Gluten Free Bread Machine Loaf 1lb & 2lb Recipe

This is my latest creation in breads for the bread machine!  I really like this bread it’s so good and it’s also easy to make in most bread machines.  I have tested it in old machines and in newer ones.  Two machines did not have a hot enough or maybe it is long enough bake cycle.  The others all worked fine.  One of the bread machines that didn’t completely bake it also has a “bake only” cycle so we could add 10 minutes to the bake time.  I always choose the regular bread cycle, the larger loaf setting (if there is one) and the dark crust setting (also if there is one).  If you find your bread is over baked the first time then just choose the regular settings.

For this recipe it is important you make it the first time exactly as written – no substitutions.  That way you can see if you need to adjust the bread machine settings and you also will see the texture the raw dough needs to be.  Then if you make substitutions try and keep the dough the same texture.

Gluten Free Bread Machine Recipe for 1lb and 2lb loaves

One Pound Loaf:

1 1/3 cup warm water
2 1/2 teaspoons yeast
1 teaspoon sugar
2 tablespoons pysillium husk
300 grams Caroline’s All Purpose Flour Mix  (I use Mix I for this bread)
1/4 cup (42 grams) flax meal
1 tablespoon buttermilk powder or milk powder
2 teaspoons xanthan gum (this is essential for it to work in a bread machine)
1 teaspoon salt
2 1/2 tablespoons sugar
2 eggs, large
2 tablespoons oil
Method:
Place first four ingredients into bread pan.  Add remaining dry ingredients to a mixing bowl.  Stir to blend them together.  Add to bread pan.  Add eggs and then oil.  Close machine and select the Standard/Basic option.  After it has mixed  you can make your hands wet and smooth the top of the loaf to make it look nicer.  I often will choose the large loaf setting if there is one and the dark crust setting if available.  The gluten free bread needs to bake until golden brown.  When machine indicates that it is finished, check to see that the loaf looks golden brown.  If so remove pan from bread machine and pop the bread out onto a rack to cool.  If it does not look done – if it is pale – then either put on the bake only cycle and bake an additional 10 – 15 minutes until its done or place in your regular oven to finish off baking.  As mentioned most machines this does not happen.

Two Pound Loaf:

1 2/3 cup warm water
2 3/4 teaspoons yeast
1 teaspoon sugar
2 tablespoons pysillium husk
350 grams Caroline’s All Purpose Flour Mix
1/4 cup (42 grams) flax meal
1 tablespoon buttermilk powder or milk powder
2 1/2 teaspoons xanthan gum (this is essential for it to work in a bread machine)
1 1/2  teaspoon salt
3 tablespoons sugar
2 eggs, large
2 tablespoons oil
Method:
Place first four ingredients into bread pan.  Add remaining dry ingredients to a mixing bowl.  Stir to blend them together.  Add to bread pan.  Add eggs and then oil.  Close machine and select the Standard/Basic option.  After it has mixed you can make your hands wet and smooth the top of the loaf.  I often will choose the large loaf setting if there is one and the dark crust setting if available.  The gluten free bread needs to bake until golden brown.  When machine indicates that it is finished, check to see that the loaf looks golden brown.  If so remove pan from bread machine and pop the bread out onto a rack to cool.  If it does not look done – if it is pale – then either put on the bake only cycle and bake an additional 10 – 15 minutes until its done or place in your regular oven to finish off baking.  As mentioned most machines this does not happen.

3b252-bestglutenfreebreadmachinerecipe00766a6c-bestglutenfreebreadmachinerecipe002

 

 

 

2 Comments Add yours

  1. Do you think Bob Red Mill’s One to One flour will work? I’d love to try this this weekend but don’t have anything else in the pantry?

    Like

    1. Caroline says:

      Does it have some of the same flours as my mix? If it has xanthan gum in it you should also add the amount that’s in the recipe in addition to what is in the mix. The dough should be soft but stretchy. It would be too soft to shape by hand – like a very thick batter that holds its shape. I have never tested it with other flours so I cannot say for sure.

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s