BEST Gluten Free Bread Maker Recipe for Bread Machines

This site uses Akismet to reduce spam. Learn how your comment data is processed.

344 Comments

1. Silly question, can you clarify the psyllium husk portion of the recipe. I have both husk and husk powder. Are you saying to take the psyllium husk (35g) and put in blender. Because my psyllium husk, not powder seems like such a small amount to put in blender and would make a mess. And is already ground.

   Reply

   1. Hi Lisa
      The reason that I use partially-ground psyllium is because breaking the husks helps the absorption and evenness of texture, but gives a less dense texture than powdered psyllium.
      If your psyllium is already partially ground, then by all means use it as it is. I’ve never found partially ground psyllium to buy (it’s usually whole husk or powder), so it’s great if you have found a source for this.
      I would try to avoid using powder for this recipe… If you have to do so, reduce the quantity fractionally to around 90% of the listed weight.
      Because I use psyllium in my baking regularly, I tend to zap the husks in bulk in a blender (it’s literally a few seconds) and store them partially-ground because for most recipes, this is how I use them.
      I hope this helps.
      I have a post specifically on Psyllium Husk in baking, which may be helpful for you to read. https://www.glutenfreealchemist.com/psyllium-husk-in-gluten-free-baking-bread-baking/
      But feel free to shout of you have any further questions.
      Best wishes, Kate

      Reply

2. What a disappointment reading through all that to discover the recipe calls for 3 eggs. It’s not cake!

   Reply

   1. Hi Ron
      It’s such a shame that you’ve pre-judged this recipe based on one ingredient. No… It’s absolutely not cake. It’s bread through and through… It looks like bread, tastes like bread and has a texture of bread. It’s nutritious both because of the balance of flours and other ingredients (including the eggs) and has essential vitamins and minerals important to the Coeliac diet as a result.
      It’s our family ‘go to’ because it’s quick and delicious and my husband (who is not gluten free) prefers it to normal wheat bread (yet he is not a fan of cake). It makes the softest sandwiches and great toast.
      I also have a vegan version of the loaf if you are unable to eat eggs. While it will never be as good, it’s important to cater for the whole community.
      Best wishes
      Kate

      Reply

3. 
   FIVE STARS 🌟🌟🌟🌟🌟This is the best Gluten Free bread I have had since being diagnosed Coeliac! Worth the small effort of gathering the different grains and flours used in the recipe as it produces a very tasty and super soft loaf of bread. This will be my weekly bread recipe from now on.

   Reply

   1. Thank you so much for your lovely comment and feedback. I’m so pleased you love the recipe! xx

      Reply

4. Hi from Australia
   I have the Panasonic Breadmaker ZB2512 which is also an old Breadmaker so I’m hoping it works in that. I was wondering if either of your recipes are Low FODMAP as well as GF and if not what I would need to change in the recipe.

   Reply

   1. Hi Karen
      The recipe is more or less fine for low fodmap as in sliced quantity, nothing really takes amounts above ‘safe levels’. However…
      You can sub corn starch for arrowroot; Make sure you use either coconut milk powder (not cows milk) or liquid lactose free milk (in place of the milk powder and water at the same weight as the water only); and use caster sugar in place of honey.
      I’m not an expert in the low-fodmap diet however, so if there is anything in the list that you cannot eat, let me know and I will see what I can suggest.
      Best wishes
      Kate

      Reply

5. 
   Hallelujah, a gluten free bread maker recipe that’s easy, delicious, and not too expensive. As requested by my husband I’ll be making this bread each week in future.
   I successfully substituted more sorghum flour for the teff flour and used chick pea flour instead of the buckwheat flour and it turned out superbly.
   The best recipe ever 👍

   Reply

   1. Yay! Thank you Linda for your lovely comment. I’m so pleased the bread is being enjoyed xx

      Reply

6. Hi there, I would love to try your bread recipe as I’m excited about finding a successful breadmaker recipe that has real ingredients not a shop blend. I wonder do you have any substitution options? Sorghum does not seem to be available here and Teff is hard to get. We don’t do oats. I have brown rice, tapioca, millet and buckwheat. Appreciate any tips, thank you!

   Reply

   1. Hi Ally
      This is a fairly forgiving recipe for switching the protein flours. My GF Flours substitution guide may be helpful for you:
      https://www.glutenfreealchemist.com/gluten-free-flour-substitution-guide-and-comparison-chart/
      If you don’t do oats, I would use the second ‘no oat’ recipe at the bottom of the blog post.
      I would then switch the Teff for Millet. And the Sorghum for additional Buckwheat, or a combination of Buckwheat and brown rice (40g buckwheat : 20g brown rice).
      I hope that helps
      Best wishes
      Kate

      Reply

7. 
   OH MY GOODNESS!!!
   ACTUAL BREAD!!!
   I’ve spent a year since my son’s coeliac diagnosis trying over and over again to make a good loaf of bread and the best I could get was fine for toast but never good enough for sandwiches. And the time each one would take was just not sustainable in our crazy life. So out of desperation and after seeing this recipe I bought a bread maker, it arrived yesterday, and I baked this loaf today! This recipe makes the bread maker worth every penny!! I can’t believe how good it is! I cut a slice and just couldn’t stop squishing it and showing it to my family over and over 😂 we can finally enjoy sandwiches again and I can spend 20 minutes throwing ingredients in and then forget about it, instead of needing a whole afternoon free for baking. This is genuinely life changing!!! THANK YOU!

   Reply

   1. Thank you so much Kristie. Your comment brought a huge smile to my face. I’m so pleased you found the recipe (and that it came out well for you). I make this bread every week (my wheat-eating husband requests it!) and have been for years now. We never tire of it and the beauty is that it it literally a 20 minute prep job (and being there to take it out).
      Enjoy every slice! And yes… it still makes fantastic toast too xx

      Reply

8. 
   Made this recipe. Instead of the gf flour blend suggested, I used a store bought blend (Namaste). The loaf didn’t come out well in the bread machine so switched to the oven. Had a great loaf albeit it didn’t rise much (not a big deal). Thank you very much

   PS I should add that since being gluten free ( a few months), this has been my first success.

   Reply

   1. Thanks Grant.
      I wouldn’t advise using a pre-mixed store blend for any GF bread recipe. GF bread needs a very careful mix of flours in the blend for structure, texture, flavour and hydration and I’ve yet to find any single blend that does this. While for most general bakes (cakes, pastry, cookies) one standard ‘GF flour blend’ can be substituted for another, bread bakes are the outlier. After many years of baking and developing bread recipes, my advice would be to follow the recipe ingredients as stated (including individual flours mixed together). It can make the difference between success and failure.
      I’m always happy to advise. GF baking is different in so many ways and it’s a fast learning curve. So feel free to come back and pick my brains if you need to.
      All that said… and despite the the issues you had in baking the loaf, I’ll take your first success as a win! It’s good to know the recipe can take the knocks and still be edible!!
      xx

      Reply

9. 
   Hi Kate!
   Thank you SO much for this recipe! My husband is GF. I find it easy to cook GF and eat GF with him, but I drew the line at bread. GF bread was pretty awful. So, we decided to get a bread maker with a GF setting (ZOJI BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker) and I found your recipe online. I ordered all of the ingredients and made it according to your instructions. The bread is AMAZING! It tastes wonderful to me too. 🙂 I am going to try making it the next time as someone has suggested, by only putting the wet ingredients in the pan while it ‘rests’ for 33 min and then add the dry ingredients before it starts to knead to see if it turns out even better. However, I do have a couple of questions: 1. Once you slide the bread out of the pan onto it’s side, do you set it upright for it to cool? 2. How long does it need to cool before you should slice it? 3. How do you store the bread after making it and how long does it last on a counter? 4. Is it better to freeze the bread after it cools? (i.e. slice it up, put parchment paper between the slices) What type of freezer bag do you suggest? Many, many, many thanks. You’ve made my husband a happy man!

   Reply

   1. Thank you so much! I’m so pleased you enjoyed the bread. It’s our ‘go to’ here and hubby (the gluten eater’s) favourite!
      The machine I use doesn’t have a ‘rest’ stage in the cycle, but goes straight into ‘knead’. So adding the dry ingredients just before the knead starts might be a good idea.
      1. In terms of cooling, I’ve tried both cooling upright and cooling on the side. Both are fine in terms of texture, but upright can sometimes lead to the top dipping slightly and an ‘uglier’ loaf. Over time, therefore, I’ve moved towards side-cooling as it avoids that risk.
      2. Although the loaf can be eaten warm, I would nonetheless advise leaving it to cool completely before cutting. This ensures the crumb sets properly and cuts easily.
      3. We store ours in a sealable bag (squeezing out as much air as possible). The length of time it lasts at room temperature will depend on the temperature of your kitchen. If the weather is warm or the heating is on full-pelt, then the shelf-life is shorter. If the ambient temperature is reasonable, it should last for 3 to 4 days, but freezing is a good option if there is any risk. We often cut half the loaf into slices to freeze and then eat through the rest from fresh.
      4. To freeze… wait until the loaf is fully cold… cut into slices… use a standard freezer bag that you can seal (either a zip seal or clip is best). We don’t bother putting parchment between slices… they seem to separate reasonably easily by hand!
      I think that answers everything. Let me know if I’ve missed anything or you have any other questions!
      xx

      Reply

10. 
    Hi Kate, I have been making the oat version of this bread for years now. My recipe has slowly changed for various reasons, (altitude, available ingredients, family allergies), but it is still basicly yours. It is so good, unlike any commercially available gluten free bread. Just wanted you to know how much I appreciate it. Thanks for your hard work. All the best, George (in the interior of British Columbia.)

    Reply

    1. Thank you so much George. It’s good to know that the recipe has served you well and that it has withstood the test of tweaks!
       This bread is still our ‘go to’ here!
       Thank you for taking the time to come back and share xx

       Reply

11. I would like to try this recipe, but the amount of psyllium in it would be too much for me. I know you do other recipes with lower psyllium (plus xanthan gum) or no psyllium (xanthan gum + gelatin). But those recipes have rice flour and I’m trying to make a rice-free loaf. Would it be possible to reduce or eliminate the psyllium husk in this recipe by swapping it out for something else?

    Reply

    1. Hi there
       Firstly, apologies for the delay in reply. I’ve been away and ‘off grid’ for a short break.
       It’s possible that you could reduce the psyllium on this and make some adjustments either with hydration or by using partial alternatives, but it’s not something I’ve tried and GF bread machine bread is quite tricky to balance so it would need a bit of playing and tweaking. The bread took a long time to develop to optimum, but if you are planning to try a psyllium reduction, I would probably start by a very slow reduction of the husk (no more than 5g at a time, and replace with around 3g xanthan or gelatin) and test. The hydration may also need to be adjusted down fractionally (as psyllium is more thirsty).
       Removing the husk completely is NOT an option for this recipe.
       I’m sorry I can’t be more specific, but it’s not something that has an instant answer unfortunately.

       Reply

12. Hi Kate, your recipes are fantastic and have been a real game changer for us re GF options. I’ve always been a bit of a foodie and make everything from scratch so being able to make GF bread that tastes like pre-coeliac days is wonderful. We live in Queensland, Australia where the weather is very humid during the summer months, which means our loaves have always tended to mould after 3 days. I don’t love the texture of the bread being kept in the fridge or freezer, seems to dry it out too much, so have been on the lookout for something to overcome this issue. I recently was reading a post on Spruce Eats where they gave some options for this problem. They suggested adding ascorbic acid (vit C) or pectin to the dry mix. I tried pectin as I had it in the cupboard already and was very happy with the results – 1 tsp pectin to the wholemeal with oats loaf (our all time favourite!). The loaves have risen perfectly, and last much longer. It appears to dry the loaf a little, not too much, so that when it is kept in my Tupperware bread storer, it lasts much longer than it used to. Also, there is no slight collapse of the loaf, which I initially thought was more related to hot air escaping through any slight crack of the loaf when turning out. I have tweaked the addition of pectin down to 3/4 tsp with good results. Thought this info might be helpful for your followers in other humid climates around the world. Keep doing what you are doing Kate, we love you for it, and appreciate your time and effort in making GF recipes that really work and even better, taste fabulous!

    Reply

    1. Hi Christine
       Thank you so much for this… Both the research and the share!! It’s incredibly helpful and absolutely makes sense.
       I make this loaf regularly, so will try a few experiments as the weather warms here for summer to test with my own machine as well.
       If all goes well, I will definitely incorporate into the recipe (and will be sure to credit your initiative and exploration!!!)
       I love when the community shares ideas, so thank you for being a part of what I do!
       Many thanks again
       Kate xx

       Reply

13. This recipe is great! I have made it a couple of times now (just need to get the timing down to get the paddle out!), but my mom is gluten and dairy free and when I made it for her she asked if it has teff in it. I told her yes and see said that she has noticed that her gut does not like it. Is there a substitute I can add instead of the teff?

    Reply

    1. Hi Amanda. Thank you for your lovely feedback.
       With regard to replacing the teff… Yes! It can be replaced with an alternative comparable protein flour with (hopefully) little impact on results. I would generally suggest using millet flour, quinoa flour or amaranth flour as close alternatives, but sorghum, buckwheat and chestnut are also possible (although you are better to use a flour not already in the mix).
       It’s possible that the hydration of the dough/loaf may need very slight tweaking, but the best way to know this is to make the loaf and then establish whether the texture/crumb is too ‘wet’ or dry by stickiness, etc.
       Happy to advise further as helpful.
       In the meantime, my flour substitution post and chart may be helpful xx
       https://www.glutenfreealchemist.com/gluten-free-flour-substitution-guide-and-comparison-chart/

       Reply

14. 
    I haven’t tried your GF Bread recipe yet, but looks great for my Celiac son. Have you ever add cheese to your bread mixture? He would love a cheese bread. But I’m wondering when I would add it. Thanks.

    Reply

    1. Hi Kelly
       I have a similar hand-baked recipe to which I add cheese and it works well. I’ve not tried adding cheese in the bread-machine though, so far.
       https://www.glutenfreealchemist.com/gluten-free-cheese-bread-recipe-wholemeal-walnuts-wild-garlic/ (just leave out the walnuts and garlic as you need to)
       I also have some little cheese and pesto rolls which are delicious! https://www.glutenfreealchemist.com/pesto-rolls-gluten-free-wholemeal-bread-recipe/
       In all the recipes where I use it, the cheese is added to the base dough xx

       Reply

15. I have a Panasonic SD – YR2550 bread maker Which has a yeast dispenser. In your recipe you say to add the yeast to the flour – should I not use the yeast dispenser?

    Reply

    1. Hi Fiona. No. Not for gluten free bread.

       Reply

16. 
    (It won’t let me leave 5 stars but this was a 5 star loaf)
    Thank you for all your work and sharing your mixes! I tried the whole grain one with oats with mix B today and my only problem was that it did a weird split thing not quite down the middle. Flavor was great (even non GF hubby said it was good) just a weird split. Definitely want to try again! I subbed millet in for the teff, I think. Would teff make the loaf a bit lighter in texture? (Also I’ve never had a GF bread turn out soft and moist until this recipe!)

    I did notice it had a slightly similar flavor profile to your vegan version but tuned out better with a bit more oomph. The vegan version I made last week (oats version) was really dense and not nearly as flavorful. Did I possibly do something wrong? (Kiddo has peanut, egg, and wheat allergies so trying to find a vegan recipe for him so I’m not paying $9.50/loaf.)

    Reply

    1. Hi Shelly
       That sounds strange! That’s not something I’ve come across before. Was the crumb still good? Or did you think it could be over (or under) proofed?
       A switch of Millet instead of Teff should be fine. I don’t think that Teff would necessarily make the loaf lighter, but it does have a slightly more earthy flavour.

       Re the vegan version… It suffers in the bread machine for not having egg… However, the oats version usually rises well (better than the no oat version) and has a good crumb.
       What machine do you have? And do you know what the timings for the cycle stages are (mix… rise… bake)? It could be that a slight adjustment is needed re timings, or (failing that) a slight adjustment re yeast or hydration may help. Let me know and I will have a think about how best to tackle the issue.
       On the back of your comment re the stars playing up, I have changed the rating to 5*. Let mw know if you would prefer me to change it back.
       Best wishes
       Kate

       Reply

17. Hi Kate! First, thank you for putting so much work into getting this recipe for the bread machine. I am determined to make it work thanks to all the effort that you put in beforehand. Here’s my problem. My loaf collapsed when I took it out. My machine is a Zojirushi, Home Bakery Maestro Breadmaker, model no. BB-SSC10. I use the gluten-free setting, measured everything using a scale in grams, and use the correct ingredients as listed. I can’t find anything out about troubleshooting because my loaf collapsed when I took it out. It was absolutely beautiful and then after it was done, it collapsed. Do you have any thoughts of suggestions on how I can fix this or what I should do next? The bread smells amazing and the crust looks beautiful and I’m excited to try it when it cools down, thanks so much!

    Reply

    1. Hi Karen
       Thank you for your comment. Bread Machines can be very variable. However… It sounds as though the loaf may have either over-proofed or need a slight tweak in hydration. Without knowing what the crumb was like, it’s hard for me to be specific.
       So… If the loaf became very dense when it collapsed (with a dense layer at the bottom) it was probably an over-proof issue. If this is the case, it will need either a shorter proof time in your machine or a tiny bit less yeast. Do you know what the machine programme times are for each stage of the cycle (mix, proof, bake)? This is where the machine may differ from other models and it may account for different proof time if that is relevant. I’ve put the cycle times for my machine in the blog post.
       If on the other hand, the loaf collapsed a little, but was otherwise ‘whole’ inside but a bit over-moist, then it is likely to be a hydration issue… In which case make sure the eggs are weighed to the lowest amount (163g) and recheck… Or if already at the lowest amount, reduce the water by about 5 to 10g max and retest. Sometimes a longer knead cycle can also help.
       The 3rd possibility is that the paddle or an air lock may have created a hole that expanded on proofing, resulting in no structure and complete collapse. If this is the case, it may be fine next time. However, it may help to thoroughly squish down the dough before the proof starts to get rid of any large airpockets.
       Happy to re-advise if this doesn’t make sense.
       Best wishes
       Kate

       Reply

18. Hello! Thank you so much for all of your hard work experimenting! I finally made a “Holy Grail” loaf! It is fantastic!

    A couple notes for others:
    Final temp was 209F. A little bit of a crunchier crust which I prefer.
    The husk was ground very fine to give greater rise.
    If using milk powder, go for whole milk.
    Dark teff perfectly fine and gives a wee bit nuttier taste.
    Closer to 63g of eggs worked better for me.
    If you like them, add some seeds! Sesame, poppy, pumpkin.

    Reply

    1. Fantastic Edward. Thank you so much for the lovely feedback and for the tips and tricks!
       When you say ‘final temperature’, I’m assuming that was the internal crumb temperature?
       Thank you again
       Kate x

       Reply

       1. 
          Hi! Indeed, internal crumb temp re 209F. Thank you again. One more optional item – once success achieved try a little milk or olive oil Wash as your bread maker goes into baking cycle for a browned and crunchier crust!

          Reply

          1. Thanks Edward x

             Reply

19. I use a breville bread maker.
    I have had a problem with the hole left even after you remove the paddle. The bread sometimes sticks to the upright (bigger whole in the bread) PLUS the clean up of the bread maker is frustrating. So I went looking for a silicon sheaf like so many silicon products used in cooking.
    What I stumbled across was a silicon toe cap …. and I decided to test it out. It worked. – though sometimes the toe cap is in the bread (easy to get out) or left on the upright in the bread maker. Clean hole in the bread, easy to clean bread maker, and the the cap is reusable.

    A very cheap solution for a very annoying problem.

    Reply

    1. Wow! What a brilliant idea. Thank you for sharing.
       The other option (although I can rarely be bothered) is to pause the machine after the knead and before the proof, tip/scrape out the dough, remove the paddle and then pop the dough back in to continue (assuming the machine has a removable paddle)

       Reply

20. 
    This bread is perfection. I subbed the oat flour for quinoa. It stays soft and doesn’t need to be reheated to be delicious, which I thought was impossible for GF bread.

    Reply

    1. Thank you Megan! What a lovely comment 😊. It’s the bread we still make most often at home, so it’s fantastic to know that others are enjoying it too x

       Reply

21. 
    I’ve been baking a gluten free loaf in my bread machine for many years but my husband has been told by a nutritionist to stay off eggs and rice for the next 5 weeks He also can’t tolerate corn. I’ve had 3 failures so far, mostly because of leaving out eggs. I wondered if you’ve had any success in this area?
    Many thanks

    Reply

    1. Hi Lilian
       This recipe may be helpful to you! It’s the vegan version of my bread machine loaf and also rice free and corn free too! If your husband can tolerate GF oats, then I would suggest using that recipe as the bread has a better texture. But you do have both options available to you x

       Reply

22. 
    I have maded this bread three times and absolutely love the taste. It’s has a soft inner with a medium crust – prefect.
    I swap the potato starch with Arrowroot starch as I have a slight intolerance to potato starch.
    The best tasting bread I have come across.
    Thank you for sharing.

    Reply

    1. Thank you Ann. That’s so great to hear. You are most welcome xx

       Reply

23. Help! I’ve tried this loaf twice now, and I’m ending up with a flat loaf. Still tastes pretty good, but isn’t the risen, fluffy one in the photos. I have a zojirushi bread maker, am following the recipe exactly, and have done it twice. Once with slightly less liquid (after reading another comment). Is it my bread maker? Is there some other reason my loaf isn’t turning out? Is my bread maker the wrong size? Is that a thing? It has two paddles rather than one… I don’t think I can post my pics here, but it’s just a flatter creation than I expected.

    Reply

    1. Hi Seema
       I’m sorry to hear that. It’s definitely not your bread machine. And I’m a firm believer that every problem has a solution! Every breadmaker is different and it may be some minor tweaks are needed.
       Just to check though… What yeast are you using? Is it definitely instant yeast? Is it in date and when was it opened?
       Can you email me with more detail… The size of your bread machine bowl; model number of bread machine; photos if possible and a description of the loaf’s internal ‘construction’ after baking? And I’ll try and advise.
       kate@glutenfreealchemist.com

       Reply

24. Greetings from Chicago, U.S.A! After weighing every to the gram and putting all in my bread maker (NOT Panasonic), I noticed you did not publish a target temp. If I missed it, sorry. Otherwise, it is a pretty big detail to leave out. Hoping the loaf comes out ok in 2.5 hrs. I think I will shoot for 200-205. Thanks! Cheers!

    Reply

    1. Hi Edward
       When you say ‘target temp’ do you mean internal loaf temperature or machine temperature?
       Either way, I use neither for my bread machine. I use the cycle timings as stated in the blog post accompanying the recipe. But I do appreciate that all machines are different, so my advice is to try and set the machine as close as possible to the timings in the post (as given for a Panasonic) and then try the recipe in the machine you have. If it then needs adjustment, I am happy to do what I can to advise from there based on loaf ‘symptomatology’.
       Best wishes

       Reply

       1. Thank you and thank you for sharing! Two loaves I have made so far and baking complete at 209F. One of the loaves sank a bit (possibly too much liquid?), but they are both very tasty.

          Reply

          1. You’re welcome Edward. If it sank slightly, it’s possible that it may need slight hydration adjustment. You could try reducing the egg/water by no more than 5 ml initially and see if that helps. It sometimes also helps to cool the loaf on its side. It loses excess moisture as it cools as well.

             Reply

25. 
    This recipe makes a great loaf of bread! I prefer the loaf with oats and corn.
    A few notes on my experience:
    -I have the Zojirushi Virtuoso bread maker and use the gluten free setting (course 5) on medium crust with great results.
    -After reading through comments I decided to add all the wet ingredients to the bread machine and hit start while I prep the dry ingredients. I let it rest to bring it up to room temp and only add the dry ingredients when it starts mixing. This was based on a comment from the author that gluten free flours might not do well sitting in liquid for so long.
    -I have found that the egg amount is not critical, 3 eggs have been anywhere between 150-170g and hasn’t made a noticeable difference for me.
    -I messed up the ratio of corn and potato starch once and it was still fine.
    -I have made this with whole milk and with oat milk and they were both good, though I think whole milk was a little better.
    Okay I think that’s all my notes :). Thanks so much, it’s really difficult to find any decent bread machine gluten free recipes. The only other thing is that I would love to see a gluten free sourdough recipe for the bread machine!

    Reply

    1. Thank you so much Kelly for your great feedback and the helpful information about how you managed the recipe with your Zojirushi. Bread machines are so variable, it’s always helpful when people leave detail about their experience.
       Maybe one day I’ll get round to a sourdough!
       Have a great Christmas and all the best for 2026 x

       Reply

26. 
    Outstanding recipe and now the only recipe we use for our breadmaker. I didn’t appreciate how important the psyllium husk was, and I didn’t have it, at first. It acts as the gluten replacement and with it you wouldn’t know this was gluten free bread.
    Thank you so much. Amazing bread!

    Reply

    1. Thank you so much Nick for your lovely feedback. Absolutely… Psyllium brings a little magic!
       I’m so pleased you are enjoying the bread x

       Reply

       1. Psyllium really does bring out the magic and you truly are a gluten free alchemist, thank you again for this recipe!

          Reply

          1. You’re very welcome x

             Reply

27. Hi Kate,
    I’d love to make your gluten free bread in my bread maker but I don’t have a gluten free bread setting. I bought a Sana Smart Breadmaker because it has a stainless steel basket instead of teflon coated. Thing is it’s completely programmable with no settings suggestions for gluten free bread.
    I saw that you stated the Knead, Rise and Bake times.
    Would you be able to tell me the Temperatures for the Rise and Bake times?
    I’d really appreciate your help.
    thank you,
    Ingrid

    Reply

    1. Hi Ingrid.
       I am genuinely not sure what temperature my bread machine bakes at. I sort of assumed that all bread makers baked at a standard temperature?!
       I’m so sorry.
       Does your machine have a manual that advises on proof and bake temperatures? I would follow whatever advice they give for loaves generally and then work around the timings in my recipe post. Your best option is then to do a bit of experimentation. I’m happy to try and advise based on the results you get. xx

       Reply

28. Hi Kate, which supplier do you use for psyllium husk please.

    Reply

    1. Hi Pat
       I actually buy mine from a local health food store. They source it from Buy Wholefoods Online, but I don’t openly share details as it has a ‘may contain’ warning. I wouldn’t usually use products with a ‘may contain’ but I’ve been using this one for years (since before the warning started appearing) and it’s been fine.
       Other safe options include Planète au Naturel; Yourhealthstore and (for those in the States) NOW brand
       Best wishes
       Kate

       Reply

29. Hi, are there newer bread maker machines you recommend please? The models above are not available. Ty.

    Reply

    1. Hi Amanda
       I’ve just updated the post. I did some research a month or so back and the Panasonic SD-YR2550 would now be my machine of choice! In addition to GF settings, it also appears to allow the possibility of manually setting each stage of the bread-making process which gives far more flexibility.
       Best wishes
       Kate

       Reply

30. 
    I have my 2nd loaf of the bread machine recipe with the type b flour blend baking in the machine right now! The first was really good, but I forgot the salt…this time I followed the recipe exactly and cannot wait for the results. Thank you for working out these recipes, the first loaf though it needed salt was very good texture and even without the salt was pretty good!

    Reply

    1. Thank you so much Julia. It’s still our favourite loaf here! I took one away with me for a family weekend so I would have yummy bread just for me and it stayed fresh right to the last slice (4 days!)

       Reply

31. I am not a baker and pretty much just a tesco convenience shopper. Having recently found I am less tolerant to gluten but not coeliac I have tried various supermarket gluten free breads. Found one that’s ok (toasted at least) and then realised it was full of ultra processed food ingredients. Found your receipts and want to give them a go as they sound and look good but where can I get all the ingredients? Do you have a recommended place to go (Tescos don’t stock a lot of the flours for instance)? Thanks

    Reply

    1. Hi Adrian
       Huge apologies for the delay in reply. I’ve been away at an ‘off grid’ retreat and had no access to devices.
       In terms of suppliers, I buy most of my flours online. I have trusted sources which are Shipton Mill, Healthy Supplies and Other Flours. All of these deliver in the UK. I sometimes also use Pure gluten free.
       Other than the flours and psyllium, all the other ingredients come from the supermarket (including the milled flax).
       I hope that helps. Best wishes x

       Reply

32. 
    I’m so grateful for your website! I love the texture and taste of this bread but I’m still trying to work out how to reduce the deflating immediately after removing from my bread machine. On my next loaf I will reduce the total liquid slightly and cool on its side as you recommended in another comment. However, I’m also wondering if it may be related at all to my confusion based on the info on your calculator to determine the amount of eggs for smaller / larger loaf size – the note “Important : maximum liquid weight 168 g (minimum 163g) – better to aim…” does not change regardless of loaf size chosen. Please clarify if I should continue to follow the stated number of UK large eggs (approx 64 g each?) or somehow follow the stated note and keep the maximum liquid weight to less than 168 g regardless of the loaf size??

    Reply

    1. Hi Meg.Thank you for you kind feedback. I’m so pleased you love the bread.
       In terms of collapse, it sounds as though it is possibly a slight over-hydration. There is a chance that it is ‘over-proof’ if your machine has a different cycle to mine. What machine are you using and do you know how long the rise and bake are?
       Re the egg weight. Yes… Sorry… Because the ‘notes’ bit is not in a ‘variable’ box, it doesn’t change. I sort of made a (wrong) assumption that people would make a full size loaf given it was a bread machine. Although bread makers have changed a lot in recent years and now seem to have all kinds of options!
       Work with the changing ratio re numbers of egg… Although if possible, it will be better to work with the lowest weight ratio and use a calculator to work out what that would be for your loaf size.
       Does that make sense?
       I will amend the recipe card to make it clearer 😁

       Reply

33. 
    I have a Zojirushi Virtuoso breadmaker that has a larger oblong pan. I multiplied the weight of listed ingredients by 1.18 and the dough filled the pan well.
    I put in custom settings for the breadmaker’s homemade course: Crust, Medium, Rest 18 minutes, Knead 20 minutes, Rise 45 minutes, Bake 53 minutes. The resulting loaf had great texture and appeared baked through but deflated some when I removed the loaf from the pan immediately. What adjustments would you advise? The loaf was definitely not over proofed and rose well during the bake.

    Reply

    1. Hi Lisa
       I think one of the more common problems with GF bread is inconsistent ‘deflation’. This comes from a number of issues, but mainly… The loaf is too large to hold the structure (with no gluten); fractionally too much liquid; slight over-proofing; slight under-baking.
       We also have to contend with the fact that all bread machines work slightly differently and depending on where the flour comes from (including batch and manufacturer) the hydration requirements may change slightly. That ‘slightly’ can (unfortunately) have a big impact on GF bread. But… we can always find a way around it!

       Looking at what you have told me (and assuming you made no changes to the ingredients in the recipe or to the order of process), it sounds as though the bread was probably proofed fine… (the tell-tale signs of an over-proof would be something like a thick gummy line at the bottom).
       It’s more likely that the hydration needs to be fractionally less… You can try reducing the liquid by NO MORE THAN 5 to 10 g initially and re-test. The tiniest reduction can make a big difference.
       It’s possible that the increase in dough tipped the bread into too large? It may be worth testing a loaf with the listed dough amount and seeing whether the texture and shape holds better and how ‘small’ it comes out.
       If possible, I would remove the 18 minute rest cycle from the programmed times (it’s unnecessary for this bread and may have an impact on the evenness of flour hydration if the dough is not mixed straight away)
       I would probably bake for the full 55 minutes and you could also try cooling the bread on its side to speed up the removal of excess steam (through the paddle hole).
       I hope that helps. Do come back and let me know how it goes and if you have further questions xx

       Reply

34. Hi.. I’m intolerant to eggs.. Have you any suggestions for a substitute please?
    Thanks
    Geraldine

    Reply

    1. Hi Geraldine
       I also created a Vegan version specifically for people with egg-intolerance. If you can eat oats, the oat-version is lighter and more consistent. But there is also a non-oat version.
       Best wishes
       https://www.glutenfreealchemist.com/gluten-free-vegan-bread-machine-loaf-wholemeal-recipe/

       Reply

35. 
    Awesome!!! Thanks!

    Reply

    1. You’re welcome x

       Reply

36. 
    This bread is absolutely amazing, and I can make it in the bread maker. Even my non gluten free husband declared it good!
    I cannot recommend this recipe enough. I am telling all my gluten free friends about it!

    Reply

    1. Thank you so much Jane. It’s a staple here and has been for years, even when gluten-eating guests come to stay!
       I’m so pleased you love it xx

       Reply

37. 
    I have been making this bread weekly for the last 2 years to great success. I usually spend a few hours creating 25 batches of the dry ingredients, which is enough to last me 6 months. I thought I would share that following an accidental addition of the yeast to my last 6 months worth of mix, that the yeast remained fine and working well throughout that period and so for me, I will be adding it to my batches going forward. Doing the batches ahead of time makes this recipe so quick, I can get in into the bread machine in 5 minutes.

    Reply

    1. Thank you Mary
       That’s great to hear. Yeast can be very temperamental, especially when it comes into contact with salt. So it’s good to know that it worked well regardless x

       Reply

38. 
    Hi,

    Amazing taste and texture – my daughter is 10 and has a gluten free diet. She would eat store bought however cannot believe how much tastier this one is. Only issue we are having is the top collapses in abit.
    Can you help us troubleshoot this? We are in Australia and used an electric scale to measure out all ingredients. We have a Panasonic

    Reply

    1. Hi Taylor
       Thank you so much for the lovely feedback. I am so pleased it has been given the thumbs up by your daughter too!
       In terms of the top collapsing, I suspect it may just need a slight tweak on hydration levels (which can be affected by anything from the machine, to climate to the brand of flours!).
       So… If you haven’t done this already… weigh the eggs at the lower level (163g), which usually rectifies the problem. If you are already at 163g, then it probably needs slightly more adjustment. In which case, reduce the water liquid level by about 5g (only!) and see if that helps. Only then reduce by a further additional 5g IF necessary. Basically, you need to make the tiniest of changes and test.
       If at 10g that doesn’t work, come back to me and we’ll look in more detail to try and work it out.
       Sometimes though, if the texture is good, an ‘ugly’ loaf is still better 😂
       Apologies for the delay in reply. I’ve been away x

       Reply

39. 
    This is a great recipe and is my standby loaf. The bread is soft, keeps well and tastes and feels like “normal” wheat-based bread. I would encourage anyone to try it and not to be put off by the large number of ingredients. The results are well worth while! Like all of Kate’s recipes it is fully developed and tested and I have not needed to change anything.
    I use a Panasonic SD-YR2550 bread maker and wonder whether it quite bakes it long enough, so I often give it 10-15mins in the oven to darken the crust and increase the internal temperature.

    Reply

    1. Thank you so much John for the lovely comment and feedback.
       I’m so pleased you love the bread.
       The problem with breadmakers is that they mostly don’t seem to allow for adjustment of timings. But putting the loaf in the oven to ‘finish off’ is a great idea xx

       Reply

40. Best bread I have had since being diagnosed. It tasted like real bread and smells divine. I halved the recipe as only got the small panasonic. On reflection think I might have got away with the full mixture. Everything I make from you Kate tastes like it should thankyou for all your hard work.

    Reply

    1. Yay!!! Thank you Angela. That’s so good to hear.
       You are very very welcome.
       Shout if you have any questions xx

       Reply

41. 
    Hi from Australia!
    I made this wholemeal loaf in my Panasonic SD-R2530 with brilliant results. My coeliac husband, who doesn’t usually like wholemeal, enjoyed it greatly! Thanks for your wonderful recipes Kate. I’m grateful for your work.
    Fiona

    Reply

    1. Awww thanks Fiona! And Hi from the UK!
       I’m so pleased you love the bread.
       This remains one of our favourite loaves here too… It’s been a winner with both gluten free and wheat eaters xx

       Reply

42. 
    I’ve been searching high and low for a recipe like this! Made it today for the first time. Amazing! Thank you so much!

    Reply

    1. Thank you Bob. I’m so pleased you enjoyed it xx

       Reply

43. 
    Hi Kate – This continues to be the staple loaf in our household, including for my wife and for other non-coeliacs who are visiting. One commented today that it has a slightly sweet taste. I use 24g of honey which I think is a bit more than a tablespoon. I have hesitated before reducing the quantity of honey because I understand that its interaction with the yeast is important. Have you experimented with less of the sugar? Do you know what the minimum quantity is for a successful loaf? Thanks for all your hard work. Simon

    Reply

    1. Hi Simon
       Thank you. It’s interesting… I think some people are much more sensitive to picking up on certain flavours. But I fully understand. I struggle with shop bread, for that very reason.
       The honest answer is I’m not sure what impact reducing the honey will have. I know when I made the loaf, I tried all sorts of sugars and options and settled on honey at that amount because it was natural and (interestingly) less sweet than cane sugar. Given that the bread went through literally dozens of iterations to get here, I can’t remember whether the specific amount of sugar was critical in the end.
       But… I think it could probably be reduced a little. Given that you already have a good understanding of how the bread bakes in your machine, I would test at about 5g less and see the result… Then reduce further if necessary and keep testing!
       Do let me know how it goes.
       Best wishes
       Kate

       Reply

       1. Looking into it, opinion seems to be split as to whether sugar is necessary to activate yeast. So far, I have had success with activating the yeast using tepid water and 10g of honey. I’ve mixed these ingredients in a jug and left them for a few minutes to build up a frothy head, and then mixed that into the wet and dry ingredients. My thinking is that my reason for adding sugar is only for the yeast, so I will mix the sugar with the yeast directly without the other ingredients getting in the way. It seems to work ok without any discernible change in the texture of the loaf.

          Reply

          1. That’s great to hear Simon.
             I almost always use honey rather than white sugar as it’s more natural. Equally, if I use instant yeast (as for the bread machine), it is not necessary to pre-activate, hence I pop it in with all the other ingredients. The sugar is primarily to ‘feed’ the yeast so that it activates quickly (which is slightly more important for machine bakes (although I am aware of the debate about whether sugars are necessary)).
             However it also has a small function in supporting caramelisation and colour for the crust.
             Either way, thank you so much for the feedback. It’s always great to hear about the tests and changes people are making.
             Best wishes
             Kate

             Reply

44. I have a Zojirushi Maestro bread machine that can make 1lb loaves – not larger.
    From looking at your recipe, I think your machine makes a larger loaf and wouldn’t work for my machine.
    If so, is it possible to have success if I were to cut the recipe ingredients in half?

    Reply

    1. Hi Wilma
       Yes… I would initially try cutting the ingredients in half and test… If you find the recipe then needs any further quantity tweaks, you can so when you know how that has turned out.
       I am not sure what the programming is like with the Zojirushi, but try and get the timings as close to those noted in the blog post and then if you think it needs any changes after testing a loaf (either with timings or moisture levels), work with your machine.
       Let me know if you need help with trying to troubleshoot.

       Best wishes
       Kate

       Reply

45. 
    Fantastic recipe! Thank you for posting. I made this using the only Teff flour I could find which was rather dark. The bread was quite heavy but had a wonderful flavour and is quite filling. I replaced flax seed with hemp seed as I didn’t have flax seed. It still turned out very well. I have made it twice now with excellent and uniform results both times. Very happy to add this to my favourites book.

    Reply

    1. Thank you so much for you lovely comment Joanne.
       I’m so happy you loved the bread. Different flours definitely yield different flavours and textures, so feel free to experiment to find your ‘happiest’ loaf xx

       Reply

46. Is it possible to leave out the ground psyllium husk out in the glutin bread, I can’t seem to get it.

    Reply

    1. Hi John. Unfortunately no. The psyllium husk is a crucial ingredient. For this recipe, the bread simply won’t work without it.
       Sorry.

       Reply

47. 
    I found this page recently and had to try out both recipes. They are absolutely amazing and have transformed my approach to making gluten free bread making. Thank you so much for sharing them.

    Reply

    1. Hi Robert. Welcome!
       I’m so pleased you’ve found me and that you love the bread. You are very welcome.
       It took many many months to get this one right… but the principles hold across so many gluten free bread recipes that it was more than worth the effort… Both for myself and for the rest of the community.
       It’s always been our ‘go to’ here, not least because we can throw it in the machine and leave it to do its thing.
       Happy New Year and shout if you ever need anything xx

       Reply

48. 
    Hi Kate,

    I’ve tried the bread-maker recipe with oats & the Alchemist blend B flour – it’s exceptional! Thank you for having worked all of this out.
    However, the coeliac in the house is my 5yo son and he’s the only one who doesn’t like it – of course. I was hoping to try a white bread recipe in the breadmaker (I’m not a baker and don’t have the time or patience for a non-breadmaker version at the moment). Do you have any recommendations as I can’t find a specific breadmaker recipe for white bread on your pages?

    Also, flicking through the comments below on length of cycle, I found a longer cycle actually works far better. I bought a new panasonic breadmaker in December, and the first couple of attempts using the standard GF setting (about 2hrs) resulted in dense bricks. I tried the sourdough cycle, which is around 5hrs, and it works brilliantly; light, tasty, lovely crust.

    Thanks again.
    Toby

    Reply

    1. Hi Toby
       You’re welcome and thank you. I’m so pleased you like it (even if your 5 year old is less keen!).
       You are absolutely right… at the moment I don’t have a white bread machine recipe (it is something I need to do!). It’s possible my White Sandwich Loaf recipe would work in the bread machine, but I haven’t tried it.
       https://www.glutenfreealchemist.com/gluten-free-white-bread-recipe-real-crusty-sandwich-bread/
       It may need a tweak re hydration (possibly a TINY drop less water) in a machine. But you’ll only know by testing.

       Also… other people have tried my Oat Bread (a more neutral flavour) in the machine and told me it works (again I haven’t got round to testing yet)… so that MAY be another option. I’d probably use the psyllium-based recipe if you try it.
       https://www.glutenfreealchemist.com/perfectly-fluffy-gluten-free-oat-bread/

       Bread machines are all variable unfortunately… there seems to be no consistent cycle and machines are being updated and changed all the time. This makes it really hard to know what works for other people. The main thing is that you have found something that works well in yours!

       Best wishes
       Kate

       Reply

49. Do you have a bread recipe for a bread machine that is without psyllium, just gluten free flours to equate to 450grams in total of flour?

    I have a stoma do not want psyllium or of the like.

    Thank you
    Kate

    Reply

    1. Hi Kate
       I do have a basic bread machine recipe that uses xanthan gum and gelatine (or vege-gel), but the texture is more ‘gluten free’. Worth a try though!
       https://www.glutenfreealchemist.com/gluten-free-brown-bread-from-your-bread/

       However… Going out on a limb… I have a hand-baked recipe for Oat Bread (if you can eat oats) without psyllium. There are 2 recipes on the post… It is the SECOND one that doesn’t have psyllium (at the bottom of the post). Although I haven’t tried it in a bread machine, other people have said it has worked for them… Thus while I can’t confirm one way or another, it may be worth a shot.
       https://www.glutenfreealchemist.com/perfectly-fluffy-gluten-free-oat-bread/
       Best wishes
       Kate

       Reply

50. Hello Kate! I’m so happy to have come upon your website/ blog.
    I will very soon begin using my bread machine and your well worked out recipes.
    On a side note, I’ve also begun making sourdough starter & incorporating it into various recipes. I wonder have you ever considered doing so?
    Thank you for sharing.

    Reply

    1. Hi Colette
       Welcome!
       I have made a few sourdough starters and used them here and there in recipes in the past… But I found that (being a small household) I was wasting so many ingredients through ‘discard’ and then would inevitably kill the starter 🙈.
       At some stage I will try again, once I have a long list of ways to use it xxx

       Reply

51. I made the oat version, absolutely fantastic. I can not thank you enough!!!! Nice thing too is that it gives me a very satisfied feeling after eating. With store bought GF bread I need to eat more, with your bread 1 slice is enough and it “feels “ good (digestive system)
    BTW we made your GF Black Forest cake x 2. OMG…..fantastic!!!!!!!! We took it to 2 different parties and no left overs:(((

    Reply

    1. Hi Mieke
       Happy New Year!
       Thank you for your lovely feedback and for taking the time to comment.
       I’m so pleased that you love both the bread and the Black Forest Cake.
       Wishing you all the best for 2025
       Kate xx

       Reply

52. Hi! Nutrition facts are for what size/weight serving please?

    Reply

    1. Per slice of which there are about 12 (which are large!)

       Reply

53. I made the 2nd recipe (free from oats & corn) and used my ancient 2nd hand Panasonic bread maker which only works on the ‘basic setting ‘. The result was excellent. I call it my ‘ugly bread’. No pretty crusty, domed top but it came out great tasting & texture. I am very pleased with the results. Thanks Kate.

    Reply

    1. Thank you so much Stephanie. I’m so pleased you enjoyed it (ugly or not).
       I’m wondering how different the cycle timings are on ‘basic setting’. If you let me know (and let me know of any changes you made to the recipe, and whether it ‘collapsed’ at all), I may be able to advise on getting it ‘prettier’. XX

       Reply

       1. Hi Kate. The basic setting is 4 hours. I didn’t change anything in the recipe. Considering I used a standard setting in the machine I was happy it was successful. As my husband says, it doesn’t really matter what it looks like, as long as it tastes good. Which it does. I’m not concerned about making it pretty, just happy I made a successful loaf. Thanks for your reply.

          Reply

       2. Forgot to say, it ‘collapsed’ in the sense that it didn’t have a rounded risen top, more like a moon crater top. But still fully cooked through.

          Reply

          1. Thanks for the extra information. I agree with your husband… If the loaf’s good, the appearance is secondary. As long as you’re happy!
             In terms of the dipped top however, it may be a slight hydration issue. If you haven’t already… Use the lowest weight advised of the egg (163g) as this can be all it needs to make the difference. And if you have already done that, you could reduce the water added by 5 to 10g and that too may make the adjustment needed.
             The setting for your machine is much longer than most GF settings, so if the liquid adjustment doesn’t work, shout again and I will have a rethink in the New Year xx
             Have a great Christmas 🎄♥️

             Reply

54. 
    This is fantastic. Much lighter, open texture then most gf recipes I’ve done. In search of a simple solution I switched all the fancy flours for doves gf plain and used corn flour for the starch. Still works perfectly.

    Reply

    1. Thank so much Mark.
       Great to hear it is versatile enough to have a Doves sub! Thank you so much for letting me know xx

       Reply

55. 
    Since being diagnosed with Coeliac disease in September (2024), I’ve tried several bread maker recipes, but this one is by far the best. I have made both recipes (with/without Oats and Corn) and I will be focusing on the recipe with Oats for my staple bread needs. It makes a nice sandwich, as well as toast. I have found I need to freeze it to keep it fresh, but it does defrost OK in the microwave. Mixing up the flours can be time consuming, but as I get more confident I find I am speeding up. Also, making several batches of the flour mix (minus Flax Seed and Yeast which is added just before I use it), speeds up the preparation with only the wet ingredients to prepare on the day.

    Many thanks to Kate for doing the leg work here and perfecting the recipe. It is very much appreciated.

    Reply

    1. Thank you so much for your lovely feedback Jon. You are most welcome!
       I’m so pleased the bread is working out well for you. The mixing definitely gets easier with time (and as a ‘bulk’ mix). The prep is definitely the most arduous bit… after that it’s pretty straight forward. 😄

       Reply

56. 
    Someone wondered if this bread machine recipe could be completed in the oven. The answer is yes. The GF setting on our bread maker failed to start, so I hand mixed to incorporate in the mixer bowl, let sit for 10 minutes, then with the bread hook installed kneaded it for 8 minutes, stopping a couple of times to scrape sides, adding water by the tablespoon as needed, moved to a greased glass loaf dish and let rise, covered, on a heat pad on low for 45 minutes, finishing in a 350 degree oven for 60 minutes/194 degrees internal temperature. Covered with tin foil half way through. Probably go to 198 degrees next time. Came out fine.

    Reply

    1. Thanks Rick. That’s really helpful for people.
       Interestingly, this recipe started off as a hand baked loaf (my Gluten Free Brown Bread Recipe) and then I tweaked it to work in the bread maker 😁

       Reply

57. Just made the Breadmaker loaf with oats in my 35 year old breadmaker on the rapid bake cycle which you recommended and it came out absolutely fantastic. It’s the best loaf I’ve made to date and I’ve tried lots of recipes. It was so easy and once it’s in the breadmaker you just have to leave it to do its job. The only substitute I made was to use brown Teff flour as opposed to white as I couldn’t find white. 10 out of 10….thankyou very much for this wonderful recipe

    Reply

    1. Thank you so much Lynda for coming back with your lovely feedback. I’m so pleased the recipe worked well and that it was the best so far!
       The only reason I tend to use white teff is because it has a less strong flavour. But Brown is a great choice too! xx

       Reply

       1. I was wondering if you had a Fruit Loaf recipe for the breadmaker

          Reply

          1. Hi Lynda
             Unfortunately no… But I do know that some people have used the recipe in this post and have successfully made fruit bread with it.
             Best wishes
             Kate

             Reply

58. 
    I made the version without oats/corn. It is delicious. My gluten-free boyfriend says it is the best bread he has ever tasted (gluten-free or otherwise). I am inclined to agree.

    My bread machine’s gluten-free program only does a 1.5-lb loaf so I multiplied the recipe by 3/4. I used the darkest crust setting but it didn’t come out very dark.

    The milk I used was Almond Breeze almond-coconut milk. I added 100g of chopped walnuts that I’d soaked for half an hour when my machine called for add-ins.

    Reply

    1. Fantastic! Thank you so much for your lovely feedback. I’m so pleased you (and your boyfriend) loved it!
       The ‘dark’ setting is mainly used to give the bake time that little extra to ensure the loaf is cooked. But the main thing is the bread turned out well xxx

       Reply

59. 
    Works well

    Reply

    1. Thank you Anne 😁

       Reply

60. 
    This recipe is remarkable. My initial experiments with GF bread involved used of a rice based flour which we have all seen in the supermarkets, and the results were just so disappointing. Kate’s recipe produces bread which is light and has the springiness of regular bread. I have no hesitation in serving it to non-Coeliacs who eat it very happily. I make up enough of the flour mix for a few loaves, which means that the time needed to prepare a loaf from the mix is just a few minutes. Thank you Kate!!

    Reply

    1. Thank you so much Simon. You are so very welcome.
       I think this remains my all-time favourite, not least because it’s easy to whip up when expecting guests. I’m so pleased you love it xx

       Reply

61. 
    Finding your bread recipe has been wonderful. I wonder how I ever ate the gf bread from the supermarket! Thank you so much!
    Now that I’ve been making your bread maker recipe successfully for a lot of months, I’m wondering about varying things a bit by adding, for example, some walnuts or olives. Would there be a problem adding these to the same recipe made in the bread maker, or would I have to make adjustments? I can’t see that you have any bread maker recipes of that sort, only hand baked ones.

    Reply

    1. Thank you so much Sarah. I totally agree… Once you’ve found a bread you can make and love, it’s really hard to contemplate supermarket loaves.
       In terms of adding things to the bread… Yes… it should be fine. Because the consistency of the dough is quite thick, it will hold add-ins, so go ahead and experiment. xx

       Reply

       1. Thank you! For my next loaf I shall be brave and try adding some seeds and walnuts!

          Reply

          1. Perfect. Let me know how you get on xx

             Reply

62. Thank you so much for creating these recipes. I tried both variations of the bread maker recipes (with oat flour and corn starch) and without. However both are hollow in the middle. Do you know why this would please?

    Reply

    1. Hi Pratiksha
       A hole in the middle usually means that there has been an air pocket left after mixing which has expanded when the dough has been proofed. It’s likely to be a mixing problem.
       What sort of machine do you have and is there any way you can stop the programme to squash the dough down before the proof?
       It’s strange however, because it’s not something I’ve been contacted about by others, which makes me wonder whether there is something else going on with the dough consistency.
       Did you follow the recipe exactly with no changes or did you switch any ingredients?
       Also, did you weigh the eggs?
       Let me know and I’ll give it some further thought if relevant.
       Many thanks
       Kate

       Reply

       1. Hi Kate

          Thank you so much for getting back to me. So i have a small Lakeland bread maker which makes a 1lb loaf. I will be able to stop the progamme and squash it down before proof so will try this next time.
          The first time i halved the ingredients but got a very small loaf but still hollow and uncooked in the middle. the second time i kept ingredients as they are i got a larger loaf but hollow and uncooked again. I followed the recipe exactly no substitutions and weighed the eggs.

          i just realized i used cold milk instead of hand warm. the yeast i used was BIOREAL organic active dry yeast. Could any of these be the issue do you think?

          Thank you
          Pratiksha

          Reply

       2. Sorry, did my reply come through please?

          Reply

          1. Thank you for replying.

             I have a small Lakeland bread machine to make a 1lb loaf. I did one loaf with half the ingredients but this turned out very small still hollow and uncooked. Then I did the full version this was a good size but hollow and uncooked. I weighed out the ingredients and the eggs and no substitutions. I will be able to push the dough down before proof, so will try in next attempt, thank you.

             I realised I used cold milk instead of warm though.
             I used bioreal organic active dried yeast.

             Thank you

             Reply

             1. Hi Pratiksha
                Apologies for the delay in reply and the additional helpful information.
                Re using cold milk… it could make a difference (I would use hand warm next time to be sure).
                This recipe uses INSTANT yeast. Don’t use Active Dried Yeast as it needs to be dissolved and pre-activated to work properly AND it works at a very different concentration to instant yeast (so you would need to use more). Bread machines need Instant or Fast Action yeast which is finer and dissolves easily in the mix.

                I’ve looked at the Lakeland bread machine information on line (I’m assuming that it might be the ‘compact’ model you have?)… But double-check your manual for timings as I am making an assumption with the following advice!
                I’m not sure why Lakeland have used a 2 proof cycle for GF bread (which generally isn’t necessary in a bread machine). But in theory, it should still work with a double proof.

                My worry is that the bread machine I use has a cycle which is knead: 15-20 min; Rise: 40-45 min; Bake 50-55 min.
                The Lakeland final knead-rise-bake cycle is knead: 13 mins (which should be fine); Rise: 105 min (which may lead to significant over-proofing and could also account for the large hole); Bake: 65 min (which is probably ok and the bread can presumably be removed earlier if necessary).

                What I suggest is this… Try a loaf using instant yeast, and push down after the second knead. Check the result and if over-proofed, you could then (next loaf) reduce the yeast very slightly (max 1 g) and see how it goes.
                Alternatively… You could also test the loaf (which is smaller because of the machine capacity) using the standard Basic setting (which according to the manual has a second proof of 70 minutes (which is still longer than mine, but definitely better than the Lakeland GF cycle) and a bake time of 65 minutes (again… keep an eye and remove around 10 mins early if necessary).
                Or try the ‘Quick Bread’ setting (which has a shorter proof, but may still work) and see how that goes.
                Let me know how it goes.
                Best wishes
                Kate x

       3. 
          Hi Kate

          It worked! Thank you so much for advising further. I followed that. Just before prove I took out paddle and flattened the dough. I made half the oat recipe. I used the dough and bake function separately so I could use your timings exact.

          The top sank a little bit but I got 5 good slices.

          Thanks again x

          Reply

          1. That’s fantastic news! Thank you for the update.
             If the top continues to sink, make sure the liquid is accurately weighed at the lowest (163g) amount. Then if still an issue, try reducing the liquid by 5 g/ml (then a further 5 ml/g as helpful) to see if it helps. At this stage, it’s probably a minor hydration tweak that’s needed.
             Best wishes
             Kate xx

             Reply

63. I thought I had weighed and measured everything for the “B” recipe so accurately but on mixing in the machine it was way too wet. Had to add more mixed flours to bring it to nearly being kneaded. The bread however, looked a bit odd,once cooked, but flavour wasn’t too at all bad and was certainly OK to eat. Way, way better than some of the GF breads I’ve tried before. Can you please tell me how it should look in the pan once the kneading starts? Thanks for your help. Vee

    Reply

    1. Hi Vee
       I’m not sure at what point you added the extra flour… But when you first mix the dry ingredients into the wet, the mixture will seem very loose/runny. This is because the flour and particularly the psyllium takes time to hydrate. Gluten free bread ‘dough’ is very different to standard wheat dough and will often not become a dough (as we know it) at all. For this recipe, the final consistency after full mixing time and just before proof is usually a very thick porridge-type consistency that holds its shape (it can be seen in the post-embedded video).
       The ‘odd shape’ could be for several reasons, but if you try again with the recipe as it stands and leave it to do its thing, I’ll be better able to advise on anything that doesn’t seem right. Equally, different machines have different cycles, so double check the timings for yours come close to those stated in the blog post and I’ll be happy to advise from there.
       I hope that helps.
       Best wishes
       Kate

       Reply

64. Hi Kate,
    Just starting our journey with a GF 3yo who is also allergic to egg white. Do you think this recipe would work with egg yolk alone at the recommended weight? Excited to try! Thanks

    Reply

    1. Hi Sophie.
       Welcome to the world of GF!
       Regarding the bread machine recipe… I’m not sure it would work with egg yolk alone (it will be very ‘cakey’)… But… I think it’s worth a try using egg yolks and then to make up the egg weight using aqua faba (the drained water from a can of chickpeas).
       Alternatively… I have a vegan (no egg version) too. If your little one is good with oats… use the recipe that includes oat flour as it is much lighter.

       https://www.glutenfreealchemist.com/gluten-free-vegan-bread-machine-loaf-wholemeal-recipe/

       I also have several other ‘no egg’ GF breads as well on the blog as well… They can be found listed in the vegan-GF index : https://www.glutenfreealchemist.com/p-index/vegan-gluten-free-recipes/

       I hope that helps a little. Shout if you have any questions x

       Reply

65. 
    WOW WOW WOW. Proper bread and cheese. Toast and peanut butter. Thank you so much for the hours and flours you must have gone through to create this bread.
    Thanks to my husband too for being a fan of the Panasonic bread maker for years and nattering at me to keep trying to find the right bread mix. Yours is the first, the last, the everything.
    Thank you for sharing it.
    Sarah

    Reply

    1. You are very VERY welcome Sarah. I’m so happy that I have made you happy! Enjoy every slice.
       Kate xx

       Reply

66. 
    I love this recipe. It is easy and quick. One thing to note for Canadian and US bakers…weighing the eggs is very important. I’ve made a few recipes of this, and weighted the eggs – and it has varied wildly between three extra large eggs, two extra large and one large, and even one time, two large and one extra large. I think the sizing in the UK is more uniform than here, especially with free range eggs.

    But I have never had a loaf turn out badly….just weighing it worked perfectly

    Reply

    1. Thank you so much Susanne for the lovely feedback and helpful advice. I’m so pleased you love the recipe.
       Egg sizing varies massively around the world, which is one of the reasons that for recipes where weight is more critical, I give measurements.
       If you haven’t found it already, I have a helpful International Egg Size Comparison Chart that may be worth a look…

       https://www.glutenfreealchemist.com/egg-size-weight-international-guide-comparison-chart-conversion/

       Best wishes
       Kate

       Reply

67. I’m new to bread making and just purchased a bread machine. Can a yeast alternative be used in this recipe? If so, what would you recommend?

    Reply

    1. Hi Melanie
       I’m assuming you can’t find instant yeast?
       You can make it with Dried Active Yeast (although I would advise activating this with a drop of the liquid and a little of the honey before adding to the pan).
       Dried Active Yeast has a different potency however, so you will need more. For Allinson’s brand, it is recommended that you use twice the amount of instant yeast… But it can be anywhere between 1½ to 2 x the amount depending on brand… so you may need to experiment a little
       Best wishes
       Kate

       Reply

68. Thank you so much for the bread recipe which I made in my Panasonic bread machine. At last, a gluten free loaf of bread which actually makes a perfect sandwich !! Before becoming gluten free, I always loved my sandwiches to take on day trips etc. I can’t tell you how much I have missed that.

    Reply

    1. Thank you for your lovely feedback. I’m so pleased you love the bread!
       Enjoy xxx

       Reply

69. 
    Thank you Kate for posting your updated version. I’m in Australia and enjoy making your bread (Without Oats version) and it’s bloody delicious smothered in butter 👌🥰 I love all your recipes 😬cheers Nadz (gluten free home baker)

    Reply

    1. Thank you Nadz.
       You are very welcome!
       So pleased you love my recipes… and that I have made a difference in Australia too!
       Shout if you miss anything
       Kate xx

       Reply

       1. 
          This bread was a amazing! I’m new to gluten-free baking. This was only my second loaf in my Hamilton Beach bread machine and I used the gluten-free cycle. I am wondering why the bread had such a beautiful raise all through the baking and when the timer went off my loaf had fallen quite a bit. It was also a little gummy on the bottom of the loaf. Any suggestions?

          Reply

          1. HI Doug.
             Because not all bread machines are the same and cycles vary a little differently from one make to another, it can impact the rise or bake times.
             I have a recollection that the Hamilton Beech has a different (possibly longer) proof cycle which may result in over proof and subsequent collapse (which would also account for the gummy bottom).
             Can you let me know the breakdown of the cycle elements (knead, proof, bake) and also whether there is an option to programme timings manually? And I’ll see what suggestions I can make.
             Best wishes
             Kate

             Reply

             1. Kate,
                The knead and rest time says 1:35 for gluten-free setting. Bake is 70 min. The express setting is 1:00 knead and rest and bake 55 min. I’ve read other recipes that use the quick setting which is :10 knead and rest, bake 105 min. Let me know your thoughts.

                Blessings,

                Doug

             2. Hi Doug… I’ve sent you an email. It reads:
                So if I’m interpreting that right… the rest time would be the proof/rise time?? If this is the case, the express setting would be more in tune with the settings when I developed the recipe which were:
                Knead : 15-20 min
                Rise : 40-45 min
                Bake : 50-55 min
                Would you know what the proof time would have been? If the proof is longer than 45 minutes, then it is possible that the loaf would have risen too much. So it would be helpful to have a ballpark time on that one.

                The general GF setting at 1.35 for knead and rest is probably too long (again… knowing the proof time is important). But at that timing, the bread is likely to have over-proofed and thus collapsed and become gummy.

                The bake seems ample on both settings and is at least more manageable because you can turn the machine off when the bread is done. So I would place my bets on the rise time being the problem. If you haven’t already tried… use the express setting.

                If you work out that the rise time is in tune with my settings (at around 45 minutes)… then the issue may be to do with hydration or something else. If you think this is the case, let me know and I will give it some alternative thought.

                I hope this helps

          2. Hi Doug,

             This may be too late for you but here goes…
             I am a HUGE fan of Kate’s ! Finding this site has been life changing for us. However, sometimes equipment varies and try as I might, with all Kate’s wonderful suggestions, I could not get my loaf to stop flopping at the end of the cycle.
             I have now found two ways round this.
             1. Use the panettone method: as soon as the cycle ends – and I mean the minute it does, ease the loaf out of the tin and insert two or four metal skewers through the bottom inch of the loaf. Suspend over a large pan until cool. Flip back up the right way and remove skewers .
             2. Make rolls !
             Remove the dough at the end of the last rise cycle and shape into rolls. Leave in a warm place to rise for half an hour. Cook in a medium oven for eight minutes then turn the tray round to allow the less browned ones to cook and cook for a further two minutes . Hope that helps !

             Reply

             1. Thank you so much for sharing this Phillipa. xx

70. Hi Kate,
    I have been unable to find white teff flour in my town. I was able to buy the dark teff flour.
    Is there a substitute that will replace the white teff flour?
    Thank you,
    Margaret

    Reply

    1. Hi Margaret,
       Brown Teff Flour is fine, although I personally don’t use it for bread as the flavour is quite strong.
       However… You can also sub with an alternative protein flour… Maybe quinoa flour or millet flour as they are closest for protein and structural properties.
       Best wishes
       Kate

       Reply

    2. I bought it on Amazon. It was labeled “ivory” instead of white.

       Reply

71. 
    Hello Kate!

    Your bread maker recipe with oats is wonderful… thank you for all the hard work perfecting it! I am vegan and use a bean based egg replacer at the lowest weight and it works beautifully. The gluten free setting on my bread maker has several rests and mixes, which seems odd, so I just use your manual inputs on the DIY setting. My question is if I can use a granulated sugar in place of the maple syrup, as I am not a fan. Thank you again! (Also, your roti recipe is ridiculously good… I make 50 at a time and freeze them!)

    Reply

    1. Thank you so much for the lovely feedback. I’m so pleased that you love it and that it workes well with the changes too!
       It is rather strange that a GF setting has so many mixes and rests. Maybe the engineer who created it hasn’t made GF bread 😂
       Re granulated sugar… Yes it should be absolutely fine to use.
       Thank you too for the Roti feedback. It’s a recipe I’m very proud of.
       Have a great week and shout if you have any more questions
       Kate x

       Reply

72. Hi, I’ve made the Whole-meal Gluten Free Vegan Bread Machine Loaf with oats and am wondering if there are any herb additions you might recommend? The bread is just the best thing to happen since I discovered my issues with gluten eggs and other things!!!

    Reply

    1. Hi Anne-Marie
       I’m so pleased you love the bread!
       In terms of additions… The recipe should be flexible to all sorts of add-ins as long as they don’t suck out too much moisture. So herbs and spices are fine. In terms of options… Mediterranean herbs (I tend to use dried ones as they’re in the cupboard, but fresh are also good)… oregano, thyme, etc are good. I’ve also added chopped wild garlic leaves in the past. Seeds and chopped nuts are possible too.
       I know that some of my readers have subbed the liquid for tea and added a handful of dried sultanas/raisins and some spice (cinnamon etc) to make a sort of tea loaf type bread.
       My best advice is to play with flavours and get creative! xx

       Reply

73. 
    Hello! I have to say, this is simply the best gluten free bread – actually, the best bread (with or without gluten) I’ve had. It’s excellent. Even my gluten eating family love it.

    I am having one strange thing happen though, I have a Zojirushi machine with two paddles. When I open the machine to remove the paddles, the dough feels on the dry side and in two balls. I try to stick it together, but when it bakes the shape is a bit odd. One side is low and smaller, while the other is higher. Should I add water?

    I’ll keep trying to fix and see what happens. Thanks again!

    Reply

    1. Hi Debs
       I think I’ve now responded to your query below (in your previous comment) xxx

       Reply

74. This is the best gluten free bread I have ever had. Even my gluten eating family ask if they can have some. I’m just having one issue. I have a Zojurishi machine, with two paddles. I am finding that although I measure everything carefully, my bread feels slightly dry and is in two balls when I open the lid to take out the paddles before rising. I try to smoosh them together and let them rise. It does, but the shape is odd because one side is smaller than the other. Should I add water? Most gluten free breads I have used previously are thinner, so this hasn’t been an issue in the past.

    Although the shape is wonky, it’s amazing bread, thank you so much. I’ll keep trying.

    Reply

    1. Hi Debs
       Thank you for the feedback. I smiled because usually the issue people have is the loaf baking too moist!
       I am assuming that all the ingredients used were as stated, with no substitutions?

       The dough itself should be thick and not at all like the usual batter GF mixes. There is a picture of it within the video embedded in the post, so it might be worth doing a visual check of that against your dough.

       What is the final baked loaf texture and structure like (apart from being an odd shape)? If the bread is good and not dry and crumbly, then the issue would be the double-paddle. If there is a means to pause the machine, you could scoop out the two balls of dough and bring them together (oiled hands help here!) before baking.
       BUT… if the dough/loaf are dry and it is a moisture issue, then yes… you can add additional liquid. I would (in this case) suggest increasing the egg (or water) by a maximum or 10g at a time until you reach a happy point with the final baked loaf.
       I hope that helps.
       Best wishes
       Kate x

       Reply

       1. Thank you so much. So sorry for the dual question, I had thought it didn’t go through…oh well. I followed the recipe exactly. Will try your suggestion, thank you so much!

          Reply

    2. 
       Deb, I am having the same issue…I have a Zojirushi bread machine and when kneading this recipe (the one with oats) for the first time this morning I noticed the two balls forming and not coming together. The reason for it is because the Zo bakes a 2 lb. loaf, so 1X this recipe isn’t large enough for our Zo’s capacity! I feel like 1.5 times recipe might be too much dough. Perhaps a 1.25X amount would be ideal. I’m not sure but I will try this next time.

       When I saw the same thing happening in my Zo, I parchment lined/oiled my tall GF bread pans and preheated my oven to 350 degrees F. I’m getting ready to put it in the oven.

       Thanks, Katie, for all your hard work and research and I love the small touches like being able to adjust up or down the amts. on recipes!

       I do have a question: if I bake in oven at 350, I will check around 35 minutes. Any idea how long is ideal? Also, I let rise with my loaf pan inserted in the warm Zo…should it rise more than 50% before putting in oven? In other words, how do you know it’s risen enough if I’m not letting the Zo determine that?

       Reply

       1. Hi Dana
          Thank you for your feedback.
          Re baking in the oven… I actually have a separate recipe for an oven-baked wholemeal loaf. The reason for this is that when I tested my original oven-baked recipe in my Panasonic bread machine, it ‘failed’ in texture due to requiring a different hydration level. So I then specifically reworked the recipe for the bread machine.
          The problem that I now have however, is that I don’t have all the other machine makes that other people are using around the world. So I try my best to advise based on my knowledge of hydration levels/dough appearance/baked crumb consistency etc etc.
          I baked the original (oven-baked) version for a large loaf at around 40-45 minutes. But you may have to experiment a little depending on your oven and where you live. If the recipe you have tried for the bread machine doesn’t bake well in an oven, head over to my other post and use that recipe instead!
          This is the link:
          https://www.glutenfreealchemist.com/gluten-free-brown-bread-recipe/

          In terms of the Zojirushi, I have also just had some helpful feedback from another reader with a Zo. It may be helpful for you too, I don’t know… But this is what she said:

          ” I used your recipe again in my Zojirushi and it came out great. I spoke with Zojirushi and this was the method used:
          The gluten free setting has three rise cycles. I eliminated rise 1 and 2. Just used rise 3. They also recommended using active dry yeast and add by making a well in the center of the dry ingredients once poured into the machine basket. I also warmed the milk (I used cashew milk)) to 110 as in their other recipes. The loaf was not as high as yours but I believe my basket is more rectangle.”

          Re the rise issue, I have now advised her on the need to increase yeast weight if switching from instant to Active Dried as they work to different formulations and up to twice as much active dried may be required (dependent on brand). But if trying, check with your specific yeast brand for advice, as they all vary.

          I hope all that rambling helps a little.
          Best wishes
          Kate x

          Reply

          1. 
             Thanks very much, Katie. All that is helpful and the bread is just wonderful! Some other Zojirushi facts I came across in case it helps anyone else: maximium flour is 567g (20oz) ; maximum liquids is 473g (2 C.). I know now with that info. that I can’t adjust to 1.25X recipe because it would be way over the maximums for my machine.

             I also think that because the Zo is rectangular, the loaves people are baking in there will be denser than yours, since yours looks more cube-like shape. Might have to get another machine in your shape for your recipes!

             I ended up baking mine in oven @ 350 degrees F for 45 minutes, so you were correct! Thanks again!

             Reply

             1. Thank you Dana. xx

             2. Thank you Kate and Dana for the Zo tips! I have been experimenting and have increased the recipe by 15%, but put in less liquid to avoid the collapsed loaf. I also use 2.25 tsp active dry yeast. Before the rise, I remove the paddles and carefully shape the loaf. Although I get a crack at the top (perhaps I have removed too much water?), it turns out beautifully with a very small amount of deflation due to the crack. The bread is light and fluffy with an amazing taste. Best bread ever!! Kate, you are a combination of a scientist and a magician 🙂 My gluten eating family even loves the bread and have named it “The Good Bread” and always want to devour every last crumb. I have had to up my game and make more loaves!

             3. Thank you so much for the update Deb. I’m really pleased that you’ve got it to work well in your machine. And even better that we’re making the gluten eaters happy too!
                Re the crack… It’s possible that it is too large a reduction of liquid. If everything else is now good, then you could test with an increase of (only!) 5 to 10 ml/g at a time and see if that has a positive impact.
                Happy bread eating
                Kate xx

75. Third time lucky with the bread maker. First time it popped and flopped with too much yeast I think. Second time an electrician turned off the mains while the bread was cooking so I finished it off in the oven and it was edible. This time it looks pretty good. I make a non-GF loaf for my wife about once a week and it takes me about 5 minutes to get it going – your recipe took me nearly 40mins as I had run out of flour mix B.

    I went GF at the age of 76 having probably been an undiagnosed coeliac all my life. Sites like yours are a godsend.

    Reply

    1. Thank you so much Joe. You are very welcome.
       I’m so happy that you have finally achieved success. I hope it continues.
       Best wishes
       Kate

       Reply

    2. I just made the recipe in my Zojirushi. The only change was substituting quinoa flour for the teff as I couldn’t find the teff. The taste is great! However, it is very dense, I think it did not rise enough. I see online that the Panasonic has different size loaf settings. Could you tell me what loaf size you used. The Zojirushi uses a 2 lb. loaf. Also, I followed your directions in mixing the yeast in with the dry ingredients. The Zojirushi suggests making a well in the center of the flour and adding the yeast. Perhaps that made the difference. I don’t know if I need to adjust the yeast, or adjust the loaf size, or both?
       Any suggestions? Would love to get a perfect size loaf of this yummy recipe. Thanks!

       Reply

       1. Hi Nancy
          Thanks for the feedback.
          I would say that the mixture in the Panasonic is a large two-pound loaf. So that should be comparable.
          Although you could try switching when you add the yeast, I am not thinking this is the issue and would still recommend mixing it with the rest of the dry ingredients, as this ensures a more even distribution.
          As I am not familiar with the Zojirushi machine, but my first suggestion would be to check the cycle times to see how they compare with the Panasonic. All machines are different and GF bread can be less forgiving to changes than wheat bread. If the bread is dense, it is likely to be under-proofed, over-proofed (and collapsed) or possibly, have an excess of moisture.
          I am assuming that all ingredients used were as in the recipe with no other subs?
          The moisture issue would be particularly obvious by it being very sticky. This could be a result of underbaking. But if it is a hydration issue, this can largely be resolved by using eggs at the minimum weight and then (if necessary) reducing the liquid by about 10g).
          Also cross check the bake times against the info below. If it’s underbaked, the loaf could be finished in the oven if need be.
          If the bread is either over or under proofed, this will be down to machine timings, so check the rise time for the Zojirushi and see if there is any way to adjust from there. The timings for the Panasonic are:
          Knead : 15-20 min
          Rise : 40-45 min
          Bake : 50-55 min
          You could try cautiously adjusting the recipe via the yeast levels if this is a possibility.
          I hope that helps a little. Let me know how you get on.
          Best wishes
          Kate x

          Reply

          1. Hi, I thought I had responded to you but can’t find that thread. I used your recipe again in my Zojirushi and it came out great. I spoke with Zojirushi and this was the method used:
             The gluten free setting has three rise cycles. I eliminated rise 1 and 2. Just used rise 3. They also recommended using active dry yeast and add by making a well in the center of the dry ingredients once poured into the machine basket. I also warmed the milk (I used cashew milk)) to 110 as in their other recipes. The loaf was not as high as yours but I believe my basket is more rectangle. But, the bread was delicious. Thanks so much!!

             Reply

             1. Hi Nancy
                Thank you so much for coming back and letting me know the progress with the recipe in the Zojirushi. That will be REALLY helpful as I get a lot of queries about that make of machine. It’s unusual to have so many rise cycles for a gluten free bread setting and that actually explains a lot with other queries I have had.
                Regarding the (possibly) lesser rise. Did you use the same amount of yeast? If switching from instant to active dried yeast, you will need to adjust the amount. With Active Dried Yeast, you usually require a greater amount. This seems to vary a little from brand to brand, so check with the specific brand you use.
                But for the brand I use (Allinsons), the recommendation is twice as much active dried yeast (by weight) as Easy Bake (Instant) yeast.
                I hope that helps
                Best wishes
                Kate x

76. 
    This recipe is amazing – thank you so much for sharing it. The bread tastes delicious and is so much nicer than bread found in the supermarkets.
    Once cooked the loaf feels very heavy in weight. I wonder if I might make 2 smaller loaves from the ingredients. I’m new to bread making machines and have quite a small device.
    I’ll try this and let you know.
    Thanks so much

    Reply

    1. Hi Catherine
       Thank you for your kind feedback. I’m pleased the loaf was successful.
       The loaf definitely shouldn’t feel ‘heavy’ though. I am wondering whether there may be different timings on the cycle for the machine that you have? It’s possible that it has not proofed or baked long enough? In the post above the recipe, I give approximate timings for each part of the machine cycle that I use. Do you know how yours compared?
       Let me know what machine you are using and the timings of it and I will try and make some suggestions for tweaking.
       best wishes
       Kate x

       Reply

77. 
    I have only tried the oat flour recipe and it is by far the best gluten-free bread I have eaten. I find that grinding the psyllium husk makes the dough too stiff and it doesn’t rise properly – I get the best result using plain psyllium husks without grinding them. Using ready-powdered psyllium husks has the same effect as well as giving a purple tinge when baked. I find that grinding the flax seed also makes the dough too stiff, so I either put the flax seed in whole for a bit of protein or leave it out. I use 3 medium eggs and make the total weight up to 390 g with milk rather than trying to get the egg weight exact. I also leave out the honey as it makes the bread too sweet for me. 6 g of Allison’s easy bake yeast seems to be the sweet spot for me. I have tried to simplify the recipe as it is quite complex but can’t get it as good as the original.

    I use a Panasonic bread maker that I got on offer from Amazon. Sometimes I add 100g of mixed seed when it beeps during the kneading cycle and it makes a nice seeded loaf.

    Reply

    1. Thank you so much Russ for your feedback which is really helpful. And thank you so much for taking the time to come back and let me know. I’m so pleased that you enjoy the bread and have made it work in the best way for you xx

       Reply

78. 
    Wow!!! My coeliac daughter said this bread was “incredible!”. It came out looking exactly like the picture. I didn’t have Teff so doubled the buckwheat. And I only had 28g of psyllium husk so I increased the flax seed meal. Otherwise I followed the recipe exactly and I have the same breadmaker. It’s the first time I’ve used our breadmaker since my daughter was diagnosed 3 years ago. Thank you so much. I’m so grateful for all the work you put into the recipe.

    Reply

    1. Thank you SO much Sarah for your lovely feedback. You are most welcome!
       I am really pleased that your daughter loved it.
       Finding a good GF bread that makes a Coeliac happy is like gold dust, so I am overjoyed for her.
       xx

       Reply

79. Thank you so much for this! I’ve made a couple and it’s been fab! There is Something in this which makes my tummy hurt a bit-I think it’s the psyllium husk, please can you suggest a replacement if that’s possible? I saw on another recipe you used Xanthum Gum, would that work? Please can you advise on qtys if it well, I’ll test it out. Thanks again-it’s gorgeous! Ali

    Reply

    1. Hi Ali
       Unfortunately, the psyllium husk is crucial to this recipe, so it is not possible to replace with anything similar. Xanthan gum is a very different ingredient and will not produce the same result. Sorry.
       If you can let me know whether you can eat oats, I may be able to suggest an alternative (even if different) recipe.
       Best wishes
       Kate x

       Reply

       1. Hi Kate
          I made your bread for the first time in my Breville bread maker machine with a gluten free option and I was so very impressed with the ease of it all and the wonderful taste of this soft loaf. I cooled it down on each side for 15 mins each in hopes of it not collapsing 👌 such a lovely smell throughout the house and the taste is delicious 🤤 my question is how do you store your bread for longevity? Thanks Nadz

          Reply

          1. Hi Nadz
             Thank you for your lovely feedback. I’m so pleased that you loved the bread.
             In terms of best storage, I would recommend that the bread is stored at room temperature (not in the fridge, which will just cause it to harden and dry quicker) and that it is wrapped… Either in a sealable bag, using clingfilm or using a beeswax bread bag.
             It can also be frozen.
             I hope this helps x

             Reply

80. Do you have any suggestions to substitute for

    18 g milled flax seed
    35 g ground psyllium husk

    in Blend B?

    Reply

    1. Unfortunately, those two ingredients are essential to this recipe. Sorry.
       If you are unable to eat psyllium, I do have a couple of recipes that use xanthan gum instead. I’m happy to try and advise if you let me know what type of bread you are looking for.
       Best wishes x

       Reply

81. 
    I’ve made several loaves now using your bread machine recipe, and have followed it exactly with minimum weight of eggs and it has turned out perfectly every time. I do use the dark crust setting which does seem to fix the slight sink in the top. The flavour and texture are both amazing, and my husband doesn’t suffer from indigestion from my GF bread anymore. I had no idea xantham gum could be the culprit! This is now a staple in our house now, so much so I make up the initial flour blend in several take away tubs so it’s ready to go at a moment’s notice! Thank you for all your efforts working on this amazing recipe and for generously sharing it.😊

    Reply

    1. Thank you so much for such lovely feedback. I am so pleased that you love the recipe and that it has made a difference for you and your husband.
       You are very welcome! It’s always a joy to be able to share my recipes with the community xx

       Reply

82. 
    Hi Kate,

    It’s been a while and it’s good to see so many positive messages on here.
    I’d like to add one if I may ?
    I can see that many people are managing to get this loaf light and fluffy … finally so am I !
    After months of watching my beautiful domed brown loaf descend into a very soggy sunken heap no matter what I tried I’ve managed it with a very simple method. The panettone method.
    In short, whip the bread out the minute the bread-maker beeps . Gently insert metal skewers into the base about 1/4 inch in and suspend the loaf over a large pan for about an hour. Then allow to finish cooling the right way up! So simple I can’t believe I didn’t think of it before !
    Hope that helps someone or perhaps it’s just me !

    Reply

    1. Yay! That’s genius, Phillipa. I’d never considered that as an option either!
       Can I check whether that was a last resort, or whether you tested any reduced liquid addition first?
       I’m so pleased that you have managed to make it work well for you.
       One other question… What type of machine do you have? I know that different machines work in different ways, so it would be great to know that this is another option for advising that has been tested with ‘X’ machine
       Thanks again
       Kate x

       Reply

       1. Hi Kate,
          Must admit I’m thrilled !!
          In answer to your questions:
          Mine is a Panasonic SD253 bread maker and I’m afraid I have tried literally everything: less liquid, less egg, more egg, more yeast ( I knew it wasn’t the yeast as I still cook a daily non gf loaf for the family and that was fine) putting it back in the oven, ( burnt AND sunk 😬🙄) .
          Finally, I picked my teddies up, put them carefully back in the pram and started using my brain. I was pretty sure gravity was the problem so I tried turning it during cooling and that was partially successful, then I tried upside down in a string bag, better but a bit odd so I shelled out a whopping £5.99 😀for some thick skewers from Procook and put another mix on as soon as they arrived. I took the loaf straight out and inserted them straight away and it didn’t alter in shape one iota. Interestingly there are largish holes where the skewers were internally which means the dough has moved significantly.

          Sorry that’s probably a too long answer to your question. Hope it helps someone ! Just making your daughters fudge cake now !
          As ever my very best to you and thank you for culinarily saving my life !

          Reply

          1. Hi Patti.
             If you’re happy… then I’m happy! When it comes to GF bread baking, the rule book gets thrown out of the window and anything goes.
             Just a thought though… I just checked the spec of your Panasonic Model on line. I can’t find the manual on the formal Panasonic site, but have found two variations on other manual sharing sites… interestingly both are vastly different 🤔
             I’m guessing the SD-253 is quite an old model as it is no longer on the Panasonic site… However… One version of the manuals I have found is suggesting the GF cycle is :
             Knead (15 mins)… Rise (1 hour)… Bake (50 mins)… (interestingly, the other version is suggesting a rise of only 15 mins, which can’t be right, so I’ve discounted that one!!)
             This could be significant. My machine is about the same for knead and bake. BUT… My rise is 15 to 20 minutes LESS than the times suggested for yours (at 40 to 45 mins). If this is the difference for your machine, it would indeed be over-proofing!
             Do you still have your manual? Or could you time the various stages of the cycle when you bake a loaf to check?
             And if that ios the case… Less yeast MAY be an option
             Do let me know xxx

             Reply

             1. My machine cycle is 15 minutes knead, 60 minutes rise, 60 minutes bake. I haven’t made this bread yet because I’m concerned the rise time will be too much and I don’t have the option of changing the times. Is using less yeast an option?

             2. Hi Tamara
                Apologies for the delay in reply.
                Yes. I think the way around it is to (possibly) use less yeast. The knead and bake cycle bits should be fine.
                It may be a ‘test and see’ approach… But I would maybe try a reduction of NO MORE THAN 1g and work down or up from there. If it’s wrong, the bread will either over or under proof. If it over-proofs it will collapse significantly.If it underproofs, it will be stodgier and more dense… Possibly with a thickish gummy layer at the base.
                Given that you are wanting to make yeast changes, I would also use the MINIMUM egg weight (163g).
                I hope that helps and that you find a way to make it work in your machine. It’s such a delicious loaf.
                Best wishes
                Kate x

    2. Thank you Phillipa! The upside down hang and hope method worked a treat for me too – I would not have considered this without your advice so it is much appreciated. Now my beautifully risen loaf retains its height and shape.

       This recipe has always produced delicious bread (whether sunken or not) and I am very grateful to you Kate for all your hard work and recipe wizardry.

       Reply

       1. You’re very welcome Elizabeth. Glad you have perfected the cooling xx

          Reply

83. Sorry to bother you but I hate when people steal others work and they think it’s ok. This woman wrote her name on your picture and is calling herself a Digital Creator.

    https://fb.watch/hTUInVbAZU/

    Reply

    1. Thank you so much Dan. I really appreciate you letting me know. It looks as though she has been sending a recipe (probably one and the same) to people via email without my permission as well.
       I totally agree… It is not okay for people to do this. And I am ever grateful for people in our community who let me know when it has happened. Thank you again.

       Reply

84. Hello,

    I’ve just discovered this amazing site! A number of my friends are gluten free and I’d love to be able to make a stellar bread for them. One hiccup though, I’m allergic to buckwheat. I’m talking throat swelling closed multiple epipens and repeat IV adrenaline while en route to the hospital.
    Would you happen to have a good substitution for buckwheat in your flour blends? I’m specifically looking at the brown bread recipe using the Gluten Free Alchemist Rice Free Flour Blend B.

    Thanks so much for any help you can offer 🙂

    Sincerely,
    Steph M

    Reply

    1. Hi Steph
       Goodness… That sounds like a serious allergy reaction.
       In terms of substitutes for buckwheat, it will be important to switch for an alternative protein-rich flour with comparable absorption capacity. Although I haven’t tried myself, I would suggest the following possible alternatives (if they are suitable for you or for those you are making bread for)… Oat (if able to tolerate), possibly quinoa flour, or use additional sorghum flour.
       I hope that helps (and works) for you. Shout of you need further advice.
       Best wishes and happy new year
       Kate x

       Reply

85. 
    Tried this recipe for the first today for my GF daughter. I followed the recipe to the letter and it came out perfectly! It smelled great while cooking, looks like a ‘real’ loaf, and tastes amazing. Thanks so much!

    Reply

    1. Thanks so much for taking the time to let me know Colin. That is fabulous news. You are so welcome.
       Have a great Christmas and happy, healthy 2023 x

       Reply

86. Hi Kate
    I almost started crying when I tasted this bread. It is so soft, light & lovely. I didn’t realize how much I missed eating bread. Thank you so much for this recipe and this site. I am your indebted fan xx

    Reply

    1. Oh Janine. I’m so pleased for you! What lovely lovely feedback. You are SO welcome x

       Reply

87. 
    Hi Sophie! I am brand new to this world as my daughter was just a few months ago diagnosed with celiac disease. Then two of her brothers and I were found to be gluten intolerant also. We eat sandwiches every day for lunch! My mission to find a good sandwich bread that would not bankrupt me brought me to you and this recipe! I am nibbling on the first slice and marveling not only that it is gluten-free but that I made it! I did want some help here though. The rise and bake were great, but the color of the dome crust is a bit off. It’s not golden and has almost a grayish pallor. I was afraid to cook it longer. Some of the other breads I have made have encouraged checking the internal temperature. Those have been just over 200°F. This one cooked only to about 190. Do you think I should cook it longer? My bread maker has a confection fan, so I was surprised that the bottom half of the loaf was golden but not the dome.

    Reply

    1. Hi Terri
       Thanks for making contact and apologies for the delay in reply…. I’ve been out of action for a couple of weeks with Flu.

       A greyish pallor does sound unusual. I’m wondering if it may be partly to do with the psyllium used? Apparently (although I’ve not experienced it myself) some brands of psyllium can have a purple hue. And I guess against the other flours, that would definitely change the colour of the bread.

       Regarding whether the bread needed to bake longer… It may be that it needs longer (particularly if your machine works differently). The question will be whether the internal texture is right. If the bread still feels heavy and dense, then extra baking time would definitely be worth a try. I always work to an internal temperature of around 100 C (212 F).
       If the machine appears uneven and it’s the crust that is the issue, then your other option is to remove from the machine at the end of the cycle and pop into a hot oven (uncovered) for a few minutes.
       Fingers crossed for you. Do let mw know if any of this helps.
       Best wishes
       Kate x

       Reply

       1. 
          Dear Kate,
          Firstly, I am really sorry to hear you have been out of action with ‘flu.
          There are some really nasty bugs about! I do hope you are all better now. I swear by daily high dose vitamin C and Vit B 100 and good old fresh air especially going into winter.

          I just wanted to say THANK YOU SOOOO MUCH for all the hard work you have and do put into this.
          I have been making my own bread daily for twenty-five years with the same trusty Panasonic bread maker (with the odd new paddle and some new bearings along the way ).
          There are five of us and we live 40 mins from mainstream shops, I’ve always had a slightly finicky digestive system so prefer to know exactly what goes into my food.
          “You are what you eat” has never been more true.
          Just recently I’ve been noticing stomach pains after my homemade sandwich lunch and sometimes quite severe bloating.
          An acquaintance went gluten free after feeling a bit off after eating lunch and said it was life-changing but having eaten with her a few times, the soggy mess she was calling food left me cold!!
          After one particularly painful episode, I decided to give it a whirl.
          Just a few days without gluten made such a difference.
          I thought it might help others to hear my story.
          During the first scary weeks of the first lockdown, our supermarket shelves were literally wiped clean. I panicked. How the heck was I going to feed us all? My brilliant partner kept his cool and found Shipton Mill online.
          We started ordering their amazing flour online in bulk. Our bread moved up several grades!
          So when I started researching making my own gluten free loaf, it gave me confidence to see the familiar name of Shipton Mill among your suggested suppliers.
          We sat down, worked out what we needed and placed our first gluten free order. It came to about £15.
          So far so good.
          I made my first “ gluten free whole meal loaf with oat flour” EXACTLY according to your recipe two days ago. It really is like alchemy mixing all the different things together.
          I was nervous and excited in equal measure. It started out a very sloppy mess… I gave my trusty machine a pat and made a batch of jam while she whirred away. Two hours later .. well it looked like bread … it smelled divine and then I got a bit overexcited getting it out of the pan and dropped it on its head!🙄
          The following morning I held my breath…and the bread knife and cut my first slice ! Good grief ! I’d done it !
          In an ideal world it would be domed not flat and perhaps a shade or two darker but now we’re being picky. 😀
          Oooo what to put in my first sandwich? Brie and homemade fig jam ! Delicious !
          Now I can look forward to eating my lunch rather than dreading it!
          No feeling of heaviness, no bloating and no tiredness ! Wow ! What a game-changer.
          So.. to anyone wondering if they can be bothered … DO IT ! The stuff they charge you an arm and a leg for in the shops bears no comparison to this. And you don’t want to know what they have to put in commercially made bread to stop it crawling off the shelf …

          My advice would be to take your time, make it EXACTLY as per the recipe – in the Uk you can get it all pretty easily online – my partner worked out that I’ll be able to make way more loaves than my £15 would buy me.

          So Kate … you utterly marvellous lady, where the beejeezers is the “support me “ button so I can say thank you? I’ve taken a photo but can’t work out how to post it !
          Two qus: it turns out Psillium husk is as expensive as everything else put together – before I start snipping the heads off all the plantain in my garden, ( I jest) is there a good substitute ? I’ve read chia seeds can used but not sure if for this application ?

          Also please please please can someone recommend me a good seed/nut/grain mill? Those flax seeds are slippery little critters – I tried every machine in the house, even resorted to pestle and mortar, to no avail. I’ve spent over an hour researching moulinex, Krups, Bosch, Cuisinart but none have outstanding reviews . Help !!
          Make and model and where to get it would be fab! To all the foodies out there… life just got a little bit better!
          I’m tackling GF pastry and cake at the weekend !

          Reply

          1. Thank you SO much for taking the time to leave such lovely feedback. You are most welcome. It would be terribly selfish to keep a good bread recipe to myself!

             I refuse to eat anything that isn’t good food too… And I absolutely agree that knowing what goes into out food is so important (particularly when the gluten free food that we can buy in the supermarket is so dire).

             Shipton Mill is indeed wonderful and kept me going too through lockdown. They are reliable… I don’t have to lug around heavy flour bags to get them home… and the flour is safe…

             If you find that your bread ‘sinks’ at all when it’s been baked in the bread maker, it is possible that the liquid levels need slight adjustment. The tiniest bit of difference with an egg that is extra heavy etc can result in bread that is fractionally over-moist. If it’s an issue, lean towards the lower end of the egg-weight range and if that still doesn’t work, reduce the water by 5 g at a time only, and retest! For a more browned loaf… Make sure you put the machine on dark crust or pop it in the oven for 5 to 10 minutes once it’s out of the pan.

             As for a good ‘mill’… I got sent a PROMiXX MiiXR X7 Smoothie Blender a couple of years back and was expecting it to be fairly average… Turns out it’s the best blender I’ve ever used for oats, psyllium husk, etc etc. I’ve not tried it on flax (I just buy the pre-milled stuff), but I suspect it would work well. It’s not technically sold as a mill… But it’s high powered and super-sharp.

             While psyllium is expensive, I wouldn’t recommend switching it out of the recipe. It’s a magic ingredient that cannot be easily substituted. I’m about to start experimenting with Konjac powder… But I already tested the chia option. My advice is don’t use it! It makes the bread incredibly dense and heavy. So I moved well away from using it in bread development. Sorry!

             The Support Me button should be in the lower left corner of your screen. On lap top/desk top it is easily visible… On mobile (and probably tablet) it disappears… so you have to look for it when first going into the site. But there is no expectation that people ‘pay’ for my services (much as I love a coffee).

             I hope you enjoy making pastry. I’m going through a bit of a pie and tart phase at the moment too… Must be the shift to colder weather.

             Thanks again for your lovely feedback and shout if you need anything

             Kate x

             Reply

             1. Dear Kate,
                Thank you.
                I’m on mobile and tablet only so will have another search for the “support me “ button.

                Is there a way I can upload a pic of my latest loaf ? Pretty pleased with it!

                Thank you for the advice re sinking.
                That’s really helpful and I’ll try it.
                We’re still slightly getting that sinking feeling !! It looks amazing when you first open the lid then goes downhill from there ! 🫤
                Popping it in the oven helped a bit I think but I’ll keep tweaking the liquids. My girls’ eggs aren’t exactly standard size ! 🐓 😀

                I am SUPER pleased that I have something I can eat at lunch now though – I can’t thank you enough.
                So… we’re a few weeks in and I’m wondering … we have a favourite family carrot cake recipe that I’d love to try GF. Haven’t a clue how to go about it though!
                Is there a straightforward formula you use when swapping out wheat SR flour for GF ?

                Also, I took a break from the GF oat flour bread maker loaf last week and your recipe for rolls using Doves Farm Freee brown bread flour which some helpful person had bought me !
                Thank goodness I’ve finally finished them and can go back to blending my own flour and making your bread !!! Yeurgh!! They have an off-putting smell and a distinctly cakey texture ! Not for me !
                So… what I’d really love and I’m guessing I won’t be the only GF mum out there who would, is a recipe for GF bread-machine dough that can then be made into rolls.
                This is our staple at the weekend and it’s the thing I’m really missing.
                I’m trying the pizza dough this weekend – I have to perfect a GF base in the next few weeks ready for Christmas!
                Fab that you’re on pastry! That’s my next task. Finding a good shortcrust pastry base recipe for the Sunday night quiche over winter. Do share !!

                My utterly heartfelt thanks again.

             2. Hi Phillipa
                Fingers crossed the tips help! I have to agree, Doves flour comes nowhere near home-blended flour…
                Please do send me a photo of your bread! The easiest way is via email (glutenfreealchemist@gmail.com)

                As for Carrot Cake… I’m not sure there’s a simple formula for switching out flours as different bakes (in my experience) require different tweaks. A straight switch usually results in an inferior bake, which I’m never happy with. However, with cakes (particularly naturally moist ones) a straight switch can sometimes work fine. However, as a guide, I have a great Carrot cake recipe that I actually developed originally for a reader. But it’s been a hit with so many other people too. You could either try that one, or use the ratios as a base for your own.
                https://www.glutenfreealchemist.com/gluten-free-carrot-cake-recipe/

                Although I haven’t tried it, you could also potentially make the dough for my hand-baked wholemeal rolls in a bread-maker and possibly the boule/petit pain recipe too… Maybe I’ll give them a go myself to see. Indeed, the pizza (hearts) dough is a recipe I also want to revisit and check again… In the past, I’ve used it when guests have visited for a big sharing pizza and it has gone down well. But I’m always looking for ways to make things as perfect as possible.

                I have several pastry recipes on the blog… All of which I am happy with… In fact, I have some blind-baking in the oven right now!
                This recipe is my ‘go to’ https://www.glutenfreealchemist.com/gluten-free-shortcrust-pastry-recipe-step-by-step-guide/

                However, if you prefer a lighter-coloured pastry, It can be made with my white ‘A’ blend (or another light baking flour).
                But I do also have an almond pastry recipe… (Savoury: https://www.glutenfreealchemist.com/savoury-summer-roasted-red-pepper/
                or Sweet: https://www.glutenfreealchemist.com/chocolate-mousse-tart-gluten-free-pastry/

                Both of which I adore. They all work equally-well for quiches or sweet tarts!
                I hope all that helps xx

88. 
    Hi!

    I’m hoping you could give me some advice!

    I tried making your bread and many things went wrong with my bread-maker (Morphy Richards type) and probably the ingredients.

    First the bread-maker has A GF setting but that was totally different from yours and there was no explanation whatsoever in the booklet that came with it, had to learn by trial haha it does 12 mins kneading, 20 mins rising, 12 mins kneading again, and then about 1h 55mins(!!) rising, again, and finally bakes for an hour. I have no idea why it is like that for GF! My guess is it’s definitely a no-go with this recipe though?

    In my attempt, I panicked and stopped the programme when it started kneading again (I removed the paddle at the end of the 1st cycle even!), then let it rise naturally, and turned on ‘extra bake’ settings about 45 mins later, but the bread turned out a disaster that way – it collapsed in the maker during the first 50 mins, and I ended up baking it for 2 whole hours with no improvements… it was very dough-y and gummy like inside.

    As for the ingredients, I have to avoid a bunch of other things such as corn, potato, citrus, dairy, and more ^^’. So I used the 2nd recipe and looked at the comments; replaced potato starch with more tapioca and the lemon juice with vinegar. AND to add to the fun of subs, I couldn’t find Sorghum or psyllium husks so I used Quinoa flour and psyllium “powder” (it doesn’t look like a powder at all though? just a somewhat finer version of the psyllium husk pics I found online). My question is could all those subs have had more of an effect than the bread-maker mishap? I think it might be a combination of all haha

    I’m now thinking of using either rice flour, Mochiko, or arrowroot starch instead of the potato, or is tapioca actually okay to use after all? The latter two may not be available anywhere in my country either, but I found arrowroot on iHerb and seems like a good sub for it? Also if absolutely necessary I can buy whole psyllium husks on there too.

    For what it’s worth, even with all the mess, the crust and very edge of the bread inside tasted pretty good! haha

    Thanks for any help and sorry for the essay!
    Sofie.

    Reply

    1. Hi Sofie
       So sorry to hear about your bread disaster, but thanks for the feedback and for getting in touch… These are my thoughts…
       1 hour 55 minutes rise time for any bread machine loaf sounds crazy and will definitely cause collapse, without a doubt. The dough will be over-proofed and won’t be able to hold itself. So yes… That setting for this particular loaf is a ‘no go’. I never understand why machines vary so much.
       I know you haven’t got any instructions, but see if you can work out whether the machine has an ‘easy bake’ setting with a single proof and a speedy cycle. I would also suggest checking the internet to see if there is a downloadable ‘manual’ for the machine. We usually find something when we’ve lost instructions and it may be that somehow, the instructions got missed from your box on packing. And see if there is any way to program the machine to your specifications.

       Re the flours… They are finely balanced for the recipe, so any significant changes of several ingredients at once will have an impact. That doesn’t mean it can’t be done, but will require some experimentation.
       Replacing the potato starch with more tapioca can work, but they aren’t completely ‘like for like’… Potato is much ‘heavier’ and less elastic… If you can source cassava flour, it may be closer (although I confess I haven’t tested for this recipe). Failing that, it would be worth testing with fine white rice. Mochiko isn’t the best alternative for this bread.
       Arrowroot is always a good sub for corn starch, but I don’t think will work that well in this second recipe.
       The best sub for sorghum is oat flour (if you can tolerate it) and it will also bring different structure to the loaf due to the Avenin protein… However failing that, quinoa or millet or even brown rice flours are worth trying.

       The switch from lemon to vinegar is fine… Cider vinegar is best.

       Using psyllium powder can make a difference, however it depends on the fineness of the grind. Unfortunately, the powder varies from brand to brand, which is one of the reasons I home-grind. However, from your description, it sounds as though yours was still reasonably coarse (which is good).

       Ultimately… The main issue sounds like it was a massive over-proof because of the machine cycle. With an extra ‘wobble’ due to changed moisture requirements as a result of using different flours/ingredients.
       Try finding a solution to the cycle (even if it is not using the GF setting). and then, once the over-proof is solved, if there is still collapse, reduce the eggs to the minimum ratio listed. The liquid can then be reduced loaf by loaf by no more than 10 ml at a time if (and only if) necessary.

       I hope all of that makes sense. If I’ve missed anything, let me know. And good luck xx

       Reply

       1. Hi, thanks for getting back to me so quickly!

          The rise settings are really strange in this machine to be honest. I found an instruction manual online, while it’s not for the model I use it seems to have the same timing for all programmes except it lacks the GF one. Thanks for that advice!
          Most programmes go through a cycle of 1) kneading; 2) rising; 3) kneading; 4) rising; 5) rising; 6) baking. So that’s why the rise time is so long because it basically has 4 and 5 as rise (mostly 4 is around 25-30 mins and 5 can be even 70 mins it seems). There are 3 programmes that behave differently but I’m not sure they would work as in the ‘fastbake’ ones the kneading is maximum 12 mins and the rising is maximum 11 mins, baking is around 40 mins (only 3 stages though!)
          Anyway, thanks for all your advice! I’ve now ordered Cassava flour on iherb and will be trying to make the bread again when that arrives. I will be testing the ‘Sandwich’ programme for now which has 15 mins kneading + 40 mins rising, then stop it right there and switch to ‘bake’ programme for 50 mins and see how that works. The ‘bake’ programme doesn’t have any size or colour settings but it works at 165-190°C (329-374°F) consistently, so should be okay right?
          Other than that I now have Sorghum flour and will use rice flour and 163g eggs exactly (I used 165g last time). Here goes haha!
          Cheers and thank you xx
          Sofie.

          Reply

       2. 
          I am happy to report that using rice flour instead of potato starch + exactly 163g of eggs + the first two cycles (knead + rise) of the Sandwich programme on my breadmaker, which I then switched to extra bake for 1h 10mins = bread that was NOT A DISASTER!! Yay! I’ve been eating this bread with my dinner and enjoying every bite! Even cheated and made some home-made dark chocolate vegan Nutella especially so I can spread it on this bread <3

          My next attempt will be with Cassava flour as it has just arrived from iHerb. Hopefully good results there too!
          Cheers xx
          Sofie.

          Reply

          1. Hey! That’s fantastic. I’m so pleased the subs and machine tweaks worked for you.
             Thank you so much for coming back to me and updating!
             Let me know how the Cassava flour goes too. It’s always super-helpful to know what other people have tried xx

             Reply

89. 
    Kia Ora Kate! I’m so excited to try this recipe. I know specificity is important, so I thought I’d ask… Where I live teff flour is not really in circulation. The best I can find is Bob’s Red Mill stone ground Teff flour, definitely couldn’t find white Teff. Do you think this will be ok?

    Many thanks

    Reply

    1. Hi Jo
       I’ve just had a quick look on the Bob’s Red Mill site, It looks as though it should be fine. It’s hard to tell how dark the flour is. But the darkness will only be an issue re strength of flavour (the darker teff is quite strong). I’d say go for it. If you are concerned once you’ve given it a go, come back to me and I’ll try and suggest an alternative way round it.
       Best wishes and fingers crossed
       Kate

       Reply

90. Hello. I would love to try and make your bread. Can I change the sorghum flour for another gluten free flour like white rice flour? Thank you!

    Reply

    1. Hi Hannah
       There is no reason why the recipes shouldn’t work with an alternative to sorghum. But it needs to be another protein-based flour. White rice flour is not advisable as it is a starch flour.
       I would suggest trying additional buckwheat, millet or quinoa flours or a combination of them in place of the sorghum quantity and seeing how it goes. Maybe try a half batch or some mini loaves to test for flavour first?
       Best wishes
       Kate

       Reply

91. 
    Outstanding, fabulous and delicious bread! I made the Wholemeal w/out oats and corn. I added some whole millet, sunflower & pumpkin seeds for texture and It turned out perfectly in our Cuisinart Compact Bread machine. I did have to add an additional 15 mins cook time to the machine’s default GF setting…easy peasy. Thank you so much, Kate! I am looking forward to trying your other recipes.

    Gratefully GF, Jean

    Reply

    1. Hi Jean
       Thank you so much for taking the time to let me know how your loaf turned out. That’s absolutely fabulous. I am SO pleased that the bread was a success and that you managed to adjust the machine timings.
       Enjoy every slice xxxx

       Reply

92. I must give this a try, but have a couple questions. How do I modify for a 1.5 lb loaf. The dry ingredients, I can figure out, but for the eggs, would I use 2 or 3? Would there be anything else I need to consider in my calculations? Also, for the psyllium husks, how fine do we grind them and why can’t we use psyllium powder?

    Reply

    1. Hi Debs
       If you are modifying for a smaller loaf, I would calculate by weight. The loaf seems to work for many people better at the lower end of the egg weight… So I would start from the point of 163-165g and calculate how much you need by weight in ratio with other ingredient calculations. This will give best accuracy.
       Re the psyllium. I don’t use powder as it is usually super-fine (tends to be sold as a medicinal product in powder form) and the fineness appears to affect the density of the bake. However, grinding at home has always (for me) produced a less fine result (and you have more control in blending), but still offers better and more even distribution throughout the mix.
       I hope that helps.
       Shout if you need anything else
       Best wishes
       Kate

       Reply

93. 
    Hello again! I need to increase the capacity of the flour by 2 1/2 cups of flour. Thankyou for your help

    Reply

    1. Hi Mandy.
       The Zojirushi is not a machine I know. The measurements given are for a large loaf which sounds (from what you have said) as though too small for your machine?

       I do not advise using cup measurements for making gluten free bread (or indeed most other GF bakes) as they are simply not accurate enough for the impact of small variation.

       However, I would advise maybe working out the additional ratio of ingredients required (ie. do you need twice as much, an additional half or third) to make it work in your machine. Then you can use the relevant button next to the ‘Ingredients’ header on the recipe card to work out additional weight to be added to the base mix.
       If increasing the weight of the loaf significantly, I cannot guarantee that it will work. But it’s always worth a try.
       Best wishes
       Kate

       Reply

94. Good Morning,
    I tried your recipe and it’s delicious but i am having issues with the measurements because my machine is a Zojirushi and its for a 2lb loaf. The loaf sits horizontal not vertical. Could you help me with the measurements? Please and Thanks

    Reply

    1. I have the same machine and haven’t attempted the bake yet. Can anyone advise how I should proceed with this type of machine?

       Reply

       1. Hi Jill
          Apologies for the delay in reply. I’ve been out of action for a couple of weeks with Flu.
          The Zojirushi machine is not one I know. But I would advise checking the manual against the timings given in the blog post for each stage of the knead-rise-bake cycle to see how close you can match it. I know that people have had success with the recipe in a variety of machines, so it may be a case of trial and error to take it forward.
          Best wishes
          Kate x

          Reply

95. 
    Hi Kate thank you for the recipe, we have made this twice and it tastes lovely. The first time we thought it was a bit too dense, it rose well and looked perfect when we took it out but felt very heavy and as it cooled it collapsed a bit. The texture was a bit sticky. So on the second go we amended the quantities having read some of the comments above, we reduced the eggs to the minimum weight, used 220g of water and 7g of salt and sifted all the dry ingredients to make sure of no clumps. It similarly looked perfect initially but this time shrunk in at the sides and still feels very heavy, the edges look slightly undercooked. Our Panasonic machine has a yeast dispenser so we used this on the second go, it adds the yeast later during the kneading cycle and we assumed this might be an improvement! Do you have any other suggestions? Thank you!

    Reply

    1. Thanks for your feedback Simon. It may be that you have tried to make too many changes in one go? I am assuming that your machine has the same GF setting as mine (being a Panasonic), with the same timings? Worth checking!
       The stickiness would most often be the need for slight moisture reduction. And I would always then first suggest using eggs at the lower weight limit.
       220g water sounds very low… I would always suggest incremental reductions of about 10 to 15g at a time max to test (and only after seeing the results from just reducing egg weight slightly).
       I am assuming that you have changed no other ingredients in the recipe? And that you are using INSTANT yeast?
       If using instant yeast (or for general GF bread making), I would not add it through a yeast dispenser. The GF cycle only mixes and proofs once, so the yeast needs to be in there from the start.
       Equally, changing the salt quantity will also impact yeast action… If you reduced the yeast (even by a gram) it is possible that the loaf may have over-proofed and subsequently collapsed. That would definitely result in density.

       My advice is to go back a step or two… Try again with exact ingredients as advised in the recipe and just reducing the egg weight to minimum stated (163g). Only then start to play with the liquid reduction (step-by-step).
       The loaf may still (on occasion) dip slightly on cooling, but the texture should still be soft and light. That will come down to whether you can tolerate an ‘ugly’ loaf. Other times it will rise and stay perfectly shaped with no changes to ingredients or process at all.
       I hope that helps a little.
       Best wishes

       Reply

96. 
    Thankyou so much for posting this recipe. I never thought I’d find a gluten free bread recipe that would taste so good, let one one for a bread machine. If anyone is wondering about trying this, do! It’s worth the effort to make the flour blend; it truly does taste amazing 😁

    Reply

    1. Thank you SO much Sally. What lovely feedback!
       So glad that you love the bread and that you took the time to try it.
       Shout if you need anything.
       Kate x

       Reply

97. My new favorite bread! I haven’t been this happy about bread for 17 years, since I went gf!! I’ve SO missed my sprouted hippy brown bread! I just use sprouted seeds. This recipe is perfect and so easy with the bread machine. I was so happy to be able to slice it super thin and still use my toaster. THANK YOU THANK YOU THANK YOU!!!

    Reply

    1. Yay! That’s fabulous news Caroline. I am so pleased for you. You are so SO welcome.
       Enjoy every slice xxx

       Reply

98. 
    Hi Kate. Thanks for all the hard work you put into this page and these recipes! I’ve made the whole grain with oats bread twice in my Breville bread maker. Both were very tasty, but did not seem to rise much. I don’t think they collapsed, but instead did not become light and airy (as per your bread pictures). I do live in Calgary Alberta (high elevation), but used all ingredients as per your recipe. Based on all the comments and replies, I think I should try to reduce the salt, but wanted to test whether you had other thoughts. Thanks.

    Reply

    1. Hi Darran
       Thank you so much for your feedback. A couple of thoughts to what might be happening…

       1. Yes… it may be helpful to reduce the salt (a gram at a time to test). Salt can interfere a little with yeast activity (although I’m not sure whether altitude makes a difference to this factor).
       2. Double-check the yeast is both of the instant variety and that it is still active. Old or inactive yeast will definitely have an impact on the rise. Check by mixing a teaspoon yeast with a little honey/sugar and hand hot water… beating to dissolve and leave for 10 mins in a warm room (or set over a steaming cup of water) to check activity.
       3. Check the setting of the bread-maker. Is it working on a single rise? And how close are the cycle timings to the ones stated in the post. If they vary considerably, come back to me and I will have a think about how best to circumvent.
       4. Check the rise by peeking in the machine mid bake-point of you can. That way you can assess whether the loaf didn’t rise, or collapsed.
       5. It’s also possible that the liquid is either fractionally too much or too little… Check the egg weight fastidiously. If the loaf rose and collapsed, reduce the liquid level fractionally (by no more than 10g at a time) and re-test. If it didn’t rise, it may need fractionally more (no more than 10g at a time). Moisture loss can be relevant at altitude too.
       6. Equally… Altitude could nave an impact on any or all of the above… So you may need to tweak and experiment a little within your own local knowledge of baking. I have also attached a link to a post on baking at altitude which I found particularly interesting (and hopefully helpful)… particularly re potential moisture loss.
       https://www.exploratorium.edu/cooking/icooks/article-3-03.html

       Fingers crosse that gives you a steer. Do let me know what you try and what helps as others will definitely benefit from your wisdom.
       Best wishes and Happy New Year
       Kate x

       Reply

99. 
    FANTASTIC!!!

    Best bread ever👌

    cheers,
    Cath xxx

    Reply

    1. Yay 😊😆♥️👌👏⭐️
       Thank you SO much Cath. I’m so glad you loved it xx

       Reply

       1. 
          finished my loaf yesterday, about to put another one on 👩🏻‍🍳 thanks Kate, your recipe is BOSS‼️👌 xxx

          Reply

          1. 👏👏👏 Yay! So pleased to hear it. Enjoy xxxxxx

             Reply

100. Hello, I really want to try this recipe. I am suffering from vestibular migraines and cannot have any citrus (no lemon juice). Is there something I can use instead of the lemon juice that will work? I can have distilled white vinegar (no other vinegars).

     Reply

     1. Hi Sarah
        Sorry to hear you have migraines. The lemon juice is used for its acidity to support the yeast and rise. It is absolutely fine to substitute with distilled white vinegar.
        Best wishes
        Kate x

        Reply

101. 
     Wow, such a wonderful bread.
     Made 3 already, still working on the perfect setting on my machine.
     Could we use breadmachine yeast for this recipe or do we need quick rise only?
     It is a work in progress,
     Thank so much for this recipe.

     Reply

     1. Hi Louise
        Thank you for your lovely feedback and apologies for the late reply. So glad that the bread is working well for you.
        To be honest, I’m not 100% sure what bread-maker yeast is?
        The reason for the quick rise yeast is that the GF setting on machines (that have one) is usually only one rise and a short cycle, so the bread needs the instant yeast to work with the setting.
        Without knowing how your machine settings work, it is difficult to advise. Is the dough being proofed once or twice during the process?
        If it is being proofed once, then I would stick with easy bake instant yeast.
        If it is being proofed twice, then you could use an alternative. Your best bet is to have a go with a loaf and to see what happens.
        I hope this helps a little.
        Best wishes
        Kate

        Reply

102. Hello Helen
     Thanks so much for this delicious bread recipe. Is there a good substitute for Potato Starch as it is a deadly nightshade, bad for arthritis.
     Would Quinoa flour be OK, or extra sorghum flour?
     I have a Breville machine and the cycle is 3 and 13 min rise, 60 min rise and 60 min bake. The bread flavour was lovely, but it didn’t rise much.
     Thank you

     Reply

     1. Hi Helen
        Apologies for the delay in reply
        If you are subbing for potato starch, you need to use an alternative starchy flour. Although I haven’t tried it (and potato is quite unique in qualities), I would suggest using either additional tapioca starch, cassava starch/flour or possibly Mochiko (Sweet/sticky rice flour).
        Re the machine you are using, does it have a double rise? If so, it may be worth using active yeast instead… Let me know and I will try and make some suggestions.
        Best wishes
        Kate

        Reply

103. 
     I love so many of the recipes that you create and I figured it was high time I gave you the well earned 5 stars rating. Honestly if you need to make gluten free I would highly recommend you try the gluten free alchemist recipes because not only will it work it will taste amazing and why waste time and money trying other recipes when you know that these will be better in the end!

     Reply

     1. Thank you so much Chanon for such a lovely comment and recommendation. You are so welcome. xx

        Reply

104. 
     Fabulous recipe – thank you! Best bread we’ve had in years 😅

     Reply

     1. Thank you so much for such lovely feedback Clare. You’re so welcome xxx

        Reply

105. Hello

     I’m about to try your loaves but confused about three ingredients. Could you confirm something for me please?

     I have ordered tapioca starch, potato starch and corn starch from Buy Wholefoods Online from Sandwich in Kent. Are these the flours you have described?

     Thanks

     Brian Reynolds

     Reply

     1. Hi Brian
        Yes… you need potato starch, corn starch and tapioca starch. I checked the Buy Wholefoods Online site and yes the potato and tapioca starches are correct. Just check that the corn flour (starch) is the one that you would normally use to thicken sauces, etc… The white fine powder. I usually buy my corn starch in the supermarket. It’s usually sold as corn flour, but there are so many different types of corn ‘flour’ that I try to be clear that it is the starch that is needed. If the product you ordered is the one I’ve linked, it’s right! https://www.buywholefoodsonline.co.uk/cornflour-1kg.html/

        Reply

106. 
     Hi Kate,

     Delicious recipe, I’ve reached nirvana.

     I found that increasing the water temperature helped the yeast during this cold weather and I also measured the oil and honey following tbsp rather than g. This according to my scales was in 25g oil and 15g honey and so I used the full 325g of water, resulting in a great bake.

     Thanks for your earlier guidance and brilliant work, Jo 🙂

     Reply

     1. Thanks lovely… I’ve replied below xx

        Reply

107. 
     Hi Kate,

     Delicious recipe, I’ve reached nirvana.

     I found that increasing the water temperature helped the yeast during this cold weather and I also measured the oil and honey following tbsp rather than g. This according to my scales was in 25g oil and 15g honey and so I used the full 325g of water, resulting in a great bake.

     Thanks for your earlier guidance and brilliant work, Jo 🙂

     Reply

     1. Yay! That’s fantastic. I’m SO pleased for you.
        Enjoy every bite and thank you so much for the lovely feedback xxx

        Reply

108. I made this in my new Panasonic with the GF setting. I’ve been making a Doves farm loaf for my husband for years, but my son has now decided wheat really doesn’t agree with him either, and he hates the Doves farm recipe. I made this, and neither of my men could believe it didn’t have wheat in it! I’ve also made your vegan machine recipe, but they haven’t tasted that yet. Have you (or anyone?) experimented with this loaf using fewer eggs/just egg whites with some egg replacer? We aren’t vegan, but this is a lot of eggs! I might give it a go, and report back, but my freezer is full at the moment.

     Reply

     1. Hi Yvette

        Thank you for taking the time to leave a comment and for your lovely feedback.
        I have to agree with your husband… Doves Farm bread is not good!

        Re experimenting with less eggs… The eggs are important to the structure and moisture in the non-vegan loaf. But I have tried the hand-baked version with increased egg-whites instead of using whole eggs as a substitute and it worked well. I guess there is no reason why it wouldn’t work in the bread-maker version too. But I haven’t tried it.

        Many GF recipes utilise the properties of eggs as they are such a fabulous addition for texture as well as structure.
        Is there a reason why you need/want to cut down the eggs? As Coeliacs, we find them to be a great food for nutrition. I don’t know whether the gluten free diet for your family is for Coeliac, other health issues, or by choice. But certainly for us, the egg yolks (in particular) provide good Vitamin D ratios which has been deficient as a result of Coeliac Disease.

        Best wishes

        Kate

        Reply

        1. That’s very interesting about the Vitamin D.

           No-one in the family is coeliac, but my son and husband are wheat and dairy intolerant. Both can consume a small amount of each, so we try to limit consumption at home to make it easier when going out.

           We just seem to eat a lot of eggs… and I’m trying to reduce our animal product consumption! I may give the egg white-only version a try, but then I have to remember to use up the egg yolks (French toast seems to work), otherwise, it will be pointless!

           Reply

           1. Yes… Absolutely! If you need to find a way to use up the egg yolks, you might as well use them in the bread. Or alternatively, you could use a carton of whites? (although the packaging won’t save the planet I guess…)
              Either way… Enjoy xx

              Reply

109. 
     Hi Kate, as I have only recently been diagnosed I have not had to endure off the shelf bread for long-but one loaf was enough for me to find out more about achieving a better result. I am so pleased to have found your recipes and explanations as to how the different flours perform-I feel there is much to learn but a worthwhile lock down hobby.

     I have regularly baked in my Panasonic SD-254, which has a G/F setting, and having followed your links I now have a well stocked store cupboard with a delivery from Shipston Mill (including oat flour) together with a new set of HB scales. I have made your recipe 3 times so far weighing the eggs and making slight reductions in the water as they have been a little sticky- my last loaf used 315ml where the main stickiness is now around the edges. I have left the bread to cool for 2 hours+ before slicing and I presume that the risk of reducing too far is that I would make to loaf too crumbly?

     Whilst I have achieved a far superior loaf to the supermarket bread, my texture seems to be 90% of the way to your photos. There is some collapsing on the top (but as you say this doesn’t detract from the flavour), the rise is not quite as good as yours (I use Allinsons yeast) but I do not seem to achieve the same lighter brown interior-are there any subtle changes I could try? Would a little extra yeast be useful in the winter as per a ‘rapid’ breadmaker loaf?

     Could the colour vary depending on the bag of flour? I am using honey rather than maple syrup, Linwoods cold milled Flaxseed and NKD Living psyllium husk powder and I measure in ‘g’ rather than tbsp/tsp for the wet ingredients. Please could you share the brands and sweetener you use or any other tips? Apologies for so many questions but I feel wholemeal Nirvana is within my reach.

     Thank you for all your hard work, finding your website has given me a headstart into the world of G/F living 🙂

     Reply

     1. Hi Jo
        Thank you for your comment and queries. And so glad you have found the blog helpful in your transition to gluten-freedom.
        I’ll take your queries one by one and see if we can make the loaf better for you…

        I am assuming that you don’t live at altitude, since you bought flours from Shipton Mill and that your climate is much the same as mine, but correct me if I am wrong as differences can have an impact.
        I am also assuming that the Panasonic setting performs on the same cycles as mine.

        Re Eggs – If you are having a moisture issue, it is worth using eggs that weigh at the lower limit. That may help.

        Re reducing liquid – I would be reluctant to reduce further. As you say, it is likely to start impacting the structure of the loaf in terms of crumbliness. But the loaf also needs moisture to help the rise. Interestingly, I usually cut the end slice of mine straight from the bread-maker (because I simply can’t resist). In theory, this loaf is not like others that have to wait to go cold.

        Re the loaf collapsing slightly on the top – Is there a sense that the loaf has either over or under-proved? Or is the texture of the loaf (despite collapsing) still good?
        You are mentioning a little stickiness round the edges and that the rise is not as good. I’m going to go out on a limb and suggest that you reduce the salt by 1g to start with. Salt can impact the yeast activation and the ‘symptoms’ may suggest the rise has been inhibited. This may or may not help, but it’s worth a try.
        Equally too much yeast can cause over-proof and collapse, but I don’t think that’s the issue here.

        You could also set the machine to ‘dark crust’ for an extra few minutes bake (if you feel that is relevant).

        Can I also check that the Allinson’s Yeast used is the green packet ‘Easy Bake’ Yeast and not ‘Dried Active’. Although both are suitable for bread machines, they are completely different. So I just want to double check that.

        The rise will probably vary from loaf to loaf and even mine sometimes sink a little. Ultimately it’s the texture though, and the stickiness doesn’t sound quite right, if everything else is consistent.

        Yes… Colour can vary from flour bag to bag. I would work on getting the texture and rise right at this stage before altering the flour balance.
        I vary from honey to maple (usually depending on whether the lid has got stuck or the honey has gone hard 😂). Brand shouldn’t make any difference.
        I’ve made it with milk powder (tesco), coconut milk powder, dairy free milk and cows milk and all have been fine, so that shouldn’t be an issue.
        I almost always use sunflower oil.

        Re flour… Check you definitely have potato starch (and not flour). All the others are fairly standard.
        I use the same milled flax as you. And have used various psyllium (all have been fine).

        Have I missed anything?

        So to sum up… Suggestions at this stage are:
        – eggs at lower weight limit.
        – Less salt by 1g (so that’s 7g per loaf I think…) as a first step.
        – Possibly try setting the machine to ‘dark crust’
        – Double check the type of yeast being used is Allinson’s ‘Easy Bake’

        Finger’s crossed we can get you to wholemeal Nirvana xxxx

        Reply

        1. 
           Hi Kate, thanks for taking the time to come back to me so quickly and comprehensively.

           Yes the yeast is the Allison easy bake and I’ve just double checked the bag and I do have potato starch but thanks for checking. As for altitude I’m in Worcestershire so I imagine they are the same for us both.

           With regards to the loaf being over proved or under proved I would say the texture is good (it’s gone down well with all the family) but from your comments I would be inclined to say under proved.

           For bread I have been used to simply following the Panasonic recipe and I’ve not yet learnt to understand how the elements interact so your help is really useful.

           Having learnt gluten baking at my mother’s knee, G/F baking is a challenge I’m determined to conquer 🙂

           I had wondered about making sure the eggs were at the low end, and I’ll try timing the cycle on the machine as well as setting to dark crust. I’ll also try reducing the salt too and see how I get on.

           Can’t wait until the morning to make a few tweaks and see the results.

           Thank you so much again for sharing your expertise, you are a star 🌟

           Jo

           Reply

           1. 
              Hi Kate, thanks for your help yesterday
              I have baked again today following your tips and using 320ml water which I made sure was a little over hand warm
              The ‘stickiness’ has certainly improved and there was more of a rise but there was still some ‘settlement’ however this was after I tucked into two lovely warm slices
              On the the basis that it is a case of under proving, what would be the minimum amount of salt you would recommend please?
              I will persevere with bread making before moving on to your other recipes, and if you have any online classes please do let me know
              Thanks again for working so hard to develop such lovely bakes, Jo xx

              Reply

              1. Hi Jo. I’m glad that helped a little.

                 I think you can safely drop the salt a further gram (6). I would be reluctant to go any lower than 5… but go slow and drop no more than a gram at a time.

                 I have yet to get my head around courses, although before lockdown was considering how best to take a course forward. Sadly, the kitchen got over-run with home-school and video was no longer an option. Maybe one day xxx

110. 
     If, like me you’re reading the comments wondering if this recipe actually is the “do-dahs” then, trust me, it is!

     Dear GFA, you are an absolute Angel for sharing this!

     I was an very good traditional (gluten) baker before I was diagnosed but I’ve failed so many times with GF/DF/SF baking that I have just about given up. At first, I thought that this recipe wouldn’t be any different but then I saw the comments and decided to give it a go. My flours came today and I mixed-up a batch of Recipe B flour and then proceeded to make the version with oats.

     In all honesty, the top of my loaf flopped/caved in a bit but I suspect that I just need to alter the proving:baking ratio or maybe the amount of water, but this was my first attempt and I know how finicky bread is. Having said that (and little hiccup aside) it is the most delicious GF bread I have had. It tastes good. It feels like a good homemade, wholemeal loaf and my gluten munching husband was genuinely SHOOK when I told him it was a GF loaf.

     Thank you and congratulations on your hard work paying off!

     Reply

     1. Can you tell me what size loaf setting you used on the machine? I can’t see a loaf size in the recipes… 1 1/2 Ib or 2 lb .. I am going to make this for the first time on Saturday and I want to get it right! Thanks

        Reply

        1. Hi Louise
           My machine doesn’t have size settings unfortunately. But the ingredient quantities would be equivalent (I think) to a 2 pound loaf.
           What machine do you have?
           xx

           Reply

           1. Hi, it’s a Morphy Richards Fastbake .. I’ll try the 2lb and see how it goes

              Thanks!

              Reply

              1. Fantastic! Fingers crossed.
                 Shout if you need any ‘trouble shooting’ xx

              2. Hi, Please can you tell me which settings/progamme you used and how it turned out? I also have the morphy richards fast bake machine, thanks! 🙂

              3. Hi Naomi
                 I am assuming that your comment was for Louise, and I don’t know whether she will see it. I haven’t received further feedback at this time. However, if you want to try out your machine anyway, it would be worth checking the instruction manual for the best programme re what comes closest to the programme used for development.

                 As a comparator, the setting I use runs on the following time cycles :
                 Knead : 15-20 min
                 Rise : 40-45 min
                 Bake : 50-55 min

                 Try an avoid any cycle that proves twice or that rises for longer that 45 to 50 minutes. Where people have used cycles that prove for longer periods the dough has over-proved and collapsed to a greater or lesser degree resulting in a dense loaf.
                 I hope that helps a little.
                 Best wishes
                 Kate

           2. Hi again, have just seen the query from Naomi. The. Recipe with oats in works great, as did the first (of 3) loaves from the non-oat recipe- but the latest 2 non-oats loaves have been very heavy, almost wet- so I’m reading through all comments for tips and advice! The last loaf was so uncooked in parts I had to throw most of it away. Puzzled as the first one was lovely, and I can’t see what I’ve changed! Work in progress as when it works it’s lovely…

              Reply

              1. Hi Louise.
                 That sounds strange. If the recipe has been successful once, then it clearly works… Double check that you’ve not changed anything in the ingredients that you used… But my best guess would be size of eggs? Is it possible that the eggs used have been larger than usual? Err towards the lower weight if that’s a possibility. OR… Is the yeast still good?
                 Let me know how it goes.

     2. Thank you SO much for your lovely words Gemma and for taking the time to leave feedback. I know (not least from your own experience) that it really helps for others to read comments especially when a recipe involves buying extra flours and blending.
        I always smile when a batch ‘caves’ a bit, because bread-making seems to be affected by so many variables. I call them my ‘ugly but delicious loaves’. And with a bread-maker, getting a perfect loaf usually comes from getting to know how the machine reacts and tweaking a little.
        My husband (also a gluten eater) won’t eat normal bread anymore, because he prefers my wholemeal (but point blank refuses to eat GF bread that is not home made). So I take that as a sign that I did well.
        Either way, I’m really pleased my recipes have brought happiness to the gluten free bread-eating community.
        And thank you again x

        Reply

111. 
     I have tried to make gluten free bread at home many times but the results were just ok or not good at all. I decided to give it another try and came across your website this week. When I read that your bread-maker was the same brand and model as mine I thought I had to give your recipe a try specially because your bread looks amazing. I got all the flours this week and made the one with oats earlier today. My partner and I have just had a slice of it. The result was not good, it was GREAT! 🙂 I am so pleased! Thank you so much, Kate! 🙂 I am already looking forward to trying the one without oats.

     May I ask you – Would it be ok to mix a big batch of the dry ingredients (Alchemist Flour Mix B and the other dry ingredients without the yeast) and store it in an airtight container or would be better to have only a big batch of the Alchemist Flour Mix B?

     Thank you again! 🙂

     Reply

     1. Hi Fernanda
        Thank you SO much for coming by and leaving such lovely feedback. It really means a lot to know that the recipe is being enjoyed by other people too.
        As for mixing up a big batch of ingredients… It isn’t something that I have tried (probably because when developing, I am constantly tweaking and changing for the next batch). I can’t see why it wouldn’t work (minus the yeast), as long as it is seriously well blended and re-shaken before weighing out. I guess the tricky bit will be working out the exact quantity to weigh out for each loaf (I’m no mathematician).
        I tend to just have a big tub of flour blend B… which is then really easy to mix with the other ingredients for the bread and can also be used for lots of other bakes too x

        Reply

112. Hi Kate,
     First of all, thanks for providing this amazing site, with so much information on how to bake a good gluten free loaf! I’m new to this as we have only recently found out my husband has sensitivity to gluten. Unfortunately he loves bread and no bought or home made attempts of mine have been particularly successful. Until I tried your Gluten Free Bread-Maker Wholemeal Bread (with Oats) recipe, which I made this afternoon, having bought all the necessary flours. Like Helen above, the top of mine sank, however, it takes and looks amazing. I was going to ask for your advice, but will try a little less water next time.
     Once again, thanks for putting together such an informative website, and such great recipes. I’m often in the kitched preparing home cooked meals and cakes, so I’ll look forward to trying out lots more.

     Reply

     1. Hi Georgina

        You’re so welcome. Unfortunately, the nature of GF bread can be a little tetchy and all sorts of things can affect the final bake… From climate to humidity and warmth of the kitchen to differences in ovens and breadmakers and even altitude! Understanding what works best in your kitchen and with your equipment… then making tiny changes can make a huge difference to results. You could try a little less water (I would reduce just 10 ml at a time) to test, or even check the size of your eggs… Weigh and head to the lower end of the spectrum to see if that helps. I would try to avoid changing any other ingredients as liquid is probably the most likely culprit.
        Ultimately though, it is about texture. If the texture is good and you can live with ‘imperfect-looking’ or ugly bread, then that’s just fine.
        I hope that helps
        Best wishes
        Kate

        Reply

113. 
     Absolutely the best! I went out and bought a Hamilton Beach Artisan Bread Machine and I was very nervous about trying this out. It turned out to be the best gluten free bread ever! Bought or home baked. Thank you for all
     your hard work in developing these recipes. I am forever grateful.

     Reply

     1. Thank you SO much Darlene. That’s wonderful feedback and you are SO welcome. Really really thrilled for you that the recipe worked in your machine xx

        Reply

        1. 
           When I first got my bread machine I used the Gluten Free cycle. I have been using the 2lb Express Bake cycle lately and the loaf turns out so much better.

           Reply

114. 
     Wow! Just fabulous whole grain gluten free bread in bread machine. For the record i used an old Breadman machine with the custom settings you recommended and all worked well. Also weighed all ingredients including eggs on digital scale. The loaf didn’t rise as much as i anticipated, but the end result was perfect. The loaf maintained its shape, was moist,but not too moist. The taste and texture perfect. I have gone through so many duds up to this recipe. Thank you. Thank you and Happy New Year. I am now one of your subscribers..can’t wait!

     Reply

     1. Thank you so much Lynne for your feedback.
        I am so glad that you found us… and so happy that the bread worked well in your machine.
        Let me know how you get on with other recipes too… xx

        Reply

115. 
     Absolutely love your website. I am English but live in the US and first stumbled on your website when I was looking for a gf bakewell tart recipe (hilarious!). Then found your bread recipe. I was a bit skeptical but I have to say this was THE MOST PERFECT gluten free bread-machine bread!! It’s amazing and so like “real” bread I used to be able to eat before developing intolerances. I make this deliciousness every week…….and now don’t have to rely on store-bought ever again!!!

     Reply

     1. Thank you SO much. And apologies for the delay in response… Just playing catch up after a couple of manic weeks…
        I am really pleased you have found us and that you love the bread. We pretty much rely on it here as well… It was really important to me to get a flavour and texture that came as close to real bread as we could… with shelf like too xx
        Just shout if you need anything!

        Reply

116. 
     Excellent recipe! I’ve now made your bread three times. I wanted to make it vegan so have tried chick pea bean water (aquafaba) instead of egg. I used 168g. The bread was delicious on both occasions. My wife thought it tasted better than the original recipe. I lightly whisked the bean water before combining it with the oat milk, in this case. Thank you for all of your hard work in testing out the types of flour, etc. I am so thrilled to have found this recipe and finally realize how store bought breads take the cheap route with rice and corn flours.

     Reply

     1. Hi Kevin
        Thank you so much for the feedback. I am SO thrilled that you like the recipe and that it has worked so well for you.
        I am also working on a vegan version at the moment, and aquafaba is on my list to test. It’s great to hear that it works…. I’ll try that one next.
        Gluten free flours are a whole new world… I get really frustrated when commercial breads cut cost on ingredients and offer something that is neither tasty or nutritious… Yet still charge us a fortune.
        Once in a rhythm of home-baking, it really takes no time at all to make good bread at home.
        Once I have got the vegan wholemeal sorted, I have a whole list of breads I want to move onto… xxx

        Reply

117. 
     Dear Kate, Thank you! This bread is a revelation – the nearest to the real thing I have tasted since being diagnosed 3 years ago.
     it also got a big thumbs up from my gluten eating husband who said it was the best bread I had made so far and he could hardly tell the difference!

     Cathy

     Reply

     1. Thank you so much for the feedback Cathy. I am SO thrilled that it went down well. My gluten-eating husband loves it too and prefers it to wheat bread. If it has made a few people happy, then the effort in creating it is more than worthwhile. x

        Reply

118. Will this recipe take the addition of seeds – Pumpkin, sunflower, sesame, poppy seed mix or will they cause it to break up? How much do you think I could add should I reduce anything else to compensate

     Reply

     1. Hi Helen
        I have not yet tried myself, bu It should be ok. I know that other people have added seeds and fruit to the basic bread recipe (hand baked) and it was fine. This recipe was a bread-maker adaptation. I suggest adding a few and then building from there to where you want it to be. It’s a robust dough… xx

        Reply

119. Oh dear. I’m sorry I meant to say Hello Kate, not hello Helen. Too many Sauvignon🙃😋

     Reply

     1. 🤣🤣 No worries x

        Reply

120. 
     Hi Helen,
     I forgot to say that in the machine, the loaf top was a bit sunken but when I cooked the second one in the oven, it had a lovely raised rounded top like the loaves from my childhood, 60 years ago. Delicious! And it slices and toasts so well, even my wheat-aholic husband enjoyed it. Thank you again . Just out of curiosity, do you do any specific low Fodmap baked recipes? Cakes, pies etc? Thank you.

     Reply

     1. Thank you Augustine. Yes… My husband loves it too!
        I don’t generally focus on the fodmap side of things, but I do have a blogger friend (Copper Confetti) who does lots of low fodmap x

        Reply

121. 
     I’ve tried so many GF bread recipes made with website suggested mixes or branded GF flour and, though they tasted ok, I found the top tended to part company with the bottom of the loaf ! So I didn’t really believe your Bread machine bread recipes would work. I got my old Panasonic out of the garage, gave it a scrub and made the oat and corn free loaf from start to end in the machine, it turned out very well, and stayed all in one piece. The only minor thing was there’s a lot of Psyllium husk and I did feel a bit windy after 2-3 slices. I then made the loaf with oats and, after it had been paddled or mixed etc, I removed the dough very quickly from the the machine and put it into a ready greased bread tin and into my hot oven. It worked very well and I have a photo but don’t do social media so can’t post it, The advantage and reason for doing this for me is the slices were narrower and so I ate less with my poached eggs. I have IBS and follow a low fodmap regime which helps a lot, so it’s good for me to keep to 2 small slices in the morning . And of course, no paddle hole in the loaf.. I’m really pleased to have found your site. I’ve now made up enough bread mix for 3 loaves and I store it in the freezer. It makes GF bread baking a doddle.. So thank you so much for your hard work and for sharing. Hopefully you’ll bring out a print recipe book soon? Sorry this is so long!

     Reply

     1. Thank you so much for the lovely feedback Augustine.
        When I was told it couldn’t be done it was like red rag to a bull! So I am truly happy that I managed to make it work.
        The freshness and texture of the recipe is quite reliant on the psyllium husk, which appears to be a magic ingredient. However, if it doesn’t agree with you, you could try reducing a little (you may need to reduce the liquid a little too). Or switching a portion for additional flax (although this may make it slightly heavier). The bread may not be quite as good or stay as fresh, but it will probably be better than most others out there.
        The recipe was a bread-machine conversion of an earlier hand-baked loaf that I make. I’ll pop the link below. But if you’ve found a way to combine the bread maker with the oven, then that’s absolutely fantastic. I quite often whip out the paddle before proving to avoid the hole too!
        The other thing I do for hand-baked bread is usually use a 1 pound tin and make 2 smaller loaves. But sadly, you don’t have this option with a bread maker.
        Recipe book? I’d love to, but the sad fact of the publishing world (even self-publishing) is that I’m not ‘big’ or ‘celebrity’ enough to make it sell. For now, I’ll just share my recipes with the lovely GF community for free. I’ve made my Recipe Index a photographic catalogue of everything on Gluten Free Alchemist, so hopefully that helps people find inspiration.
        https://www.glutenfreealchemist.com/gluten-free-brown-bread-recipe/
        Best wishes
        Kate xx

        Reply

122. 
     Oh my! This is without a shadow of doubt the very best GF bread I have ever eaten, and we can make it at home in two hours!
     For the first time I’ve eaten a GF loaf that tastes like real bread, and at a fraction of the price of “artisan” GF competitors.
     It’s a completely reliable recipe and it is such a joy to be able to take out my Panasonic bread maker again.
     Definitely merits six stars. Thank you very, very much
     Thank you so much

     Reply

     1. Thank you so much Harry. That has brought a huge smile to my face.
        I am so happy that this recipe is as yummy for other people as it has been for me. And I truly appreciate such amazing feedback.
        Thank YOU!
        Enjoy xx

        Reply

123. Thanks for sharing at the What’s for Dinner party! Hope to keep seeing you every Sunday!!

     Reply

     1. You’re welcome Helen. Thank you for hosting x

        Reply

124. Hi Kate,

     I really want to try this recipe as we all miss so much soft bread… Can I use dry yeast instead of instant? I can’t find a good instand yeast with no additives my children would react to so I always use dry yeast and I activate it before adding it.

     Reply

     1. Hi Nathaly
        I’m not sure what you mean by ‘dry yeast’ as the Easy bake is dry. But if you have a yeast that works for you, absolutely give it a try. There is no reason why it won’t work, but use the knowledge that you have re activation and a little trial and error to get the amounts right.
        Let me know how you get on.xx

        Reply

        1. Thank you! I gave it a try and switched the teff flour for bruin rice as I didn’t have it in my pantry, neither in the shops here… Now it is cooling down so I’m very curious…

           By the way, I do have exact the same bread machine as you have so I suppose it will work…

           Reply

           1. Yay! Brilliant! Fingers crossed xx

              Reply

        2. 
           Hi Kate!

           We ate the bread this morning for breakfast… It was delicious, soft and moist, even 1 day later after baking… My children loved it…

           We still have a half over, can we keep it at room temperature till tomorrow? Or do I need to freeze it?

           Reply

           1. I am SO pleased. So so happy you enjoyed good bread…
              Keep it at room temperature. No need to freeze. It will stay soft for a few days if wrapped. That’s one of the amazing things about it…
              The only thing I would say is if it is very warm weather/room, try and keep in a cool cupboard (not the fridge) and away from anywhere that it might ‘sweat’, particularly after about 3 days so that it doesn’t start to mould. xxxx

              Reply

125. 
     Fantastic !
     Firstly the bread is amazing and secondly, I really appreciate the “ go directly to recipe” feature.
     Will be on the lookout for more non muggle recipes from you, thank youv

     Reply

     1. You’re so welcome Carol. So glad you have found us xx

        Reply

126. 
     It worked, Kate! I used about 20ml less liquid and it just had a couple of little dents in the top, so that’s perfect in my book. By comparison my previous loaf was too wet so maybe I need a new set of scales 🤣🤣 Ah well, Christmas is coming! Thanks so much for putting the recipe up and for advising me. I have been eating chocolate spread sandwiches at work this week by way of celebration 😀

     Reply

     1. I am SO excited for you Helen.
        Thank you for letting me know. 
        Sometimes it’s the tiniest tweaks that make the difference. And knowing your machine (or oven) too.
        Enjoy… xxxxx

        Reply

127. 
     Forgot to do a rating!

     Reply

     1. Awww… thank you lovely x

        Reply

128. Thank you so much. I have just successfully made your recipe for the GF machine bread (oat version). It is moist and flavoursome and cuts well. It’s the best GF loaf I have made! I did have to give it a blast in a hot oven as the top didn’t brown on the quick programme. I used egg whites as I don’t do yolks…
     I think my machine pan would take a larger amount of mix to create a loaf which is deeper. If I were to increase the ingredients by 50%, i.e. flour ingredients and liquid (egg white/water/milk) how much would I have to increase the linseeds/yeast/psyllium/oil/syrup? (I am thinking not 50% of these?)
     It’s really good being able to use my bread maker (which doesn’t have a GF cycle), as it’s time and cost saving. Many of the previous GF bread recipes I have tried require a lot of oven pre-heating & high temperatures ( which is not great environmentally). Thanks again for all your efforts with GF recipes.

     Reply

     1. I’m so happy it has worked well for you using a different and Non-GF bread machine Christine. It was one of the things I worried about… ‘would it work in different machines?’. So it’s really helpful to have the feedback. Thank you.

        Re increasing the size of the loaf… I’ve never made a larger one (you must have an extra big pan)… But the recipe will be the same regardless… So if you are increasing one bit, all the other bits need to be increased by the same ratio. Otherwise the texture would be altered. I am not sure how the bake would work though… It will need a longer bake, but as I have never tried it, I wouldn’t be able to say with any certainty how much longer or whether that will affect the texture.
        Best I can suggest is try it with everything increased by the same ratio (maybe try increasing in smaller increments overall bit by bit to see how it goes), and test.
        I hope that helps xx

        Reply

129. 
     You are very popular around our Pit Stop. ADRIENNE has chosen this wonderful recipe to be featured in our next Blogger’s Pit Stop.
     Kathleen

     Reply

     1. Woohoo!! Thanks Kathleen (and Adrienne). Much appreciated. I can live with being popular if it means more people get to see my recipes and get the benefits from them xx

        Reply

130. 
     I made this in my old Panasonic bread maker. It was amazing! The top was a bit sunken and lumpy but it didn’t matter at all. The loaf was springy with a wonderful texture and was really straightforward to make. I used cashew milk because my son is dairy intolerant.
     He absolutely loved the bread – as bread and jam and as toast soldiers with a boiled egg. I’m delighted that it is whole meal, rice flour and xanthan gum free. Thank you very much!

     Reply

     1. You are so welcome Rebecca.
        I beat myself up for months over the occasional lumpy top, but the texture of the bread was unaffected, so I figured that if that was the only problem… then it really wasn’t a problem. I’m so happy it has worked for you and for your son xx

        Reply

131. 
     Goodness, you should be very proud of yourself. What a brilliant post and I’m sure it has taken you hours and hours and hours to bring it together. It looks an absolute triumph. Thank you for sharing it with #CookBlogShare

     Reply

     1. Thank you Jenny. It’s been a long haul. Now I just have to hope it works as well for everyone else xx

        Reply

132. 
     Slight sink in the middle but absolutely delicious! Perfect texture and crust. The only problem is my none gf husband after tasting it has decided to ‘share’ my bread instead of buying his own! Thank you so much. Life changer xxx

     Reply

     1. That’s fantastic Catherine. Occasionally there may be a very slight ‘sink’, but this doesn’t affect the texture of the loaf and isn’t an indication of a problem. I think it literally comes down to slight differences in egg weight etc. Who knows? I’ve tested and tested… but know that the texture is as good slight sink or not xx
        And yes… watch for hubbies! Mine now refuses to eat any other GF option (and I won’t allow muggle bread in the house! x

        Reply

133. Oh my, Kate, this is the recipe I’ve been waiting for! My GF bread machine adventures have been disastrous. I’m so keen to try this. I’ve just repurchased all of the flours for your flour blend so I shall have a go this weekend. Thank you!

     Reply

     1. I’ve made it! It looked perfectly amazing in the bread tin but collapsed as I left it to cool. I turned it on it’s side to try to stop the top caving in the side squashed in instead. It does taste amazing though. Not a hint of dryness and it looks just like normal bread (Albeit rather squidged!). What did I do wrong, Kate? I weighed everything to the exact gram and I have the same bread machine as you. Would it have been better if I had let it cool in the breadmaker and then blasted it in the oven later to dry out the soggy bottom it would have developed.

        This is the best loaf I have baked so I want to persist until I have the collapsing resolved. Thank you, Kate!
        Helen x

        Reply

        1. Hi Helen
           Thank you for the feed back. I have tested and tested and tested this loaf. The current ratios have been consistent for both options for the last 10+ loaves.
           Did you weigh the eggs (liquid weight)? That’s been the only thing that has made an impact in the latter stages for me and eggs are not all the same. Literally a couple of grams over can result in more of a dent in the loaf. But removing too much and the texture became much dryer.
           I have tried leaving to cool in the bread maker in earlier testing stages and it didn’t impact positively, but by all means try.
           If you did everything as stated, I am unsure what went wrong. But the texture sounds as though it was good, so I would just persist, measuring carefully (particularly liquid weight). Can you live with an occasional squish I guess?
           A thought… Can I also just check whether you are weighing in grams too? I worry a little about the metric to US customary conversion and that may be a problem too.
           If the sinking persists, you could try removing 5 to 10g water/milk liquid and see if it makes a difference… although the loaf may be slightly dryer…
           Let me know how the next loaf pans out and the gram and egg queries and I will think again… xxxx

           Reply

           1. Thanks Kate. I did weigh everything, including the egg, in grams. It seems the large eggs I have are too big because I put half an egg cup full in the freezer! (Useful for egg wash in future!!). I will have another go this weekend and try a little less water, as you suggest. My loaf is quite moist so that might be it. It is a fabulous loaf though; I’m still eating it “raw” (i.e. not toasted, which is the only way I can manage most GF bread) now. Thank you so much 🙂

              Reply

              1. Thanks Helen. If you are still eating un-toasted a few days later, than that’s a good thing… right? Let me know how you get on xx