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gluten free bread recipe for bread maker
- Total Time: 135 minutes
- Yield: 1 loaf (about 12 slices) 1x
- Diet: Gluten-Free
Description
This easy recipe provides a soft, delicious gluten-free loaf made in a bread maker, filling your kitchen with a comforting fresh-baked aroma. It’s perfect for busy families or anyone craving healthy, fresh bread without fuss.
Ingredients
- 360 ml (1.5 cups) warm water, 40-45C (105-115F)
- 120 ml (0.5 cup) unsweetened almond milk, warm
- 2 large eggs, room temperature, lightly beaten
- 60 ml (0.25 cup) olive oil, plus extra for greasing
- 15 g (1 tbsp) granulated sugar
- 7 g (2.25 tsp) active dry yeast
- 480 g (4 cups) gluten-free bread flour blend
- 15 g (1 tbsp) xanthan gum
- 5 g (1 tsp) salt
- 60 g (0.5 cup) sun-dried tomatoes in oil, drained and finely chopped
- 2 cloves fresh garlic, minced
- 5 g (1 tbsp) fresh rosemary, finely chopped
- 15 ml (1 tbsp) reserved sun-dried tomato oil
Instructions
- Add Liquids First: Lightly grease your bread maker pan with olive oil. In the pan, combine the warm water, warm unsweetened almond milk, lightly beaten room-temperature eggs, and 60 ml (0.25 cup) olive oil.
- Dry Ingredients Next: Carefully add the granulated sugar and active dry yeast on top of the liquid ingredients, keeping them from touching the salt. Layer the gluten-free bread flour blend and xanthan gum over the yeast layer, completely covering the liquids.
- Place Salt: Place the salt in one corner of the flour blend, away from the yeast.
- Prepare Add-ins (During Initial Mix): While your bread maker begins its initial mixing phase, prepare the Sun-Kissed Tomato and Herb Ribbon mixture. In a small bowl, combine the finely chopped sun-dried tomatoes, minced garlic, finely chopped fresh rosemary, and the 15 ml (1 tbsp) reserved oil from the sun-dried tomatoes. Mix thoroughly.
- Select Cycle & Start: Set your bread maker to the Gluten-Free or Basic cycle (typically 2-3 hours) with a medium crust setting. Press start.
- Add Ribbon Mixture: Listen for your bread maker’s add-ins signal (approximately 30-45 minutes into the program). When prompted, add the entire Sun-Kissed Tomato and Herb Ribbon mixture evenly over the dough in the pan.
- Cool & Serve: Once the baking cycle is complete, remove the bread pan. Allow the loaf to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely for at least 1-2 hours.
- Slice & Enjoy: Use a sharp serrated knife to slice the cooled bread.
Notes
To ensure your gluten-free bread turns out perfectly, always check the expiration date of your yeast and accurately measure all ingredients. If your bread collapses, it may be due to too much liquid or insufficient xanthan gum. If it’s too dense, your yeast might be old, or the water too cold.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Bread
- Method: Bread Maker
- Cuisine: General
Nutrition
- Serving Size: 1 slice (about 60 g)
- Calories: 250 calories
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg