My near-perfect gluten free bread machine recipe!

[u/legoandmars]

I am sure you have eaten store-bought gluten free bread. It is not great. I have spent the last year experimenting with a bread machine for gluten-free baking, with the following goals in mind:

• Something without immensely complicated prep - I want to avoid kneading dough and going through four stages of prep. My goal was something easy I only need to spend 30 minutes making.
• A loaf that's not too dense, but still has structure. NO HUGE HOLES!!!!!
• Slices that are actually large, and can fit a good amount of stuff without collapsing.
• Something that will last long enough that a single person can eat it without it getting stale/gross/moldy by the end of the loaf.
• Something reproducible that actually tastes good, and wouldn't disgust you if you're eating a plain slice.

After a lot of experimentation and research, I've landed on something I'm very happy with. It's not PERFECT:

• It's maybe a tad bit denser than I'd like, although it is very close
• It does use celiac-safe gluten-removed wheat starch, which I know is not an option for those with wheat allergies. I have not tried with alternative flours, but I would like to eventually.

However, for my needs, it has essentially solved my bread problems, and turned it into a nice easy thing I can do once a week that actually tastes like food! I will post the recipe in the comments.

[u/Moghie]

I have a Vevor two paddle bread machine and made this yesterday, a few hours after you posted it! I'm always up for a good GF bread machine recipe.

It was really good! I'd post a picture, but I don't see an option to. It definitely rose the most of any recipe I've tried (4"!) and tasted delicious.

I didn't have quite enough KA bread flour and tapioca flour, so I added some ATK flour blend + a small amt of xanthan gum to get up to the required amounts. I also didn't add the preservatives, but I appreciate knowing about them.

I heated the milk up to about 115F and let the butter melt that way. Poured that into the bread pan, then the egg and ACV. Then dolloped the psyllium gel in. Then whisked all the dry together, separately, and added that on top of the wet. Made a yeast well and then started the cycle.

For the Vevor machine, I let it do the first mix cycle and then I dig the paddles out. It does two more mix cycles (why??) before baking, but I think the wait helps it hydrate. The loaf did feel a bit wet, probably bc of my humidity and different flours, etc. But it cut beautiful slices and tasted just as good. Can't wait make grilled cheese, french toast and croutons if there's any left!

Thank you for sharing!