Gluten Free Bread Machine Food
GLUTEN-FREE BREAD
A straightforward loaf of bread for anyone who's following a gluten-free diet. Bake this and use it to make sandwiches or toast, or simply slather it in butter
Provided by Barney Desmazery
Categories Side dish
Time 1h5m
Yield Makes 1 loaf (10-12 slices)
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
- Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
- Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.
Nutrition Facts : Calories 136 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.52 milligram of sodium
GLUTEN-FREE WHITE BREAD FOR BREAD MACHINES
A basic white bread recipe without the gluten. Easily made in your bread machine! Xanthan gum and the exotic flours are usually easily found in your local health food store.
Provided by Aaron Atkinson
Categories Bread 100+ Bread Machine Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
- When bread is finished, let cool for 10 to 15 minutes before removing from pan.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 39.6 g, Cholesterol 47.7 mg, Fat 6.7 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 1.3 g, Sodium 274.8 mg, Sugar 8.1 g
3 VARIATIONS OF A GLUTEN FREE BREAD RECIPE - BREAD MACHINE
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.
Provided by galaxydreaming
Categories Yeast Breads
Time 4h20m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- 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.
- WHITE & BROWN:.
- Exchange 1 cup or both cups of white rice flour for brown rice flour. The results are excellent.
- TENDER BUTTERMILK BREAD:.
- 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.
Nutrition Facts : Calories 2693.1, Fat 89.3, SaturatedFat 49.6, Cholesterol 762.9, Sodium 4489, Carbohydrate 398.8, Fiber 17.1, Sugar 74.3, Protein 73.4
GLUTEN FREE BREAD-MAKER WHOLEMEAL BREAD (WITH OATS)
Perfect gluten free bread made in a bread maker. This loaf uses a carefully-developed blend of wholegrain and starch flours. Soft and light for sandwiches. Perfect for toast. Stays fresh and soft for several days. Makes 1 large loaf. Optional Dairy Free.
Provided by Gluten Free Alchemist - Kate Dowse
Categories Bread
Time 2h
Number Of Ingredients 13
Steps:
- Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
- Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.
- Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.
- Prepare the bread-maker, making sure the paddle is in place.
- Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
- Add the yeast to the dry ingredients and give a quick mix through.
- Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
- Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
- Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
- Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
- Carefully remove the paddle (if stuck inside) once cool.
Nutrition Facts : Calories 176.8 kcal, Carbohydrate 25.5 g, Protein 5.8 g, Fat 6.5 g, SaturatedFat 1.3 g, Cholesterol 48.4 mg, Sodium 287.9 mg, Fiber 5 g, Sugar 3.1 g, ServingSize 1 serving
GLUTEN FREE BREAD (FOR BREADMAKER MACHINE)
This is a recipe a friend gave me some time ago. She is gluten sensitive and suggested that I try a gluten free diet for a minimum of five weeks. I advised I doubt I could stay away from bread for five weeks! And that is when she offered this recipe. I was quite surprised! It was quite good! Plan to play with the recipe a little to add a bit of diversity. Perhaps Rosmary, garlic and black olives or sun dried tomatos and basil. This bread is great lightly toasted and served with your favourite preserves!
Provided by Kim A. Heaphy
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Ensure that milk is at room temperature
- Follow the order recommended by the manufacturer when placing the ingredients into the breadmaker pan.
- Select the dough or sweet dough cycle. Let it run for five minutes and then check the consistency of the dough. Add additional liquid or rice flour if needed.
- Once dough cycle is finished, I like to remove it from breadmaker and place into a bread pan. Let rise until double its size then bake at 350'F for about 40 minutes. If you prefer, you can also let the breadmaker go through the entire cycle and cook the bread.
- When bread is finished, let cool for 10 to 15 minutes before removing from pan.
Nutrition Facts : Calories 3074.3, Fat 87, SaturatedFat 17.1, Cholesterol 572.7, Sodium 2988.6, Carbohydrate 496.8, Fiber 17, Sugar 91.1, Protein 79.1
GLUTEN-FREE BREAD IN A BREAD MACHINE
Make this gluten-free bread in your bread maker. It's not as good as normal bread, but it's pretty good if you must avoid gluten. The mixture will look more like cake batter than bread dough in your machine, don't worry, it will be okay. The loaf may sink while it's baking, leaving a crusty, crunchy bowl on the exposed end, which you will want to slice off and discard. The finished bread will be quite firm and heavy, and I recommend slicing it thin. It makes good toast, but it toasts slowly. I use my darkest toaster setting and have to run that twice to get golden brown toast.
Provided by Marcia
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
- Remove when cycle ends. Cool completely before slicing.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 5.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 339.5 mg, Sugar 3.1 g
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- 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.
- 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 bread machine without a gluten free setting, make sure it’s totally clean from any gluten residue.
- Using bread makers without a gluten-free setting. Read your manual to find out how to override the pre-programmed settings.
- 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.
- 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.
- 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.
- 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.
- 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!).
- 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.
- 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.
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- If using a bread maker add all the wet ingredients first. Then add the dry ingredients except the yeast on top. Make a well in the dry ingredients and add the yeast making sure it does not touch the water. Start the bread machine according to manufactures instructions.
- Dissolve 1 package of yeast in warm water and 1 tablespoon honey or maple syrup. Mix and let it set for about 5 minutes to activate the yeast and set aside. In a small bowl combine the eggs, apple cider, olive oil and remaining 1 tablespoon honey or maple syrup and mix well. In a separate large bowl mix together the dry ingredients: gluten-free flour, arrowroot flour, tapioca flour, potato starch, salt, coconut milk powder and xanthan gum. Pour the egg mixture into the dry mixture then add the yeast and water mixture and mix everything well until fully combined, continually folding for about 5-8 minutes. Your mixture will be slightly watery at this point.
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- Prep your space and 9" x 5" baking pan. AND, allow the ingredients to come to room temperature.
- Use the flours in the recipe. They create a lovely loaf of amazing bread because the fiber and protein content of these particular flours work perfectly together.
- Proof the yeast. Is that yeast really fresh and active? Proofing it before adding the rest of the ingredients not only gets that lovely bread-yeast smell flowing throughout the kitchen, but it also reveals if the yeast is fit to use.
- Use golden flax seeds. You can find them online and at Whole Foods, labeled golden flax seed meal. The texture is different from regular ground flax seed – the golden variety seems finer.
- Whip the egg whites until stiff peaks form. See that lovely golden brown crust and delicious interior you could just sink your teeth into? That's the lighter than air properties of whipped egg whites.
- Use a large bowl and add in the rest of the ingredients. The batter will look more like thin cake batter than bread dough.
- Add the batter to the pan and let it rise. The pan will be quite full after the 30 minute rise time. Place it into the oven just before it hits the rim.
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