Gluten Free Bread Machine Recipe: White Bread

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• Hi,
  I am just wondering why you would use 2 different type of rice flour. Is it for 'healthy reason' or is there any other reason? Is it possible to just use white rice flour? I have 9 different types of flour already in my cupboard and I really can't fit another type in. Thank you so much.

  Regards, Ari

  • Ari,

    Yes. You may use all white rice flour. I used some brown rice for the slightly higher nutritional value.

    Enjoy,
    Carla

    • I finally tried it yesterday. Tasted good!!! But is it still heavy? I guess that is the characteristic of gluten free bread. And seemed to be a bit wet. Should I reduce to liquid? Otherwise, the family seemed to think it is the winner tastewise and it doesn't break apart like the rest. Thank you so much.

      Regards, Ari

      • Ari,

        This bread is a little heavier than my other recipes, but different machines create different results. I would reduce the liquid if the bread is a little wet. If it is a little wet just at the bottom, it is most likely not being baked long enough.

        If you want to find lighter bread, check out all of my bread recipes at http://glutenfreerecipebox.com/category/recipes/bread/ or just bread machine recipes at http://glutenfreerecipebox.com/category/recipes/bread/gluten-free-bread-machine-recipes-bread/.

        Carla

• Wondering if I can replace the honey with sugar or rice malt syrup. We are following FODMAP and honey is on the no go list.

• can i leave out the milk for dairy free, or replace with liquid same amount?

  • Hannah,

    I haven't tried it dairy free yet, but I think it work almost as well. Use rice milk or water. Rice milk will help leaven it more than water. The protein in the dairy milk helps leaven it. So rice milk is the best replacement as it acts like rice flour a bit.

    Carla

• I can't have either rice flour (white or brown) or millet. Do you have any suggestions on what I could substitute in your recipes?

  • Jane,

    Sorghum flour....see additional ingredient substitutions at http://glutenfreerecipebox.com/gluten-free-substitutes/.

    Carla

• Hi.
  I've been using Domata gluten free flour. Can I use in this recipe? I assume that it would replace the starches, flours and gum. Domata has the gum in it?
  I've been gf for only six weeks and plugging along. Just bought the cuisinart machine with the gf option. Worked great on a sourdough, but craving plain white toast. Lol
  Thanks! Cathy

  • Hi Cathy,

    I have never used Domata flour and do not its ingredients. If you check the label and read its ingredients, you should look for any ingredient that contains the word "gum" in it. It may be xanthan, guar, or others. If it does not contain gum, then you would still add it. However, depending upon the ration of starch to flour they use will depend upon how much gum you should use. I would just give the experiment a go anyway and see if turns out. Just be prepared for the result to vary.

    Thanks,
    Carla

• Is this a two or three pound recipe? The recipe says three pounds but all the bread machines referenced are two pound capacity.

  • Hi Joanna,

    The "3 lbs." was a typo. Thanks for catching it.

    Carla

• 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.

• 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.

• 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.

  • Hi Katie
    Hope all is well. I have the same machine and never have to add an additional 15 minutes and I use it all the time for different breads. Perhaps you need to adjust the liquid depending on your altitude and/or climate. I am not being fresh or anything it's just a thought.

    :-)

• "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