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 xx
Other gluten free bread recipes you might like…
Gluten Free Bread Maker Brown Bread (Bread Machine)
- Kitchen scales
- measuring spoons
- bread maker with a gluten free setting
- large mixing bowl
- wire rack
- 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)
- 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
- 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!
© 2019-2021 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
Previously shared with: Free From Fridays with Free From Farmhouse