Gluten-Free (Bread maker) Bread with Potato Flakes Fast2eat

Gluten-Free (Bread maker) Bread with Potato Flakes Fast2eat

I have tried several Gluten-Free Bread varieties, but they can be heavy and many don’t even taste very good. Bread is such a staple, and it really is tough to find a good gluten-free bread recipe.

I have waited a loooong time to post a gluten-free bread recipe because I wanted it to be really good and with something more ‘normal’ in look, taste, texture; and didn’t take 1000 ingredients to make. I am not a gluten-free expert, but I am stating with sincerity that this is the best Gluten-Free bread that I personally have ever had.

Potato flakes bring a rich taste and texture that is often missing from most gluten-free bread. This bread is soft and has a wonderful flavour that is so close to regular bread.

Soft, homemade, gluten-free bread fresh out of the oven. You just won’t resist having an extra slice.

You can use this gluten-free bread any way that you would normally use bread. Makes great sandwiches, grilled cheese, and French toast!

Having a good sandwich bread recipe can help you forget you’re eating gluten-free. Try this potato bread recipe the next time you get the craving for some thick, soft bread.

Gluten-Free Bread with Potato Flakes Fast2eat
Prep Time: 5 minutes
Cook Time: 2 hours 10 minutes
Resting time: 15 minutes
Total Time: 2 hours 30 minutes
Potato flakes bring a rich taste and texture that is often missing from most gluten-free bread. This bread is soft and has a wonderful flavour that is so close to regular bread.
Servings: 16 slices

Ingredients

  • Water - * about 1 cup + 2 tbsp - Place eggs in measuring cup then add water to measuring cup, fill to 1 ¾ cup - Temperature: 27°C/80°F
  • 3 Egg - *
  • 4 tbsp Olive oil - extra virgin or canola oil or Melted Butter
  • 1 tsp Apple Cider Vinegar
  • 2 cups White Rice Flour
  • ¾ cups Potato flakes - or Potato starch flour
  • 1/2 cup Tapioca Starch
  • 2/3 cup Dry milk powder - Non-fat
  • 3 tbsp Sugar
  • 1 tbsp Xanthan Gum
  • tsp Salt
  • 1 tbsp Active Dry Yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • *Important: Gluten free breads must first have liquid ingredients whisked together in a separate bowl to ensure proper blending.
  • Place ingredients into the bread pan following the recipe order *(or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select the “Gluten-free”** bread setting and press the Start button.
    “Crust Colour” and “size” cannot be changed.
  • ** If your bread maker doesn't have the gluten-free cycle, the Gluten-Free bread should be baked on the Basic setting.
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an Electric Knife.

Notes

* Indicated amount of water plus eggs is 1 ¾ (1.75) cup
As 1 cup has 250 ml (8.8 fl oz) and 1 tablespoon 15 ml (0.5 fl oz)
1 ¾ (1.75) cup = 437.5 ml (15 fl oz)
1 large egg is about 52.5 ml (1.8 fl oz). Then 3 eggs is about 157.5 ml (5.5 fl oz).
Water would be about 280 ml (9.5 fl oz) which is equivalent to 1 cup + 2 tbsp.

Important:
Gluten-free bread must first have liquid ingredients whisked together in a separate bowl to ensure proper blending.
** If your bread maker doesn't have the gluten-free cycle, the Gluten-Free bread should be baked on the Basic setting.
To make this gluten-free bread dairy-free as well, just omit the powdered milk and use a dairy-free butter substitute or neutral-tasting oil, such as Olive or Canola oil.
To make this recipe egg-free you can use a flax egg in place of the egg.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (usually after about 35 minutes for Whole Wheat Bread as it rests for about 25 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian
Keyword : Bake, Bake bread, Basic, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Breakfast, easy-to-prepare, Gluten-free, Gluten-Free Bread, Gluten-Free Bread with Potato Flakes, Gluten-Free Cycle, Grain-Free, Healthy, Homemade bread, Mashed potato, Nut-free, Potato Bread, Potato Flakes Bread

Nutrition

Calories: 178kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 271mg | Potassium: 136mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 2.7mg | Calcium: 56mg | Iron: 0.4mg
Tried this recipe?Mention @Fast2eat or tag #Fast2eat!
We’re supported by your generositySupport Fast2eat!

Hungry for more? A new post and/or recipe every Friday!

go to top


Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

go to top

 
Comments

Thank you for the tip to have your break maker on the basic setting if there is no gluten freecycle on it. I have an old bread maker that my mom gave me when I moved out of the house. I love homemade bread and my girlfriend is gluten-free so I’ll make her some homemade gluten-free bread to surprise her.

Hello Franklin,
I appreciate your comment.
I am pretty sure that she will be very happy with the surprise. I also make it for some friends who cannot eat gluten and they love it.
Remember, once you make my recipes, I would love to see your creations, so please let me know!
Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
Thank you so much for reading, supporting, and sharing.

 
Comments
 
error

Since you are here, can I ask a favor? It would be really nice if you could please share this recipe (or article) on your social media. It's just a couple of clicks for you… but it means the world to me. Thank you so much!!!