The perfect Gluten Free Bread Maker Recipe to make in a bread machine. This brown loaf uses a carefully-developed blend of wholegrain and starch flours. Soft and light for sandwiches. Perfect for toast. Stays fresh and soft for several days. Makes 1 large-sliced loaf. Optional Dairy Free.
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The path to my Gluten Free Bread Maker Recipe
I am truly proud of this Gluten Free Bread Maker Recipe. Why? Because it makes the best gluten free sandwich I have EVER eaten. It also makes incredible toast. And it is the loaf that has seriously pushed the boundaries of gluten free breadmaking at GFHQ to a whole new level of simplicity and most importantly, to normality. THIS bread looks, tastes and feels like REAL bread. And… it also stays fresh and soft for several days. Does your usual gluten free loaf do all that?
I have worked on two brown bread machine recipes to support my readers. The oat-based version and a version free from oats and corn for those who are intolerant. Both are amazing. And the fact that they can be made in a bread maker makes them even better!
I was told it couldn’t be done…
These are bold claims. And let’s be clear… there are those who said it couldn’t be done. “Give up on the bread maker…” I was told… “They are utterly pointless when it comes to making gluten free bread…”
To be fair, there are some revolting-looking specimens across the internet pertaining to be bread. You know the images… The texture that looks (and is) brittle, hard, inflexible, flat-topped, ‘mouse-nibbled’, with the tell-tale crumb that looks (frankly) nothing like bread. I am quite shocked that appliance companies in particular, have promoted the publication of some such unappetising recipes as show-casing what a GF bread maker can do.
But maybe I’m guilty too… My early loaves look a little similar. Although better than many out there, even my previous gluten free breadmaker brown bread has the signs. It makes amazing toast, but honestly? We can and should expect better!
From hand-baked gluten free wholemeal to a perfect brown bread machine recipe
This gluten free bread maker recipe is ahead of others in so many respects. It builds on my incredible oven-baked Wholemeal Bread recipe (and its Vegan Bread sister) and all the wisdom learned from that process. That recipe was itself a game-changer. And I know from feedback that it has changed the bread-eating lives of so many people.
I learnt quickly however, that it was not possible for that recipe to directly transfer to a bread maker. Early attempts collapsed and had a texture that was excessively loose and inconsistent. So, I have worked… and worked… and worked over many months to make this recipe the one that I am now happy to share. It has been tested and then tested some more. It has been checked by Coeliac sufferers and gluten-eaters alike. One guest who ate it unknowingly, even thought I’d changed the house-rules so that he could eat ‘normal’ bread.
Although based on my wholemeal hand-baked bread, the texture of the bread maker recipe remains lighter and probably softer. The ‘commercial’ kneading process clearly supports a fluffier crumb. But it also gives a new texture option as well as the convenience of letting the bread machine do the hard work.
Which bread maker is good for making gluten free bread?
Not everyone has a bread maker. And buying one is not a ‘cheap’ investment for sure. We first got ours after Coeliac diagnosis, thinking we could make better bread than we were buying. We could. But is still wasn’t good enough and it wasn’t that long before the bread machine got relegated to the cupboard and hand-baked loaves became the norm.
With the learning from my hand-baked Wholemeal Bread however and a number of requests from readers for a gluten free bread maker recipe, the time seemed right to work harder!
But which bread maker is best for gluten free bread?
I’ll be honest, I only have experience of one. The Panasonic SD-2501. It is quite old now, but it has a specific gluten free setting. The current equivalent model is the Panasonic SD2511KXC. But bread machines have come a long way and there is now an all-singing all-dancing (if somewhat pricey) Panasonic SD-ZX2522 with a whole range of gluten free programmes, including for pasta and cake. I’d love one, but to be honest it is a little above my price range.
There are of course a number of appliance companies that now make bread machines with a gluten free setting option. Just bear in mind that all bread makers are different. So whatever machine you own or buy, get to know it to understand how best to use it. If making gluten free bread, always use a gluten free setting if possible. And if you already own a bread maker which hasn’t got one, use a ‘quick/basic/rapid programme’ setting that only ‘kneads’ once.
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
does the flour blend really matter when making gluten free bread?
Yes. Is the straight answer. The two gluten free flour blends that I have developed for my wholemeal gluten free bread maker recipes are finally-tuned to work. One is oat-based and the other is oat and corn free for anyone unable to tolerate these particular ingredients.
While it is possible you can switch out one flour for another, I would do this carefully using alternative flours that are as similar as possible. Test cautiously and expect some changes in texture and structure. My Gluten Free Flours and Flour Blending Page is a good place to start with substitution options.
It may seem that I am being ‘picky’, but by the last few development-loaves, I was literally switching flour ratios in 5 to 10g portions. If you want good gluten free bread, that tastes like bread, the detail matters.
To be sure, I did test the loaf with other commercial flour blends with limited success. The white starch-based blends tested were unstable and had that typical ‘cakey’ or ‘gummy’ texture. The wholegrain commercial blend I tried was quite dry and had a much shorter shelf-life.
A Little Video to Help You
Can I make this recipe without a bread maker?
I guess it is possible to make this recipe without a machine, but I haven’t tried. I suspect the texture would be different, not least because a bread maker will knead consistently, and rise and bake to consistent temperatures, which may be less-easy to achieve using a kitchen and oven.
However, if you don’t have a bread-machine and want to make incredible gluten free wholemeal bread, use one of my hand-baked recipes (Wholemeal or Vegan Wholemeal).
What other key equipment do I need to make this recipe?
- It is essential that you use accurate measuring scales. A few grams either way on some of the ingredients will significantly alter the success of the bake. Good scales are worth their weight (if you’ll pardon the pun). I use Heston Blumenthal Dual Platform Scales, because they give the option to get accurate results using a micro-scale for light-weight ingredients such as yeast and salt.
- I have covered the credentials of the bread maker above. But the current equivalent model of the machine I use is the Panasonic SD2511KXC.
- You will need a mixing bowl to combine the wet ingredients before they go into the bread machine. I love my Joseph Joseph bowls for bread making because they have genius integrated egg crackers and a spout which pours perfectly into the bread maker bowl.
- The wet ingredients need a quick whisk before transferring to the bread machine. A hand whisk is all that I use and always, my Nova Multi Quirl Push Whisk which is brilliant for batters.
- Lastly and to make absolutely sure all ingredients end up in the final mix, I use a spatula-spoon to properly scrape the mixing bowl.
Can I make this gluten free wholemeal bread dairy free and vegan?
It is easy to make this gluten free bread maker recipe dairy free with a simple sub of dairy free milk or milk powder. I have tried making it with both coconut milk powder and also KoKo Unsweetened Coconut Milk with perfect results. I would try and avoid sweetened milk products.
This particular gluten free brown bread is not Vegan. However, there is an alternative Wholemeal Gluten Free Vegan Bread Machine Loaf on the blog, should you need it.
Here they are – my amazing gluten free bread maker recipes for wholemeal brown bread
Thank you for bearing with me on the various explanations above. Hopefully they will help support you in making delicious gluten free bread maker wholemeal.
If you do make either of the recipes, please let me know what you think. It has become a weekly staple at GFHQ.
Leave a comment, rate the recipe and tag me on social media (links at the top). And please… if you have any queries, just ask! I truly want you to be able to enjoy the proper bread we deserve.
Shared with my love
** © 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Gluten Free Bread-Maker Wholemeal Bread (with Oats)
Key equipment
- accurate kitchen scales
- large bowl or airtight container
- mixing bowl
- jug
- spatula
- bread maker with a gluten free setting
Ingredients
Dry Ingredients
- 200 g Gluten Free Alchemist Rice Free Flour Blend B Important – See NOTES for information and individual flour ratios
- 20 g additional tapioca starch flour
- 140 g gluten free oat flour
- 18 g milled flax seed
- 35 g ground psyllium husk grind finely in a blender (not 'psyllium powder')
- 8 g fine sea salt
- 24 g milk powder/coconut milk powder omit if using liquid milk in place of water (below)
- 5 g INSTANT Easy Bake fast action yeast (I use Allinsons) Make sure yeast is measured accurately NOTE: This is an INSTANT yeast
Wet Ingredients
- 3 large eggs UK large – Important : maximum liquid weight 168g (minimum 163g) better to aim towards lower weight end of 163g in most machines
- 30 g sunflower or olive oil = 2 tbsp
- 24 g honey or maple syrup = 1 tbsp
- 5 g lemon juice = 1 tsp
- 325 g hand-warm water or milk (dairy or DF)
Instructions
Dry Ingredients
- Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
- Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.
Wet Ingredients
- Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.
Bake in the Bread-Maker
- Prepare the bread-maker, making sure the paddle is in place.
- Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
- Add the yeast to the dry ingredients and give a quick mix through.
- Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
- Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
- Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
- Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
- Carefully remove the paddle (if stuck inside) once cool.
Notes
- 40g sorghum flour
- 20g white teff flour
- 20g buckwheat flour
- 64g tapioca starch flour
- 24g potato starch flour
- 32g corn starch flour
Nutrition
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Gluten Free Bread-Maker Wholemeal Bread (free from oats and corn)
Key equipment
- accurate kitchen scales
- large bowl or airtight container
- mixing bowl
- jug
- spatula
- bread maker with a gluten free setting
Ingredients
Dry Ingredients
- 120 g sorghum flour
- 50 g white teff flour
- 110 g tapioca starch flour
- 40 g buckwheat flour
- 40 g potato starch flour
- 18 g milled flax seed
- 35 g ground psyllium husk grind finely in a blender (not 'psyllium powder')
- 8 g fine sea salt
- 24 g milk powder/coconut milk powder omit if using liquid milk in place of water (below)
- 5 g INSTANT Easy Bake fast action yeast (I use Allinsons) Make sure yeast is measured accurately (Note: This is an INSTANT yeast)
Wet Ingredients
- 3 large eggs UK large – Important : maximum liquid weight 168g (minimum 163g) – better to aim towards lower weight end of 163g in most machines
- 30 g sunflower or olive oil = 2 tbsp
- 24 g honey or maple syrup = 1 tbsp
- 5 g lemon juice = 1 tsp
- 325 g hand-warm water or milk (dairy or DF)
Instructions
Dry Ingredients
- Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
- Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.
Wet Ingredients
- Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.
Bake in the Bread-Maker
- Prepare the bread-maker, making sure the paddle is in place.
- Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
- Add the yeast to the dry ingredients and give a quick mix through.
- Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
- Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
- Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
- Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
- Carefully remove the paddle (if stuck inside) once cool.
Notes
Nutrition
© 2019-2022 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
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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
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.
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
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 !
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
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.
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
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.
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
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.
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.
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
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
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
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!
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
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
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
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?
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
Hello again! I need to increase the capacity of the flour by 2 1/2 cups of flour. Thankyou for your help
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
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
I have the same machine and haven’t attempted the bake yet. Can anyone advise how I should proceed with this type of machine?
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
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!
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
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 😁
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
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!!!
Yay! That’s fabulous news Caroline. I am so pleased for you. You are so SO welcome.
Enjoy every slice xxx
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.
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
FANTASTIC!!!
Best bread ever👌
cheers,
Cath xxx
Yay 😊😆♥️👌👏⭐️
Thank you SO much Cath. I’m so glad you loved it xx
finished my loaf yesterday, about to put another one on 👩🏻🍳 thanks Kate, your recipe is BOSS‼️👌 xxx
👏👏👏 Yay! So pleased to hear it. Enjoy xxxxxx
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).
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
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.
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
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
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
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!
Thank you so much Chanon for such a lovely comment and recommendation. You are so welcome. xx
Fabulous recipe – thank you! Best bread we’ve had in years 😅
Thank you so much for such lovely feedback Clare. You’re so welcome xxx
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
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/
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 🙂
Thanks lovely… I’ve replied below xx
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 🙂
Yay! That’s fantastic. I’m SO pleased for you.
Enjoy every bite and thank you so much for the lovely feedback xxx
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.
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
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!
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
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 🙂
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
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
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
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
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!
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
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
Hi, it’s a Morphy Richards Fastbake .. I’ll try the 2lb and see how it goes
Thanks!
Fantastic! Fingers crossed.
Shout if you need any ‘trouble shooting’ xx
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! 🙂
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
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…
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.
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
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! 🙂
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
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.
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
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.
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
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.
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!
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
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!!!
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!
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.
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
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
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
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
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
Oh dear. I’m sorry I meant to say Hello Kate, not hello Helen. Too many Sauvignon🙃😋
🤣🤣 No worries x
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.
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
https://copperconfetti.com/
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!
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
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
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
Thanks for sharing at the What’s for Dinner party! Hope to keep seeing you every Sunday!!
You’re welcome Helen. Thank you for hosting x
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.
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
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…
Yay! Brilliant! Fingers crossed xx
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?
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
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
You’re so welcome Carol. So glad you have found us xx
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 😀
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
Forgot to do a rating!
Awww… thank you lovely x
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.
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
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
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
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!
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
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
Thank you Jenny. It’s been a long haul. Now I just have to hope it works as well for everyone else xx
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
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
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!
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
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
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 🙂
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