghum. I am not sure how that works in my recipe. Gluten free baking is so much like a science experiment. My loaf was pretty big, I am not sure the exact weight, but it made pretty large slices of bread in my machine.
I cut out the baking powder second time around. But still didn’t work. I have a habit of pre-heating the water (1 min in the micro) that also deviates – and could also be over-proofing the yeast. 20 years of GF baking – you get into habits that can mess things up with a new recipe. The problem is – it is just about the best tasting loaf I’ve made – even though it has a concave top. The texture and taste are amazing.
My Zoji is 20 years old – and doesn’t have a GF setting. But close enough. Might be an excuse to get a newer model!
LOL, my older Breadman is a good 10 years old. It isn’t perfect. I am glad you love the flavor of the bread. I am happy to help troubleshoot more. Here is my email, you can send me photos of the batter so I can see? also of the machine bread pan so I can see how deep etc.
Could you use one of the gluten free flour mixes? Perhaps Red Mill 1-1?
I only tested this with my blend as listed in the recipe, which worked amazingly well, and King Arthur Measure for Measure, which did not work.
Can the rice flour be substituted with something else? Part of my diet is rice free. Thank!
Hi Eve, I haven’t tested any others, but I would think millet flour would work well as it is similar in texture to brown rice flour.