This Gluten Free Bread Maker brown bread was the first at Gluten Free Alchemist to seriously push the boundaries of gluten free bread-machine baking. Soft, moist, nutritious and lasting, it offers bread consistency for the Coeliac community.
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A revolutionary Gluten Free Bread Maker Brown Loaf
This is a sandwich… Not any old sandwich. No. This sandwich is special… Not for what it contains, but because it is made with Gluten Free Bread Maker Brown Bread. The bread was made with a combination of flours, including oat, brown rice and brown teff… In a bread maker. Yes really!
Do you see any crumbling? Or any cracks? Is it falling apart? Does it look dry, tasteless and lacking nutrition? Uh uh!
Actually, the recipe dates back to 2016 on the blog… and we have come further since. But at the time, it was a revelation. It took months in the making and was tested over and over again… It became an obsession… A NEED to make gluten free bread maker brown bread that not only had great texture, but also great flavour and fantastic nutrition. And… It also had to hold together… To make a robust sandwich that could be held and eaten without the need for a bib. Coeliac bread-deprived nirvana!
Tested, tested and tested again
Before this loaf was published, we ate 20+ at GFHQ to be sure that the result was consistent. Having since developed my brown Best Gluten Free Bread Machine Recipe and subsequently, my Gluten Free Vegan Bread Machine Loaf, 20 prototypes seems a small number. The amount of work that goes into creating and testing gluten free bread can at times, feel quite overwhelming.
But I was proud of the original Gluten Free Bread Maker loaf I produced… It could safely be cut into really thin slices (yes… thin) without it falling apart. And it even stayed fresh (wrapped in cling film) for 3 to 4 days at room temperature. On the day I caught my husband making a sandwich for my daughter’s packed lunch, the man on the moon would have seen my smile… ‘Wow… look at that bread!’ I heard Mr GF (the gluten eater) mumble.
Giving Structure to my original Gluten Free Bread Maker Loaf
Unlike our later gluten free bread development, this particular loaf does not rely on either psyllium husk or flax for texture or structure. Instead, it uses a little gelatine (or vege-gel for vegetarian bakes). Not so much that it is detectable, but just enough to help it hold together.
Actually, the recipe is perfect whether you choose to use gelatine or vege-gel. The texture and taste are equally amazing.
Getting the texture right…
Somewhere along the line of testing and tweaking, the bread in development tasted great and held together fine… But the overall texture was… well… just too ‘gluten free’. If you’ve ever made gluten free bread in a bread maker, you’ll get it. But either way, it lacked the desired ‘breadiness’. And this bread maker loaf needed to be softer, fluffier and squidgier.
The eureka moment was a decision to add a tiny bit of bicarbonate of soda to see what would happen. The difference it made to the texture was unexpectedly wondrous. And my gluten free bread maker brown bread was born. Soft and moist, it made great sandwiches and toasted to perfection.
What does this Gluten Free Bread Maker bread taste like?
Flavour-wise, this particular Gluten Free Bread Maker loaf tastes a little like Irish ‘wheaten’ loaf, but with slightly more moistness. It offers an almost ‘wholemeal’ experience… The colour from the teff and texture from using oat flour shouts of a healthy bread. Yet, it also has a hint of soda bread… with a weeny addition of bicarbonate of soda providing extra airiness to the bake.
Best of all, Miss GF (the youngest Coeliac (Celiac) in the family) loves it… Really loves it. And that can only be good. Rather than eating nutritionally-empty white rice-based commercial loaves, she is getting some fantastic nutrition.
What bread maker is used to make this gluten free bread?
As far as bread makers go, I use a Panasonic SD 2501 which has a gluten free setting. Set to medium crust, it takes 1 hour and 50 minutes for the full baking cycle and only rises once. Not having used any other bread machine, I am unable to advise on the best setting for alternatives. But hopefully, a quick read of any manual will help determine the route to take.
As far as the Panasonic goes, the SD 2501 is now quite old. But the current equivalent model is the Panasonic SD2511KXC. There is also an upgraded Panasonic SD-ZX2522, with a larger range of gluten free programmes, including pasta and cake.
When baking this gluten free bread maker loaf, it should always be removed from the machine as soon as it is baked. Simply leave it upright to cool completely on a wire rack (uncovered). Unlike many gluten free breads however, it is great to eat fresh and warm and will not require complete cooling first.
Can I use a standard commercial gluten free flour blend to make this loaf?
No. It is important that this gluten free bread maker loaf is made with the flours as stated. The bread relies on a specific combination for texture, structure and flavour. Don’t be put off by the list of ingredients however. They don’t take long to mix.
Actually, the easiest thing, is to keep a designated airtight container for bread-making. And when there’s a spare moment, simply weigh out the dry ingredients (except the yeast) and set aside. That way they are always ready without the need for further pre-preparation. It is worth making sure that any dry ingredients are thoroughly mixed for the most even-textured bake. And if struggling to source the flours locally, I would definitely recommend using either Shipton Mill or Healthy Supplies on-line.
Getting the water temperature right for making gluten free bread maker bread
The recipe is fairly specific about the temperature of the water that is added to the bread maker pan. Having had a few ‘fails’ in loaves previously by either under or over judging the liquid temperature when measured by hand, I have become increasingly pedantic about accuracy. Getting it right ensures the yeast is quickly and effectively activated for the best dough rise.
If you don’t have one already, it is absolutely worth investing in a reliable food thermometer to test the liquid temperature. I have a Thermapen 4 digital thermometer, which is fantastic.
You will also note that the water is measured by weight, again for accuracy.
Let me know if you make this recipe for Gluten Free Bread Maker Brown Bread
If you have (or do) try this particular recipe for Gluten Free Bread Maker Bread, I would love to know how it turned out. Either leave a comment below or tag me on social media with your photos. (Find me on Facebook, Instagram, Pinterest and Twitter).
And for lots of other bread inspiration, did you know we also have a dedicated Gluten Free Bread Index? With an ever-growing list of fabulous breads to be made both by hand and in a bread maker, you’re sure to find something that works for you.
For everything else, head over to our main Gluten Free Recipe Index and browse. At Gluten Free Alchemist, we have well over 400 recipes to inspire.
Thanks (as always) for visiting our small corner of the internet
Other gluten free bread recipes you might like…
Gluten Free Bread Maker Brown Bread (Bread Machine)
Key equipment
- bread maker with a gluten free setting
Ingredients
Dry Mix
- 100 g fine brown rice flour
- 40 g brown teff flour
- 160 g oat flour gluten free (See NOTES)
- 50 g potato starch
- 60 g tapioca starch flour
- 1 tbsp xanthan gum (level)
- 1½ tsp fine sea salt (level)
- 1 tsp bicarbonate of soda (level)
- 4½ g vege-gel powder or 8g gelatine powder – I used Dr Oetker
- 3 tbsp milk powder (or coconut milk powder for dairy free)
Other Ingredients
- 3 large eggs UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 tbsp runny honey or maple syrup
- 370 g hand-warm water at 46 C/115 F
- 1½ tsp lemon juice
- 3 tbsp sunflower oil
- 14 g active dry yeast for bread machines – I used Allinson's Easy Bake Yeast
Instructions
- Weigh and whisk together the flours, xanthan gum, salt, bicarbonate of soda, gelatine/vege-gel and milk powder, making sure the ingredients are fully and evenly combined and all lumps are broken down.
- In a medium bowl, beat together the eggs, honey and warm water until fully combined, frothy and airy. Pour into the bread pan.
- Add the lemon juice and oil to the bread pan.
- Next add the dry ingredients to the pan so that they evenly cover the liquid.
- Finally add the yeast, sprinkling on top of the flour.
- Set your bread maker to gluten free setting (I set mine to GF medium brown crust, which takes 1 hour and 50 minutes for a full bake cycle). Leave to bake!
- When the bread is baked, remove immediately from the pan onto a wire rack (place upright) and leave to cool (uncovered).
- Best eaten completely cool or slightly warm. Will stay fresh for 3 to 4 days!
Notes
Nutrition
© 2019-2023 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
Hi Kate
I just discovered your fabulous website while searching for a wholemeal GF bread maker recipe. I was really excited to find yours, only to have my excitement dashed by finding that the recipe contains a significant amount of oat flower. In common with many people with coeliac disease (around 10% apparently) I can’t tolerate oats either. (It’s a total bummer as I love oats, but hey-ho.). Anyway, I wonder if you have tried this recipe with any alternatives to the oat flour or know of any alternative bread-machine recipe(s)?
I’d be so appreciative of your help!
Many thanks
Mark
Hi Mark
Thanks for making contact.
Oats are definitely one of those ingredients that are tricky, and given that you like them, it really is a bummer that you can’t eat them. But you’ve come to the right place!
This particular recipe post is now very old! And I have many other bread recipes that don’t use oats or that have clear alternatives for those who can’t eat them. Although I can eat them myself, where possible I try to test alternatives for people in your position. It’s important!
So… This is my best suggestion for a great bread machine wholemeal/brown bread… Head over to the link shared below and you’ll find my favourite bread machine recipe. It’s been very popular and a lot of people have said their wheat-eating partners and family love it too! The post itself has a lot of information which may be helpful. And if you head down to the bottom of the post, you’ll find two recipes… One ‘with oats’ and one ‘free from oats and corn’. Both recipes are also rice free.
Because bread machines vary and gluten free baking can have some quirks with altitude, climate etc, occasionally slight adjustments are needed on moisture balance. But if you have any problems, let me know and I’ll do what I can to trouble shoot with you.
Link: https://www.glutenfreealchemist.com/gluten-free-bread-machine-recipe-bread-maker/
It may also be worth having a browse through the bread index… Many are oat free, but I’m happy to advise if there’s something you’re not sure about.
https://www.glutenfreealchemist.com/p-index/gluten-free-bread/
Best wishes
Kate
I’m about to make this recipe, but as I don’t have a GF option on my bread maker, I was wondering if you could explain to me the setting. How long does it go for? How does it differ from a regular loaf setting? Does it mix more? Or rest more? I’m just trying to figure out how to finagle my 2000s bread-maker to make this recipe.
Also, Bob’s Red Mill has a Gluten-Free flour with all of these ingredients. It’s called 1-to-1 Baking Flour. Have you have tried making this bread using this multi-flour mix (sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, and xanthan gum). I’m curious if it would work in a pinch.
Lastly, why the addition of gelatine? Does it work as a substitute for gluten to hold the entire thing together?
Hi Kim
As a comparator, the machine I have works on the following GF cycle:
Knead : 15-20 min
Rise : 40-45 min
Bake : 50-55 min
So basically, it has a single proof only (with no second knead) and generally the rise compares as shorter than some machines.
Regarding flour blend… I cannot say whether the Bobs blend you have will work. In my experience, it is rare to find a commercial blend that is balanced with enough protein/structural flour to work for a loaf. But as it’s not a blend I’ve tried, I can’t say.
In terms of gelatine, it is used to provide additional structure to the loaf. Many GF recipes now use psyllium husk which provides structure and stretch, but not everyone can tolerate this, so gelatine is a helpful alternative.
In terms of this recipe overall… This one is an old recipe and I also have a more up to date option (which does use psyllium) that you may also like to look at and compare. This is the link:
https://www.glutenfreealchemist.com/gluten-free-bread-machine-recipe-bread-maker/
Let me know if you need anything else.
Best wishes
Kate x
Can you make this recipe in a regular oven (I don’t have a bread maker), and if so, what would the temp and time be, and does it change the ingredients at all? Thanks!
Hi Avery
The bread-maker recipe for this loaf was based on my earlier hand-baked version.
Link: https://www.glutenfreealchemist.com/gluten-free-brown-bread-revolutionary/
I do have an upgraded hand-baked wholemeal loaf that may be worth a look too…
https://www.glutenfreealchemist.com/gluten-free-brown-bread-recipe/
I hope that helps
Best wishes
Kate
Dear Kate,
I bought a Panasonic breadmaker on the back of reading your recipie and the great comments.
We, The Family, are over the moon with the bread, it really is like proper wholemeal, and having made loaves for friends too they have said its the best GF bread they have ever had. It took me a couple of goes to get it right so have included my tips in case anyone has similar experience. My first attempts did not rise perfectly and were a little dense.
I reduced the milk content to 320ml and make sure the eggs are at the lower end of the weight range. I am also convinced that warming all equipment such as mixing bowls and the actual loaf tin first makes a difference. I have made 8 perfect loaves in a row now!
Thankyou so much!
Andy.
Hi Andy
Thank you so much for your lovely feedback. I am so glad that you like the bread and that you have managed to tweak it to perfection.
As is the nature of baking and particularly GF baking, little tweaks are sometimes needed to work with changes in ingredients, climate, humidity, altitude, equipment, etc. So it’s really helpful to hear from people when little changes have been made that have made a positive difference.
Having just perfected achieved a vegan bread-maker version too, I am intending to go back over the related bread posts and through the various comments that people have made and emails I have received, to include some extra advice based on people’s experiences on the ground.
Would you be okay with me including your experience as part of that?
Best wishes
Kate
Hi Dear,
I live in Australia, I can not find potato starch here . Can I replace it with tapioca flour gluten free bread recipe?
Regards,
Hi Nasrin.
Your best bet is to have a search on-line for potato starch as it definitely helps the texture of the bread and I haven’t found many countries that don’t have an on-line source.
However, failing that, my advice would be to try subbing with cassava flour and/or sweet rice flour (also known as Mochiko or sticky rice flour) in combination with a little extra tapioca starch (or alternatively arrowroot). I stress that I have not tried these substitutions myself, but based on my knowledge of how flours work, this is where I would start with experimentations.
Don’t sub with extra ‘normal’ rice flour (brown or white) as it will make the flour blend drier and more gritty.
I suggest making up a small quantity and trying some experimental bakes to test.
Do let me know how you get on and if this doesn’t feel right when baked, we can think again.
In case you missed it, I have just published an amazing bread maker recipe that I have been working on for moths and it far surpasses any bread maker bread I have ever made (or eaten) before). xx
https://www.glutenfreealchemist.com/gluten-free-bread-machine-recipe-bread-maker/
I live in Australia too, you can get potato starch from Harris Farm, Scoop or Asian grocers. Hope that helps
Thank you Kris. That’s super-helpful x
This bread looks great! I have just purchased the Panasonic sd2501 and am hoping to make a version of this bread. We can’t have oats so planning to sub with buckwheat (closest in fibre/protein to oat I think). Also, in New Zealand we don’t have Allinsons yeast… I just have regular active dry yeast so unsure of how much to use. 14 grams seems like too much, it’s double what every other recipe calls for (2 teaspoons/7 grams). Are there other ingredients in the Allinsons brand besides yeast that would dilute the yeast meaning you would need to use so much more? Also, no vege gel here but will have a go using agar agar (very little as it is much stronger than gelatine). Any thoughts? Feeling a bit nervous with all the changes! Thanks 🙂
Hi Kara. Thank you for your enquiry.
It’s really hard when you first make the switch to know what’s best, but you will soon get used to it.
Buckwheat should be a good sub for the oats. I usually make a switch and then tweak in other flours to make better… If straight Buckwheat doesn’t work, I would try a combination of buckwheat and sorghum.
There is quite a lot of yeast in this recipe and when I developed it, it was definitely needed. But as you have a different yeast, I would try experimenting to see how much you need. GF bread doesn’t always behave as ‘usual’ recipes might and a wholegrain GF recipe can need a bit more ‘boost’. Perhaps start at 10g with your local yeast and then work up/down dependent on the rise and result. Allinsons is fairly bog-stadard here though. Not aware of anything particular added.
Agar agar should work. Not sure of quantity though, so again… test and tweak.
I have a more recent recipe which is amazing and might be worth you also checking out…. I have also been working on an oat-free version; vegan version and bread-maker versions which I will start sharing very soon. It’s become a complete staple here and is incredibly healthy too!
https://www.glutenfreealchemist.com/gluten-free-brown-bread-recipe/
Happy to help in any way I can. xx
Thanks so much for the detailed reply! I really appreciate it 😊
Hi Kara, greetings from NZ! I checked the Allison’s yeast, the ingredients are: Yeast, E491 (an emulsifier) and Ascorbic Acid (Vitamin C).
Our yeasts are just yeast unless you use the non gluten free Surebake. You could add a pinch of Viamin C powder to encourage the yeast and dough. I think I’ll try it myself now its come to mind!
Blow. I typed Allinsons but autocorrect got me! Apologies.
Good plan Donna. Best thing to do is experiment a little and find what works with the yeast you have available. x
Thank you Donna.
That’s really helpful x
Hi Kate. I am so excited that I have discovered your recipe. I have been searching for a GF bread recipe that uses Teff flour for ages and coincidently we've just purchased a Panasonic SD2501 so my stars have finally aligned. I will definitely be baking this today. Thank you.
Thank you. I am so pleased you have discovered the recipe! I hope that it is working for you. If there are any problems, let me know. Either way, it would be great to hear how you have found it.
I am planning to publish an amazing new brown wholegrain recipe very soon (which also uses Teff amongst other flours). Although at the moment it is a hand made bread (although pretty quick and straight forward), I plan to run some bread-maker tests on it too, to see how it stands up! x
I made this for the first time today, it is totally yummy, looking forward to being able to eat sandwiches once more. Thank you.
Update, my hubby has been smiling as I ate scrambled eggs on toast and kept commenting on how amazing it is to eat toast that crunches again.
Hi Alison. SO pleased it was a good loaf. It does make the most delicious toast for sure. x
Thank you so much for sharing this recipe.
I made this for my GF sister, who was delighted to be able to eat a "normal" looking and delicious sandwich once more. The only downside was the loaf was gone in no time.
If I pretty much doubled the ingredients, would this still work, or is this the largest size that will work in a bread machine? (Panasonic 2500).
HI John….. Sorry I have only just seen this comment which must have got lost in my in-box. I too have a panasonic (2501) but am not sure it would fit a double-size loaf? The honest answer is, I have no idea! You could make a big batch of flour mix (ensure it is well-blended by shaking vigorously in an airtight container) and weigh out what you need for each loaf to save time?
Thanks for the great feedback though. It is SO reassuring when other people enjoy a recipe too! xx
I am glad I came across your post. I have tried so many different flours and recipes, but the end result always seems too heavy. It never tastes like normal bread. I am hoping I will have more luck with your recipe 🙂
Thank you Natalie. I make this bread regularly. I hope it works for you too….. It's also really easy to make by hand if you don't have a bread maker. Let me know if you have any problems (or just how you find it)! x
A big thank you for this recipe. I made the loaf yesterday and it's taste and texture are so good. It did, however, sink big time. This will not deter me from trying again. I don't think I made any errors in weighing and measuring, but it is possible! 2 things I have wondered about – my Panasonic SD257 has a 2hr gf programme and the eggs I use are free range, locally produced larger than average and of mixed size, so although I tried to select ones that came within the weight range quoted for UK large, I think I might have had too much fluid, may I ask about the eggs you use please as I think I might have to be mindful of this. Regards Ali.
Mmmmm….. scratches head! I use free range eggs – always 'large' (but not extra large). I get them from my childminder's parents who have a free range farm. I have just weighed a box each egg at a time and (with shells on) they are each weighing in at between 62 and 70g.
The 2 hour GF programme sounds like it should be fine (mine is just 10 mins short of that). I always put the ingredients in and set to go straight away with no timer-delay (as seems to be advised by manufacturers re GF bread).
It may be that the extra 10 mins has added rise time for your machine (my machine says it has a rise time of 40 to 45 mins)? If this is the case, you may want to reduce the yeast quantity slightly if you have the same problem again. You are probably safe to drop to about 10g and see how that changes things?
Otherwise, it may well be a liquid issue. Weigh the liquid really carefully and be sure it is warm. If you have a look in the machine while it is mixing, it will look smooth and thick, but not lumpy.
Let me know how you get on and if none of that helps, I will think again!! It's strange, because this recipe hasn't failed me yet….. so please do keep in touch with the results!
Best wishes
Kate, thank you for your detailed reply. The 4 eggs that are in the egg tray weigh 69,70,74 and 81gms. I will try the next loaf exactly as recipe, but perhaps weighing the eggs and selecting the ones that are lighter, and being very careful with the liquid measurement and see what happens. If need be, on a subsequent batch I will reduce the yeast as you suggest. I certainly don't count this as a failure as the bread is still to die for, I am over the moon to have eaten a home made damson jam sandwich yesterday and a yummy fried egg open sandwich today. The first time that I have eaten anything but toasted GF bread for ages (that being the only way it has been palatable for me).
I hope that you or anyone else reading this don't think that this is a complaint, it certainly is not, just an observation on my first attempt LOL. I have been munching my way through a batch of yummy walnut & vanilla shortbread biscuits (no pistachios), in the freezer are the most divine cheese scones (my personal weakness) and cranberry scones (no blueberries), I really cannot thank you enough for sharing your recipes. I will keep you posted! Best wishes Ali.
Thanks Alison. No worries….. It certainly wasn't taken as a complaint on my part. Bread machines can vary greatly and with GF bread, the slightest difference in wetness etc can make a big difference. It is important for me to know what works when other people make the recipes as it helps me to learn to and to advise on detail when I post!
I know exactly what you mean about the need for GF bread to be eaten as 'toast'….. We were thrilled to have a normal sandwich too!
So pleased you are enjoying the recipes….. Keep in touch! x
I love how passionate you are and I'm so pleased all your hard work has produced these amazing results – well done!
Awwww thanks Kat. Am I that obvious?!
I think of all GF baking, bread is the mountain we strive to get a good result on (and is the nemesis of so many GF bakers), because it forms the basis of so much that we eat (and frankly a good sandwich makes lunch so much easier!)
I was really excited at this blog post and the bread looks amazing, but then I got down to the actual recipe – and it has milk powder in it…….Since I am gluten AND dairy free, I can't use the milk powder and wondered what you thought about any possible replacements you might be aware of, or the effects on the bread of just leaving it out? I am not an experienced bread maker and so I don't really know what the milk powder is there to do – but I am very fed up of the awful bread that the supermarkets offer, so I applaud your patience in developing this loaf – well done!
I was really excited at this blog post and the bread looks amazing, but then I got down to the actual recipe – and it has milk powder in it…….Since I am gluten AND dairy free, I can't use the milk powder and wondered what you thought about any possible replacements you might be aware of, or the effects on the bread of just leaving it out? I am not an experienced bread maker and so I don't really know what the milk powder is there to do – but I am very fed up of the awful bread that the supermarkets offer, so I applaud your patience in developing this loaf – well done!
Hi Morgan. No worries. if you can't eat something there is always a way round it with a substitute.
Having done a few checks on straight alternatives, there are a few alternative milk powders on the market – an almond milk powder (which sounds particularly good and I think would substitute really well (in fact I think I may get some myself to try!) and also soya milk drink powder. The ones that look worth a try are made by a company called Ecomil and I found on the Goodness Direct on-line store. The almond milk powder is also on the Healthy Supplies website. They are not cheap, but I think if bread is a staple, then it may be worth going for it. Any other alternative non-dairy milk powder should substitute well, although the rice milk powders seem to be hit and miss on reviews and lack nutritional content.
I would also consider just trying to substitute with some ground almonds (at the same volume), assuming you can eat nuts….. it's worth a try if you don't want to shell-out for the milk powder.
Let me know if you give it a try! I really hope it works for you….. the supermarket bread is pretty appalling on the whole.
On the back of comments I have received, I am testing the recipe as it stands by hand-baking so keep an eye out to see how it goes (I have one proving as I type!).
I will also give some dairy-free alternatives a try so that I can ensure my advice is sound.
xx
Wow – thanks for all that. I will look for the almond milk powder as I try to avoid soya. Might be a while, but I will give it a go – thank you for all your help x
Wow – thanks for all that. I will look for the almond milk powder as I try to avoid soya. Might be a while, but I will give it a go – thank you for all your help x
You're welcome Morgan. I have now posted a hand-baked version too!
I could not agree more with you, this loaf looks fantastic! It is amazing that you managed to achieve this in your own kitchen. I do make bread from time to time but it is nowhere near as soft and perfect as yours. Beautiful beautiful, really well done!
Thanks Alida. I am really very excited by this loaf…… My sandwich-eating days have returned and lunch is revolutionised! x
It looks like a perfect (and very tasty) loaf – hurrah!
Thanks CC. Hurrah indeed!!!!
looks amazing – I have seen not only the substandard gf loaves but also the despair in those who are celiac – and I tend to make lots of white loaves because it is hard to get wholemeal loaves right even with regular wheat flour so this looks a triumph to me
Thanks Johanna. It certainly feels like a triumph….. Lunch just got better!
The commercial GF loaves (even the reasonable ones) are generally dry and chalky, so the possibility of a quick to make bread maker loaf of this quality is incredibly exciting in our house!!
Looks great. I too am interested in whether this could be made by hand?
Thanks DC. Although I set out to make a bread-maker loaf, I am fairly sure that it will work in the oven….. It would need to be given standard rise time, but I think the ingredients would work as they stand…
I think I will probably give it a go myself in the next few days to check it out, as I have now been asked a few times! x
Hey Kate well done you!!!! This looks fabulous! I've read about gelatin in bread and often add bicarbonate of soda but I need to get on and try the gelatin…it is so good for you too if you get the grass fed stuff not the horrid stuff in the shops! There is too much yeast in it for me to eat but I may have to try it for the rest of the family…although I'm not sure I'd resist it!!!! Well done xx
Thanks Vicki. I am thrilled with this one! I would love to know how you find it and also what the family think, should you give it a try xx
I love this post so much. You should be so proud and you really should try and get this recipe (and post) off to someone like The Guardian or Observer. The loaf looks amazing. (That sandwich looks damn fine too) well done!
Thanks Dom. That's really kind of you…. I am very proud of this loaf and know that it will continue to be eaten a lot in our house!
I hadn't even considered that I could share it with anyone like the Guardian/Observer and not sure I would know how to do that! If you have any wisdom on process, I would gratefully receive it! xx
Wow that looks truly spectacular! I love the airy, springy-ness look of the slices. I wonder if ground chia seeds would work as a gelatine replacement too. Does it have to be done in a bread maker or do you think it would work by hand too?
Thanks Katie. Good to hear from you. I hope you are well!
Ground chia seeds would definitely be worth a try.
Although I made this for the bread maker, I have no doubt that it will work in the oven…. I will be trying it very soon, as an exact recipe and just giving it rise time! x
Hi Kate,
I am curious – did you ever make an oven baked recipe? Thank you!
Hi Haide
Yes I did. The link is here:
https://www.glutenfreealchemist.com/gluten-free-brown-bread-revolutionary/
But my breads have since been worked on and improved. This is now one of my go-tos:
https://www.glutenfreealchemist.com/gluten-free-brown-bread-recipe/
Best wishes