Gluten Free Bread in a Bread Maker
Gluten, Dairy, Egg & Nut Free
Have you ever wanted to make an easy gluten-free bread in the breadmaker? If you have – this is one recipe you won’t want to miss!!
I have spent so much time looking for the perfect gluten free bread that could be made at home, easily in the breadmaker. Lets face it, to buy pre-made gluten free bread that is also free of egg and dairy is not easy. It is also expensive and full of really unhealthy ingredients and additives that are really best to avoid.
After playing around with ALOT of recipes, I’ve come up with this one that works and tastes great. I use a bread maker that has a gluten-free setting (mine takes 1 hr and 50 mins).
I measure out the dry ingredients (excluding the yeast) in bulk, into large recycled glass jars, so that making the bread is easier to do.
INGREDIENTS:
- 420ml Cold Water (from the fridge)
- 20g Honey (I prefer Raw Honey)
- 15g Extra Virgin Olive Oil
- 200g Rice Flour
- 120g Tapioca/Arrowroot Flour
- 75g Sorghum Flour
- 3/4 tsp fine Himalyan Salt
- 1 1/2 tsp Baking Powder (Gluten Free)
- 3 Tblspn Psyllium Husk
- 1 1/2 tsp Instant Yeast
METHOD:
- Place all wet ingredients into the bread maker pan.
- Add all dry ingredients in next.
- Lastly place in yeast.
- Start the cycle on the breadbaker.
- Scrap down the sides of the pan about 5 minutes in, to ensure the ingredients have mixed well.
- During the start of the ‘rest’ cycle, your dough may need to be flattened with a spatula, as gluten free dough requires less liquid than traditional wheat dough, which might create an irregular shaped loaf.
- Once the cycle has finished, remove from pan and allow to cool. If you can it’s best to wait until the loaf has cooled before cutting.
NOTES:
- This bread will last 3 days stored out of the fridge.
- It is ok to be frozen and used when needed.