Baking Gluten Free Bread in a Breadmaker
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 2017 Gluten Free Awards – second year in a row!)
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!
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:
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. I also love the loaves my reliable, two-paddled Zojirushi® turns out, but don’t risk traveling with it because it is a costlier machine. My new favorite mid-range 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.
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).
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.
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.
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