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Baking Gluten Free Bread in a Breadmaker

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Baking Gluten Free Bread in a Breadmaker

Baking gluten free bread in a breadmaker can be an easy entree into baking gluten free bread from scratch. Add the ingredients, push the button and GO! Let the bread machine do the heavy lifting.  Using an easy gluten free bread mix makes things even more of a breeze. (The loaves pictured below are made with my gfJules™ Sandwich Bread Mix, which was just voted #1 Gluten Free Bread Mix in the 2018 Gluten Free Awards – third year in a row!)

How to Bake Gluten Free Bread in a Bread Maker | gfJules.com

gluten free bread in bread makerBut which gluten free bread maker is best? Does it have to have a gluten free setting to bake gluten free bread? What gluten free bread recipes work best in bread machines? Read on for answers.

For anyone leery of baking gluten free bread from scratch, and for those who don’t have a stand mixer, a bread maker may be your new best friend. Since the hardest part is often just finding the patience to wait for that yummy nirvana of heavenly yeasty bread aromas to permeate every room of your home, beckoning you to make a sandwich … it’s easy to see why gluten free bread makers are so well-loved!

Gluten Free Artisan Bread gfJules.com

Gluten free artisan bread is made easy with gfJules Bread Mix! (click on photo for recipe)


Don’t hesitate to bake gluten free bread from scratch if you don’t have or can’t afford to buy a gluten free breadmaker right away.

Some of my favorite gluten free loaves are baked in my oven, and some recipes don’t even require a bread pan! Gluten free sandwich bread, challah, bread sticks … all can be made easily without a breadmaker.

Tips for Making Gluten Free Bread in a Breadmaker:


Oster gluten free breadmaker

I found this Gluten-Free Breadmaker for less than $40 and it makes great bread!

1- You don’t have to have the most expensive breadmachine to have the best bread. I travel with my bread makers for many cooking classes, and I won’t risk a big investment being in the hands of the TSA. So I tend to prefer mid-range bread makers for travel: Oster®, BreadMan® or Cuisinart®. These are all in the $50-$125 range.

But I truly love the loaves my reliable, two-paddled Zojirushi® turns out; I don’t risk traveling with it because it is a costlier machine. My new favorite mid-range and travel machine is the T-Fal®. You can read my T-fal Gluten Free Bread Machine Review here.

The process of baking gluten free bread in a bread machine is the same, no matter which model you use: liquids first, then dry ingredients, then yeast. Here’s a quick video showing you how:

(The short video above shows bread being made with my gfJules™ Whole Grain Bread Mix; to make with a scratch recipe, simply use the ingredients in this Gluten Free Sandwich Bread or Dinner Rolls Recipe)

2- You don’t have to have a bread maker with a gluten free setting to bake gluten free bread. But it helps. If you have an older breadmaker without a gluten free setting, make sure it’s totally clean from any gluten residue. If there are scratches on the pan or the paddle, buy new ones because they could house gluten left behind from the last loaf. If you are in the market for a new bread maker though, buy one with a gluten free setting.

3- Using bread makers without a gluten-free setting. Read your manual to find out how to override the pre-programmed settings. Program the machine for:

1.  a 20-minute mix cycle

2.  a 1-hour rise cycle

3.  a 1-hour bake cycle

Do not allow the machine to do a “punch down” or second rise! Those are settings specific to gluten breads, but they will damage your gluten free loaf.

4- Always bring ingredients to room temperature before mixing gluten free bread dough. For eggs, heat a bowl of water and put the un-cracked eggs in the bowl to bring them to room temperature.

5- Always put liquid ingredients into a bread maker pan first. Dry ingredients go on top. If you can whisk the dry ingredients together before pouring them into the pan, that is best.

6- Keep a rubber spatula handy and help the bread maker out a bit during the mix cycle. Go around the pan with the spatula to help the ingredients incorporate. If you don’t want holes from the paddles when you remove them after baking, once the bread is mixed and before the rise, reach into the dough and remove the paddles; use the rubber spatula to help clean them off and smooth the top of the bread before rising. Note: it’s totally fine to leave the paddles inside the loaf as it bakes — it’s purely aesthetic whether you want holes in the bottom of the bread or not.

7- Buy an instant read thermometer. They’re not expensive but make all the difference in helping you decide if your gluten free bread is really fully cooked. Always take your bread’s temperature before you take it out of the oven or the bread maker. It might look and smell done, but if it’s not over 205° F, it’s not done in the middle. Add extra time to your bread maker or put the bread maker pan into your oven on 350° F for another 5-10 minutes (keep taking its temperature).

bread thermometer used in gluten free bread baking

The key to baking gluten free bread from scratch or in a breadmaker is to take its temperature to know for sure when it’s done cooking.


8- Let your bread cool in the pan for about 5-10 minutes. Lay the pan on its side for a few minutes, then shift to the other side for a few minutes. Gently remove it from the pan after it has cooled a bit, then cool completely on a wire rack before cutting (if you can resist!).

9- Store fully cooled bread in a zip-top bag on your counter – depending on the recipe and ingredients, it should stay fresh that way for a few days.

gluten free beer bread

Gluten Free Beer Bread made in a bread machine with my gfJules Whole Grain Bread Mix.


10- Never refrigerate your breads or you will dry them out! If you can’t finish the whole loaf before it starts to get dry, you can slice the bread and freeze it in a zip-top freezer bag so you always have bread handy. Put parchment or wax paper between the slices to make separating the frozen slices easier. Then, just toast to enjoy!

Bonus #11 – If you really want a tall, fluffy loaf of bread, use a carbonated beverage like gluten free beer, club soda or ginger ale! Check out the height of my gluten-free beer bread! This is my favorite, reliable from-scratch gluten free sandwich bread recipe.


Tips for Baking gluten free Bread in a Bread Maker - one of the most popular posts on gfJules.com ... because they Work!

*Some links in this post may be referral links. If you do decide to purchase a product at a retailer after following my link, I may receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Read my disclosure policy here.

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  1. Pingback: Baking Gluten Free Bread in a Breadmaker – Cool Home Recipes

  2. Pingback: 8 Gluten Free Travel Tips - Gluten free recipes - gfJules - with the REAL Jules

    • Hi Agustina, I just looked up that manual (here’s the link) and I’d recommend using the dough setting and once that’s done, using the bake setting, which is already set to 1hour. If the dough setting doesn’t allow for rise time, then let it just sit in the bread machine for 30 minutes to one hour after mixing in the dough setting. Let me know how it goes!

  3. Hi! Your blog was instrumental in my buying the model of the Zojirush with the gluten free option. Ive been using it to bake regular (non GF) bread for my family and last night tried the Zojirushi recipe for GF Raisin bread. But as I was putting the ingredients in and following the recipe, it looked to me like there was so much more liquid than there was flour. The recipe calls for brown rice flour, but I swap this out for a combination of oat flour and buckwheat flour. I do this often in baking without any issue. But I don’t think that was the problem, because it was still more related to the ratio of liquid to flour. It calls for about 2 and 1/2 cups or so of potato starch in addition to the flour, but as you know potato starch doesn’t have a very substantial feel and it just seem to go right down into the liquid. During the knead cycle I opened up the machine to check on the bread and it was just a soup mixture. When I put the raisins in, they all sunk to the bottom of course because there was actually no dough to speak of it was just a liquid. So the bread really did not turn out well. What could have gone wrong? It seems that all the recipes that are featured in that accompanying guide for gluten free bread  all call for brown rice flour and potato starch, basically the same combination. I would appreciate any advice!

    • Hi Elizabeth, after re-reading your comment I’m now guessing that you were using a recipe that came with a book for the machine, perhaps? I never look at those recipes so I’m not sure, but it sounds like that might be where the recipe came from. I am not a fan of brown rice flour, nor of recipes that only use one or two flours, like it seems like this one was. Sometimes when you add gluten free flours together to make a bread, the mixture is more like a batter than a dough, but it shouldn’t be a soup! I think your intuition was right that these ratios were off. Have you looked at my gluten free cinnamon raisin bread recipe? I would recommend trying it for a contrast, and for an even easier, more reliable way to bake great gluten free bread in your bread maker, just use my gfJules Gluten Free Bread Mix. It won #1 gluten free bread mix again this year, and works great in this machine. I use it every time I’m doing a cooking class on gluten free bread because I know it will turn out great and because it’s so easy!
      I’d love to hear what you think when you try it – I hope it helps you to love your machine and to also love baking gluten free bread!

  4. Which machines do you know of which allow you to create your own program for how many rises and length of baking, etc — to do what you recommend for GF bread??


      • I have a Hamilton beach and can’t find anyway to change the setting for that. I have made 3 loafs of bread in my bread machine. They taste great last one was a little dry but good. On my gluten free setting it takes 3hr and 32 mins for 1.5 loaf of bread. What cycle should I use. Thinking the quick cycle.

        Thank You anyone that can help

        • Hi Monika, if the bread machine is turning out good bread, I wouldn’t mess with anything! 🙂 If you want to check the settings for quick cycle, you will want to make sure there is a rise cycle because sometimes that setting is for quick breads (not yeast breads) and there is no rise time. I hope that helps!

        • I love my Hamilton Beach breadmaker but their gf setting is useless. Multiple blends just mess it up. I just use the basic cycle to blend for 10 minutes, shut that cycle off, then heat for 1 minute, rise for 20 minutes, and repeat the heat and rise until my loaf gets about 3 inches from top of pan then set it to the bake cycle only for 1 hour. Perfect loaf every time. One day I’ll get a programmable machine, but as long as this machine holds out, I’ll continue.

          • Sounds like you’ve developed the perfect work-around, Pete! Thanks so much for sharing your method!

          • I have a Hamilton Beach and I don’t see a ‘heat’ setting–you say you heat for 1 minute? Then heat and rise repeatedly. Are you heating it in your bread machine? My question is how? Thanks for your answer.

          • Hi again David – I’m not sure what “heat” setting you’re referring to? Sorry – more details??

  5. Hi Jules!
    My wife was recently diagnosed as celiac. I’ve been doing my best to support her and have been converting all our favorite recipes to gluten free and trying a lot of new ones.. Your website has been a great resource. Thanks! I recently bought a Zojirushi BB-pac20. This week I tried making a couple of loafs of the brown rice bread. I was disappointed with the results. I know I shouldn’t expect a fluffy loaf, but the loaf was very dense and did not rise much at all. I followed the recipe to the best of my ability. I’m a novice so I may have done something wrong. I made sure I let the liquid ingredients get to room temp and used the default GF mode. The loaf only rose to about 1/3 to 1/2 the height of the pan. Did I do something wrong or is this the best I can expect? I’m willing to try different recipes and even buy your mixes, but I don’t want to waste a lot of time if I’m doing something wrong, so I thought I’d practice with a basic recipe. Please give some advice to this “newbie”. Thank you so much!

    • Hi Dan, you sound like you’re doing all the right things, and starting with a basic recipe is a good idea, but a brown rice bread is never going to turn out like you hope. I would recommend starting with a mix to get the hang of things, so you do know what you can expect. There are lots of pictures of my bread mix baked in a breadmaker on my site, and at the top of this article is a photo of my gfJules bread mix as it should look baked in that Zojirushi. I also like programming that particular machine for a homemade mode where it only mixes/kneads, rises and bakes. For some reason, the GF mode on the Zojirushi still has a punch down and second rise which never helps a GF loaf, so I program around that and the loaves I make are fluffy and soft and certainly rise.
      It saves time and money to use the mix because it actually works! and turns out a loaf that you and your wife will both enjoy. Once you get some good loaves with my bread mix, you’ll know what you can expect and can play around with other recipes if you like, knowing you can come back to the mix if they don’t turn out as well. I hope this info helps – you’re doing a great thing to help your wife bake gluten free. She’s a lucky lady!

  6. I have a Zojirushi mini bread machine that doesn’t include the GF settings. Which alternate settings would be the best for baking GF bread in that machine? I used the Quick baking course and the outcome is not that good. I appreciate any suggestion. (Quick baking includes 20 min kneading, 14 min Rising, 7 min stir down and second rising, 35 min stir down and third rising, 52 min baking).

  7. I live at 3500 feet, aka high altitude, and have had to adjust recipes for brownies and such due to this. What changes do I need to make for baking with the T-Fal bread machine to prevent the bread from rising too fast or coming out dry?

    • Hi Renee, great question! I’ve baked my gf bread at 7300 ft with no issues, so I would hope you wouldn’t have any either, especially using the T-fal. Check my high altitude baking tips for some more ideas, but you can always dial back the yeast if you find that it’s rising too fast. I’d also recommend starting with milk (dairy or non-dairy) as the liquid instead of a carbonated beverage. Let me know how it goes!

    • Hi Caitlin – I use the gluten-free setting or program my own according to the settings I outline in the article. Does that make sense?

    • Hi Melanie, I’m glad you’re going to give it a go! You may use regular dry yeast instead of bread machine or quick rise yeast, you’ll just want to let it rise a bit longer.
      Happy baking!

  8. Hi Jules. Have been using your flour for years for my daughter, but now I’m also GF. I just bought a breadmaker on Prime Day – SKG brand. Looking through the comments above you were concerned about a 2 lb loaf instead of a 2.5 lb loaf. But the TFal breadmaker you recommend only has a 2 lb loaf. Is my new one with only a 2 lb option going to be a problem? Thanks!

  9. Pingback: Bread Machines for Healthier Bread Baking - Comfy Abode

    • You can mix in berries, nuts, seeds, herbs … whatever you like. If you want them mixed into the bread, add toward the end of the mixing cycle; if you want them on top of the bread, add once the mixing cycle is done and it begins the rise cycle. Enjoy!

      • I’m wondering if you could use kambucha as a replacement for fizzy drink and the sugar? Or will the probiotics react against the yeast??

        • Hi Kim – what a great question! While I haven’t tried it yet, I would think it would still work out just fine, although much/many/all? of the benefits of kombucha would be gone once cooked, the flavor would still be yummy!

  10. I got the Oster Expressbake Breadmaker CKSTBRTW20 for Christmas from my Grandma and I’m really excited. However, I’m trying to figure out how to override the programs like you suggested and I’m not having any success. I don’t know if it is possible to override them on this machine. I know the Oster company makes another breadmaker that has a gluten free setting, but it would be a bummer to have to ship this one back and pay extra for the other. Any suggestions? Much appreciated.

    • Hi Tia, that’s a tough one. If the machine won’t let you override and program a manual setting and it has no GF setting, it will have a punchdown and then second rise cycle which you don’t want. It looks like at least one reviewer wasn’t pleased with its results on gluten-free breads. I would also be concerned that it bakes “up to” a 2 lb loaf. Using bread recipes like mine and my bread mix too, it’s best to have at least a 2 1/2 lb capacity. I checked Amazon and it looks like there’s a Hamilton Beach one with GF setting that’s in the same general price range (I don’t have any experience with this model though). The T-Fal that I have and love is more expensive, but sometimes I see it for sale at a cheaper price. I guess I would say since it’s brand new and you want your grandmother to have the most success with the least hassle, it might be better to just return it and get one that is made for GF breads. I hope this information has been helpful — happy baking!!!

      • I bought that Hamilton Beach one a month ago and I haven’t been able to get anything but a dense loaf out of it. After reading this article, I know the reason. The gluten free cycle has 2 kneadings. For a 1.5 lb loaf, it’s 9 min. first kneading, 25 min. first dough rise, 18 min. second kneading, 35 min. second dough rise, 1 hr. 10 min. third dough rise, 55 min. bake.

        It doesn’t have a custom setting option (didn’t think I needed it since it has a gluten free setting) so I was wondering if you think using the dough setting (20 min. first kneading, 30 min. first dough rise, 40 min. second dough rise) and then the bake option (1 hr. bake time) would work better than trying to use the GF setting. There aren’t any other settings close to your recommendations above.

        Any help is appreciated, I can’t return it anymore so this one just has to do for now.

        • Hi Audrey, I’m glad you read my bread maker post and the cycles and their purposes made sense to you. Your idea to use the dough then bake setting could work; my only question is why two rise cycles? Is there a punchdown in between? If so, that would be problematic. Do you have a stand mixer? If so, you can always just mix the dough yourself and then put it into the bread maker pan to rise and bake. Otherwise, give that dough + bake setting a try and see how it goes. I’m not sure what recipe or mix you’re using, but don’t discount that as the problem, either. Ingredients — particularly gluten free flours — are all very different and yield very different results, so make sure you’re using something with a proven measure of success.
          Best of luck and let me know how it goes!

          • Thanks for responding, I actually don’t know if there is a punch down in between. I’ve never used that setting and it doesn’t say why it has two rises. I’ve never used a bread machine so I don’t know if this one is just weird or what. I will try it out and see what happens. I’ll let you know how it turns it out!

          • I have the same Oyster brand bread machine. After reading this post and doing research on the two models and gf or not gf settings, it looks like the Dough setting is the closest to time of the kneading/rising time of the GF setting on the newer machine. Any of the other settings force the “punchdown” so, I wouldn’t recommend using them.

            I will be trying tonight to use my gf mix to make a pizza dough using just the dough setting.

            If that goes well, I’ll continue to use the dough setting and just bake the bread in the oven (which is what I usually do anyway with a longer loaf pan).

            I rarely bake in the bread machine, but now having to go GF if I can at least have it keep making great dough I can transfer to the oven, I think it’ll work out well.

            Hope that helps someone!

        • I have celiac and am new to bread making. I just bought the same Hamilton Beach for the gluten free setting. The timetable for cycles is still the same as you wrote above. Have you figured out how to have success or should I return my bread maker? I intended to use brands of GF bread mixes. The recipes in the book use ingredients I’ve never heard of or don’t know where I would find them. Thanks

          • Hi Vicki, if it’s not too late to return it, I would suggest that. I just had another reader write in that she just bought this machine and it didn’t work well for GF breads at all. We went over the settings and it’s not programmed accurately for gluten-free breads. She ended up getting a credit for the machine because there is a design flaw in the way it’s programmed. It’s so odd – like they have no idea how gluten-free breads actually work! Check out this article I wrote reviewing a couple others of my favorite machines. The T-fal seems to be the cheapest, no-fail way to go, but the Zojiurushi bakes great GF breads, too. I definitely wouldn’t use the recipes that came with a bread machine because I’ve never seen one that works well for GF and they all seem to use gritty rice flour. I hope this information helps!

        • Hi
          I bought a Hamilton Beach I live in Edmonton Alberta Canada and I also had several fails with the gluten setting as it has 2 punch downs I did send them a message on this issue but had no response
          back. I returned it and bought a Sunbeam with a gluten setting that only has one kneed a rise and a bake no second anything. Going to give it a try as they are part of the oseter family. I can not get your flours here in Canada but we have a place called the bulk barn going to try there bread mix or there all purpose flour. Also robin hood puts out a all purpose gluten free blend has anyone tried that one at all Please advise.

          • Hi Kathy, I’m glad you returned the machine, as I don’t know that you’d have much success with those kinds of settings and gluten free. We are going to be selling my flour in Canada in the next month or so, so make sure you’re on our email list so you hear about how and when you can get my flour! Happy baking!!

          • thanks Jules. I just bought Pamela all purpose flour to try but it tells me not too use gluten setting not sure why have u heard anything on this flour or anyone that can help
            I am on your email list

          • Hi Kathy, I don’t know anything about that flour or about what you’re referring to that it’s telling you about gluten settings. As I mention in this article, I would recommend not using gluten settings on a bread machine so that the machine won’t punch down the bread because that will cause it to deflate and bake up flatter and without airiness. Here’s some more information on gluten free flours – perhaps that will help you to evaluate that flour. I hope that helps!

        • I just tried my Hamilton Beach for the 1st time with my Anna’s bread mix (Gluten free.) It did not raise enough and now I know why–the 2nd kneading is killing it . And how can there be 2 different rises after the 2nd kneading??? Why don’t they just say there is a 1hr and 45 min rise after the 2nd kneading instead of a 35 min 2nd rise followed by a 1 hr and 10 min 3rd rise? I will try the dough setting (20 min kneading, and 30 min rise) then let it set for 30 mins. then use the bake setting which is 1 hr. What an epic failure on Hamilton Beach’s part!! I am pissed.

          • Hi David, I don’t understand these companies making machines and not spelling out exactly what the settings are. That’s why I really like the machines I recommend in this article because they really seem to do the trick. Bottom line for gluten-free: Knead/Mix; Rise; Bake. Any other punching down or second rises … that’s ALL for gluten and does damage a gluten free loaf. If the machine is new, you should try to return it and get one of the ones I recommend. I don’t know much about Anna’s mixes, but I know they work great with mine. Best of luck!

  11. Help!!!!

    I have a step-son with Down’s syndrome that was recently diagnosed with celiac disease. I purchased the Zojirushi BB-PAC20 thinking I could make his gluten free bread and regular bread for the rest of the family. I’m now thinking this is not going to work because of cross contamination. Any feedback would be appreciated.

    • Hi Maria, if you have a brand new machine without any scrapes or deep grooves in the paddles or pan, you should be fine to use it with a very thorough cleaning in between. The scrapes or grooves can hold crumbs that are hard to remove but could contaminate the bread. With the Zojirushi, you need to be especially careful to remove the paddles and clean everything very well — the paddles are sometimes hard to remove, but you need to go to the extra step because crumbs can definitely hide there. Here is another article with more information on avoiding cross contact — I hope that helps!

  12. Hi. I’m looking to make low-carb, gluten free bread in a bread maker. I have recipes for hand-made but not the trifecta of machine, no gluten, and low-cal. Any ideas?

  13. I just got a Oster bread maker. Will gluten free flour rise when making rolls? I’m trying the bread cycle to make a loaf of bread. I don’t have a gluten free button.

    • Hi Teri, the key to gluten free rolls rising is to shape them first, then let them rise. If you want to make rolls with your bread machine, take the dough out right after mixing and before rising. Shape the rolls or put them into pans and then let them rise there before baking. Hope that helps! Here are some more tips for GF bread baking.

  14. What is your experience with Breville Bread Makers? It has a GF setting… I just got mine. I love Breville products and find them extremely efficient and worth the money.

  15. I have the Zojirushi breadmaker. I read that you have it too. Did you change the setting for the gluren-free cycle? The manual says that it will go through rise and punch down cycles. Your tips say that the bread should not be punched down.

    • Hi John, the “punchdown” in the GF setting on the Zojirushi isn’t really much of a punchdown, so it’s fine to just use the GF setting. I did program it though, mostly because I don’t like waiting so long for the ingredients to come to temperature, because I add my ingredients at room temperature anyway. There is information in the article about what to set for programming, if you prefer.

  16. can I use the gluten free flour in place of regular flour, in a bread machine on the dough cycle? I want to make my challah GF and I normally make the dough in the dough cycle and finish it up by hand.
    Thanks in advance for your response.

    • Hi Irene, you can certainly use your bread machine to make the gluten free challah dough and then finish by hand. I think it’s just as easy to use a mixer since there’s no kneading involved with GF doughs, but it’s up to you. Have you tried my GF challah recipe? It’s a winner!

    • Hi Ann,
      We don’t currently sell in any stores in Canada, but we do deliver to Canada. It can be rather pricey to ship from the US, so a lot of my customers have flour delivered to friends in the US who ship to them. We do offer it as an option though, just so you can still have access. We’re working on finding other ways to get my products to our friends over the border with less expense. I hope this helps!

  17. I am so sad, and have been crying…do you have a basic GF bread recipe specifically for a bread maker? These mistakes are costing me a lot for GF flour. It is difficult to buy here where it is a rural area. The flour is: PC gluten-free all purpose flour blend. The ingredients are: tapioca starch, modified potato starch, corn flour, modified cellulose, xanthan gum. Pleassssssssssse. Can you help?

    • Hi Carolyn, I’m happy to help! I must say I’m not familiar with PC flour mix, and all gluten free flour mixtures work quite differently, based both upon the ratios of whole grains to starches and upon the exact flours used. Have a look at this basic sandwich bread recipe and scroll to the bottom of the directions for making in a breadmaker. If you try it with your flour blend and think you’re on the right track but it’s not as delicious as it oughta be (and it IS delicious!), I encourage you to try my gfJules GF blend. We ship right to your door so even folks in rural areas can have access. You can even try a sample for just $5 including shipping. I want everyone to bake happy again, gluten free. No more tears (we’ve all been there, though!). Please have hope and know that this recipe is as good as it looks when made with my blend, and it’s even easier to just make it with my bread mix – dump the mix on top of the liquids and push the button!

    • I’ve been buying Pamela’s gluten free bread mix from Amazon and its soooo good!! The only thing I do differently is use Fleshmains (sp) yeast instead of what comes with the individual packages. I searched for mixes because its cheaper then buying all the different flours

      • I’m glad you’ve found one that works for you, Amy! I agree that the mixes are often cheaper than buying the individual flours, also because sometimes you only need a little of one flour and a little of another, so the remainders end up going bad. That’s why I love my gfJules Bread Mix – it has all the flours and quick rise yeast included so you can just dump it in the bread machine with the liquids and push a button for picture perfect, delicious homemade bread. I’d love to hear what you think about my mix if you try it sometime!

  18. Hello! Thanks for all the awesome tips on this website! I have a brand new bread baking machine and have made two breads so far. The first one, a very basic one with brown rice flour and potato starch turned out alright, but the second one with almond flour and arrowroot starch not so much. It’s sunken in and totally underdone. :-(. I’ve yet to find any advice on the web about if you can use almond flour when baking with a bread machine. I have the Zojirushi and it does have a gluten free cycle. I assume i might have to select a different course when using almond flour (using blanched almond flour). Very grateful for any advice!
    Thank you!

    • Hi Anja – I don’t bake with almond flour as my primary flour. I use it here and there WITH other gluten free flours. Almond flour and coconut flour require different moisture levels than many other gluten free flours, so just subbing them in will throw off a recipe not originally written for them. Have you looked at any of the gluten free bread recipes on my site, or considered trying my gluten free bread mix? I use it in my Zojirushi bread maker all the time and in fact, when I travel to gluten free Expos around the country teaching how to make GF bread in a bread maker, I’m using my mix and the Zojirushi because I can always count on the results and I’m teaching more about technique than ingredients. Just something to consider. I hope this information has helped!

      • Thank you so much, Jules. I will definitely check out the bread mix and the recipes. Yes, using almond flour was not a great idea for me so far. Someday I may try again to bake with it, but will mix it then for sure. Thanks so much for your time. Happy 2016!

  19. Just an FYI, beer bread by definition cannot be gluten free since beer is made from barley, whet, hops etc which are all gluten. You should update your comments above or some people may be confused and get sick from making “gluten free beer bread”! But thanks for all your info and tips, very helpful!

    • Hi Diane, thanks for taking the time to leave a comment. While traditionally, all beer did contain gluten, there are now gluten-free beers available, but it’s good to point that out again here in this article as well. If you’d like some recommendations on gluten-free beers, take a look at my GF Beer Tasting Notes! Cheers!

  20. Hi. I have the Zojirushi bread machine. I want to make crescent rolls using your recipe in my bread maker. The problem is I can’t get your GF flour. I need to make this for Christmas Eve and there is not enough time to order. Can I use another brand of GF flour? What do you recommend? Thanks!

  21. Hi! I am wondering as a vegan what is the best alternative to use rather than eggs in a bread machine? It does not have a gluten free setting, so I would have to try to by pass some options.
    I really hate thinking about the billions of baby male chicks that are ground up alive only hours after hatching in the egg industry. Many of them are also suffocated in large plastic bags! This must be banned and people need to know that eggs are not “innocent” products but sources of suffering fro both the hens and the male chicks especially! Even “cage-free, range-free eggs” result in the deaths of male chicks! Anyone reading this-PLEASE think about that and use alternatives or go to a local farmer or a friend who has chickens that they just use for unfertilized eggs! Thanks!!!

    • Hi Lisa,
      I have a long list of egg-free substitutes I recommend for different kinds of baking applications. You can check my article here, but I’ll tell you that I have great success using flaxseed meal + water in my yeast breads in place of eggs — I do it all the time!
      I hope you find the article helpful – you can bake nearly any of my recipes egg free, and you might also enjoy my book, Free for All Cooking, which has tons of egg-free vegan recipes!

    • Hi Amy, I have an awesome yeast-free bread recipe in my GF Bread Baking E-book. I haven’t posted it on the blog yet, but it’s really, really good! Here’s the link to the e-book if you want to check it out: Bread Baking E-book.
      As for the hole from the paddle, you can take it out after the mix cycle, or just leave it in and know that there will be a small hole where the paddle was left behind. It happens with all the machines, so it’s up to you whether it’s bothersome enough to make you want to reach into the dough and remove the paddle before the bake cycle. At least you have options!

  22. Hi Jules, I just got the Cuisinart bread machine. Many of the recipes call for bread flour. Can I use your flour and add something to it to make it bread flour so I can make those or should I just stick with your recipes? I love yours with my stand mixer by the way.

    • Hi Bonnie – good choice! I love that bread maker. I think the convection bake makes it work a little better than some other brands. Do check with an internal thermometer when the setting is finished, to be sure that the loaf is at least 205F. With some recipes, I’ve had to add time or put the loaf in the pan in my oven to add a bit more time.
      As for bread flour, unfortunately, wheat-based bread flour is high in protein and high in gluten, so using those recipes with my gluten-free flour won’t work out so well. I’d recommend sticking with my gluten-free bread recipes for best results.
      Have fun baking!

  23. Iam looking for a gluten free and dairy free banana bread recipe to make in a bread machine. Dose anyone know of a good one?
    Hailey :-)

    • Hi Hailey, you could try any of my quick bread recipes and use that setting on your bread maker. With bananas though, you’ll definitely want to mash those before you add them to the bread maker, as the paddle won’t be able to handle that task. Here’s a good recipe for you to try.

  24. I just made your GF beer bread in my new bread machine using the GF setting. it was fabulous! the book that came with the machine only has 4 recipes for GF bread. so my question is can I made the other recipes using your flour and the GF setting on the machine? and can I made the pizza dough from the book and just substitute your flour?

    • Hi Mauri, so glad you loved the beer bread in your bread machine!! I don’t know anything about the recipes that they offer in the bread machine book you have. I am often skeptical about trying them because they usually call for some odd-tasting or textured flours that require more moisture or fats to cover them up, which my flour doesn’t need. At least you have a great starting point by using my flour in the bread machine in my beer bread recipe. You can try others of my recipes in the machine, or if you try ones from that book and they don’t work so well, you can return to one you know will work great. As for pizza dough – do you have a stand mixer? I find it’s easier to make GF pizza dough with my mixer than in a bread machine. You have to take it out of the machine to bake the pizza dough anyway, so it’s really just acting as a mixer and bread machines honestly don’t make the best mixers! :)

  25. OK so I am super new to both gluten free AND to baking period lol. Especially bread. My grandma gave Me a breadmaker though and it does not have the GF setting so….HOW DO YOU OVERRIDE the settings so it doesn’t pound it etc???????? I have an Oster Express bake. help!!!!!!!! Thanks (:

    • Hi Heather – the last reader that asked me about this machine ended up calling Oster and they exchanged it for one with a GF setting because there was no way to manually override those settings. The other option would be to mix the dough separately and then put it into the bread machine pan and just set it for rise and bake (if that’s possible) or rise elsewhere and just set it for bake. I’d try calling Oster first, though — much easier to just start with a machine that does it for you!

  26. Do you have any yeast-free bread recipes? I have mild food sensitivity to gluten, wheat, dairy & many other things but a strong sensitivity or allergy to yeast. I really miss real bread or pizza or all the wonderful things that involve yeast.

    • Hi Jules! I just got my bread machine (a Breadman with a GF setting) on Saturday and I used SAF Instant Yeast (since I am a TRUE novice at baking bread, my breads will be trial and error). I actually went on Amazon where they had a yeast comparison chart that really helped me. It was really surprisingly good for a first try! And it rose pretty well, too. I think it will be a trial and error thing unless some more experienced bakers would like to chime in!

  27. THanks Jules! Question about doneness at high altitude: I live at nearly 8200 feet. Is it still the same temperature when done? If not, then what should it be? Thanks!

    • Hi Pamela, it should be the same temperature, but will require less leavening (less baking soda, baking powder and/or yeast) to get there, and will take less time to rise. Hope that helps!

  28. The thought of making bread with beer is intriguing but it is gluten free beer?

    Some ingredients are gluten in regular beer.
    Wheat, rye, barley all have gluten in them.

    • Hi Homer, you can use my Jules Gluten Free All Purpose Flour in place of regular flour in a bread machine, but as with any gluten-free yeast bread, you don’t want the punch down and second rise on the bread machine to activate, so either use a GF setting or manually program just a mix, rise and bake cycle.

  29. Warning: the Hamilton Beach Home Baker “gluten free” setting has a punchdown and two additional rise cycles. It does have a manual cycle, so I let it mix, turned it off for 30 mins, then ran a 60 min “bake” cycle. Didn’t figure all that out until I opened the box and read the manual. My workaround worked, but I’d rather load it and forget it. Should have gone with one of your recommendations, I guess.

    • Oh good catch, Kate! Guess Hamilton Beach didn’t do their GF Bread Baking homework??! I’m glad you were able to do a manual work-around. Thanks for letting me know!

  30. In order to do one raising cycle with my Zojirushi BB-CEC20 and your Bread Mix Packet, I need to program each cycle.
    What length of time should I set my breadmaker to knead, rise and bake?
    I like the adaptability of this machine but don’t want to experiment with the time and expense of several batches.
    Any input would be appreciated! Thank you

    • Hi Denise, I don’t work with Zojirushi machines, but my best guess would be that the dough should be kneaded for only 10-15 minutes (Zos have 2 paddles and should have the dough well-mixed by this time, but check to be sure it is done at the end of the cycle). Rising should be at least 1 hour, if possible, and bake time will be 35 minutes – 1 hour, depending on the temperature and the size of the pan. The first time around, you’ll need to check it periodically and test with an internal read thermometer. The bread is cooked when it reaches 205-210F. Hope that helps!

  31. OK been GF for 6 yrs. Limited menu I accept. Use language translations when away on business. Sick of paying $7 for a loaf of non tasty air. Used to doing without so I am not sick. Tried several bread maker recipes, not there. Still wet in my GF toaster side, fall apart in a sandwich. Any suggestions?

    • Hi H – I feel your frustration, and understand feeling like you have to compromise, but don’t give up on gluten-free bread just yet! Have you tried one of my sandwich bread recipes or my
      bread mix? Take a minute to read some of the reviews — I think they’ll convince you that it’s worth trying again with the “right” ingredients and recipe! ;)

  32. This is a long shot, but does anyone have a Breadman model TR700c? I have the manual but can not find anything about overriding the preprogrammed settings to make a GF bread. I really, really appreciate this blog, what helpful info! Thank you!

  33. Thank you! I have many clients that I have been advising to go gluten free and many love the convenience of their bread maker. I will now be very happy to share this blog post with them as you have covered the subject very well! I will also be sharing this on my facebook page with a link back to yours!

    Thanks again,

    Patricia Eales,
    Registered Holistic Nutritionist

  34. This gave me everything I needed to know all in one spot!! I had opened several tabs on the subject (luckily, this was the first I read), but now I can forget about reading through the rest :). I had NO idea there were machines with a GF setting, either. Thank you!!! I recently figured out evil gluten is responsible for a LOT of problems in my family (adhd symptoms in me and my oldest daughter, failure to thrive in my youngest daughter, irritibility, depression, brain fog, etc, etc). I’m so thankful and excited to get with it! :)

    • Rachel – I love your enthusiasm! I hope you enjoy baking homemade gluten-free bread for your family as much as I do! Glad you found my article helpful, as well!

  35. I just bought a Oster Expressbake bread machine. You put the setting on express bake when making bread. Here are the stages; to begin: The ingredients are kneaded(15min)the dough begins to rise(8 min)the dough begins to bake(35 min), then the bread is finished Just right for gluten free bread.

  36. Hi. Thanks for the great tips. Would you happen to have any recipes for gluten free, dairy free bread?

    Thank you.

  37. Made my first GF bread this week, using a mix. Success! Someday I may be ready to make bread from scratch, but for now I am happy to have mixes to use!

  38. Thanks for all the tips. My hubby got me a Gluten-Free Breadmaker. So far, results have been disappointing at best. Off to try it again using these tips!

  39. Thank you for the tips. I am new to GF baking, and I appreciate all the help I can get. I followed all your tips for the bread machine, and my bread looks better; however, it dips in the middle while baking. I am also at high altitude, which is always challenging. Do you have any advice for me? Thank you!

    • Renee – Are you taking the temperature of the bread to make sure it’s fully cooked before removing it from the machine. The internal temperature should be 205-210F when it’s fully cooked. Next, I would reduce the liquids a bit to see if that helps. Also, email us at Support@JulesGlutenFree.com with follow-up questions and we can walk you through more ideas if you need them!

  40. Wow. You just answered a question I have had the last few times I made homemade gluten free bread. I make a Sesame Gluten Free bread I incorporate Goat Milk Cheese in. I noticed the last couple times after baking time was up, when cooled and I cut it, it seems more moist in the center. I even flipped it over and baked it again thinking it was too moist. Made little difference.

    My recipe calls to have a pan heating as the oven heats, then add a cup of hot water just before putting the bread in to bake for steam. I was thinking the steam was causing the extra moistness. Can this step be left out or is it absolutely necessary to void it from being too dry? I will keep my loaf baking a few more added minutes.

    I love the idea of the thermometer, never thought to do that.

    My husband is so addicted to this bread, he asks for it more then my regular bread machine breads. :)

    I have not tried to use my bread machine to make gluten free breads. I do have a manual setting. Am I understanding correctly then, that I can make gluten free bread in the regular bread machine, if I take the dough out just before the second kneading, then just bake it in the oven?

    • Dee M – Recipes calling for water in the oven to create steam are usually bread recipes like baguettes, that are trying to encourage a really crunchy crust. You can cut that step out. The Goat Milk Cheese addition will cause it to be quite moist – maybe cut back on that a bit next time? As far as the manual settings, with many breadmakers, you can program it yourself. If you cannot, you could have the bread machine just do the mixing for you, then take the bread out to rise in a warm oven and bake in the oven. You just don’t want that punch-down and second rise!

  41. I’m not a bread maker, but you’ve inspired me! The homemade stuff has got to be better (and cheaper!) than the frozen stuff!

  42. Can you read minds? I was looking for gluten free bread recipes today, tomorrow my house will smell like heaven :)

  43. I am going to buy a bread maker as soon as I can. I really miss my breads and look forward to the house smelling so wonderful. Thank you.

  44. I’ve had the experience of baking GF bread in an older bread machine and it rose beautifully but it did a second “punch down” and the bread did not rise nearly as much after that. Needless to say when I read this it was like a lightbulb turned on. I am so thrilled to be learning all of your tips, THANK YOU so much for sharing :)

  45. Shared on facebook, hoping to help my gluten-free friends. And nice post! You brought up some tips I hadn’t heard yet.

  46. I made your popcorn bread last week – it was delicious! Who knew I could like popcorn MORE than I already do? :)

  47. I’ve never used a breadmaker, I’ve always just cooked it in the oven…but I never thought to use a thermometer to check for doneness–I will definitely do that!

  48. I had never thought of using a thermometer to check for doneness. If that makes sure there’s not that gooey spot in the center I’m willing to give it a try. Thanks.