Bread Machine Gluten-Free Bread Recipe: The Softest Loaf Ever!

Craving a slice of perfectly soft, homemade bread but living a gluten-free lifestyle? Forget the dense, crumbly disappointments of the past! This bread machine gluten-free bread recipe delivers a truly satisfying loaf, rivaling its gluten-filled counterparts. Imagine sinking your teeth into a warm, tender slice, perfect for sandwiches, toast, or simply enjoying with a pat of butter. This recipe takes the guesswork out of gluten-free baking, allowing you to enjoy fresh, homemade bread with minimal effort. Get ready to impress yourself (and your family!) with the best gluten-free bread you’ve ever tasted.

Why This Recipe Works

Gluten-free baking can be tricky, but this recipe is specifically designed for success in a bread machine. Here’s why it works so well:

• Bread Machine Optimization: This recipe uses the specific order of ingredients and the settings on your bread machine to ensure proper mixing, rising, and baking.
• Strategic Flour Blend: The combination of gluten-free flours creates a texture that mimics traditional bread. We’ve carefully selected flours that provide structure, moisture, and a pleasant flavor.
• Xanthan Gum: Xanthan gum acts as a gluten replacement, providing the necessary binding and elasticity for a well-structured loaf.
• Yeast Activation: Ensuring the yeast is properly activated before adding it to the bread machine is crucial for a good rise.
• Moisture Balance: The perfect balance of liquid ingredients ensures a moist and tender crumb.

Ingredients

• 1 ½ cups warm water (about 105-115°F)
• 2 teaspoons active dry yeast
• 2 tablespoons olive oil (or other vegetable oil)
• 2 tablespoons honey (or maple syrup)
• 1 ½ teaspoons apple cider vinegar
• 3 cups gluten-free all-purpose flour blend (see notes below)
• 1 teaspoon xanthan gum
• 1 ½ teaspoons salt

Notes on Gluten-Free Flour Blend:

The success of this recipe relies heavily on the quality of your gluten-free all-purpose flour blend. Look for a blend that contains a mix of rice flour, tapioca starch, potato starch, and possibly other gluten-free flours. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and King Arthur Measure for Measure Gluten-Free Flour are popular and reliable choices. Avoid using single-ingredient flours like almond flour or coconut flour, as they will not provide the necessary structure for this recipe.

Instructions

1. Activate the Yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use.
2. Add Wet Ingredients to Bread Machine: Pour the olive oil, honey, and apple cider vinegar into the bread machine pan.
3. Add Yeast Mixture: Pour the activated yeast mixture into the bread machine pan.
4. Add Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum, and salt. Carefully add the dry ingredients to the bread machine pan, making sure to cover the wet ingredients completely. This helps prevent the yeast from coming into direct contact with the salt, which can inhibit its activity.
5. Select Bread Machine Settings: Select the “Gluten-Free” setting on your bread machine. If your bread machine doesn’t have a gluten-free setting, use the “Quick Bread” or “Basic” setting with a light crust.
6. Start the Bread Machine: Press the start button and let the bread machine do its magic!
7. Monitor the Dough: During the first few minutes of mixing, check the dough’s consistency. It should be similar to a thick batter. If it seems too dry, add a tablespoon of water at a time until it reaches the desired consistency. If it seems too wet, add a tablespoon of gluten-free flour blend at a time.
8. Remove the Loaf: Once the bread machine cycle is complete, carefully remove the bread pan from the machine. Use oven mitts, as the pan will be hot.
9. Cool the Bread: Place the bread on a wire rack to cool completely before slicing. This is crucial for preventing a gummy texture. It may take 1-2 hours for the bread to cool completely.

Tips for Success

• Use Fresh Ingredients: Ensure your yeast is fresh and active. Expired yeast will not rise properly.
• Measure Accurately: Gluten-free baking requires precise measurements. Use measuring cups and spoons, and level off the ingredients.
• Don’t Overmix: Overmixing gluten-free dough can result in a tough loaf. Let the bread machine do the work, and avoid opening the lid unnecessarily.
• Cool Completely: Resist the temptation to slice the bread while it’s still warm. Allowing it to cool completely will improve the texture and prevent it from becoming gummy.
• Experiment with Flavors: Once you’ve mastered the basic recipe, feel free to experiment with adding other ingredients, such as seeds, nuts, dried fruit, or herbs.
• Consider a Digital Scale: For even more accuracy, use a digital kitchen scale to weigh your ingredients. This is especially helpful for gluten-free baking.

Storage Instructions

To keep your gluten-free bread fresh, store it properly:

• Room Temperature: Store the cooled bread in an airtight container or a bread bag at room temperature for up to 3 days.
• Freezer: For longer storage, slice the bread and freeze it in a freezer-safe bag or container. Frozen bread can be stored for up to 2 months. To thaw, simply remove the desired number of slices and let them sit at room temperature for a few minutes, or toast them directly from frozen.

FAQ

Q: Can I use a different type of gluten-free flour blend?

A: While you can experiment with different blends, it’s important to choose one that is specifically designed for baking and contains a mix of starches and flours. Using a single-ingredient flour like almond flour or coconut flour will not work in this recipe.

Q: My bread came out gummy. What did I do wrong?

A: The most common cause of gummy gluten-free bread is not allowing it to cool completely before slicing. It’s crucial to let the bread cool for at least 1-2 hours on a wire rack. Other potential causes include using too much liquid or not using enough xanthan gum.

Q: My bread didn’t rise very much. What happened?

A: Make sure your yeast is fresh and active. Also, ensure that you are using warm water (105-115°F) to activate the yeast. If the water is too hot, it can kill the yeast. Another possibility is that your bread machine setting is not appropriate for gluten-free bread.

Q: Can I add seeds or nuts to this recipe?

A: Yes, you can add seeds or nuts to this recipe. Add about 1/2 cup of your favorite seeds or nuts to the bread machine pan along with the dry ingredients.

Conclusion

This bread machine gluten-free bread recipe is your ticket to enjoying delicious, homemade bread without the gluten. With its soft texture, delightful flavor, and ease of preparation, this recipe is sure to become a staple in your kitchen. Say goodbye to disappointing gluten-free bread and hello to a world of possibilities – sandwiches, toast, croutons, and more! So, gather your ingredients, dust off your bread machine, and get ready to bake the best gluten-free bread you’ve ever tasted. Happy baking!