Interested in making homemade gluten free bread that doesn’t crumble or stale easily in your boxed lunch? You can probably get away with using my Copycat Schar Gluten Free Bread Recipe for the Oven in your bread machine. However, this bread machine recipe forms a dough ball much easier than the oven version. I used this Breadman machine with a gluten free setting, but you can probably make it successfully on the longest baking bread cycle, even with a double rise, in a standard machine. Meanwhile, this is a delicious, moist bread.
Watch the video here.
Schar Gluten Free Multigrain Bread Recipe for Bread Machine (Copycat)
A copycat Schar gluten free multigrain bread recipe you can make in a bread machine that stays fresher longer in boxed lunches and on countertops.
Ingredients:
- 1-1/4 cups + 1 tablespoon water, heated to 80 - 110°F
- 1/4 cup + 2 tablespoons (6 tablespoons) unsweetened applesauce (I used a 3-ounce snack cup size)
- 1/3 cup sunflower oil (or neutral-flavored oil)
- 3 tablespoons Lyle's Golden Syrup (or light corn syrup)
- 2 large egg whites
- 1 teaspoon apple cider vinegar
- 1-1/4 cups cornstarch (or tapioca flour)
- 1 cup brown rice flour
- 1/4 cup buckwheat flour
- 1/4 cup gluten free rice starch
- 2 tablespoons millet flour
- 2 tablespoons gluten free protein powder such as brown rice protein (or half brown rice and half pea)
- 2 tablespoons golden flaxseed meal
- 2 tablespoons psyllium husk powder
- 1-3/4 teaspoons instant dry yeast
- 1 teaspoon salt
- 1/2 teaspoon guar gum (optional if you are intolerant)
- 2 teaspoons sunflower seeds, plus more seeds of choice for the top (optional)
Instructions:
- Add all of the liquid ingredients to the bowl of your bread machine.
- In a separate bowl, whisk together the remaining dry ingredients.
- Scoop the dry mixture on top of the wet mixture and follow the instructions on your bread machine. (I place my Breadman on the Gluten Free Setting (No. 10). Then, about 20 minutes into the mixing cycle, I scrape any loose flour that has not been mixed into the dough into the dough. Then, 11 minutes later, when the mixing stops, I remove the paddle to prevent a huge hole at the bottom of the bread. The entire process takes 3 hours.)
- Immediately transfer the bread to a wire rack to cool completely, about 2 hours.
- Slice using an electric slicer, serrated knife, or electric knife.
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Looking forward to making this bread. Do you believe honey instead of the cornsyrup would be possible substitution in this recipe?
Hannah,
Honey will make the bread a bit softer, but should work.
Carla
Can this be done without the protein powder and millet? I have all the other ingredients
Katrinanna,
If you’re asking if you can substitute millet flour for the brown rice, cornstarch, and rice starch, the answer is no. It would be a completely different bread. If that’s not what you’re asking, please clarify it for me.
Carla
Is rice starch different from white rice flour? I typically have rice flour on hand but have never had rice starch, so I read your post about starches, which recommends to use combo of potato and tapioca for most baking. Could tapioca/potato starch combo be substituted in this recipe for rice starch?
Lea,
Rice starch is unique. The closest substitute to rice starch is sweet rice flour and even that is not as starchy as rice starch. It may work just fine in this recipe.
Carla