Gluten Free Bread for Breadmaker Machine
Say goodbye to crumbly, lackluster gluten-free bread with this easy, foolproof recipe for your breadmaker machine! Featuring a blend of gluten-free all-purpose flour, xanthan gum for structure, and a touch of apple cider vinegar for enhanced texture, this loaf is delightfully soft with a golden crust. Designed specifically for bread machines, it ensures hassle-free preparation with minimal cleanup. In just under two hours, you’ll have a fragrant, bakery-worthy loaf that’s perfect for sandwiches, toast, or enjoying on its own. Whether you're new to gluten-free baking or a seasoned pro, this simple recipe will become your go-to for homemade, allergy-friendly bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum
- 3 tablespoons Granulated sugar
- 1.25 teaspoons Salt
- 2 teaspoons Instant yeast
- 1.5 cups Warm water (around 110°F/43°C)
- 2 large Eggs
- 3 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
Instructions
Ensure your breadmaker machine is clean and ready for use.
Add the warm water, vinegar, olive oil, and eggs to the breadmaker’s pan.
In a medium bowl, whisk together the gluten-free flour blend, xanthan gum, sugar, salt, and instant yeast to combine evenly.
Gradually add the dry ingredients to the breadmaker pan, placing them on top of the wet ingredients.
Set the breadmaker to the gluten-free bread setting. If your machine does not have a specific gluten-free setting, use the basic or white bread cycle, ensuring it mixes gently.
Begin the breadmaking cycle and allow the machine to combine and knead the dough. Use a rubber spatula to scrape down the sides of the pan if necessary during mixing.
Let the breadmaker proceed with the rising and baking processes as specified by the cycle.
Once the baking is complete, carefully remove the bread pan from the machine and let it cool for 10–15 minutes before removing the loaf.
Transfer the bread to a wire rack to cool completely before slicing.
Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 37.9 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
