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.
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.
A gluten free bread machine recipe for white bread that is simple to make, is full of flavor, and makes a perfect sandwich bread.
- 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
- Add ingredients to the pan of the bread machine in the order listed above.
- Place pan in the bread machine securely.
- If you have an updated model with a gluten free setting, choose it; or program the machine for White Bread, 2 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.
- 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.)
- 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.
- Slice thinly with serrated knife, electric knife, or electric slicer.
See all Gluten Free Bread Recipes.