How to Make Gluten-Free Bread: 3 Tips for Bread Machine Success

If you’ve ever baked bread in a bread machine, then you know it’s easy-peasy. You just put everything into the loaf pan, choose your settings, hit start, and walk away. It’s like a slow cooker, but for bread.

But the real question is… can you make gluten-free bread in your bread machine?

At first, I was skeptical of using a bread machine for gluten-free dough, because gluten-free bread doesn’t use the same rise times as a traditional recipe. But my fears were quickly put to rest when I realized that the Zojirushi Virtuoso bread machine has a gluten-free setting built right in! How great is that!?

How to make Gluten-Free Bread in a Bread Machine via @kingarthurflour

Knowing that our gluten-free sandwich bread is always a winner (it never fails me), I put it to the test using a Virtuoso. And let me tell you, with just a couple of minor changes, it didn’t disappoint! The bread was absolutely perfect. It was just the right texture, with a nice crust and a soft interior.

And the best part? All I had to do was put everything into the machine and push a button.

So for those of you who’ve been wondering if a) our gluten-free sandwich bread can be made in a bread machine; and/or b) if gluten-free bread turns out just as delicious when made in a bread machine, the answer is a resounding yes!

After baking my bread, I do have some tips for helping to ensure your bread machine yields that ultimate gluten-free loaf you’re hoping for.

How to make Gluten-Free Bread in a Bread Machine via @kingarthurflour

Tip 1: Add a touch more flour.

With our first test of gluten-free sandwich bread in the bread machine using the recipe as written, it lacked the dome that we look for in good sandwich bread. The texture and taste were still there, but the loaf was fairly flat across the top. So we tweaked and tweaked and found that adding just an ounce more gluten-free flour helped us get closer to the dome shape, without compromising the bread’s texture, moistness, or flavor.

 

Tip 2: Add one more egg.

An extra egg helped give the bread a bit more lift. With the addition of the extra flour, we wanted to make sure the bread didn’t dry out, but adding more milk wouldn’t have helped us with structure or rise. So we added one more egg and found results perfect.

 

Tip 3: Let the bread cool completely before slicing.

This is so, so important. When the bread first comes out of the pan it will feel a little soft and under-baked. Have no fear; once you let it cool completely, the crust will harden and the inside will be soft and filled with perfect little air pockets. So good!

And now it’s time to bake! Here’s are some quick step-by-step instructions on how to make gluten-free bread in your bread machine.

How to make Gluten-Free Bread in a Bread Machine via @kingarthurflour

The recipe uses 4 large eggs; one of them sank beneath the milk in this photo.

 

Step 1: Put the liquids into the bread machine followed by the dry ingredients. Follow our recipe, but use 1 additional large egg, and an additional 1 ounce (3 tablespoons) gluten-free flour.

Step 2: Choose your bread machine’s gluten-free setting. Set the crust to medium.

Step 3: Let the machine do its thing.

Step 4: Once the bread is done baking, remove it from the pan and place it back in the machine to finish cooling (this will help keep the crust from getting overly soft and potentially leathery).

Step 5: Slice and enjoy!

OK, now that you’ve baked a loaf, how did it turn out? Do you have any tips for baking gluten-free bread in a bread machine? If so, please let us know in comments, below!

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. Veronica Wilson

    Hi. I made this bread fit the first time yesterday in my breville bread maker, using the bread machine instructions. I noticed just before it started the rise cycle that the ingredients weren’t mixed well. I used the gluten-free setting on my machine. So, I took a chance and restarted the machine, paying close attention to it while it kneaded the dough. This time I helped mix the dough halfway through the kneading. I crossed my fingers and hoped it would bake ok. It did, bread was a little dense. Also, this was my first time baking Any kind of bread and first time using my bread machine. Any recommendations? Thank you

    Reply
    1. The Baker's Hotline

      Hi Veronica, we’re surprised to hear that the ingredients in your gluten-free bread didn’t come together well, even when using the gluten-free setting on your machine. It might help to take a closer look at the recommended order of ingredients provided by the manufacturer — sometimes it can make a difference whether the dry or wet ingredients are added first. We also think you did just the right thing by helping the dough get started in the mixing. Feel free to lift up the lid of the machine during the mixing process and take a look at what’s happening. If you need to encourage the ingredients to come together with a spatula, you can certainly do so being careful to mind the spinning paddles. You can also check out this post for more details about making gluten-free bread in a bread machine. Happy GF baking! Kye@KAF

  2. Glenda Corner

    My grandson cannot have wheat, eggs, nuts, or milk. I can use Ener-G egg replacement and rice milk. Has anyone else faced a similar challenge? I read that I should double the egg replacement volume. Any suggestions would be appreciated.

    Reply
    1. The Baker's Hotline

      Hi Glenda, it can be a challenge to bake when so many ingredients are off the table, but let’s see if we can help. The milk is easy to replace: simply use your favorite non-dairy, plain, unsweetened milk. (Soy milk works well.) We typically recommend replacing the eggs in a recipe with Golden Flax Meal blended with water, but eggs are crucial to the support and structure of gluten-free baking. It’s likely that the bread would come out dense and heavy using this replacement. Instead, you might want to try using another commercial egg replacer, or perhaps trying a recipe that’s designed to be made without eggs. (We don’t currently have one on our website, but there are some provided by online bloggers, like this one.) You might also want to consider making something that’s not bread but more like a biscuit, and replacing the flour with our Gluten-Free Measure for Measure Flour. Bread can be particularly tricky to adjust while biscuits can be more forgiving. We hope this helps! Kye@KAF

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