3 Variations of a Gluten Free Bread Recipe - Bread Machine Recipe - Food.com (2024)


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Submitted by galaxydreaming

"I have tried lots of variations of Gluten free bread but I wanted a recipe that I didn't have to search high and low for the different flours, this recipe has also cooked the best so far in my bread maker machine. Better yet I could get all the flours in one stop at the organic store. (Tip: Asian Markets have potato starch and tapioca and rice flour too)This recipe is Butter-Basted White Bread; I got this from a book in the library, I cannot remember the title or author.I make this bread for my mother and friend who cannot have gluten in their diet. They rave that this is better than the small store loafs and love that it cuts without crumbling and ideal for sandwiches, toast etc, they both prefer the 1 white/1 brown rice flour mix with linseed and sunflower seeds for taste and texture. The minimum setting I have on my bread machine is 4 hours, the bread cooks fine on this for me.Produces a smaller loaf than wheat bread loafs but still a decent size."


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Ready In:
4hrs 20mins


1 loaf




  • 2 cups rice flour
  • 12 cup potato starch
  • 12 cup tapioca flour
  • 2 12 teaspoons xanthan gum (or guar gum)
  • 23 cup powdered milk (or 1/2 non diary substitute)
  • 1 12 teaspoons salt
  • 1 12 teaspoons egg substitute (optional)
  • 3 tablespoons sugar
  • 1 23 cups lukewarm water
  • 1 12 tablespoons dry yeast, granules (or Bread Maker yeast)
  • 4 tablespoons butter, melted (or margarine)
  • 1 teaspoon vinegar (or dough enhancer)
  • 3 eggs, room temperature
  • Optional

  • 1 tablespoon linseeds, and (optional)
  • 1 tablespoon of cut up sunflower seeds (optional)



  • Most of the ingredients can be placed straight into the baking pan of the bread maker in the order suggested in your manual. (Some place yeast on bottom, flour mix next, then sugar and liquids; other suggest the reverse order.).
  • Place 1 & 1/2 tablespoons yeast in bread pan.
  • Add all the flours, xanthan/guar gum, milk powder and salt.
  • Add the sugar.
  • Beat the eggs.
  • Combine all the water, the butter, vinegar, and eggs. (If your bread machine manual recipes call for warm water, use that. If it has a pre-heating cycle, put in at room temperature.).
  • Use the white bread setting at medium crust (if you have this selection). Alternatively 3-4 hour setting.
  • NB:

  • 1. Be careful reading tablespoon and teaspoon (I have read it wrong on occasion and achieved a 'not so good loaf').
  • 2. I recommend that you always go back to the ingredient list and check you have included everything (that isn't optional) before cooking.
  • This bread freezes well, for convenience slice before freezing.

  • Exchange 1 cup or both cups of white rice flour for brown rice flour. The results are excellent.

  • A tasty bread with a distinctive flavor, it seems to stay fresh longer than other breads. Some lactose-intolerant celiacs can use buttermilk, so this may be a boon for them if they are allergic to the soy in some of the baby formulas or the coconut oil in most of nondairy substitutes.
  • Follow the recipe for White Bread, but substitute 1/2 cup powdered buttermilk for the milk powder and omit the vinegar. Follow bread machine making instructions as per normal.

Questions & Replies

3 Variations of a Gluten Free Bread Recipe - Bread Machine Recipe - Food.com (13)

  1. How many calories per slice are in the gluten free bread ( the one using rice flour, potato starch, tapioca flour...). I made 12 slices from this loaf.


  2. How much does loaf weigh?


  3. I got very excited reading up about this recipe and the reviews, finally can I make a decent gluten free bread loaf. Well I was really disappointed because even though it rose it has now sunken right to the bottom in the middle.... can anyone help what did I do wrong. The one thing I did different was that I put 1 cup of tapioca as I didn't have potato starch, and when I googled what is potato starch it said tapioca does the same thing, so thought it would be ok. My breadmaker has a gluten free choice on it which is what I chose.


  4. How do I convert cups into grammes


  5. The recipe calls for 1 1/2 tsp egg substitute ( optional), is that equivalent to 1 egg? Or it better to use the substitute?




  1. Ah yes, I know where this recipe is from: its the " Butter Basted White Bread" recipe from Bette Hagman's 'More from the Gluten -free Gourmet' cookbook. Its my FAVORITE GF bread recipe for toast & sandwiches. Because gluten free bread does not have to be "punched down" you can use the "quick bread" setting on the bread machine ( which on my sunbeam is 1 hr 20 min) and the bread turns out beautifully and in less time. Another time saving time I use is to combine all the dry ingrediants ( except the yeast) and store them in seperate quart size zip lock bags. That way when I need to quickly make a loaf of bread in the morning I just dump the bag into the bread machine pan, and in a seperate bowl combine all the liquids, add that in the pan, add yeast, and good to go. For a sourdough type flavor I use homemade Kefir thats meen allowed to culture for 2-3 days and is very sour and bubbly. This also makes the bread a bit lighter as well. A tablespoon of ground flax seeds adds nutrients, some nutty flavor and if you are allergic to eggs 2 tablespoons ground flax helps bind the dough together beautifully as well.

    Cynthia R.

  2. Although this recipe is not very written, it has got to be the best gluten free bread I have ever eaten. It's light & fluffy just like wheat bread, & a big plus for me is that it doesn't have bean flour, which I absolutely hate because it gives a bitter taste. Try this bread, and make sure you read the instructions completely. Ignore dividing the ingredients, it's not necessary.

    Carla S.

  3. Caution, this recipe is for larger bread machines. Mine is over 10 years old and obviously a much smaller capacity. I ended up with a huge overflowing mess! On a positive note, even after scraping the dough into a loaf pan after one rise session in the bread maker, and baking in the oven at 375 deg. for 40 minutes, this bread turned out great! I was worried about how much yeast was in the recipe (lots more than most bread and GF bread recipes call for) but it obviously needed it since the bread turned out so great. Loaf was very flat on top but could be due to dough transfer and oven baking. Bread has a nice sweet, light fluffy flavor and texture. I will make this again for sure (with the recipe halved).


  4. I made this bread in my large bread machine and followed the advice of others, setting my machine to 'express bake - 1 hr. 20 mins - and it came out absolutely PERFECT. I used all ingredients exactly as listed - the full 1 and 2/3rds cups of water - The texture is ideal, it baked evenly, no problems. I will be uploading a photo of my loaf. This will be my base recipe for gluten free bread - I plan on adding herbs and also making a sweet loaf.

    Shrink Sheri

  5. I am new to gluten free. i had bought udi's bread and i liked it. so i thought i would try to make my own. i dusted off the old bread maker and went at it. so far i have tried the white bread version. it is very tasty. i like toast with jam and it works great. so i will try the other versions as well. some of the ingredients are a little expensive at first but i am sure once you get them all, it will be better than paying 5.00 a loaf for udi's and it's fresh not frozen. give it a try!!


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  1. I had issues with this recipe, but once I finally figured it out, it was very good bread! The first time I tried it, it overflowed during the rising process. Luckily I caught it before it started baking. It's been so long since I used my bread machine, I forgot that it is only a 1.5 lb. loaf capacity. This recipe is definitely for a 2 lb. loaf capacity machine! So I cut the recipe by a third and it seemed to work. I wonder if it would have been taller without that second rise. All in all, after trying this recipe I think I'm going to splurge on new bread machine that is 2 lb. capacity and has a gluten-free setting. I didn't even realize you could make gluten-free bread in a machine so easily! I made my loaf dairy-free by using vegan butter and 1/2 cup almond flour instead of the powdered milk.


  2. This is my first try at baking a Gluten Free Bread and I have to admit that it came out very nicely. I only tweaked one thing which is the Xanthan gum. After doing some research, I substituted half of the 2.5 tsp xanthan gum with guar gum (1.25 tsp each). The reason for these very different end results is because xanthan gum and guar gum each bring different functions to gluten-free recipes. You will find that your breads bake up with more spring, stay moist longer without being "wet" and don't collapse in the center during the final minutes of baking and cooling. Give it a try.


  3. The picture doesn't do justice to the loaf that I got from my bread machine. It rose beautifully and was very even textured. This was my first successful attempt at making a bread machine gluten free bread. It looked and tasted more like regular wheat bread than I expected - maybe even better. Also, the tip to combine the dry ingredients ahead of time would be a time saver in preparing this recipe. I even suggest making a large container of the two flours, potato starch, and powdered milk and measuring out 3 2/3 C for each batch. I put the salt and sugar in with the wet ingredients. By the way, guar gum is a much cheaper alternative for xanthan gum and can be added to the other dry ingredients. I'm going to try substituting dry buttermilk for the powdered milk (and eliminating the vinegar) for a little added flavor. Other possibilities seem endless: adding some herbs like dill for a tasty dill loaf, adding Italian seasonings with a little grated parmesan for a herbed Italian loaf, adding grated cheddar and some chili powder and/or cumin for a spicy cheddar loaf, etc. As one person noted, I don't think you need to use two risings on this bread. I'm going to try using the rapid cycle the next time.




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