33 Reviews

I love the taste of this bread. I have made it 4-5 times now. The first time in the bread machine, it turned out flat and not mixed. The rest of the time I have made it in the oven. It comes out different each time. I left out the gum in it as I can't buy them where I live. The first several I put flax meal in it and the bread was dense, moist and didn't rise a lot. The last two times I left out the flax and it rose beautifully and baked nice and light and fluffy. I also use only 2/3 cup water as it turns out like pancake batter with just this much. When I put all the water in I was adding lots of extra rice flour. The last time I made it I had run out of powdered milk so I added 2/3 cup soy flour, now the dough was thick like bread dough. It still turned out great, but I like the powdered milk flavor better. My kids love it and they aren't gluten free.

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cooknchina March 27, 2013

My bread machine is too small for this recipe so I mixed it up in my food processor. Mixed the dry ingredients first (except yeast), removed. Mixed wet ingredients, added back the dry and sprinkled yeast on top. Processed for 20 seconds to mix all together then processed for about 40 seconds to knead the dough. Dough was like cake batter consistency but I went with it like that. Poured into one regular size and one small loaf pans. Let rise in my oven for 30 mins. Baked at 350F for 30 minutes and they turned out perfectly done. Light, fluffy and delicious! (BTW, I heated my oven to 170F for the rising stage and turned the oven off as soon as I put the bread in to rise. I removed once risen, heated oven to 350F put pans back in and baked.) Thanks for the awesome recipe, I will be using it for all kinds of variations.

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atlantisgirl March 13, 2013

This is absolutely the Best Gf {gluten-free} bread recipe! Not only is it delicious, but it is also so fast and easy to tweak to make for Dairy free people too!
I've used this recipe for even making sweet breads like raisin cinnamon and turned out just as delicious as the recipe. {Simply add 1 1/4 cup of sugar and only 2 tsp. of dry un-shocked yeast to keep from over sour doughy like taste.}
*P.S. If you don't have the powdered milk or are completely lactose intolerant then no tears, just simply add 1/2 cup of some sort of fatty flour in substitute* for the powdered milk!
*Cashews powdered in blender. Coconut flour. Almond Meal/flour. Flax seed for more multi grain type of bread.

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Britishlolsarecuter May 17, 2012

The picture doesn't do justice to the loaf that I got from my bread machine. It rose beautifully and was very even textured. This was my first successful attempt at making a bread machine gluten free bread. It looked and tasted more like regular wheat bread than I expected - maybe even better. Also, the tip to combine the dry ingredients ahead of time would be a time saver in preparing this recipe. I even suggest making a large container of the two flours, potato starch, and powdered milk and measuring out 3 2/3 C for each batch. I put the salt and sugar in with the wet ingredients. By the way, guar gum is a much cheaper alternative for xanthan gum and can be added to the other dry ingredients. I'm going to try substituting dry buttermilk for the powdered milk (and eliminating the vinegar) for a little added flavor. Other possibilities seem endless: adding some herbs like dill for a tasty dill loaf, adding Italian seasonings with a little grated parmesan for a herbed Italian loaf, adding grated cheddar and some chili powder and/or cumin for a spicy cheddar loaf, etc. As one person noted, I don't think you need to use two risings on this bread. I'm going to try using the rapid cycle the next time.

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armufoo September 02, 2011

I have just made this recipe and I love it. I enjoy baking and have felt that after trying a few gluten free recipes that bread was going to be something I would not perfect. It turned out fluffy, not crumbly and moist. My bread maker has a 3lb loaf function and I used a medium crust. I had mixed all my wet ingredients together and added it to the pan first then all my dry ingredients, ending with the yeast. The look of surprise and excitement in my partner's eyes as there is now finally a bread that tastes better than many of the brands in stores, cost effective and fresh, is all the encouragement I need.

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Jo F. August 12, 2015

SUCCESS! I made this gluten free loaf in my bread machine from scratch! Turned out lovely and crunchy on the outside and light and fluffy on the inside. . It tastes amazing too and even my non coeliac hubby loves it! I followed this recipe almost exact except I used boiling water as i don't have a heating option on my machine, I did not combine the wet ingredients, I just added them one at a time and i put all the dry ingredients in together minus the yeast which was put in first.. I also cooked it on the faster white bread option (Not gf option) so almost 2 hours I think with a medium crust, no need for 4 hours! It really is delicious!

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Lami May 17, 2015

I had issues with this recipe, but once I finally figured it out, it was very good bread! The first time I tried it, it overflowed during the rising process. Luckily I caught it before it started baking. It's been so long since I used my bread machine, I forgot that it is only a 1.5 lb. loaf capacity. This recipe is definitely for a 2 lb. loaf capacity machine! So I cut the recipe by a third and it seemed to work. I wonder if it would have been taller without that second rise. All in all, after trying this recipe I think I'm going to splurge on new bread machine that is 2 lb. capacity and has a gluten-free setting. I didn't even realize you could make gluten-free bread in a machine so easily! I made my loaf dairy-free by using vegan butter and 1/2 cup almond flour instead of the powdered milk.

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Delicious as it Looks April 14, 2014

I followed this recipe exactly as written, but it didn't work for me. I used a 2lb machine with a gluten-free cycle. The dough over-flowed the pan and caused a huge mess inside my machine and multiple cleanings have not completely erased the burn smell. Quite disappointing.

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Tunnia January 09, 2014

This was a disaster of EPIC proportions. I've done other GF recipes in my bread machine with great success. This one had so much liquid, it never became dough. I added an extra cup of flour and it was still liquid. During the rise time it flowed over the pan and I ended up scooping liquid, grainy, sticky gunk out of the botton of the breadmaker, then had to scour the burned mess off the heating coil. Back to my other recipes, this one went into the trash.

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Patty J. November 29, 2013

This is one of the best breads I have ever tasted - GF or SAD! I'm going to try cutting it in half next time, tho, because it overflowed in my bread machine and made a mess. I poured it into 2 loaf pans, and it overflowed again before I could even get the oven preheated. I cleaned up the messes and baked it in a Bundt pan because that was the only pan I had that I thought would be big enough to hold it! The bread did fall, but no one will care. It is absolutely delicious!

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sews4cash61 November 25, 2013
3 Variations of a Gluten Free Bread Recipe - Bread Machine