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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.
Table of Contents
- Why this recipe works in a bread machine
- Recipe ingredients
- How to make this gluten free bread recipe in a bread machine
- Bread Machine Tips for the Best Gluten Free Loaf
- Ingredient substitutions and allergy-friendly options
- 🔄 Thinking of using your oven?
- Gluten Free Bread Recipe For Bread Machine
- Storage instructions
- Gluten Free Bread Machine FAQs
my take
Why this recipe works in a bread machine
Soft crumb, crisp crust: This bread bakes up with a tender, open crumb and a golden-brown crust that isn’t too hard or chewy.
Buttery flavor: Even with just one rise, it develops a subtle tang and deep, buttery flavor.
Optimized dough texture: The dough is soft enough to be thoroughly mixed by a bread machine paddle, but not so wet that the loaf collapses as it cools.
Bread machine-friendly: This recipe fits the cycle of most modern bread makers, especially those with a single rise and longer bake.
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). If you use Bob's Red Mill 1-to-1 gluten free, you'll need to add more xanthan gum.
- 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 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. The yolks also add richness and flavor.
- Butter: Adds moisture, flavor, and tenderness.
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.
To begin making this gluten free bread in your bread maker, whisk the wet ingredients—warm milk, melted butter, apple cider vinegar, and eggs—in a large liquid measuring cup. 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.
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—do not mix.
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. Insert the pan into the bread machine.
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
– 1 rise of 1 hour
– 1.5 hours baking time
– Dark crust setting (if available)
If your machine doesn’t allow manual settings, use the “gluten free,” “rapid rise,” “basic,” or “1 rise” cycle instead. Close the lid and start the machine.
When the mixing cycle finishes, use a silicone spatula to scrape down the sides of the pan and incorporate any dry spots. Smooth the top of the dough, then close the lid and allow the machine to complete the rise and bake cycle.
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 and firm to the touch.
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.
My Pro Tip
Bread Machine Tips for the Best Gluten Free Loaf
Choose a 1-rise cycle (or the “homemade” setting):
If your bread machine has a “homemade” or custom setting, use it—it gives you control over the knead, rise, and bake times. Otherwise, choose a preset with one kneading cycle and one rise, like “gluten free,” “rapid rise,” “basic,” or “one rise.” Skip any setting that includes a second rise or punch-down, which won’t work well with gluten free dough.
Start with warm or room-temperature ingredients:
Bread machines can’t adjust rise time for cold dough. If your milk, eggs, or butter are too cold, the yeast won’t activate properly and your loaf may not rise enough. Use ingredients at the temperature listed in the recipe—no shortcuts here.
Get a golden top crust (even if your machine can’t):
Set your machine to the darkest crust setting, if available. If the top doesn’t brown well, finish the loaf in a 400°F oven for 10 minutes after baking. A golden, firm top means the crumb inside is fully baked.
Cool completely before slicing:
Wait at least 1 hour (ideally 2) before slicing your loaf. Cutting too soon especially into gluten free bread leads to gummy slices and releases steam that can dry the bread out.
Ingredient substitutions and allergy-friendly options
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:
No substitute for yeast here, but you can use active dry yeast instead of instant. Use 10 grams total, mix it into the milk mixture, and let it sit until bubbly before continuing.
🔄 Thinking of using your oven?
This recipe was made just for bread machines.
If you’d rather bake your bread in a regular oven, check the FAQ below for the link to my classic loaf.
Gluten Free Bread Recipe For Bread Machine
Equipment
- Bread machine with "homemade" adjustable setting or at least a "gluten free" setting (See Recipe Notes)
Ingredients
- 1 ½ cups (12 fluid ounces) whole milk, warm (about 95°F)
- 3 tablespoons (42 g) unsalted butter, melted and cooled
- 1 teaspoon apple cider vinegar
- 2 (100 g (weighed out of shell)) eggs, at room temperature
- 2 ⅝ cups (368 g) all purpose gluten free flour blend, (See Recipe Notes)
- 3 teaspoons xanthan gum omit, if your blend already contains it
- ½ cup (72 g) tapioca starch/flour
- ¼ teaspoon cream of tartar
- ½ teaspoon baking powder
- 2 tablespoons (24 g) granulated sugar
- 2 teaspoons (12 g) kosher salt
- 2 ½ teaspoons (8 g) instant yeast, (See Recipe Notes)
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
- 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
- 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 – I can usually use it somewhat effectively in yeast bread by adding an extra 1 1/2 teaspoons xanthan gum to the dry ingredients, but it's not a recommended blend here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
make ahead/leftovers
Storage instructions
Yeast bread is always best the day it's made. If you wrap the cooled loaf tightly in plastic wrap, unsliced, it will still be great the next day.
For longer storage, place it in a freezer safe zip top bag, sliced or unsliced, squeeze out as much air as possible and freeze for up to 3 months.
Defrost by the slice in a toaster oven or microwave. To refresh any slightly stale slices, sprinkle lightly with lukewarm water and place in a 300°F toaster oven for 5 to 10 minutes or until warm.
Gluten Free Bread Machine FAQs
You can, but I don’t recommend it. I tested this bread machine recipe with 2 tablespoons (42g) of honey and found the flavor overpowering. If you still want to try, reduce the milk by 1 tablespoon to keep the dough balanced.
If your gluten free flour blend doesn’t already contain xanthan gum, you can try using 20 grams of blond psyllium husk instead. Expect a slightly different texture.
Yes, King Arthur’s Gluten Free Bread Flour works here, but expect a slightly shorter loaf with a tighter crumb. You may need to increase the liquid by about 10%. Don’t use my homemade gluten free bread flour blend—it's not suitable for this bread machine recipe.
Usually, yes—but it depends on your model. Check your manual or look up instructions online. For example, with the KitchenArm bread maker, you have to unplug the machine and wait at least 15 minutes before you can reset it.
Yes—just scale the recipe down by one-third (from 8 to 5 slices). Use about 67 grams of egg total (1 extra-large egg or a portion of two beaten eggs).
No—this recipe was developed specifically for bread machines. For a traditional oven-baked loaf, use my classic gluten free bread recipe, instead.
I’ve used the KitchenArm 29-in-1 SMART Bread Machine and recommend it for its “homemade” setting, general effectiveness, and reasonable price. Look for a machine that lets you control the knead, rise, and bake times. I have a Zojirushi brand bread machine, but it's very expensive and you have to make at least a 2 pound loaf because the pan is very large. If you have that machine and want to use it, increase the yield in the recipe card from 8 slices to 12 slices to fill out the loaf. You'll need to brown the top in the oven as described above.
LOVE, LOVE, LOVE this!!
I made a loaf yesterday because we were planning BLTs for dinner. It is the BEST recipe I have tried!
The bread had good texture and flavor and it held together well for the BLTs.
I am very happy with the results. This will be my go-to recipe from now on!!
Thank you, Nicole, for all you do.
I’m really happy to hear that, Sharon! Thank you so much for sharing your experience, and you’re so welcome! BLTs on this bread sound amazing!
Do you have any suggestions for high altitude, I live in the Denver area, elevation is right at 6000ft. I used your recipe in a Zojirushi and it didn’t form well and was on the drier side. Tried again adding 2 extra tablespoons milk, and cutting the yeast by 1/2 tsp and still not quite right in following an article from Zojirushi on high altitude.
I’m afraid that’s the one condition I can’t recreate, so I can’t give any hands-on advice, Tom. All I can say is that over the years other readers at altitude have reported success making similar adjustments to those that they make for conventional recipes. Wish I could help more!
Made a loaf yesterday using KA GF bread flour. Followed recipe to the letter. Excellent result! This recipe will be my go to from now on. Question- what add ins might work with this?
So glad you enjoyed the recipe and that KAF GF Bread flour worked so well for you. I’m afraid I don’t know if add-ins would work or not, Marianne, since I’ve never tried them. I’d make it a few times as is so you’ll better be able to guess what will work, but definitely don’t add anything with extra moisture since the moisture balance is one of the most important elements of a successful loaf of yeast bread.
Thank you Nicole for this recipe and your GF flour blends They work really well…
The bread is really good and not to heavy. The bread machine save me so much time
I’m really happy to hear that, Sab! So glad you enjoyed the bread and you’re happy to have a solid recipe for your bread machine.
This bread is magnificent! Moist, tender crumb, crust, AND, I could actually make a SANDWICH with it! (Toasted with cheddar cheese).
Thank you a thousand times for what you do, Nicole. I’m a big fan!
Aw, you’re so welcome, Stephanie. I’m so glad you enjoyed this recipe, and that you enjoy my recipes. I will always work hard to continue to earn your trust! Thank you so much for sharing your experience.
j ai fait le pain avec la machine a pain et j ai suivi votre recette .je l ai réussi.Merci
Je suis ravi que vous ayez réussi! (pardonnez les erreurs, j’utilise Google Translate)
I tried this yesterday and it worked great! Baked perfectly. I used the gluten free setting to make it simpler (the machine is new, need to learn it…) and forgot the brown step but my guest and I loved it. Just a few odd things – lingering strong taste of yeast, though I measured very carefully by weight and tasted similar to cornbread despite not having any cornmeal in it. Any thoughts on what I might have done wrong? Even with those 2 points, I will be happily making this again! Thank you for giving into the pressure to make this recipe! I have issues with pain in my fingers so though I love making bread from scratch, the bread machine should allow me to go back to homemade bread with less pain.
If it had a grittiness to it, Kari, that’s the quality of your flour blend. Please see the all purpose gluten free flour blends page for full information on what blends are best and why.
Do I need to modify this recipe when using a Zojirushi?
I’m so looking forward to trying your recipe, I just want my first loaf to turn out well.
Thank you so much for sharing your recipes and time.
Hi, Derry, you’re so welcome! The only modification you’d need to make is to scale the recipe up if your machine makes only a large loaf. This recipe makes a 1.5 pound loaf in a vertical loaf pan. Read through the text of the post carefully to make sure you understand not just what’s in the recipe, but why, and you should be able to make those modifications easily. If your machine recommends a 2 pound loaf, then scale the yield from 8 slices to 11 slices.
At last, a great recipe for bread maker GF bread! Thank you so much. It is a real game changer for us. Even my non GF friends wanted it instead of ‘normal’ bread. I imagine I will be making this very frequently. Thanks again!
That’s great to hear, Melody! Many gluten free bread recipe state that they work just as well in the oven as they do in a bread maker, but I can’t see that being the case. So glad you found this recipe useful!
Nicole, thank you so much for this bread machine GF recipe. With a few change-outs my wife was able to produce an amazing loaf – pretty much like in your pictures.
The major supermarkets here in Australia have changed their GF bread recipes to include potato starch, which I can’t do (nightshade intolerant), so I can no longer buy their bread. Besides that, their bread is no longer that good to eat.
My wife used a standard GF flour mix, coconut milk (I’m dairy intolerant, but can do butter), salted butter (no unsalted available so she had to recalculate the amount of salt) and only 8g dry baker’s yeast instead of the 10g you recommend as I’m yeast sensitive.
Thanks also for your well-thought-out website. A button for converting the recipe to metric and then being able to quickly print out the recipe rather than the whole article – great job.
Thanks again and very much appreciated.
You’re very welcome, Stephen. I’m really glad to hear that you were able to make this recipe work for you and your wife with what you had available to you where you live. Thanks for sharing your experience!