As a person who loves to eat, I find that the most difficult part of living on a gluten free diet is finding good gluten free bread. Who doesn’t love hot bread right out of the oven with fresh butter and honey fresh from your backyard bee hive? The store-bought alternatives are expensive, not usually palatable unless toasted and often have to be kept in the freezer to prevent them from drying out. Because I like to bake, I have searched to find the best tasting gluten free bread recipes and the best bread machine for baking gluten free bread. I have experimented with several recipes and made adjustments to actually produce a bread that smells and looks like real bread.
Two of my favorite cook books for making gluten free bread are Gluten Free Classics for the Bread Machine by Annalise Roberts and 125 Best Gluten Free Bread Recipes by Donna Washburn. .
When researching bread machines for making gluten free bread, the Zojirushi bread machine came up on the top of the list in nearly all of the reviews. I find it makes a consistent product and it is very easy to work with. The Zojirushi is one of the few machines on the market that has a programmable memory feature. Gluten free bread only requires one rise cycle; regular yeast leavened bread requires three.
This recipe is adapted from Gluten Free Classics for the Bread Machine by Annalise Roberts:
Basic Sandwich Bread
The ingredients should all be at room temperature
If using a programmable bread machine the settings should be as follows:
Preheat time -10 minutes
Knead time- 20 minutes
Rise 1 -turn OFF
Rise 2 -turn OFF
Rise 3 -45 minutes
Bake -70 minutes
1 ¼ of milk or buttermilk (for a softer more tender bread)
¼ cup of vegetable oil
2 large eggs
3 cups of gluten free flour mix
3 tablespoons of molasses
2 ¼ teaspoon of xanthan gum
¾ teaspoon of salt
1 packet of dry yeast
- 1. Whisk milk, oil and eggs together in a glass measuring cup and pour into bread pan
- 2. Whisk flour mix, sugar, salt and yeast in a small mixing bowl or container until well combined and sprinkle over the liquids covering the wet ingredients
- 3. Put the bread pan in the machine and press start
- 4. During the knead cycle you can scrape the sides of the pan if necessary
- 5. Remove bread from the pan as soon as the cycle is finished. It should have a hollow sound when tapped. Store in the refiferator for up to 1 week or freezer for up to 3 weeks.
If making as a standard recipe, mix all ingredients together until combined.
Put in the oven at 200 degrees for 45 minutes
Turn the oven up to 350 degrees and bake for 60 minutes or until the loaf sounds hollow when tapped.
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