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.
- 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
- 1½ tsp Salt
- 1 tbsp Active Dry Yeast
- 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.
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.
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.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* “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 CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf
Try Bread machine recipes from my Cookbook
130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.
You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.
Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.
How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.
Read bread-making further information in my book:
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