If you were a gluten white bread fan, where the bread would stick to the roof of your mouth, you’ll love this bread. While I haven’t experienced the dough sticking to the roof of my mouth, it does stick together when leftovers are not properly frozen. This gluten free maple bread is moist, sweet, doughy, and delicious.
Watch the video at Gluten Free Maple Bread Video.
The bread machine that I use with gluten-free setting can be find here.
Using a bread machine with a gluten free setting, follow the manufacturer's instructions. For my Breadman BK1050S (see above link), I use setting number 10 for gluten free.
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This bread tasted so good!! But it rose so much I couldn't get it out of the pan, so it was all miss shaped and not really usable for sandwiches 😫 I'm going to use it for croutons or something but I really want this to work for a sandwich, any tips for my next try? I did use regular yeast, and bloomed it in the syrup and water first, I also let it rise about an hr and 15 min, which may have been the problem? But it didn't look over risen before baking but when I baked it it rose about 4 inches above the top of the pan lol it was huge!!
Sara,
It sounds like you did not have enough xanthan gum or omitted the apple pectin. They both are extremely important. They give structure to the dough, which helps prevent over-rising or collapsing. However, over rising, past the point of the first crack in the top of the Dell, will definitely cause the situation.
Let me know if you need more assistance.
Carla
P.S. If you are at high elevation, you’ll definitely need to reduce the reason time.
The best recipe I've tried so far. Flavourful, moist, soft, crispy crust, great for days, toasts well, too. THANK YOU!
Can I omit the eggs?
Vi,
You would need to use a substitute. See my substitutes page- https://glutenfreerecipebox.com/gluten-free-substitutes/.
Carla
Where do you get apple pectin ?
Jillian,
I purchased my apple pectin on Walmart‘s website a few years ago, but you can get it on Amazon and elsewhere if you do a Google search. I used Solgar 100% apple pectin powder.
Wow your recipes blow me away! Got to try making bread again! I could and then it was gone! When the Dept of Defense calls and wants to know how you made it, it's not good! And, when will your book be out and where can I buy it? Keep up the good work and, THANK YOU!
Rita,
I’m so glad you’ve been enjoying my recipes.
Sounds like an interest story you have.
I continue to work on my cookbook a little bit at a time. I want to self-publish and that takes a village. I am physically not up for running my website and social media as well as dedicating a lot of time towards the book. So perhaps I can finish it starting in August when I retire.
Thanks so much for taking the time to write.
Carla