Gluten Free Bread — 3 Variations (Bread Machine Method)
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Adapted from: galaxydreaming via Food.com
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Yields: 1 loaf
Rating: 5 stars — 25 reviews
Gluten-free bread has a reputation for being dense and dry. This bread machine recipe earns its five-star rating because it isn't. With a base of rice flour, potato starch, and tapioca — bound with xanthan gum and enriched with eggs and butter — it bakes into a soft, sliceable loaf that actually tastes like bread.
Ingredients
White Loaf:
- 2 cups rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 2 1/2 tsp xanthan gum (or guar gum)
- 2/3 cup powdered milk (or 1/2 cup non-dairy substitute)
- 1 1/2 tsp salt
- 1 1/2 tsp egg substitute (optional)
- 3 Tbsp sugar
- 1 2/3 cups lukewarm water
- 1 1/2 Tbsp dry yeast granules (or bread machine yeast)
- 4 Tbsp butter, melted (or margarine)
- 1 tsp vinegar (or dough enhancer)
- 3 eggs, room temperature
Optional Add-ins:
- 1 Tbsp linseeds
- 1 Tbsp sunflower seeds
Instructions
- Add ingredients to your bread machine pan in the order recommended by your manual. A common order: yeast on the bottom, then dry ingredients, then liquids on top — or the reverse. Check your manual.
- Add the yeast (1 1/2 Tbsp) to the pan first.
- Add all three flours, the xanthan gum, milk powder, and salt.
- Add the sugar.
- Beat the eggs separately, then combine with the lukewarm water, melted butter, and vinegar. Add this wet mixture to the pan.
- Select the White Bread setting on medium crust. If your machine doesn't have a crust setting, use the standard 3–4 hour cycle.
- When the cycle is complete, remove promptly and cool on a wire rack before slicing.
Pro Tips
- Room temperature eggs are important — cold eggs can inhibit the yeast.
- Vinegar acts as a natural dough enhancer and helps with rise and texture in GF breads.
- This recipe adapts well to whole grain and cinnamon raisin variations using the same base.
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