Comments on: Gluten Free Bread Machine Bread

By: RM Crary

RM Crary — Sat, 28 Jan 2012 21:51:26 +0000

We love this bread and I have tried to find the nutritional facts, esp. calories. Have not had success on Bob’s Red Mill site or with recipe nutritional evaluator. Does any one know where to find this info? Thanks

By: Desiree D

Desiree D — Wed, 30 Nov 2011 18:04:14 +0000

This is absolutely the BEST recipe for gluten free white bread using a bread machine. I have tried so many different recipes and all ended up either too dry or with a weird taste. This one is totally awesome! I did add 3 T. Expandex to the recipe and the taste, smell and texture is wonderful! Thank you for this great recipe, Lynn!

By: Donna N.

Donna N. — Tue, 27 Sep 2011 17:12:33 +0000

I have had great success replacing one cup of the white rice flour with one cup of organic coconut flour. My husband and daughter LOVE it! I have discovered that I am lactose-intolerant recently, so I no longer keep the powdered milk. In its place, I have been using 3 T of a non-dairy, non-soy, GF, etc. dry milk replacer made from maltodextrin from organic potatoes. It has only made the texture of our GF and non-GF bread even better. We LOVE, LOVE, LOVE this recipe, and I was relieved to find a way to make it dairy-free (we have even replaced the eggs with water and cornstarch on occasion).

By: Char

Char — Wed, 07 Sep 2011 18:26:27 +0000

Cathy, My bread machine died and I found a nice one at our local Goodwill for about $5. It doesn’t have the GF cycle, but it has a quick cycle. It makes a decent loaf of bread in 58 min!

By: Julie

Julie — Thu, 01 Sep 2011 20:31:10 +0000

Hi Lynn,

I used SAF yeast and the taste went away. Thank you so much for the recommendation.

BTW…I tried every recipe from my gluten-free cookbooks and online. After making over 40 loaves of bread in my 2 paddle Zojirushi machine, I finally perfected my own gluten-free bread machine recipe. I’m so excited about it…lovely crispy crunchy crust and marvelous tender texture inside (medium crust setting on my Zoji)….very close to sourdough or french bread. Since you’ve shared so many wonderful recipes, I thought I’d share one that is truly worthwhile in case you are interested…

Wet:
1-1/2 c. water
2 T. canola oil
3 egg whites, beaten
1 T. apple cider vinegar

Dry:
2-1/4 c. white rice flour
3/4 c corn starch
1 T. xanthan gum
1-1/2 t. salt
2 T. sugar

Top layer:
2-1/4 (or 1 pkg) active yeast

My homemade settings on the Zoji are:
10 min. preheat
18 min. knead
1 hr. rise
1 hr. 10 min bake
0 min. keep warm.

I let the bread cool for 5 minutes before shaking/tapping it out from the pan.

Based on my experience, I get an even better flavor if I subtitute the oil with butter and the water with milk. But, I’m keeping my recipe dairy-free for my 5th grade daughter who is dairy intolerant.

Julie

By: Lynn

Lynn — Thu, 01 Sep 2011 14:10:47 +0000

Hi Peg, I try to reply to all questions as I have time. Thanks for noticing. On the bread, I think you could easily use part brown rice flour in place of the white rice flour. I am not sure I would start will all brown rice. I would maybe use part brown rice and see what it does. I need to try it that way because others have asked me the same thing. It might work with all brown rice, but I am not sure. I have never used the egg beaters for baking anything, but again I think it is probably worth a try, especially if you have had success in using them in other recipes. If you give it a try I would love to hear how it turns out.

By: Peg

Peg — Thu, 01 Sep 2011 13:44:12 +0000

Glad I found this site. Could I use either white or brown rice flour in this recipe? Also, would Egg Beaters egg whites only be an acceptable substitute for real egg whites? This is the first site I’ve discovered where a reply was actually provided by the site host. WOW! Thanks!

By: Julie

Julie — Wed, 10 Aug 2011 04:20:57 +0000

Thanks! I’ll have to look for good distributor of SAF yeast or maybe I can try Red Star again without freezing it this time. My husband got me a Zoji 2 paddle breadmaker for my birthday (I gave him a hint that I really wanted this). I was so anxious to make fresh-baked GF bread that mimics Udi’s white bread that I guess you can say that I was on a mission. I crossed referenced at least 9 recipes and eliminated ingredients to get the texture and color of my favorite white bread. It still needs some work, but here’s what I have so far….

Dry Ingredients:
2-1/2 c. rice flour
2/3 c. corn starch
1 T. xanthan gum
1-1/4 t. salt

Wet Ingredients:
1-1/2 c. warm water
2 T. sugar
2 T. vegetable oil
2-1/4 t. instant/rapid rise yeast
1 t. apple cider vinegar
2 egg whites (optional, produces a fluffier larger loaf)

By: Lynn

Lynn — Tue, 09 Aug 2011 23:00:26 +0000

Wow. That is interesting. The science behind baking and gf can do weird things. I use mainly SAF yeast, so I have not tried the Red Star in this, but that will be helpful to others if they have this issue, so thanks for letting me know. I will be sure to avoid using it in this recipe. And thanks for making 10 loaves to get it right. I am surprised you did not give up.

By: Julie

Julie — Tue, 09 Aug 2011 22:55:58 +0000

I’ve made over 10 loaves of this recipe to isolate a really bad smell/taste coming from it. I finally got it down to my Red Star Active Dry Yeast combined with rice flour. When I use instant (a.k.a. rapid rise) yeast with the rice flour, I don’t experience the strong odor and taste. Have you experienced this before?

I buy my yeast at Costco ($3.95 for 1 or 2 pounds…can’t recall which) and then freeze my active yeast upon an online recommendation. That way, I get more usage. I read that active yeast has a more yeasty flavor, but I don’t have a problem with it when combined with wheat flour.