Bread Machine Gluten Free Bread
If you or someone at your table is gluten sensitive or has celiac disease, and store-bought gluten free bread is pricey and dry, this bread machine gluten free bread is for you. A rice flour blend plus a little xanthan gum, mixed and baked by the machine, gives you a loaf that is soft and slices cleanly — sturdy enough for French toast or sandwiches without crumbling. No hand kneading, and beginners get a reliable win.
Why You’ll Love This Recipe
⚠️ Bread Machine Safety
- Electrical: Unplug before cleaning. Never immerse the base or control panel in water; keep the cord and plug dry and away from sinks.
- Inspect the power cord regularly. Stop using the machine if the cord, plug, or body is damaged, or if you notice sparks, smoke, or a burning smell (risk of shock or short circuit).
- Hot surfaces: The baking pan and heating element get extremely hot during and after the cycle. Never touch them with bare hands — always use oven mitts.
- Place the machine on a stable, heat-resistant surface with clearance above; never block the ventilation openings.
- Truly gluten free: built on rice flour, friendly for gluten sensitive and celiac diets, so you eat with peace of mind.
- Xanthan gum added: the crumb stays soft and sliceable; cool slices hold together instead of turning to a one-touch crumble.
- One-button machine: the easy gf bread machine method — dry and wet in the bucket, pick a cycle, and wait. No kneading by hand.
- Cheaper than buying: one fresh loaf costs far less than store-bought gluten free bread, with no preservatives or mystery add-ins.
Ingredients You’ll Need
| Ingredient | Amount (about 1.5 lb loaf) |
|---|---|
| Gluten free flour blend (or rice flour mix) | 360g (about 3 cups) |
| Xanthan gum | 1 tsp (skip if blend already has it) |
| Granulated sugar | 2 tbsp |
| Salt | 1 tsp |
| Egg (room temperature) | 1 |
| Unsalted butter (melted) or oil | 2 tbsp |
| Warm milk or dairy-free milk (~40°C / 105°F) | 270ml |
| Apple cider vinegar | 1 tsp |
| Instant dry yeast | 2 tsp (about 7g) |
Swap note: a store-bought 1:1 gluten free flour blend (most already include xanthan) saves you adding gum separately. Milk can be swapped for the same amount of warm water, and butter for olive oil. For a lighter crumb, add an extra half egg.
How to Make Bread Machine Gluten Free Bread
Step 1: Measure and prep
Weigh every dry and wet ingredient first. Beat the egg, melt the butter, and warm the milk to about 40°C (105°F) — warm to the touch, not hot. Gluten free flour clumps, so sift it for a smoother batter.
Step 2: Add dry ingredients to the bucket
Set the bread bucket in the machine. Add the gluten free flour first, then scatter sugar, salt, and xanthan gum evenly. Park the yeast in a small well on top of the flour, away from liquid so it does not wake too early.
Step 3: Add the liquids
Pour warm milk, beaten egg, melted butter, and apple cider vinegar over the flour. The vinegar softens the floury bite and helps the crumb stay tender. Keep liquid under 45°C (113°F) or you will kill the yeast.
Step 4: Start the bread machine
Close the lid and choose the basic cycle, set the loaf to 1.5 lb, and pick a light crust. Gluten free dough does not need the long knead that wheat does, and a light bake keeps it soft.
Step 5: Finish and unmold
When the timer beeps, pull the bucket out right away and turn the loaf onto a cooling rack. Cool completely (at least 1 hour) before slicing — cutting warm makes the inside shrink and turn gummy and fragile.
Pro Tips for the Best Results
- Right amount of xanthan: 1 tsp per 360g flour is the safe line. Too little and the loaf falls apart; too much and it turns rubbery. Weigh it.
- Liquid temperature is key: keep milk or water at 38–42°C (100–108°F). Too cool and yeast stays sleepy; too hot and it dies. A food thermometer is the sure way.
- Light crust, do not overbake: gluten free bread runs wet; overbaking turns soft into hard. Pull it when the beep sounds.
- Cool before slicing: the warm loaf is still setting. Cut hot and it breaks. Wait, then slice thin with a serrated knife for clean pieces.
- Keep yeast away from salt: salt on yeast slows fermentation. Park yeast in its flour well, clear of liquid and salt.
Frequently Asked Questions
Q: Why is store-bought gluten free bread so expensive?
A: Gluten free flours (brown rice, tapioca, buckwheat) cost more than wheat, and dedicated lines prevent cross-contamination. Output is small, so retail prices stay high. One homemade loaf often costs a third.
Q: Can I use regular wheat flour instead?
A: No. This recipe is built for gluten free flour (rice flour and the like); the structure and amounts differ. Wheat flour would make a different bread and risk allergic eaters.
Q: Why did my gluten free bread not rise?
A: Three common causes: dead yeast from hot liquid, too little xanthan for support, or salt touching the yeast. Fresh yeast, correct temperature, and the well method fix most of it.
Q: Can I freeze the finished loaf?
A: Yes, and it is a smart move. Once fully cool, seal the whole or sliced loaf in a freezer bag for 2–3 months. Thaw at room temperature or toast to bring back the softness.
Q: Why does it still crumble a bit when I slice?
A: Usually it was not fully cool, or xanthan was short. Cool completely and measure accurately, and gluten free bread will cut into clean slices.
More Bread Machine Recipes to Try
- Bread Machine Sodium Free Bread
- Bread Machine Quick Bread
- Bread Machine No Yeast Bread
- Bread Machine Soft Fluffy White Bread
- Bread Machine Low Sodium Bread
Bread Machine Gluten Free Bread
Ingredients
Method
- Step 1: Measure and prep: Weigh every dry and wet ingredient first. Beat the egg, melt the butter, and warm the milk to about 40°C (105°F) — warm to the touch, not hot. Gluten free flour clumps, so sift it for a smoother batter.
- Step 2: Add dry ingredients to the bucket: Set the bread bucket in the machine. Add the gluten free flour first, then scatter sugar, salt, and xanthan gum evenly. Park the yeast in a small well on top of the flour, away from liquid so it does not wake too early.
- Step 3: Add the liquids: Pour warm milk, beaten egg, melted butter, and apple cider vinegar over the flour. The vinegar softens the floury bite and helps the crumb stay tender. Keep liquid under 45°C (113°F) or you will kill the yeast.
- Step 4: Start the bread machine: Close the lid and choose the basic cycle, set the loaf to 1.5 lb, and pick a light crust. Gluten free dough does not need the long knead that wheat does, and a light bake keeps it soft.
- Step 5: Finish and unmold: When the timer beeps, pull the bucket out right away and turn the loaf onto a cooling rack. Cool completely (at least 1 hour) before slicing — cutting warm makes the inside shrink and turn gummy and fragile.