Gluten Free White Bread Machine Bread – No Wheat Starch!
A wonderful soft and fluffy Gluten Free White Bread Machine Bread recipe. Created for the bread maker, it’s also wheat free and rice free and optional dairy free.
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Some things take time… And so it was with the creation of this Gluten Free White Bread Machine Bread recipe. It’s taken literally months of testing, reworking and tweaking to get here. I would estimate upwards of 50 loaves made and eaten (I honestly lost count after number 20)… There’s been tantrums and dejection when it seemed impossible and jubilation with each step forward. Exasperation, sweat and tears over a ‘simple’ loaf of bread! Has it been worth it? Hell yes! Because I’ve achieved what I genuinely thought was never going to happen… An INCREDIBLE *GLUTEN FREE* White Bread Machine Sandwich Loaf, that offers PROPER bread texture and that is safe for people with Coeliac Disease (Celiac).
This one is truly for our community… Because we deserve to eat the best! And here I share my wisdom, tips and know how, so that you can enjoy it too.
What makes THIS Gluten Free White Bread Maker Loaf different from the others? (And why you’ll love it!)
There’s an increasing proliferation of gluten free bread machine recipes on the internet. Indeed, my previous and exceptionally popular Gluten Free Bread Maker Wholemeal Bread is one of them.
And when it comes to white loaves, there are already a few out there… They’re variable and (having tried them) not recipes that come close to my experience of eating bread pre-Coeliac. I do have a theory that those of us who have been diagnosed later in life, have very different expectations of what bread should taste like (as compared with people who have grown up with dry or spongy gluten free alternatives). From a recipe development perspective, achieving proper ‘wheat’ texture is the holy grail I strive for… And I don’t stop until I get as close as I can. So… What makes THIS Gluten Free White Bread Maker Loaf different from others? Well… it’s:
- not ‘cakey’ or gritty or ‘ricey’
- it’s light and airy, with a perfect bread ‘chew’
- holds together and cuts into fine slices
- contains NO wheat starch
- is rice free
- easy to make
- nutritious (with plenty of protein-rich ingredients and not just based on starch)
- is optional dairy free as well as gluten free
- and Coeliac safe!
- perfect for sandwiches and stays fresh for a couple of days
Ingredients to make my White Bread Machine Bread
The gluten free flour blend
The gluten free flour blend used to make this recipe is bespoke and made at home. It’s rice free and contains NO GF wheat starch. The loaf cannot be made to the desired texture with a commercial mix. It’s taken a lot of testing to achieve the perfect balance of structure, protein and starch in the blend and to create the intended texture, colour and flavour. Each included flour brings a unique quality and has been balanced in ratio to achieve the desired loaf. Subs are not straightforward. This is what I use…
- Protein flours: Millet flour + either gluten free oat or sorghum flour.
- Starch flours: Potato starch + tapioca starch + corn starch (UK cornflour).
- Pea protein powder (adds structure, hydration and bounce). Note: NOT Pea Flour!
All flours can be sourced on-line via gluten free flour suppliers and Amazon. I recommend the following UK suppliers: Shipton Mill (from whom I have bought gluten free individual flours for many years); Healthy Supplies (also have a good, reliable range); Pure Gluten Free (limited range, but helpful, pure source); Other Flours (newer specialist supplier with an extensive range).
Pea protein powder is frequently found in health food and wholefood shops and also some supermarkets (often located in the pharmacy/health products area). It can also be sourced from Amazon.
Other ingredients
- Milk Powder (dairy or dairy free) – Enriches and adds protein.
- Fine Sea Salt – adds flavour and controls rise.
- Xanthan Gum – supports structure and adds softness.
- Psyllium Husk – An essential ingredient that creates bread texture and supports hydration and longevity of softness. The loaf cannot be made without it. Use rough-ground psyllium (lightly ground from whole husks). For a full explanation and guide, see my post Psyllium Husk in Gluten Free Baking – A Complete Guide.
- INSTANT Yeast – Bread machines use INSTANT (fast bake) Yeast which is not pre-activated. If you need to use dried active yeast, bear in mind that more will be required (around 1¾ to 2 times the amount)… And it MUST be activated with the honey and some of the warm water before adding to the pan.
- Honey (or an alternative syrup) – brings flavour, supports the browning of the crust and feeds the yeast. Liquid sugar gets to work more quickly than granular sugar as it dissolves almost instantly in the warm water.
- Egg White – promotes rise and adds protein for structure and nutrition. Either carton or fresh egg whites can be used. I have not tested the loaf without egg.
- Water – For speedy activation of the yeast, use water that is hand-warm (between 39 and 41 C (102 to 105 F)). Do NOT go above this temperature or the yeast may die.
- Butter – Enriches and offers a lovely buttery flavour and aroma as well as supporting softness of crumb.
A Gluten Free White Bread Recipe with No GF wheat starch and no rice
In recent months, there’s been an explosion of bread products and recipes that rely on gluten free wheat starch and commercial flour blends that contain it. While I appreciate that some people like the resulting bread (and it’s very convenient being able to use a single commercial blend), I’m not a fan. It’s not that it doesn’t have a place in our Coeliac community, or that I don’t consume the occasional product that contains it. But… Thus far, I’ve chosen not to create wheat starch-based recipes. My personal reasons are these:
- I don’t like the texture of bread made using it.
- I find it over starchy, unnaturally ‘white’ and unappealing visually (it simply looks ‘empty’ of nutrition).
- While I fully accept it’s tested to safe Coeliac levels (under 20 ppm gluten), I worry that over-consumption (eating daily in staples) will have a long-term impact on Coeliac health. There simply isn’t the research to allay my anxiety on this.
- Stoking this worry… I’ve previously reacted on several occasions to products that contain it. Indeed, the limited research that documents other people’s reactions to regular consumption of gluten free wheat starch suggests I’m not the only one.
Anyone familiar with Gluten Free Alchemist will know I also limit consumption of rice flour in regularly consumed foods. This is on account of concerns regarding levels of arsenic contained in unwashed rice.
As such, I’ve created a gluten free white bread machine recipe that is not only nutritious and delicious, but also free from wheat starch and rice flour.
The trouble with bread machine programmes
While bread machines are convenient and take the stress out of bread-making (providing you have a recipe that works), they are not by any means comparable between manufacturers. This makes creating a recipe that is consistent for every machine (and thus every baker) very difficult.
Equally, gluten free programmes are (in my view) not always helpful. They’re largely designed to mix and bake ‘wet batter’ loaves that are spongy, cakey and (frankly) very ‘gluten free’. They neglect that gluten free bread has moved on!
Although I have an incredible Wholemeal Bread Machine Loaf that bakes within a short gluten free programme, the white loaf was more challenging. All tests lacked the desired lightness and ‘breadiness’ of texture I wanted. Yes the loaf was ‘good’… but its density was hard to shift.
Finding the right ‘programme’ for gluten free white bread machine bread
After many ‘fails’ using the gluten free setting on my Panasonic machine, I eventually started exploring the parameters of the standard settings. Could I find a way to combine the necessary knead and proof time with a specific bake time? Ultimately, I used a ‘rapid bake’ setting for knead and rise before stopping the machine and programming ‘bake only’ to cook.
For your specific machine model, look at the programme settings in the manual (usually available online if you no longer have a paper version) and work out the closest settings to those below. Bear in mind you may need to use a combination of programmes, stopping the machine as necessary to shift from one process to another. It sounds complicated, but it’s honestly not… It’s still way easier than making by hand and the loaf is so worth it!
Of course, you may be lucky enough to have a modern machine that is fully programmable.
Either way, you want to try and use the following timings:
- Knead: 20 min
- Proof/Rise: 55 minutes
- Bake: 1 hour 20 minutes
Since realising the potential of using a machine beyond the basic gluten free settings, I’ve researched an alternative model to upgrade my (old) Panasonic bread machine. I found the Panasonic SD-YR2550 for which settings appear to be individually programmable. If you know of other machines, please let me know.
How to make my gluten free bread maker recipe
- Weigh and mix together the dry ingredients in a container.
- Lightly whisk together the wet ingredients until slightly foamy.
- Transfer the ingredients to the bread machine bowl in the following order: liquid, then dry mix, and finally softened butter.
- Set the machine to the appropriate programme(s) to knead, then rise, then bake (following the guide times stated in the recipe and above).
- Remove from the bread maker as soon as the bake is complete and rest the loaf on its side on a wire rack. This is the most effective position to enable excess steam to escape from the paddle hole at the base.
- Leave the loaf to cool completely before slicing.
How to store the bread
Gluten free white bread maker bread stays soft for a couple of days if kept tightly wrapped in an airtight bag at ROOM TEMPERATURE. Once it is no longer good for you ‘as it is’, use it to make lovely buttery, crisp toast.
Alternatively, wait until the bread is completely cold and then freeze it. Slice with a sharp bread knife and freeze, tightly-wrapped, in an airtight bag. Store in the freezer for 1 to 2 months.
The bread (once stale) can also be used to make either Gluten Free Bread Crumbs or Gluten Free Panko Breadcrumbs.
Ready to make Gluten Free White Bread Machine Bread?
Thank you for reading. I hope you make and enjoy my soft, Gluten Free White Bread Machine Bread. I hope I’ve answered any questions you may have, but feel free to shout if you have any more. Either drop a comment at the bottom, message me via social media (Facebook, Instagram, and Pinterest) or email me at kate@glutenfreealchemist.com
For all my other wonderful bread recipes, we have a sub-index dedicated specifically to Gluten Free Bread, Sweet Buns and Scones. Or head to my main Gluten Free Recipe Index for everything else.
All shared with my love
Gluten Free White Bread Machine Bread
Key equipment
Ingredients
Dry Ingredients
- 60 g millet flour
- 125 g GF oat flour or sorghum flour
- 65 g potato starch
- 170 g tapioca starch
- 35 g corn starch (UK cornflour)
- 20 g pea protein powder (NOT pea flour) (See NOTES section below for an alternative flour blend without pea protein) OR use Whey Protein Isolate
- 20 g milk powder dairy or dairy free
- 12 g fine sea salt
- 6 g xanthan gum
- 28 g rough-ground psyllium (partially-ground from whole husks)
- 5 g INSTANT yeast (fast bake yeast)
Wet Ingredients
- 23 g honey or alternative natural sugar syrup or caster sugar
- 115 g egg white carton or fresh
- 430 g hand-warm water between 39 and 41 C (102 to 105 F)
Butter
- 35 g softened butter (or dairy free alternative)
Optional:
- egg/milk wash (egg white or whole egg + milk to glaze)
Instructions
- Weigh and mix together all the dry ingredients and set aside (Tip: weigh into an airtight container and shake vigorously). See NOTES re yeast.
- Weigh the honey, egg white and hand-warm water into a large bowl and whisk until frothy. (Note: If you have a silicone whisk, weigh and mix in the bread pan – metal whisks will damage the pan’s coating).
- Transfer the liquid to the bread pan.
- Add the dry mixture on top of the liquid.
- Lastly, add the softened butter to the pan.
- Set the machine to 20 minutes knead followed by 55 minutes proof/rise. See NOTES for machine programme tips.
- After about 5 minutes of kneading, scrape down the sides of the machine bowl so that the dough is even.
- Once the bread is proofed (use a timer) STOP the machine. Open and gently brush the top with egg/milk wash to glaze.
- Set the machine to the ‘Bake Only’ setting for 1 hour and 20 minutes and leave to cook!
- Once baked, remove immediately from the bread machine to a wire rack. Remove the paddle (if stuck) and turn the loaf on its side (this is to allow internal steam to escape more efficiently).
- Leave to cool COMPLETELY before cutting.
Notes
Knead: 20 min; Proof/Rise: 55 minutes; Bake: 1 hour 20 minutes
If your machine is not fully programmable, find the nearest option for knead and proof and work with a separate timer to stop the machine before the bake. Then (at the end of proofing) programme ‘bake only’ for 1 hour 20 minutes. (eg. On my machine, I set to ‘basic rapid’ for knead + proof… Stop the machine after the required proof time and set to ‘bake only’ programme and add time). Alternative flour ratios to use without pea protein: Note that while the bread is lovely without pea protein, it doesn’t have the same longevity of softness and bounce. In addition to tweaked flour blend, it also uses 10g less water (420g). Everything else remains the same.
Flour Blend (no pea):
• 75g potato starch
• 60g millet flour
• 135g oat or sorghum flour
• 170g tapioca starch
• 35g corn starch (UK cornflour)
Nutrition
© 2019-2026 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 White Bread Maker Loaf share with
- Fiesta Friday #615 with Angie
- Full Plate Thursday #756 with Miz Helen’s Country Cottage
this loaf works pretty decently using coconut milk powder replacement and aquafaba egg replacement. Now I just wish someone would make a bread that has minimal psyllium husk. I hate the flavor of it but I am sucking it up for making my own bread <3 thank you for all your hard work at making rice free gluten free breads I am so thankful for you.
this loaf works pretty decently using coconut milk powder replacement and aquafaba egg replacement. Now I just wish someone would make a bread that has minimal psyllium husk. I hate the flavor of it but I am sucking it up for making my own bread <3 thank you for all your hard work at making rice free gluten free breads I am so thankful for you.
Thank you Alissa. You’re welcome. It’s great to hear that it is versatile to an aquafaba sub!
I do have a recipe for ‘oat bread’ without psyllium that might be helpful for you as a starting point.
https://www.glutenfreealchemist.com/perfectly-fluffy-gluten-free-oat-bread/ (NOTE: it’s the second of two recipe cards on the post)
My brown baguette uses a combination of gelatin/vegegel and xanthan gum instead of psyllium as well – https://www.glutenfreealchemist.com/brown-bread-baguette-with-perfect/
And I have some nice no psyllium flatbreads too: https://www.glutenfreealchemist.com/indian-flatbread-gluten-free-without-psyllium-husk/
Best wishes
Kate
Thanks so much for a great recipe!
The taste is fantastic, my house smelt heavenly while it was baking.
My loaf turned out a bit wet/cakey/gummy. I’m not sure what went wrong. I had a small child interupt me as i was weighing the Xanthan gum and my scale turned off on me. I also let it prove 12 minutes too long. My psyllium husk was kind of semi ground, maybe i need to grind it a little more.
I am confident once i manage to figure out where im going wrong this will be our staple bread!
You’re welcome Ami
You can never account for the interventions of small children… and they must always come first!
It’s possible that a difference of xanthan gum could have impacted the texture… Equally, it’s possible that over-proof could result in partial collapse and gumminess (particularly gumminess at the base of the loaf). The psyllium is unlikely to have impacted the texture as described.
What bread machine were you using? (Machines are pretty variable depending on brand in particular, so worth ruling this in/out as a need for tweaking).
I would suggest retesting the loaf as it stands and seeing how it comes out. If it is still gummy, send me an email and we can tweak as needed from there. It may be a simple hydration issue based on climate/altitude/machine etc. But I’m more than happy to try and find a way around it as needed. Bread is too important to not enjoy xxx
Thanks for your thoughtful response. Im going to have another attempt this afternoon as we are almost out of the first loaf, I shall let you know!
I have a very cheap bread maker, its anko brand from kmart here in Australia. I have tweeked it so I set it on dough setting, ill stop the proof this time a little earlier then switch to bake.
No Worries Ami. Fingers crossed for you. Always happy to help if you need further advice xx
Thankyou for your help, my next loaf turned out even better! I think its still slightly wet so I might try reducing the water slightly next time. But it has a beautiful taste and good texture, it is bendy like a wheat bread.
Myself and my 2 year old have been loving it, thanks so much
You’re welcome Ami. It sounds as though it’s definitely going in the right direction.
To reduce the liquid levels further, you have a couple of options… You can fractionally reduce the water further (as you are going to try), cook for a little longer, or leave the loaf for an extra 12 or so hours before cutting. Any of these have worked for me with various loaves in the past. xx
Holy crap I didn’t realize I could love again. Takes me back to my mom making bread, the thick caramelized crust lathered in butter. Thank you so much for this!
You are very welcome Rachael. I’m so happy that you love the bread. This recipe was a true labour of love, so I thrilled that other people get to enjoy it too xx
Hi, struggling with this recipe a little.
I’ve tried making it twice with the Panasonic SD YR2550 and have followed the manual settings for Knead, rise and bake. On both occasions it hasn’t risen as shown in the picture. It’s just a doughy ball. Where could I be going wrong?
I’m following the instructions closely and have used Sorghum flour as opposed to GF oat for flour. I’m using Millet flour and Allison easy bake yeast. The psyllium husk is not the fine powder.
The second time I tried making it, I used 438g of water (around 40C) instead of 430g but it hasn’t made any difference.
Could it be the brand of ingredients I’m using? If so, do you have a list of the exact brands you’re using please?
I’ve been craving ‘regular’ tasting bread after finding out I’m a celiac a few years ago!
Hi Bashir
If the bread is not rising, it’s suggesting that there may be a problem with the yeast or the temperature of the machine’s rise.
I suggest that you try activating a small amount of yeast with a sprinkle of sugar/honey and some hand-warm water to test whether it is alive. And if it’s fine, then maybe try extending the rise time. I haven’t personally baked with the new Panasonic, but I know that another reader of mine made some enquiries with Panasonic about machine temperatures and they refused to give him any information. So I’m wondering if they’ve changed something?!
Hi Kate,
Thanks for your response.
I tried the yeast test today and it did cause bubbles.
I decided to buy and use a new pack of yeast today (Allisons Fast bake) but unfortunately had the same result.
So far I’ve made 5 loafs but none have risen. (The first three using this recipe).
The third loaf I left to rise for another 20 minutes and it still ended up as a doughy ball.
The fourth and today’s fifth loaf I made, using your whole meal recipe with the GF Bread setting on the machine. I figured that it’s a simpler recipe and requires less manual adjusting of each mode. The times for each setting are very similar to the one in the recipe. After testing the new yeast packet and it bubbling I was hoping it would work but to my dismay it’s the same stodgy ball. Could it be the machine? I bought it new about two weeks ago.
Confused as to what could be going so wrong each time. 🙁
Thanks again
Hi Bashir
I’m equally confused. Given that this is a new machine, I’m thinking that it may be faulty. The fact that nothing is rising (and that you’ve tried different recipes), the yeast is fine, and you’re following the recipe, it does seem rather odd! I make the loaves regularly and they definitely rise!!!
I would double check that you are setting the machine as the instruction manual states, then contact Panasonic/the store and ask for a replacement.
What a pain for you. x
Hi again.
I’ve just done some research and it seems a few people have had problems with bread not rising and this has been put down to the machine being faulty!
Hi, looking forward to using this recipe in my Panasonic bread maker. Do you use a particular millet flour? I’ve got some at home but it’s says it’s pearl millet flour, not sure if it’s the the same thing and can be used.
Thanks!
Hi Bashir
Having done a bit of research, pearl millet flour is fine to use. It sounds as though millet flour is generally made from a couple of varieties of millet, pearl millet being one of them.
Best wishes and Happy New Year.
Hi and sorry for not seeing that you’ve responded to my message. I’ve posted another message above. Good to know that pearl ok to use.
Happy new year!
Hi Kate,
I have baked your White Bread Gluten Free Machine recipe, twice now. My result produced just the right flavour, and texture. It is the best gluten free bread that I have ever tasted. It freezes well and keeps the fresh taste and texture after defrosting. My machine is an old FastBake Morphy Richard’s BreadMaker. My only ‘but’ is that, rather than the white slice in your photo, my slices have a light, creamy, brown colour. I followed your recipe to the letter. I chose sorghum flour (Shipton Mill) which has the darkest colour of the flours in the recipe. What do you think?
Hi Chris
Thank you for your lovely feedback. I’m so pleased the bread is being enjoyed.
Re the colour… It’s a tricky one. The trouble with gluten free flours is that the batches are never consistent and have so many variables on colour (and other ‘features’) depending on crop, milling, etc. Sorghum is definitely a darker flour and I think probably bakes slightly darker than oat. I can’t remember which of the many many loaves I made was photographed, but I suspect it may have been an oat version.
If the colour is off-putting, you could try reducing the sorghum slightly and replacing it with a little extra millet (or buckwheat, although this too is a darker flour). I wouldn’t replace all the sorghum as it will shift the hydration balance, but possibly start with a 25g shift from sorghum to millet and work down in gradations from there.
If you can tolerate oat, then oat is the best alternative.
I hope that helps a little x
Kate,
Thank you for your comments about colour variations in different batches of the grain. I shall heed your suggestions and try the oat swap on my next loaf, and the sorghum to millet balance on a subsequent loaf.
The recipe is worthwhile because it bakes such a tasty loaf, whether my results are light brown or white.
You’re welcome. Shout if you need anything else
Just made your GF White Loaf, using the Bread Machine recipe. I went for dairy free as my son is also dairy intolerant. I also had to reduce the Psyllium Husk quantity to 90%, as per your guide, as I only had the powder. It very good, best white GF bread I’ve tasted. Soft, airy, moist cuts incredibly well, just like your brown loaf really. Day 4 and still soft good for sandwiches. Thank you so much, 5 stars for me.
I sent this on instagram as a message I should have put it here.
Thank you so much.
Thank you so much David. You are very very welcome! I’m so pleased you love the bread and that it worked well for you.
I am in the process of catching up with all my social media messages, so suspect I will find it in the next day or so.
Have a fabulous Christmas and wishing you and your family a happy, healthy 2026.
xx
Hi Kate, firstly, thank you so much for all your recipes. My wife’s a fairly recent coeliac and your website has been a lifesaver. We’ve been using your wholemeal bread machine recipe up till now and it’s been great, but I really wanted to try this white one. It’s fantastic, rises really well and tastes phenomenal. No GF taste at all. Only issue I’m having is that the crumb is quite dense with a bit of a ‘sticky’ feel to it. Any way to get it lighter and fix the stickiness? Thanks so much. Chris.
Hi Chris
Thank you for your kind comment.
Re the white bread, I’m assuming that you haven’t subbed any of the ingredients? If you have, let me know as it may be relevant.
Also let me know if there were any issues with the rise.
However, it sounds as though it may be a slight hydration issue. I don’t know what machine you are using, but they all vary. Equally, different flour brands and even different harvests can impact hydration of flours, etc. So… Try reducing the water by no more than 5 to 10g and retest. Also… Make sure the loaf is cooled on its side to allow steam to escape from the paddle hole. And if the paddle was removed before proofing and baking, poke a hole in the base with a skewer after baking to allow excess steam to escape.
Fingers crossed and let me know how it goes.
Kate
I have to say thank you to Karen for her stating she had to lower her water amount. I have the same bread machine also. I was having the same issue with my bread collapsing and I increased my cooking time to 1hr 30min. But I still collapsed slightly. I lowered my water by 8g also. It worked wonderfully.
I used oat flour, daughter is allergic to sorghum. I also replaced the millet with brown rice flour, daughter also allergic to millet. I replaced all the potato starch and the corn starch with 67g of arrowroot starch. I used whey protein powder and whole milk powder.
Thanks for the recipe. My daughter is already enjoying grilled cheese sandwiches again.
Thank you
Thank you so much for this Trisha. Each bread machine is different, so it’s really helpful when people share their experience and tweaks to make it work for them.
I’m so pleased that you made it work for you and that the recipe was flexible to the needed changes. And super-happy that your daughter can enjoy grilled cheese sandwiches again xxx
Kate, this is such a fabulous loaf of bread!
While my first two attempts collapsed as they cooled, I loved the flavor and crust of the bread so much that I persisted. Ultimately, I found that I got my perfect loaf by reducing the water by 8g and increasing the bake time to 1 hour, 30 minutes.
I’m using oat flour, whey protein isolate (the pea protein version collapsed but that was before I reduced the water/increased baking time so it may work) in a Zojirushi bread machine in California.
I’ve been baking gluten free for a couple of years so I’ve found a handful of bread recipes that work for my family so we no longer have to buy it. Initially, I found this recipe appealing because it was done in the bread machine and it didn’t require a special flour. Ultimately, it was the bread’s wholesome, neutral taste and that crust, just chewy and crisp enough, that took it to the very top of my list.
Thank you from the bottom of my heart for sharing this recipe – can’t wait to see what you come up with next!
Thank you so much Karen for your lovely feedback and also your tips. Bread in particular can be quite picky to climate, altitude and also the machine used. So I’m really pleased to hear that with a couple of small tweaks you have made it work well for you.
xxx
Just made this loaf this morning and it is AH MAZ ING! I have always been intolerant to wheat however, very recently I’ve also become intolerant to spelt. I was devastated! I’m a bit of a foodie and I’ve always detested supermarket GF bread – I disliked the taste, texture, aftertaste and the total lack of nutrition! My local organic shop also didn’t have what I was looking for with a nice sandwich loaf. You have brought me back from despair with your phenomenal bread recipes – the taste, the texture, the smell, the nutritional element. Couldn’t be happier! You are a genius and I so appreciate your steadfast dedication to perfecting each recipe. Truely amazing effort!
Thank you Maily. It makes me genuinely happy when I can make a difference to people’s eating experience. Food is so important and as a foodie, it’s no good if it’s just ‘fuel’. Bread in particular is such a staple, that it needs to be ‘right’.
Shout if you have any questions xx
Hi Kate,
I need your help please! I can’t seem to get a good rise, and the end result is dense and stodgy. I have tried sifting / not sifting; honey vs sugar; and fresh yeast – but all with the same result. I am using a Panasonic breadmaker with the same settings as yours. The dough mix seems to be very dry (especially when compared to your wholemeal breadmaker recipe) and I have to scrape the bowl sides to enable proper mixing. I am using the exact ingredients – no substitutes. I am in Australia (in case climate could affect it!). Do you have any suggestions please? Thank you kindly! Fiona
Hi Fiona
Given that you have the same bread machine and are using the ingredients as stated, I’m thinking it may come down to a local flour hydration issue and/or climate. Flours can vary considerably from brand to brand and dependent on crop as regards their hydration needs. And when it comes to GF bread, it can be finicky. The dough shouldn’t be ‘wet’ (and I usually scrape the bowl sides too (did I forget to put that in the recipe?)), however if it is so dry it’s not mixing properly, I would try adding another 5 to 10 ml/g water and retest. If (after this) the bread ‘sinks’ and is gummy too, then you’ve added too much.
Can I just check you’re using rough ground husk and not psyllium powder (which would have a greater absorption rate)?
And also that you’re definitely using INSTANT yeast? (as Dried Active yeast is not particularly suitable for bread machines and also requires more to do the same job).
Fingers crossed the above makes sense and makes a difference for you. If it doesn’t, give me another shout.
xx
This is wonderful! A complete game changer – and so easy to make. I have never rated a recipe before, this deserves a full five stars. Thank you!
♥️♥️ Thank you xx
This is a game changer – utterly brilliant and so easy!
Thank you so much Liz. What a lovely comment x
Giving this recipe 5 stars, for some reason it will only register 4?
Tried the loaf yesterday, amazing! Loved it. Clear instructions as usual from Kate.
Looking forward to a sandwich this lunchtime.
Thanks Kate
Thanks Ann for your lovely feedback.
On the back of your comment, I’ve taken the liberty of adding the extra star. I hope that’s ok.
Many thanks again
Kate x
Can I use 430 semi skimmed milk instead of milk powder and water or will affect the rise/ structure of the bread
That should be fine without excessive impact as long as you are using protein powder.
Hi Kate
What size loaf are the instructions for please?
Hi Ann
From a bread machine perspective it makes a large 2-pound tin loaf x
Hi Kate from Australia. Im very excited to try this. Your wholemeal bread is my go to recipe. Always works. Thank you so much. JJ
Thanks John. Shout if you have any questions x
In researching pea protein for this recipe (which I am not familiar with), I am seeing high sodium amounts among most brands. In addition, the 12g salt in your recipe is more than I use for your whole meal loaves. Do I need to be concerned with an overly salty loaf depending on pea protein but brand?
Hi Judy
If you’re worried about salty flavour, the loaf doesn’t taste very salty (In my opinion). It’s quite a large loaf.
If you’re concerned from a health perspective, you could switch to an alternative protein powder… Maybe whey protein? The pea protein powder is 80% protein… So anywhere between 70 and 80% should be good xx
Hello! This looks amazing but I’m allergic to potatoes. Is there a replacement for the potato starch in this recipe?
Hi Angie
So far, I haven’t tested without potato starch… However you could try subbing with a combination of cassava flour + corn/tapioca/arrowroot. Potato is quite a ‘heavy’ starch in comparison to the others and a combination of cassava + one of the others is a better mimic (in my experience). Probably use a ratio of around two-thirds cassava flour + one-third other starch.
As I say… It’s not something I’ve tested, so I cannot be certain how well it will work for this loaf… but it may be worth a go.
Can this recipe be adapted for use without a bread machine? I’m looking for a rice free, gluten free white bread.
Thanks,
Anne
Hi Anne… I’ve just left a long response below to Wendy C on what I think would work!
Have a read and if you give it a try, please come back and let me know how it turned out. I’ll be happy to advise further.
I do also have other breads (not big loaves) which are white and rice free:
Ciabatta Rolls:
https://www.glutenfreealchemist.com/gluten-free-ciabatta-rolls/
Ciabatta Bread:
https://www.glutenfreealchemist.com/gluten-free-ciabatta-bread-with-biga/
Artisan Boule:
https://www.glutenfreealchemist.com/gluten-free-artisan-bread-boule-recipe-no-egg-optional-vegan/
Crusty French Baguette
https://www.glutenfreealchemist.com/gluten-free-baguette-crusty-french-stick-vegan/
Best wishes
Kate
Hi and many thanks for the soft white bread recipe I also have an allergy to Rice so it’s perfect but,
Is there a way I can do this by hand as I don’t have a bread machine
Regards Wendy
Hi Wendy
It’s very possible that it will work in the oven, but I haven’t tested it. Bread machines often have different hydration requirements as they are closed units. However, it’s definitely worth a try.
If you want to give it a go…
Mix the wet ingredients in a bowl.
Mix the dry ingredients thoroughly separately and then add to the wet ingredients (NOT the butter).
Mix using an electric mixer with a dough hook until even (at this stage, the mix will look a bit like wet porridge that is starting to thicken.
Set aside for 10 to 15 minutes to allow the flours and psyllium to hydrate (this is important!).
Top with the softened butter and then thoroughly mix again with the dough hook + mixer (minimum 10 minutes).
Shape the dough into an elongated ball shape and place in a high-sided 2 pound loaf tin (a pullman tin is perfect) that has been lightly-coated inside with a rubbing of butter and base-lined with a piece of baking paper cut to size.
Proof for about 55 minutes in a warm place until the dough is about doubled (maybe ¾ the height of the tin?).
Meanwhile, thoroughly pre-heat the oven to (probably) 190/200 C.
Once at temperature, add a small metal dish of boiling water (about 60 ml) to the bottom of the oven to create steam.
Brush the top of the loaf with egg wash/milk to glaze.
Bake the bread for between 1 hour 10 and 1 hour 20 minutes (until the internal temperature is between 99 and 100 C).
Leave to cool completely.
As I haven’t tried it myself (yet), this is slightly guess work combined with baker’s knowledge… So you may have to tweak slightly after testing.
Come back and let me know how it went and I’ll be happy to advise further
Alternatively, I have a number of other white rice free breads on the site which may be helpful for you:
Ciabatta Rolls:
https://www.glutenfreealchemist.com/gluten-free-ciabatta-rolls/
Ciabatta Bread:
https://www.glutenfreealchemist.com/gluten-free-ciabatta-bread-with-biga/
Artisan Boule:
https://www.glutenfreealchemist.com/gluten-free-artisan-bread-boule-recipe-no-egg-optional-vegan/
Crusty French Baguette
https://www.glutenfreealchemist.com/gluten-free-baguette-crusty-french-stick-vegan/
And also a brown rice free, wholegrain loaf:
https://www.glutenfreealchemist.com/gluten-free-brown-bread-recipe/
Best wishes
Kate
Many thanks Kate and yes I’ve made your ciabatta rolls and the French stick , so grateful for your recipes x
You’re welcome Wendy. Thank you x
Can I sub with another protein with Whey protein isolate?
And also can I make this without a bread machine?
Thank you for the wonderful recipe. Can’t wait to try.
Hi Maria
Yes that should be fine as long as it’s a protein isolate and a fine powder.
It’s possible it will work in the oven. However, the recipe has been specifically worked for a bread machine (which has slightly different hydration needs). But it is based on a combination of two of my other white loaves (both hand-baked in the oven):
White Sandwich Loaf
https://www.glutenfreealchemist.com/gluten-free-white-bread-recipe-real-crusty-sandwich-bread/
and Oat Loaf
https://www.glutenfreealchemist.com/perfectly-fluffy-gluten-free-oat-bread/