This post might date me, but when we first went gluten-free, you could not buy gluten-free bread at the grocery hours. We worked for hours developing our own GF bread machine recipe. Here it is.
Brown Bread for a Bread Machine
- 2 large eggs at room temperature
- 1 3/4 cup warm water (see note below about water)
- 3 Tablespoon canola oil
- 1 cup brown rice flour or sweet white rice flour
- 3/4 cup oat flour
- 1/4 cup tapioca starch
- 1 1/4 cup potato starch
- 1 1/2 teaspoon salt
- 2 Tablespoons brown sugar
- 2 Tablespoons GF flaxseed meal
- 1/2 cup nonfat dry milk powder
- 2 1/2 teaspoons xanthan gum
- 3 Tablespoons Psyllium Whole Husks
- 2 1/2 teaspoons GF yeast for bread machines
- Set the bread machine on the programmable cycle and set it to Preheat 15 minutes, Knead 20 minutes, turn OFF Rise 1 and Rise 2, Rise 3 for 55 minutes, Bake 70 minutes and Keep Warm for 20 minutes. Medium crust. Note that if you bake this bread in a different machine or with different settings, you will get different results.
- Add the eggs (lightly beaten), water, and canola oil to the pan of the bread maker and stir until combined. NOTE: Because this recipe calls for extra water, the bake time is extra long. If using this recipe in a bread machine that does not bake as long as mine, then reduce the amount of water.
- In a large bowl, whisk all of the dry ingredients except the yeast together. Make sure you use grains that are labeled gluten-free. Add the dry ingredients on top of the wet ingredients.
- Once it starts mixing, scrape the sides of the bread pan with a rubber spatula. Make sure all the dry ingredients are incorporated.
- When the rise cycle is complete, smooth the top of the loaf with a wet spatula for a prettier loaf. Leave the loaf in the bread machine through the keep warm cycle.
I developed this recipe using my Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker.
With your finger, make a depression in the center of the dry ingredients and add the yeast.
If you are using a different bread machine, check the temperature of the bread to make sure it is done. Bread is considered done when it reaches an internal temperature of 200 degrees F. If the temperature is between 180 and 200, leave on the Keep Warm cycle until done. If it is below 180, bake some more rechecking the temperature after 10 minutes. Failure to bake thoroughly will result in a spongy loaf.
I developed this recipe using my Zojirushi BB-CEC20 Home Bakery Supreme 2-Pound-Loaf Breadmaker, Black.
Follow the links below for specialty ingredients: