Gluten Free Bread Machine Recipes to Bake (2024)

FAQs

What is the trick to making good gluten-free bread? ›

If your bread machine does not have a gluten-free setting, you will want the setting that only has one mixing cycle (it's often the quick, rapid, rapid rise, one rise or basic feature). You can also override the pre-programmed settings for a 20-minute mix cycle, 1-hour rise cycle, and 1 hour-bake cycle.

Don't overmix: Overmixing can cause gluten-free baked goods to become tough and dry. Mix your ingredients until just combined and avoid overworking the dough. Doughs and batters tend to gelatinize the gums (xanthan & guar) in flour blends/mixes, so you could end up with a 'slimy' texture if you over do it.

One of the challenges is that when gluten-free dough is thickened with additives like starches and gums, it becomes sticky. Some bakers dust sticky dough with flour, but that's problematic with gluten-free formulations.

What type of yeast should be used to bake Gluten Free Bread? Active dry yeast and instant yeast both work well and are often interchangeable. Be on the lookout for any Rapid Rise yeast that is best for one rise. For most of us that's the way gluten free bread is baked, a single rise in the tin.

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.

Create an Ideal Rising and Baking Environment

An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.

Without xanthan gum in a gluten-free bread or cake recipe for instance, the dough or batter would be dry and crumbly and would not rise, despite the presence of a leavening agent.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

What adjustments should you do when baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

The batter was overproofed

A mistake that many new gluten free bakers make is letting the dough proof too long. It may seem like you need to proof the dough until it has doubled in size, but this is often too much. Proofing dough allows it to be filled with air.

Since gluten-free bread is so high in fiber content, they are the friendliest foods for our digestive tracts. Therefore, the nutrients in gluten-free bread can get fully used and also encourage the production of friendly bacteria in the intestine.

What was the hardest thing for you to make gluten-free? Sandwich bread. I tried unsuccessfully for years to make one that was light and chewy and had the right texture and taste.

They are rich in fiber

Since it is impossible to make gluten-free bread from commercially bleached wheat that is of low quality, other ingredients should be used to give the same texture and flavour. Therefore, ingredients like whole rice flour, xanthan gum and flaxseed are usually used in making gluten-free bread.

Lightly cover the loaf pan with a damp towel and place in the oven for 20 to 30 minutes or until the dough rises to the top of the loaf pan. This method really does speed up the time it takes for gluten-free bread to rise.

When making gluten-free breads, flatbreads, etc., Psyllium husk acts similarly to the way gluten would act in traditional wheat bread. It provides the binding properties and elasticity that helps the dough become workable. It gives the structure and support for the bread to rise, as well.

Baking and Cooling Time

Allowing the bread to hang out in the oven for a bit might be just the thing to help it firm up and completely avoid a gummy texture. After it's cooled in the oven, remove the bread from the pan and let it finish cooling on a wire rack. Let it cool completely before cutting into it.