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I love bread. Doesn’t everyone? Of course, bread doesn’t love me so I don’t eat bread. Once upon a time, I used to make bread about twice a month but I haven’t in a while. I got a bread machine for Christmas and after a few failed attempts, I cracked the code on gluten free bread!
First, you’ll need some good good gluten free flour. Ingredients really make the difference in this recipe. You add your ingredients in the exact order as the recipe. Before you put the yeast in, make a little hole for the yeast. You don’t want the yeast to mix into the water too quickly.
Here’s where it gets tricky. Your dough needs to be smooth but gluten free bread needs more water. Using the measuring tools that came with the machine, slowly add water and scrape down the dough. It should be smooth and kind of sticky.
A few differences between normal bread and gluten free bread: besides adding the extra water, the dough will not rise up as much. Your loaf may look a little crazy but trust me, don’t open the lid during the rise (like I did) and just trust that your little loaf will cook. Once it’s done, remove it from the pan and enjoy!
Gluten Free Bread from a Bread Machine
- 1 cup and 2 tablespoons of hot water (plus more for the kneeding phase)
- 2 tablespoons oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 cups of high quality good gluten free flour
- 5 teaspoons of fast-rising yeast
- Place the water into the pan of the bread machine followed by the oil, sugar, salt, and flour
- Make a dent in the flour and add in the yeast
- Turn the machine on to ExpressBake for a 1-1/2 loaf
- Press start. As the machine kneads the dough, slowly add water as needed to help bind the dough
- When the dough is smooth, close the lid and let the machine finish cooking
- Remove and enjoy!
Do you like homemade bread? What’s your favorite recipe?