gluten free bread machine recipe
The Best gluten free bread machine recipe
What really sets this recipe apart is how easy it is to customize. I make it for Sunday mornings when I’m running late, but it also works perfectly for special occasions—like when we host dinner parties or just want something fresh instead of store-bought. My gluten-free friends always ask for the recipe because it’s foolproof, and my kids love the way it stays soft and moist, unlike some of the dry GF breads I’ve tried before. Plus, it’s packed with nutrients—whole grains, seeds, and natural sweeteners make it a healthier option than refined white bread. It’s not just about avoiding gluten; it’s about feeding your family something real and satisfying. And honestly? I don’t even think about it after I mix the ingredients—just press start, and the machine does the rest. It’s one of those recipes that makes life simpler.
Gluten-Free Sourdough Bread Machine Bread
A fluffy, gluten-free bread made using a blend of almond and rice flour with a tangy sourdough starter for a delightful rise. Perfect for sandwiches or toast.
🥘Ingredients
- 1 cup almond flour
- 1 cup rice flour
- 1 tsp salt
- 1 packet (2.25g) gluten-free baking powder
- 1/2 cup warm water
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 2 tbsp active sourdough starter
- 1 tbsp warm water
👨🍳Directions
-
1
In a mixing bowl, combine almond flour, rice flour, salt, and gluten-free baking powder. Stir in warm water, applesauce, and melted coconut oil until a thick dough forms. -
2
In a separate bowl, mix the active sourdough starter with warm water and let it sit for 5 minutes to activate. -
3
Pour the sourdough mixture into the dough and mix well. Transfer the dough into the bread machine’s dough pan. -
4
Set the bread machine to the gluten-free bread cycle (or a dough cycle with a 10-minute knead and 50-minute rise). -
5
Once the bread machine completes the cycle, remove the dough and let it rest for 10 minutes. Shape into a loaf and place on a baking sheet. -
6
Preheat oven to 375°F (190°C). Bake for 30-35 minutes or until golden brown.
🔧Equipment
- Gluten-free bread machine
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- Ensure your sourdough starter is active and bubbly before using.
- For extra flavor, sprinkle a pinch of nutmeg on top before baking.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Watch Video Of How Gluten-Free Sourdough Bread Machine Bread Works
❓ Frequently Asked Questions About Gluten-Free Sourdough Bread Machine Bread
1. What ingredients are essential for making gluten-free bread in a bread machine?
To make a reliable gluten-free bread in a bread machine, you’ll need a mix of gluten-free flour blends (like almond flour, rice flour, or a blend of sorghum and tapioca starch), a binding agent (such as xanthan gum or psyllium husk), yeast (or a yeast alternative like nutritional yeast), and essential oils (like vanilla or lemon) for flavor. Some recipes also include eggs, honey, or dairy (like milk or butter) to improve texture.
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2. Why does my gluten-free bread machine bread turn out dense or crumbly instead of soft and airy?
Gluten-free bread often lacks structure because it lacks gluten’s elastic properties. Common reasons for a dense or crumbly texture include:
– Insufficient binding agent (check if xanthan gum or psyllium husk is added correctly).
– Overmixing (gluten-free flour doesn’t need as much mixing; stop once the dough is combined).
– Using too much liquid (adjust honey, oil, or milk to prevent a gummy texture).
– Underproofing (some gluten-free yeasts may take longer to activate—let it rise longer).
– Poor flour blend (some flours absorb moisture differently; a balanced blend helps).
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3. Can I substitute regular yeast with a gluten-free yeast alternative?
Yes! If you don’t have active dry yeast, you can use:
– Nutritional yeast (add 1–2 tbsp for a cheesy flavor and slight leavening).
– Sourdough starter (use a gluten-free version or adjust the ratio to match yeast’s activity).
– Baking powder/soda (add 1 tsp baking powder + ½ tsp baking soda for a quick rise, but texture may be less fluffy).
For best results, follow the recipe’s yeast instructions closely, as gluten-free alternatives often require longer proofing times.
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4. How do I adjust the bread machine settings for gluten-free dough?
Gluten-free dough behaves differently than wheat-based dough, so adjust these settings:
– Mixing time: Reduce to 10–15 minutes (longer mixing can make it tough).
– Proofing time: Increase to 30–60 minutes (some GF yeasts rise slower).
– Baking time: Use the bread machine’s dough cycle (not bread cycle) for even baking.
– Dough strength: Use the “medium” or “low” setting (GF dough is weaker).
If your machine has a “gluten-free” mode, enable it—many modern models are optimized for this.
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5. What’s the best way to store gluten-free bread machine bread to keep it fresh?
Gluten-free bread dries out faster than wheat bread, so store it properly:
– At room temperature: Wrap in plastic wrap or an airtight container with a damp paper towel (to retain moisture).
– Fridge: Store for up to 5 days (wrap tightly to prevent freezer burn).
– Freezer: Freeze in a bag or container for up to 3 months. Thaw overnight in the fridge or reheat in the microwave with a splash of water.
To revive stale bread, lightly toast it or brush with melted butter/oil before baking.
