Go Back
–+ servings
gluten-free-bread-machine-recipe-wholemeal
Print Recipe
4.64 from 50 votes

Gluten Free Bread-Maker Wholemeal Bread (with Oats)

Perfect gluten free bread made in a bread maker. This 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 loaf. Optional Dairy Free.
Prep Time10 mins
Cook Time1 hr 50 mins
Total Time2 hrs
Course: Bread
Cuisine: British, Gluten Free, optional dairy free
Keyword: bread-maker, wholegrain, wholemeal
Servings: 12 large slices (min)
Calories per serving: 176.8kcal
Author: Gluten Free Alchemist - Kate Dowse

Key equipment

  • accurate kitchen scales
  • large bowl or airtight container
  • mixing bowl
  • jug
  • hand-whisk
  • spatula
  • bread maker with a gluten free setting
  • wire rack

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)
  • 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

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
This bread has been developed and tested using a Panasonic Bread Machine. If using an alternative machine, see main blog post for comparative cycle times.
Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour Blending Page. 
The individual breakdown of flours in the blend for 1 bread-maker loaf is as follows :
  • 40g sorghum flour
  • 20g white teff flour
  • 20g buckwheat flour
  • 64g tapioca starch flour
  • 24g potato starch flour
  • 32g corn starch flour
To Avoid a 'Paddle Hole' 
If you want to avoid a hole at the base-middle of the baked bread when the bread-maker paddle is removed, keep a close eye on the progress of the bread-maker cycle. As soon as it finishes kneading, quickly and carefully scoop the dough to one side of the bread-maker bowl using a spatula or firm wooden/silicone spoon. Remove the paddle from the machine and push the dough back into the centre of the bowl, or spread evenly.

Nutrition

Calories: 176.8kcal | Carbohydrates: 25.5g | Protein: 5.8g | Fat: 6.5g | Saturated Fat: 1.3g | Cholesterol: 48.4mg | Sodium: 287.9mg | Potassium: 103.3mg | Fiber: 5g | Sugar: 3.1g | Vitamin A: 86.2IU | Vitamin C: 0.3mg | Calcium: 45.3mg | Iron: 1.3mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 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