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 breadhas 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 Breadhowever 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)
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
accurate kitchen scales
large bowl or airtight container
mixing bowl
jug
spatula
bread maker with a gluten free setting
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)
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.
* 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 BlendingPage.
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.
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
Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x
© 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)
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, corn-free, oat-free, wholegrain, wholemeal
Servings: 12 large slices (min)
Calories per serving: 180.1kcal
accurate kitchen scales
large bowl or airtight container
mixing bowl
jug
spatula
bread maker with a gluten free setting
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)
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.
* 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.
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.
Calories: 180.1kcal | Carbohydrates: 29.5g | Protein: 4.5g | Fat: 5.5g | Saturated Fat: 1.2g | Cholesterol: 48.4mg | Sodium: 289mg | Potassium: 143.7mg | Fiber: 4.5g | Sugar: 2.9g | Vitamin A: 86.2IU | Vitamin C: 0.5mg | Calcium: 40.5mg | Iron: 1.2mg
Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x
© 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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