Gluten Free Bread Machine Recipe: White Bread

In preparation for summer, I decided to start working on a gluten free bread machine recipe, and I’m so glad that I did! I have on old version of the Breadman Ultimate, Model No. TR2200WWC, similar to the TR2200C. If I recall correctly, I purchased it around 2004, well before they made bread machines with a gluten free cycle. One thing great about the Breadman Ultimate series is that they are programmable so that you can skip steps or set the length of time, i.e., the first and second kneads, shape (punch), bake and rise, even add ins. If you have a newer model, perhaps it will turn out well using the gluten free cycle.

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This was my second attempt. The day before I had a huge failure, but I was trying to make a bread without tapioca or potato starch. Though this one turned out a bit starchy, the flavor is absolutely incredible, and there was absolutely no shrinkage once it cooled. It can definitely be used for a sandwich bread. I hope you enjoy this recipe. Meanwhile, I’ll be working on improving the starchiness. I’ll probably skip one of the kneading steps to begin with, as this may have made the dough too starchy; and because I could still smell yeast after it was baked, that tells me it rose too long. I will also be working on other gluten free bread recipes for machines soon. I especially want to try substituting the tapioca starch for more cornstarch since I’m allergic to tapioca. Meanwhile, this bread is so much better than any other bread I’ve made thus far in a bread machine. I hope you enjoy it for now.

Gluten Free Bread Machine Recipe: White Bread

Rating: 41

Yield: Makes 13 - 14 large slices.

Gluten Free Bread Machine Recipe: White Bread

A gluten free bread machine recipe for white bread that is simple to make, is full of flavor, and makes a perfect sandwich bread.

Ingredients:

  • 1 1/2 cups water. at room temperature (80 - 85°F)
  • 1/4 cup cooking oil (I used light EVOO)
  • 1 large egg, at room temperature
  • 3 large egg whites, at room temperature
  • 2 Tablespoons honey
  • 1 teaspoon apple cider vinegar
  • 1 cup white rice flour
  • 1 cup brown rice flour
  • 1/2 cup tapioca flour/starch
  • 2/3 cup non-fat instant dry milk
  • 1 teaspoon fine sea salt
  • 1/2 cup potato starch
  • 1/3 cup cornstarch (or more potato starch for corn-free)
  • 1 Tablespoon xanthan gum (or guar gum for corn-free)
  • 2 1/4 teaspoons instant yeast

Instructions:

  1. Add ingredients to the pan of the bread machine in the order listed above.
  2. Place pan in the bread machine securely.
  3. If you have an updated model with a gluten free setting, choose it; or program the machine for White Bread, 3 pounds and your desired crust color: light, medium, or dark. (I used medium.) The exact white bread settings for my machine are (in minutes): Keep Warm: 0; 1st Knead: 5; 2nd Knead: 20; 1st Rise: 40; Punch: 1; 2nd Rise: 24; Shape: 1; 3rd Rise: 50; Bake: 50 minutes = 3 hours, 18 minutes.
  4. Once the first kneading begins, using a rubber spatula, scrape sides and bottom of pan to help incorporate flour. You won't have to do this again. (See photos below after 2nd knead and 3rd rise.)
  5. Once baked, remove pan using pot holders; remove bread from pan, remove paddle, and immediately transfer to a cooling rack to cool completely, about 2 hours.
  6. Slice thinly with serrated knife, electric knife, or electric slicer.
http://glutenfreerecipebox.com/gluten-free-bread-machine-recipe-white/

See all Gluten Free Bread Recipes.

This entry was posted in Bread, Corn-Free, Gluten Free Bread Machine Recipes, Kids, Nut-Free, Soy-Free, Sugar-Free. Bookmark this blog post.

16 Responses to Gluten Free Bread Machine Recipe: White Bread

  1. Granny B says:

    Thank you for this bread machine recipe. I don’t care much for bread, but love french toast. This bread works absolutely perfect! Also, my Mom has been using it for sandwiches and loves it too! I am so happy to have found it.

  2. Facebook Comment – March 31, 2014,

    “Made this recipe. We were so impressed. This bread was soft for days. We usually have to toast gluten free bread the next day after making it. It’s a keeper.”

    ~L.K.L.

  3. Katie says:

    Love this recipe! I have a new Oyster bread machine that has a gf setting. Found it needs an extra 15 minutes of bake time. Since I can’t program it (why did I sell my old Breadman at a garage sale 5 years ago?), when the gf cycle finishes, I unplug it to reset, then choose the bake setting and set my kitchen timer for 15 minutes. Perfect loaf every time! Thank you for the fabulous recipe.

  4. Kendra Rae Parson says:

    “Miss” Carla,

    I just wanted to thank you for ALL you do for those of us who have (or want) to be gluten free. Before I found your website & “Gluten Free Bread Machine Recipe: White Bread,” I couldn’t find a recipe that even came close to regular bread. But, your recipe is pretty close. So, thank you very much. :)

    FYI:
    One day, I was pretty much out of honey, so I used 1/2 the amount of honey called for, which was all I had in the house (LOL). And for the other 1/2 of the honey called for, I used light clear corn syrup. I liked that a little better, so it was a happy accident. Once that happened I started thinking about playing around with the corn starch amount because I thought it had a very slight cornbread flavor. Here’s a link to the recipe I ended up with, which is found on the 2ND page.

    https://word.office.live.com/wv/WordView.aspx?FBsrc=https%3A%2F%2Fwww.facebook.com%2Fdownload%2Ffile_preview.php%3Fid%3D180417272152903%26time%3D1385150628%26metadata&access_token=1818767222%3AAVKcK5r6tf8qKB-T8Qu4GWngAMxhUoRdgyMNh4c2mAIO7g&title=K-C_s+G.F.+Bread.doc

    I hope you try it, & if you like it please feel free to share it & post it. My husband, Mike, & our son, Hank, like this better than normal {white/wheat} store-bought breads.

    Sincerely,
    Kendra Rae Parson

    PS I hope you don’t mind that I changed the name of it. Thanks again!

    • Kendra,

      Thank you so much for taking the time to leave feedback. Yes. Cornstarch and potato starch may be substituted for each other in equal amounts. Many individuals are intolerant to corn, therefore, I usually offer this option.

      You bread looks amazing! I’ll have to give it a try for my husband. (I’m allergic to tapioca). I’ll use brown rice flour as we try to avoid corn syrup. Corn syrup and brown rice syrup may be substituted in equal amounts as well.

      I am happy to have provided you with the inspiration for your new bread recipe, and I don’t mind the change in title at all. You should call it Kendra’s Gluten Free Sandwich Bread Recipe! :-) Oh, just looked, and that’s just about what you did. Thanks for the credit line!

      Have a wonderful holiday season.

      Carla

  5. Kimberly says:

    Can the spatula be removed at some point or do you leave thru the whole process? (Gluten Free Bread).

    • Hi Kimberley,

      If you’re referring to the kneading paddle, you can try and remove it if you’d like, however, it does better with it in. I only tried removing it once, and it was not baked much and messed up the bread a bit.

      If you do not have a programmable machine, try baking it on light, using the white bread setting.

      Good luck!
      Carla

  6. Gayle says:

    In baking bread (not gluten free) in my bread machine in the past, I have preferred mixing it in the bread machine on the dough cycle, then putting in a bread pan to rise an additional 30 min. , then baking in the oven. Can I use this same process in making gluten free bread? Thanks for your help!

    • Hi Gayle,

      As long as your bread machine mixes it up well, you should have no problem. I would bake it longer though, about 37 – 40 minutes. If it ever starts caving in on the sides and/or bottom upon cooling, immediately flop it back into the pan and bake longer. Another option is to slice the ends off to allow the steam to escape faster. I hope you enjoy!

      Meanwhile, I have several recipes that are made for the oven: http://glutenfreerecipebox.com/category/recipes/bread .

      Carla

  7. fey says:

    GLUTEN-FREE PIE CRUST
    1 cup rice flour
    1 cup tapioca flour
    1/3 cup sugar
    1 tsp salt
    1 tsp gelatine
    1 tbsp guar gum
    3/4 cup butter
    2 eggs

    Mix dry ingredients, cut butter into flour mixture, lightly beat eggs, add to mixture. Mix, then mould into two balls. Place one ball on parchment paper, cover with second sheet, and roll out to shape of pie plate. ( If dough is too dry, add tablespoon of water. If dough is too sticky (wet) add tbsp of flour). Place dough onto pie plate and trim around edge..
    Add sliced apples, frozen blueberries, or rhubarb to pie shell. (Some fillings require flouring).
    Mould second dough ball, place on parchment paper, cover with second sheet, and roll out to fit top of pie, then place over pie. Cut holes into top of pie, press dough down around pie edge. Warm oven to 450, place pie in oven and reduce heat to 350 for one hour.

    GLUTEN-FREE BREAD RECIPE for bread machine.
    You may prefer all white rice flour instead of brown rice flour. I usually make three batches of the dry ingredients at a time, storing them in freezer bags in the fridge until I want to make a loaf.
    Produces 2-1/2 pound loaf (approximately)

    2 cups brown rice flour
    2 cups tapioca starch
    2/3 cup powdered milk
    1/4 cup sugar
    2 tsp. salt
    1 tsp. gelatine
    1 tbsp guar gum
    3 tsp. bread machine yeast
    4 tbsp. vegetable oil
    1 tbsp. wine vinegar (or rice vinegar, or lemon juice).
    2 large eggs lightly beaten (room temperature)
    1-1/2 cups water.

    Lightly beat oil, vinegar and eggs in bread pan. Add water and well mixed dry ingredients to bread pan. Set machine to Basic Rapid (One mix, then bake) or to gluten-free setting if available. Ensure dough is well mixed by scraping down sides with spatula. Dough should appear more like cake batter than regular bread dough. You may need to experiment with how much water to use. If the batter to too wet (it will appear “shiny”) and the loaf will shrink while baking. When the machine pauses before the rise cycle, remove spatula.
    Slice bread after it has cooled. Store in a re-closable plastic bag, placing wax paper between slices, and place in freezer. You can use a toaster or microwave for one minute to thaw the slices. I do not use regular vinegar or malt vinegar as they are made from grains.
    I use a CUISINART bread maker, which has a gluten-free setting.
    To avoid cross contamination, you should not use a bread machine or toaster that has been used with wheat or other grains.

  8. Could you use Lactaid fat free milk instead of the non-fat dry milk, and in what quantity? Would the milk still be added in the same order?

  9. Yvonne says:

    can I make this bread without the bread machine? I don’t have one.

  10. Liz Chartrand says:

    Hi Carla. I am very allergic to eggs and dairy as well. Can I use the egg replacer for the eggs and will the bread taste decent with the replacer?
    Thanks.
    Liz

    • Hi Liz,

      Sorry, but egg replacer will not work well in this recipe. Egg replacer does not do work well when used in a recipe calling for more than 2 eggs. At least this is what I have read over and over again online, in magazines, etc. I haven’t used it very much myself, as recipes never are the same as when using real eggs, since I’m not allergic to them. Perhaps because this recipe doesn’t call for much egg yolk, it may work. Egg yolk contains lecithin which acts as a dough enhancer. You may wish to take a peak at my Gluten Free Egg Substitutes page: http://glutenfreerecipebox.com/gluten-free-egg-substitute/ and experiment. I’ve heard rave reviews about using homemade tapioca gel. It works similar to egg replacer, but only includes tapioca flour/starch and water. The recipe is on that page. If you try a substitute in this recipe be sure to let us know how it goes.

      Carla

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