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Gluten Free White Bread ~ Perfect for Bread Machines

gluten_free_white_bread

This is a basic gluten free white bread recipes that is perfect for sandwiches and kid friendly.  You can make it egg free using flax eggs.  Simmer 2 Tbsp. ground flaxseed with 1/2 cup warm water until thickened.  You can even use applesauce to replace the eggs.  1/2 cup of applesauce is equal to two eggs.  The bread is pretty versatile.  It can be made with dairy using regular milk and butter or make it dairy free using dairy free milk of choice and either olive oil or canola oil.  So make it according to your desires.

Whenever I make bread or muffins I will always add 1-2 tsp. of chia seeds.  Chia seeds are high in Omega 3’s and it’s a great way to incorporate them into your diet.  Kids won’t know they are even in there, so it’s kind of a great way to sneak them in.  You can also use this basic recipe and make it an herb bread, by mixing in 4 Tbsp. mixed fresh herbs and then sprinkling the top with some dried herbs.  Or you can baste the top with warm water or egg white wash and sprinkle with sesame seeds, poppy seeds or other seeds.

This recipe is perfect made in a bread machine, or make using a stand mixer like normal.

For more delicious gluten free bread recipes, check out Gluten Free Mama’s cookbook “In the Kitchen with Gluten Free Mama.

  • Enjoy warm fresh bread, then store rest of the bread in airtight container or Ziploc bag on counter for 1-4 days.  By the fourth day, you may want to warm in microwave for 10-20 seconds before serving.
  • If you are preparing your bread for the next couple of weeks.  Cool bread completely.  Evenly slice the entire loaf.  Place a small piece of wax paper between every two pieces.  Place in Ziploc bag, removing as much air as possible.  Place in freezer until ready to use.  The wax paper will allow you to easy remove the slices needed for a sandwich without having to pry them apart with a knife.  Just a simple trick.

Gluten Free White Bread ~ Perfect for Bread Machines

Rachel Carlyle Edington – Gluten Free Mama
Ingredients

  • ¾ cup warm water
  • 1 Tbsp. yeast
  • 2 Tbsp. sugar or honey
  • 3 cups Mama’s Almond or Coconut Blend Flour
  • 1 ½ tsp. xanthan gum
  • 1 tsp. salt[br]
  • ½ cup warm milk (dairy, nut, rice, soy) (Microwave for 30-40 seconds)
  • ¼ cup olive oil, canola oil or melted butter
  • 2 eggs or Flax eggs (Mix together 2 Tbsp. flax seeds with ½ cup water. Simmer until thickened.)
  • 1 tsp. cider vinegar

Instructions

  1. Mix together warm water, yeast and sugar or honey and set aside until foamy.
  2. In a mixing bowl add flour, xanthan gum and salt.
  3. With mixer running on low speed, slowly pour in yeast mixture, then warm milk, oil, eggs and vinegar. Mix on high speed for 2 minutes.
  4. Spread batter into desired bread pans. Smooth out top, by lightly sprinkling with flour and pressing out the rough edges or running fingers under warm water and pressing out the rough edges. Baste the top with either egg white wash or warm water. If desired sprinkle with sesame seeds, poppy seeds or herbs. Cover with dry towel for 1 ½ -2 hours in warm place.
  5. Bake at 400°.
  6. Loaf Pan: Bake for 1 hour (Cover halfway through baking to prevent over browning.)
  7. Mini Loaf Pans: Bake for 30-35 minutes
  8. inch cake pans: Bake for 28-30 minutes
Notes

GFM Tip If you don’t have eggs or flaxseeds you can use ½ cup applesauce.[br]If desired you can mix into the dry ingredients 2 tsp. chia seeds or 2 Tbsp. flax seeds for added nutrition.[br][br][b] Bread Machine Instructions[/b][br]Mix together warm water, yeast and sugar. Set aside until foamy. Add warm milk, eggs, oil or butter, and vinegar to bread pan. Pour in dry ingredients. Pour yeast mixture over dry ingredients. Set bread machine to gluten free cycle. Start. After it has gone through 1 or two mixing cycles, run your rubber scraper around the outside edges to make sure flour mixture has been completely mixed in. If desired after mixing cycle is done remove paddle quickly and smooth out top. Close lid as quickly as possible to not allow the bread to cool down too much. Leave bread in bread machine for 30 minutes after baking. Then remove and enjoy.

By |2018-04-04T01:44:12+00:00January 5th, 2015|Breads, Breads & Rolls|21 Comments

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21 Comments

  1. Melissa White January 8, 2015 at 2:30 pm
    The bread machine directions for this recipe differ from the bread machine tips offered in the bread making "tips" section on your site. Which way is preferred?
    • Gluten Free Mama January 8, 2015 at 2:41 pm
      Both work. One is more extensive than the other. But the concept is the same. Start with liquid ingredients (Not the yeast with water), then dry ingredients, then pour in yeast mixture. You can also make a hole in center of dry ingredients and insert the yeast in the hole and then pour warm water or milk over the yeast and allow it to proof that way. Both end in the same result. I have found that proofing the yeast first makes for a more rounded top on the bread. But the reason I list both is so that those who want to just dump the ingredients in an go have an option. I hope that makes sense.
      • Melissa White January 8, 2015 at 2:51 pm
        Yes I'd prefer a rounder top so I'll do the pour over method after mixing the yeast & water. The bread machine has a "rest" setting at the beginning to bring ingredients to the same temperature, but I'm thinking I'll need to skip that for the GF recipes since resting for 30 min will probably not help it mix properly.
        • Gluten Free Mama January 8, 2015 at 2:53 pm
          Yes, I would mix right away after proofing. Which bread machine did you get? I haven't heard of that feature. I would be interested to know how it compared.
  2. Melissa White January 8, 2015 at 3:04 pm
    It's the Zojirushi virtuoso. I have several other things made by them and really like their stuff, the reviews on Amazon were high, and the price was lower there than elsewhere. Thank you very much for your help!
    • Gluten Free Mama January 8, 2015 at 3:07 pm
      I have heard good things about this company. I will reach out and see if they would like me to do a review so I can try it out. Thanks and good luck!
  3. Melissa White January 8, 2015 at 3:11 pm
    I'll let you know how my first loaf comes out! It's been a long time since I used a bread maker but I'm excited!
    • Melissa White January 9, 2015 at 2:58 pm
      Ok, I made the greek sweet bread from your book and it tastes wonderful! The loaf is only 2.25" inches high - is that normal? It rose during the rise time but didn't rise anymore during baking. The dough is done throughout, it's just a little squatty in stature as are most gf breads I've bought that come frozen. Did something go wrong?
      • Gluten Free Mama January 11, 2015 at 7:54 pm
        Depends on what size pan you used. I use a round pie pan for mine and it reaches about 2 inches tall and I slice in wedges. There is a bread guide on the glutenfree 101 on the site here and it explains all the pans and why gluten free breads don't expand as much as regular breads. Hope that helps. Glad you enjoyed the bread.
        • Melissa White January 12, 2015 at 4:56 am
          This was in the Zojirushi. I actually ended up sending the machine back after two days and two loaves. It made too much of a loud vibrating noise during the kneading time even when placing in another location. Perhaps it was just this machine and not all of them do this, but I won't be trying another one for a while. Maybe all new bread machines do this - I know the one I had 14 years ago didn't though. The bread still tastes great even with the noise and the squattty stature. :)
          • Gluten Free Mama January 12, 2015 at 9:21 pm
            I am glad you like the bread. Sorry about the bread machine. I have not tried that brand, but I know lots of people who have who have had good things to say. I use a Cuisinart brand bread machine and love it. I have tried three other brands and have not had good success as they broke after the first few uses, but my Cuisinart has been going strong for 3 years now.
  4. carolyn January 15, 2015 at 2:36 am
    could be used as a regular recipe
  5. Sue February 9, 2015 at 8:41 pm
    What if your bread maker does not have a GF cycle? What does that do? Longer or shorter baking? Less or more kneading?
    • Gluten Free Mama February 10, 2015 at 3:37 pm
      You have to have a bread machine with a gluten free setting or it won't work. Gluten Free breads cannot withstand a double rise.
  6. Yvonne February 10, 2015 at 9:47 am
    I am new to gluten free baking, and I'm just wondering, flavor-wise, what is the difference between the Almond and the Coconut flour blend? I'm excited to try this recipe!
    • Gluten Free Mama February 10, 2015 at 3:36 pm
      They both work exactly the same way. The coconut has a bit of a tangy flavor and works wonderfully in pie crust and quiche crust and is great in sweeter foods or coating meets. The almond is great in breads and just about everything. But it really is a personal preference. Some will say the coconut is better as the all around vs. the almond. The almond is high in protein and the coconut is high in fiber and protein.
  7. Margaret March 19, 2015 at 1:24 pm
    Can I use coconut flour instead as we don't have the packet mix in my country .
    • Gluten Free Mama March 20, 2015 at 7:52 pm
      Not straight coconut flour. You will need to mix with at least 2-3 gluten free flours, make sure one is a light starch like tapioca or arrowroot.
  8. Noel May 30, 2017 at 5:30 pm
    I looking to make gluten free bread in a bread machine without using xantham gum. (I am allergic to it.) Are there any substitutes for that ingredient?
    • hgourmet June 1, 2017 at 4:48 pm
      Yes! Here is an article with many alternative options. Our flour blends are xantham gum free so you can add whatever binding agent works best for you and your recipe. https://www.glutenfreeclub.com/substitutes-xanthan-guar-gum/ I'd loved to see a picture of your freshly baked loaf of bread. Be sure to tag me on Facebook or Instagram so I can see the final product! Happy Baking!
    • hgourmet June 19, 2017 at 4:57 pm
      Here is what I have found after researching: "When using in place of xanthan gum, in bread recipes add 1 tsp psyllium husk powder for each cup of gluten-free flour, prepared as above, added to the wet ingredients. For cookies, cakes, and muffins use 1/2 tsp psyllium husk powder for each cup of gluten-free flour." I ran it past a couple of co-workers and they all agree that this method should work for you. Please let me know if you have any other questions or concerns!

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