Gluten-free diets have exploded across the world in recent years, and whether by choice or need because of celiac disease, you are on one.
Good for you! However, the biggest food group for the average eater is grain, wheat, and pasta – and you miss bread.
You are gluten-free, but you want the pleasant crunch and soft inner fluff of a fresh loaf – or the nice, firm texture of sandwich bread. You know – just without the debilitating and unsavory side-effects of gluten.
You can buy specific gluten-free loaves from stores, but what if it’s no good? Or what if you’re looking for something else not on the shelves? Or you want to flex your baker skills and make your own? If these are your questions then this recipe is for you.
It’s quick, painless with the use of the bread machine, and most importantly, free of any gluten!
It takes a collection of ingredients but they’re worth the time to gather, and you can find them all at any grocery store.
You’ll be whipping up a masterpiece of sandwich bread to use for toast or maybe even dessert in no time, all with a certainty that you’re choosing the healthiest option.
Let’s dive in.
Gluten Free Bread Recipe
- 3 cups gluten-free all purpose baking flour
- 3/4 tsp sea salt
- 2 tbsp granulated white sugar (or your preferred sugar replacement, or brown sugar)
- 1 tbsp xanthan gum
- 3/4 cup eggs (must measure 3/4 cups, otherwise the consistency gets strange)
- 1 tbsp potato flour
- 3/4 tsp soy lecithin granules
- 1/4 cup vegetable oil
- 1 tsp guar gum
- 1-1/2 cups milk (warmed cow, rice, or soy milk, whatever suits your fancy. Just pop it into the microwave for a few seconds)
- 1 tsp apple cider vinegar or lemon juice
- 2 tsp active dry yeast (no need for the quick variety)
Once you have collected all of the ingredients, make sure they are at room temperature (except for the milk).
You’ll need to set aside at least 15 to 30 minutes to assemble your ingredients before your bread machine can take over, so make sure you’re not in danger of missing a season finale while you prepare for dinner!
Otherwise, this is the hardest and most intense part, and even then, it is relatively painless.
In a large bowl, whisk together all the dry ingredients until they are well blended. You’re aiming for a nice mixture that will not look like one ingredient is overpowering the others. A finely hand-sifted dust, if you will. Once mixed, set this aside.
In a separate bowl, you are going to mix together the liquid ingredients with a fork or whisk. You’re aiming for a very smooth mixture that slides off your utensil with very few lumps, preferably none at all.
You want the milk warm when you add it – not steaming but not cold. Otherwise, it won’t mix well and your bread will not turn out as it should.
Once you have thoroughly mixed everything, you’re ready for the next step.
Now you must dust off your bread machine and follow its specific instructions for adding liquid and dry ingredients in the desired order.
Depending on the machine, that may be adding the dry to the wet or vice versa, so be sure to check your exact bread machine’s rules and follow suit. In either case, your bread will still become bread in the end; it will just effect how soft or crunchy it is!
Then, you need to set the machine’s controls to a normal or medium setting (again the correct setting depends on the type of machine you own) and let it bake for as long as the setting recommends.
Be sure to keep an eye on it; once it turns golden-brown and is crispy to the touch, it’s ready.
Then once you remove the baked bread, you need to let it cool. To ensure the best results you can, place it on a wire rack to cool for at least 30 minutes beneath a towel and then use an electric knife to slice it.
This will give you hearty and golden sandwich bread to enjoy without the turmoil of gluten and within two hours at the most. Depending on how thin or thick you slice, this recipe can give you around 12 slices.
If you aren’t looking for a sandwich bread, but more of a dessert loaf, feel free to add any additional items such as cranberries or other herbs to the dry ingredient section and follow the recipe as per usual.
This video further shows how to make gluten free bread in a bread machine.
Substitutions are easy as well. If you don’t want eggs, feel free to replace them with 3/4 a cup unsweetened applesauce or mashed bananas.
If the oil isn’t something you want, you can use the same amount of coconut oil, olive oil, more applesauce or 3/4 a cup of shredded zucchini. Just skin the zucchini before shredding.
Have you tried making your own gluten free bread?