Gluten Free Bread Recipe for Bread Machine

I’ve been asked for years to share a gluten free bread recipe that actually works in a bread maker. If you’re looking for a traditional loaf baked in the oven instead, try my classic gluten free bread recipe.

But if you’ve got a bread machine, this one delivers reliable results with simple ingredients, clear steps, and even a dairy free option.

Recipe ingredients

To make this gluten free bread recipe work in your bread machine, you’ll need a few extra ingredients that improve rise, structure, and flavor. Here's what each one does and why it matters:

• Gluten free flour blend: Any high quality, rice flour-based all purpose gluten free flour blend should work fine, as long as it's meant to be used for yeast bread (unlike KAF Measure for Measure). I love Better Batter's original gluten free blend and Nicole's Best multipurpose with the added xanthan gum the recipe instructs. If you must use Bob's Red Mill 1-to-1 gluten free, you'll need to add another 1 1/2 teaspoons xanthan gum, and results won't be ideal.
• Tapioca starch: Adds more stretch and flexibility to the bread. Add this even though your all purpose blend already contains some.
• Cream of tartar & vinegar: Both add some acidity to the bread to help it rise.
• Baking powder: Adds some instant rise to the bread and acts as insurance in case your bread machine's preset rising time of 1 hour isn't quite enough.
• Sugar: Feeds the yeast, adds a bit of tenderness to the crumb.
• Salt: Controls the activity of the yeast, and adds flavor.
• Yeast: Provides most of the rise and even some flavor without a first rise.
• Milk: Adds moisture, brings the dough together, and adds richness.
• Eggs: Help with rise and structure that holds even after the loaf cools. The yolks also add extra richness and flavor.
• Butter: Adds moisture, buttery flavor, and tenderness from the added fat.

How to make this gluten free bread recipe in a bread machine

Making gluten free bread in a bread machine is as easy as layering the ingredients, setting your machine, and letting it do the work. Just follow these steps to get a consistent, bakery-style loaf every time.

Combine wet ingredients
Begin by whisking the wet ingredients (warm milk, melted butter, apple cider vinegar, and eggs) in a large liquid measuring cup. We want to pour them all in to the bread maker at the same time, and get the combining started early for a smooth raw dough.

Combine most dry ingredients (not yeast)
In a separate bowl, whisk together the dry ingredients, except for the yeast: gluten free flour blend with xanthan gum, tapioca starch, cream of tartar, baking powder, sugar, and salt. This helps create a smooth, uniform dough and keeps the salt separate from the yeast so it doesn't inhibit the yeast too early.

Place wet and dry in the machine
Pour the wet mixture into the loaf pan of your bread machine. Then carefully spoon the dry mixture on top in a flat, even layer, but do not mix yet because we aren't ready to start the machine.

Add the yeast
Use a clean finger to make a shallow well in the dry ingredients. Pour the yeast into the well, making sure it doesn’t touch the liquid below, which will begin to activate it. Insert the pan into the bread machine.

Program the bread machine manually
Select the “homemade” setting on your bread machine, if available, and program it for a 1.5-pound loaf with:
– 20 minutes of mixing or kneading (enough to create a smooth dough)
– 1 rise of 1 hour (in an optimal closed environment, this will create a perfect rise)
– 1.5 hours baking time (enough for a slow and steady rise)
– Dark crust setting (if available, to ensure even browning, which is harder with gluten free bread)

If you can't program manually
If your machine doesn’t allow manual settings, use the “gluten free,” “rapid rise,” “basic,” or “1 rise” cycle instead. The most important feature is that there is only 1 rise, since gluten free bread doesn't have enough elasticity to support 2 rises in a bread machine.

Start the machine
Close the lid and start the machine, and the mixing will begin automatically. Let the paddle work without disturbing it at first.

Incorporate all dry bits
When the mixing cycle finishes, use a silicone spatula to scrape down the sides of the pan and incorporate any dry spots so the balance of ingredients is as intended. Smooth the top of the dough for a pretty loaf, then close the lid and allow the machine to complete the rise and bake cycle.

Bake fully
Let the loaf bake for at least 1 hour, or until it reaches an internal temperature of 205°F on an instant-read thermometer. If your machine browns the top, continue baking until it’s golden all over and firm to the touch.

Let cool completely
As soon as baking is complete, remove the loaf pan and turn the bread out onto a wire rack. Carefully remove the paddle if it’s stuck inside. Let the bread cool for at least 1 hour (ideally 2) before slicing, to allow the crumb to fully set as the starches reconfigure. If you slice too quickly, the bread may appear gummy.

Ingredient substitutions

If you need to avoid additional allergens other than gluten, here are some suggestions for how to make this bread anyway:

Dairy free

Use unsweetened almond milk or another smooth, unflavored nondairy milk (avoid gritty options like oat milk). Replace butter with vegan butter from a block for best flavor. You can use 35 grams (2½ tablespoons) neutral oil, but the bread will be less rich.

Egg free

Try two flax or chia eggs (1 tbsp ground seed + 3 tbsp water per egg). Bob’s Red Mill Egg Replacer or refrigerated JustEgg may also work, but results may vary.

Tapioca starch

Even if your flour blend includes tapioca, you still need the extra here for structure and flexibility. If needed, replace it with more flour blend by weight or superfine glutinous white rice flour—but tapioca starch gives the best texture.

Yeast

There's no substitute for yeast, but you can use active dry yeast instead of instant if you use more and proof it first because it has a thicker coating on the outside. Use 10 grams total, mix it into the milk mixture, and let it sit until bubbly before continuing.

Gluten Free Bread Machine FAQs