Gluten-Free Bread Machine Tips

Gluten-free bread machine tips
Warm, gluten-free bread with sorghum flour, just baked.

Need to troubleshoot a gluten-free bread machine disaster? Here's a few key tips on baking gluten-free bread in a bread machine.

Match your g-free bread recipe or gluten-free bread mix to your bread machine (pan sizes vary). Are you baking a 1.5 pound loaf? Or a 2-pound loaf? Check manufacturer's instructions for loaf sizing. Often, "short" loaves are the result of not enough dough for the size of the pan.

Use a good recipe. Or a tasty gluten-free bread mix with superior ingredients (sorghum flour, brown rice flour, almond flour, millet, to name a few). Not all recipes and mixes are created equal. A bread based on white rice flour and potato starch is never going to be amazing. Honestly. Remember that starches are dirt cheap for manufacturers (hence their popularity). But they're also devoid of nutrition, texture and flavor. So choose wisely. Because the cheap stuff still sports a hefty price tag (the gluten-free market is booming, after all). So why not go for the higher protein, more flavorful gluten-free flours?

More tips:

Use room temperature ingredients. Cold ingredients inhibit the yeast, and shorten the rise. Warm up cold eggs briefly in a bowl of hot water.

Follow instructions for the ingredient sequence, adding dry and liquid ingredients to the bread pan in the order recommended by the manufacturer. Some machines need the liquid added first, some require the dry ingredients first.

For best results, whisk together all the dry ingredients before adding them to the bread machine.

I always add slightly less liquid to the machine at first. During mixing, I check the consistency of the dough to see how wet it is. I add more warm water only if it needs it. Weather (especially humidity) affects flours. Flours can get dampish- and if so, you'll need a tablespoon or two less liquid.

Even though you are using an "automatic" machine, sometimes machines need a little help. Check the pan during the mixing cycle and using a soft spatula, scrape down the sides of the bowl to incorporate stray flour, if you need to.

Some cooks like to remove the paddle before the bread bakes. To do this, reach in after the mixing cycle stops (right before the rise cycle) and remove the paddle. Smooth over the disturbed dough with wet fingers. Note- this may make your loaf shorter. I don't think gluten-free dough enjoys being disturbed (I've had better luck with the rise leaving the paddle in).

Once the loaf is baked- remove the loaf from the pan as SOON AS possible. The longer gluten-free bread sits in a bread machine, the soggier it gets. It steams.

If your loaf feels soft or under-done in the center, gently remove it from the pan and place it directly on the center rack. Bake it at 350 degrees F for another 5 to 10 minutes, until it firms up. This will also give it a pleasing, crustier crust.

If the loaf sinks, it may indicate a wet dough. Use less liquid next time.

For me, the dough works best when it resembles a thick muffin batter.

Vegan or egg-free? Please note that egg-free gluten-free loaves do not rise very high in bread machines. The loaf will usually be denser, and shorter.

If your bread machine does not have a gluten-free cycle, try using a rapid cycle with a single rise. Gluten-free breads don't require two rises. (Although, having said that, I once baked a killer gluten-free loaf with a two-rise cycle, by mistake. Go figure.)

Here is an excellent bread machine with a gluten-free cycle- Cuisinart CBK-100 Programmable Breadmaker

All things told, after years of using a bread machine, I now use my oven more than my bread machine. I use a glazed ceramic loaf pan, and bake bread in a 350 degree F oven. Works beautifully.

Here's the exact loaf pan I use to bake bread: Good Cook 9-Inch Ceramic Loaf Dish

Gluten-free bread baking is an art, not a science. Weather, moods, oven differences, and mischievous fairies can all wreak havoc, even with the best recipe.

If your gluten-free bread flops, don't beat yourself up. Keep a light heart. Make breadcrumbs.

Try again tomorrow.


Ginger G said...

... or croutons!

Get Skinny, Go Vegan. said...

Wow.....I haven't tried it in the bread machine. I just gave up bread for the most part because it's SO pricey!!

dbmamaz said...

One thing you didnt include, which I do with my bread-machine bread, is to take its temperature when its done - if its below 190 degrees, i put it back in for 15 more minutes.

Brooklyn Blade said...

the gluten-free recipes in the book that came with my bread machine all call for powdered milk. is there a good non-dairy sub for that?

Angelique said...


peter metcalf said...

I used this recipe a number of times for the best bread I have been able to find. I used the batter setting on the Breadman machine, cut out the extra risings, and baked it for at least another 30 minutes.
Vegan Goddess: Have you any ideas for a yeast free vegan gluten free sandwich bread that won't break up when packed for an excursion?
PS Vegans don't use honey, nor anything with ingredients derived from a creature (wool, violin bow hair, etc.). Better to write "dairy & egg free" instead of vegan to avoid misleading people. I like your blog and insights.

katshealthcorner said...

Such great tips! Do you have any for making gluten-free bread with a Bosch Machine/Kitchen Aid?

Karina Allrich said...

Thanks for sharing your tips and thoughts, All.

Croutons- yay! Yes.

Taking its temperature- brilliant.

As for milk powder- I don't really have a suggestion for replacing milk powder, as I developed my own GF bread recipes without it. You'd have to look at the amount used and replace it with a dry ingredient. Or- if it's not very much, how about just leaving it out? And maybe add a tablespoon of almond meal? Hard to say. So many different recipes out there- I can't guess specifics.

As for honey- I give readers a choice of using honey or agave (which is vegan).

As for yeast-free- I have several soda breads- all without yeast. I might start there.

My only experience baking gluten-free bread is in a Breadman machine.

xox Karina

Tessa said...

I failed so many times with bread that now I just make rolls. What size bread pan do you use? Standard or smaller? Since GF things usually bake better in smaller quantities, I was thinking about trying a smaller pan. Thanks for the tips!

Anonymous said...

Perfect timing for the bread maching update! My dear hubby just surprised me yesterday with a cuisinart with a gluten free setting. Yea! (Of course, their recipes called for garfava flour-ick). Looking forward to trying out some great bread! -Mary

Karina Allrich said...

My favorite loaf pan is ceramic (nice even heating). It's a 9-inch- so it needs a larger recipe- when I do less volume loaves, they are shorter. I've thought about trying the narrower pans.

Unknown said...

I am going to make your cornbread recipe to make stuffing, I have been using flax meal as my egg replacer,will this work or do I need the energee egg replacer?

Karina Allrich said...

I've never used flax seed as an egg replacer, as I am allergic to it; so I have no advice to offer. Some readers report using it with success, but I think you may have to tweak the recipe (it would have less leavening if you use flax).

Barbie20152010 said...

Hi, can you tell me, how to make a flour mix for the gluten free baking? Ready mixes are pretty expensive, and I can't find the large bags of it, to make the price better. I know, I can put a few ingredients together, but what should I mix and in what proportion, to make a good bread and some cookies or cakes?

Barbie20152010 said...

Thank you so much! I find lots of very useful information here :) This website is just wonderful. Congratulation :)

Beth said...

Cybel Pascal recommends "Better Than Milk" rice powder as a powdered milk substitute. I haven't tried it yet.

Tara W. said...

Which bread machine do you recommend now? And why? I live in a high altitiude, dry climate with a gas oven. Everything burns in it! I would like to switch very soon to a bread machine because of this.

Tara W. said...

What would you use now for a gluten free bread machine and why? I live in a high altitude, dry climate, and I have a cheap gas oven. Every time I make my bread which I know it could taste good it totally flops.

I am just so fed up and not want to pay $12 for a small loaf of bread that taste bad. Also what would you recommend for the bread machine as in white bread?

Gluten-Free Goddess eBook on iTunes