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. Ann Medeiros

    Hi. I made today for the first time. Tasted great. Sank in the middle and over done on outside. I have photos that I’d be happy to share.
    Suggestions?

    Reply
    1. The Baker's Hotline

      Hi Ann, thanks for reaching out to us with your question. We’ll need a bit more information about the ingredients and method you used (measuring, mixing, pan sizes, etc). If you give our friendly bakers on the hotline a call at 855-371-BAKE(2253), we can gather the details we need to make a best guess about what went wrong and how to improve the results in the future. We look forward to your call. Kye@KAF

    1. The Baker's Hotline

      Gluten-free flour blends can vary drastically by brand–both the ingredients and the way they behave in baking. We recommend using our Gluten-Free Flour in this recipe for best results, but if you use something else on hand, check out the ingredient list to ensure it is similar to our recipe for brown rice flour blend. (Avoid anything with xanthan gum already mixed into it.) Good luck and happy GF baking! Kye@KAF

  2. Karen

    Thank you so much for the recipe. I have the Zoj Virtuoso and made the bread exactly as directed and it was the best GF bread I’ve had in a long while! Do you have a recipe for a GF multigrain type bread, similar to this one? I would be delighted!

    Reply
    1. The Baker's Hotline

      We sure do, Karen! Try our Gluten-free Whole-Gran Bread and see how you like the taste. The nutty whole-grain flours add a delicious depth of flavor. Yum. Kye@KAF

  3. Ane

    What size loaf does this make? I just bought a machine that makes 1.5 or 2 pound loans, you must select it with your other settings before starting. Thank you so much for this recipe. I’m excited to try it, win or fail.

    Reply
    1. The Baker's Hotline

      Ane, this will make a roughly 2 lb loaf. Just be sure your machine also has a dedicated gluten-free course too! Hope this helps. Mollie@KAF

    2. Ane

      Thank you for replying! It does. It’s a Wolfgang Puck machine. His son can’t have gluten so it was important for his machine to have a dedicated gluten-free setting.

    1. The Baker's Hotline

      Clive, we tend to use xanthan gum in our baking rather than psyllium husk or psyllium powder. However, you’re welcome to give it a shot if you like; you’ll only need a small amount to replace the xanthan gum. See if you like the result! Kye@KAF

  4. Lairie

    THANK YOU for bread that actually simulates bread. We have only been doing gluten free sensitive for several months. I used to make bread in my bread machine regularly, but had not found a receipe that worked. Today we had a wonderful, moist loaf of sandwich bread. I look forward to trying other receipts that will provide similar results.

    Reply
  5. Julia

    I’ve made this bread a couple of times and I love the taste and texture, but it keeps falling in when it bakes which makes it very hard to cut. It rises perfectly and then falls during baking. I’ve made the suggested adjustments of extra flour and egg. I have a cuisinart bread machine and use the gluten free setting. Any suggestions? Thanks!

    Reply
    1. The Baker's Hotline

      Julia, when bread collapses in the oven, it’s a sign of over-rising. Cut back on the time you allow it to rise, and it should do the trick. Bryanna@KAF

  6. Mona Pomeroy

    I do not have a bread machine. I would like a gluten free bread recipe for doing it by hand, please.

    Reply
    1. The Baker's Hotline

      The directions for this gluten free breaduse a stand mixer, but you can make it by hand knowing that it will take a lot of stirring (read arm-muscle-building here!) to get a loaf of bread. Happy Baking! Irene@KAF

  7. Leah A

    If anyone misses the foccacia bread they used to enjoy at Macaroni Grill dipped in delicious olive oil and fresh cracked pepper…..
    Make the gluten free bread mix with olive oil, add 1tsp fresh chopped rosemary and 1Tbs fresh chopped basil during the last 30 seconds of mixing. finish the second raise in a 9 inch square stoneware baking dish lightly oiled with olive oil, instead of patting top with water, use olive oil and a pastry brush. Bake 45 min, Remember to share

    Reply
  8. Julia

    Hi, I was wondering if using olive oil or another healthier fat than butter would work in this recipe?

    Thanks!

    Reply
    1. The Baker's Hotline

      Feel free to substitute your favorite oil into this recipe–coconut, olive oil, or any type of vegetable oil will do. Just note that some of the stronger flavored oils, like olive oil may come through in the final loaf. (That can be a great thing if you like the flavor of olive oil!) Happy baking! Kye@KAF

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