I crave carbs when I’m tired, and this afternoon was no exception. I was fumbling around on my keyboard, slowly typing articles, when I realized that baking some gluten-free bread would solve all my problems. Okay, maybe not all of them, but let’s not dwell on my exaggerations.
I’ve been making this gluten-free bread recipe in my bread machine for the last few years. It’s my go-to recipe, and I rarely use any other version of homemade gluten-free bread for sandwiches or French toast. It’s easy to customize this recipe, but more on that later.
You can toss everything in your bread machine if you have faith in the appliance’s ability to mix dough, but I don’t. I like to start by combining the warm water, yeast, and 1 tablespoon of honey in a bowl. I let it sit for a few minutes, combining the other ingredients in a separate bowl while I wait.
After 5 to 10 minutes, I combine everything and pour it into the bread machine.
I hit the Quick Bread button and let the bread machine do its thing for 1 hour and 40 minutes.
When I open the lid, I see this:
Or maybe this, depending on how well I mixed the dough and whether I added extra olive oil:
Both gluten-free breads are delicious in their own ways, so don’t panic if you bake a loaf that doesn’t look pretty.
The gluten-free bread in the first pic is perfect for sandwiches and French toast. I rip off chunks of the bread in the second pic and serve it with dinner because it tastes like a gluten-free roll.
Here’s what Gluten-Free Bread #1 looks like when you slice it:
Here’s what Gluten-Free Bread #2 looks like when you slice it (and by “slice”, I mean rip off a chunk from the loaf):
As you can see, this gluten-free bread has a wonderful texture similar to traditional white or wheat bread. It’s not dry and crumbly, nor is it moist to the point where it falls apart in your hand after you attempt to cut it.
I like to slap a glob of Kerrygold butter on my homemade gluten-free bread and chow down.
Okay, I promised to talk to you about customizing this gluten-free bread recipe. If you want a savory bread, add garlic powder, garlic salt, and fresh herbs. If you want a sweet bread, add cinnamon, brown sugar, and a dash of maple syrup.
Don’t cut this bread immediately after you remove it. I know there’s nothing better than hot, crusty bread fresh out of the bread machine, but the bread will lose its shape and cave in if you cut it too soon.
Ready to try your hand at making your own homemade gluten-free bread in the bread machine? Scroll down for my printable, Pinnable recipe:
Update: I get a lot of emails asking what kind of gluten-free flour I use.
Here are some of the brands/varieties I use (this list may contain affiliate links):
- Pamela’s Gluten-Free Artisan Blend
- Trader Joe’s gluten-free flour
- Bob’s Red Mill All-Purpose Gluten-Free Flour
- Betty Crocker Gluten-Free Rice Flour Blend (this used to be my favorite flour to use for this recipe even though it’s the least healthy option on my list)
- Cup 4 Cup Gluten-Free Flour
Is there another brand of flour you recommend for gluten-free baking? Please let me know!