Gluten Free Mix for Bread Machines
Say goodbye to store-bought gluten-free bread with this foolproof Gluten Free Mix for Bread Machines! Crafted with a blend of brown rice flour, sorghum flour, tapioca starch, and potato starch, this recipe delivers a light, perfectly textured loaf every time. Xanthan gum ensures structure, while apple cider vinegar adds a subtle tang to enhance flavor. Designed specifically for bread machines with gluten-free settings, this recipe is incredibly easy to prepare—just combine the dry and wet ingredients, let the machine do the work, and savor the aroma of freshly baked bread in no time. Ideal for those with gluten sensitivities, this versatile bread is perfect for sandwiches, toast, or simply enjoyed warm with your favorite spread. Transform your gluten-free baking experience with this convenient, homemade bread machine recipe.
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Recipe Information
Ingredients
- 2 cups Brown rice flour
- 1 cup Tapioca starch
- 0.5 cup Sorghum flour
- 0.5 cup Potato starch
- 1 tablespoon Xanthan gum
- 3 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1.5 cups Warm water (110°F/43°C)
- 0.25 cup Vegetable oil
- 1 teaspoon Apple cider vinegar
- 3 large Eggs
Instructions
Ensure your bread machine is clean and ready for use. Set it to the gluten-free bread setting if available.
In a medium bowl, combine the brown rice flour, tapioca starch, sorghum flour, potato starch, xanthan gum, sugar, salt, and instant yeast. Mix thoroughly to distribute the dry ingredients evenly.
Pour the warm water, vegetable oil, and apple cider vinegar into the bread machine pan.
Crack the eggs into a small bowl, whisk them lightly, and then pour them into the bread machine pan with the wet ingredients.
Carefully add the dry ingredient mixture on top of the wet ingredients in the pan. Do not mix yet; the machine will handle mixing later.
Place the bread machine pan into the machine and close the lid.
Start the bread machine, selecting the gluten-free bread setting. If your machine does not have this setting, use a basic or rapid setting and monitor the kneading/mixing to ensure proper incorporation of ingredients.
Allow the machine to knead, rise, and bake the bread according to the program. Gluten-free bread dough is much wetter than traditional dough; this is normal.
Once the cycle is complete and the bread has finished baking, carefully remove the pan from the bread machine using oven mitts.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Store leftovers in an airtight container at room temperature for up to 2 days, or wrap tightly and freeze for up to 1 month.
Nutrition Facts
Calories |
3272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 601.8 g | 219% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 48.5 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 183 mg | 14% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1263 mg | 27% | |
*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.
