Gluten Free Bread Recipe For Bread Machine

Yellow sliced bread with brown crust on brown cutting board

5 from 3 votes

This gluten free bread recipe for the bread machine makes a tall, crusty loaf with a soft, flexible crumb. Made with gluten free flour, yeast, milk, and eggs—or easily made dairy free.

Prep Time10

Cook Time1 15

Resting/kneading/rising time1 20

Total Time2 45

Course: Bread

Cuisine: American

Keyword: gluten free bread machine recipe

Servings: slices

Author: Nicole Hunn

Equipment

Bread machine with "homemade" adjustable setting or at least a "gluten free" setting (See Recipe Notes)

Ingredients

1 ½ cups whole milk warm (about 95°F)
3 tablespoons unsalted butter melted and cooled
1 teaspoon apple cider vinegar
2 eggs at room temperature
2 ⅝ cups all purpose gluten free flour blend (See Recipe Notes)
3 teaspoons xanthan gum omit if your blend already contains it
½ cup tapioca starch/flour
¼ teaspoon cream of tartar
½ teaspoon baking powder
2 tablespoons granulated sugar
2 teaspoons kosher salt
2 ½ teaspoons instant yeast (See Recipe Notes)

Customary - Metric

Instructions

Remove the loaf pan from your bread machine and attach the mixing paddle. Set the pan aside.
In a large liquid measuring cup or mixing bowl, whisk together the warm milk, melted butter, vinegar, and eggs until fully combined.
In a separate bowl, whisk together the gluten free flour blend, xanthan gum, tapioca starch, cream of tartar, baking powder, sugar, and salt.
Pour the wet ingredients into the loaf pan. Carefully spoon the dry mixture on top in an even layer—do not mix. Use a clean finger to make a small well in the center and add the yeast to the well.
Plug in and set up your bread machine for use.
If your machine has a “homemade” or custom setting, set it for:
• 1.5 pound loaf setting
• 20 minutes of mixing/keading (1 cycle only)
• 1 hour rise (one rise only)
• 1.5 hours baking
• Dark crust (if available)
Otherwise, choose a “gluten free,” “basic,” or “one rise” cycle.
Place the bread pan securely in the machine and close the lid. Press the start button.
Listen for when the mixing/keading cycle is done or nearly done, and use a silicone spatula to scrape down the sides of the pan to mix in any loose flour.
Wet the spatula, and smooth the top of the raw dough into an even layer.
Close the lid and allow the bread to rise fully and bake for 1 hour.
Open the lid and use an instant read thermometer to check the internal temperature at the center of the loaf. It should read at least 205°F.
If your machine browns the top, let it bake until the top is browned and feels firm on top (another 15 to 20 minutes).
When baking is complete, check that the internal temperature reaches 205°F. If the top isn’t fully browned, remove the bread from the pan and bake in a 400°F oven for 10 more minutes.
Let the bread cool on a wire rack for at least 1 hour (ideally 2) before slicing.

Notes

Recipe Notes: Bread Machines, Flour Blends, and Yeast

Many modern bread machines now offer a “homemade” or custom setting that lets you control the knead, rise, and bake stages. I’ve used and recommend the KitchenArm 29-in-1 SMART Bread Machine for this recipe, but any model with a 1-rise cycle will work. I’ve also tested the Zojirushi, but note that it requires a 2-pound loaf and comes at a premium price.

Flour blend choices

Recommended gluten free flour blends for this recipe:

Better Batter Original Blend – Works beautifully
Nicole’s Best Blend – Be sure to add 3 tsp xanthan gum
King Arthur GF Bread Flour – Works, but loaf may be denser
Caputo Fioreglut – Loaf may be shorter and pale

Avoid these:

KAF Measure for Measure – Not suitable for yeast recipes
Cup4Cup – Formula changed and I no longer recommend it.
Bob’s Red Mill 1-to-1 – Can be used if you add 1½ tsp extra xanthan gum

I don't recommend Bob's Red Mill 1-to-1 Gluten Free Baking Flour here, but I can usually use in somewhat effectively in yeast bread by adding an extra 1 1/2 teaspoons xanthan gum to the dry ingredients.

To make your own blend using one of my “mock” recipes, please see the all purpose gluten free flour blends page.Always measure by weight, not volume, for consistent results.

Instant yeast

Instant yeast is also called rapid-rise or breadmaker yesat.

To use active dry yeast instead of instant yeast, use 10 grams instead of 8, and mix it into the milk mixture. Let the mixture sit until the yeast begins to bubble, then continue with the recipe.

Nutrition