Friday, January 1, 2010

Bread Machine Gluten Free Sandwich Bread

I like to make seven baggies of the dry ingredients and store them in the refrigerator for day to day use.  Typically when using a bread machine, the yeast is added to a well in the flour.  I haven't noticed a big difference in mixing the yeast into the dry ingredients when making this. Note however, this is why I call for warming the water before adding it to the bread machine.  It offsets the coldness of the ingredients that were stored in the refrigerator.

Free of: Gluten, Dairy, Corn, Soy, Egg


1 cup oat flour*
1 cup potato starch
1/4 cup brown rice flour
1/4 cup sorghum flour
2 teaspoons xanthan gum
1 teaspoon sea salt
2 teaspoon baking powder
2 Tablespoons flax meal
2 Tablespoons dairy free milk powder**
1 Tablespoon instant dry rapid yeast
1/2 teaspoon Authentic Foods Gluten Free dough enhancer (optional)


1 1/2 cup warm water
4 Tablespoons light extra virgin olive oil
3 Tablespoons honey, agave syrup, or sugar
1 teaspoon rice vinegar

Pour the dry ingredients on top.  Select the rapid rise cycle or gluten free cycle.   (I use a Zojirushi machine.)  When the machine goes off,  take it out immediately and let it cool on a rack to prevent it from getting soggy.  Be sure to remove the arm and pin so that area won't get soggy either.

*For oat flour, I grind down a box of McCain's  Quick Cooking Irish Oats, until it is a fine flour.  I have also substituted oat flour with equal amounts of millet and it turned out okay, however it seemed to fall apart more easily.
** I use Dari Free from Vance's.

Cook's note about bread rising:  I have found that 
many times bread will rise very high in the machine and then fall.  It happens to me off and on, and has to do with the humidity of the air.  Don't be discouraged.  I have never had a loaf not taste great even if it has fallen.


  1. Nice picture! My bread doesn't rise that high in the oven. So bread machine is better. I haven't heard of potato milk powder. Where have you found that? I've been using rice milk powder, unless I'm eating with you, because there is a trace of corn in the rice milk powder I use.

  2. I don't know if I would say the bread machine is better. I would say it is the same bread, different dimensions. I buy my potato milk powder from Wegman's. It is called Dari-Free. I also buy the chocolate potato milk and mix that up for my kids as well. Just a note. I found a dough enhancer that is gluten free. I added it today to my loaf. I will have to let you know how it works.

  3. Hi! I just found your site while I was looking for gluten-free bread machine recommendations. It looks like I will be purchasing a Zojirushi soon. I see that you use Cybele Pascal's flour blend in a few recipes. Have you ever tried her bread recipes in the bread machine? And if so, how did it turn out? Between my food allergies and my kids' allergies, I am limited in what gf recipes I can use, and hers seem to be okay for us.

  4. I have to admit I do love my Zojirushi. I have had mine for 10 years now.
    I have never tried Cybele's bread in a bread machine. The main reason is that her recipes such as her boule, focaccia bread, rustic moroccan loaf recipes are such that to be like the real thing they are a certain shape. She does have a potato bread that I wanted to try but just haven't had any left over mash potatoes to make it yet! Those darn gobblers in my house eat it up faster than I can make it :) I will make it a point to make it in soon and let you know how it goes. Unfortunately, I will probably only be able to give a review. I probably won't be able to reprint it because of copyright laws. I will be sure to let you know.

  5. ok, so... I made this and baked it in a stone canister. Delicious!! Love it so far. Can't wait to see what the texture is like tomorrow!! Funny thing though... AFTER it was in the oven baking, having doubled in size while rising, I realized that I had left out the oil and the vinegar!! I am surprised that it turned out so great without those two ingredients!!

  6. Michelle I am surprised too! So I did a little investigative digging as to why the recipe still worked. As for the vinegar, it is only to give extra lift to the loaf -- baking powder, baking soda, and yeast in breads all give lift, creating the carbon dioxide reaction (the yeast feeding off the sugar.) As for oil, I was stumped until I did a little research. Oil in bread is not actually necessary for taste. It is there to keep the bread from drying out. Supposedly, the loaf would be harder the next day then it otherwise would be. My loaves stay good for about three days, then they begin to get to crumbly.

    Glad to hear you liked it. Thanks for posting.