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You are here: Home > Recipes > Gluten Free White Bread for Bread Machines

Gluten Free White Bread for Bread Machines

Doves Farm recipe

Our recipe

Depending on the size of your bread machine pan choose either the medium or large ingredients to make a great wheat free and gluten free alternative to ordinary wheat-based bread. You can use any type of milk and any type of vinegar and should weigh the ingredients where indicated. Some bread machines have variable settings for special breads but if your machine does not have this then use the shortest normal setting.

Customer rating: CakeCakeCakeCakeEmpty Cake 57 customer reviews

Ingredients

  Medium Large
Milk 310g/12oz 465g/18oz
Vinegar 1tsp 1½tsp
Oil 6tbsp 9tbsp
Eggs 2 3
Flour 450g/16oz 675g/24oz
Salt 1tsp 1½tsp
Sugar 2tbsp 3tbsp
Yeast 2tsp 3tsp

 

 

 

Method

1. Weigh the milk into a bowl then beat in the vinegar, oil and eggs. Pour this mixture into the bread machine pan.
2. Add the flour, salt and sugar to the pan and stir with a spoon.
3. Sprinkle the yeast on top.
4. Start the machine on a normal bread programme.
5. After a few minutes mixing, lift the machine lid and scrape down the sides of the pan using a plastic spatula.
6. Continue the machine on the normal baking programme.

Temperature & cooking time:

Dietary status:
Without Gluten , Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

57 Reviews
5 stars: 33
4 stars: 6
3 stars: 10
2 stars: 4
1 stars: 4

Average Customer Rating:

CakeCakeCakeCakeEmpty Cake

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By Mr Matthew TROW

20 Dec 2014 | 18:27 GMT

Rating: CakeCakeCakeCakeCake

Perfect first time!
I've got the panasonic SD-2501 bread maker, but rather than trust it's similar recipe, I went with this one, but followed the manual for my bread machine to get the programme number right. (In this case, programme 12)
The loaf is firm, cuts without crumbling and has a lovely texture. So much better than shop purchased GF. The only problem is it needs to be eaten within 2 days ... then again, not sure that's really a problem :)

By Mrs Klementyna Netrowska

13 Dec 2014 | 20:56 GMT

Rating: CakeCakeCakeCakeCake

I love this recipe but I made a few things differently. Instead of milk I added almond milk, as a vinegar I used balsamic vinegar and separately I had beat the eggs with the sugar until very fluffy mass, and I added the rest of the ingredients. Once I added seeds, other time garlic and oregano or coconut flour... works every time.

By Miss laura jenkinson

25 Nov 2014 | 22:03 GMT

Rating: CakeCakeCakeEmpty CakeEmpty Cake

help needed !!! just tried this for the first time in my new bread machine, so many things wrong with it :-( it had not risen very much, was very stodgy, and had lots of flour all gathered around the bottom. the only thing i did different to the recipe was replace the eggs with egg replacer as my little boy is allergic to egg as well as wheat. any help and advice would be much appreciated. thank you

Dear Laura. Gluten free bread is a very different product to wheat bread. Many commercially available gluten free breads contain chemical improvers to facilitate bread making using gluten free flours. We do not wish to do this. As a result the ingredients in our recipe are not ‘traditional’ bread making ingredients but they are natural. This does create a batter like “dough” and a denser textured, almost cake-like, loaf. All our recipes available on our packet have been tested by us. Our recipes are guidelines and sometimes find out customers wish to adapt them to suit the individual. Bread baking is a highly variable process depending not only upon the baker, but the bread machine or oven. Some bakers add more xanthan gum, however the gluten free bread flours already contain xanthan gum. You could also try adding more liquid, this may help. However, too much liquid and the loaf will collapse and sink. Also, if you whisk the eggs before adding the other wet ingredients this may help with the aeration of the loaf. Also during the mixing stage carefully scrape down any flour that is on the sides of the bread tin to ensure everything is incorporated. We also recommend that you put all the ‘wet’ ingredients in first, followed by the ‘dry’ ingredients and then the yeast. We hope this advice is useful. All the best from Doves Farm

By Mr Chris Kenway

21 Nov 2014 | 20:23 GMT

Rating: CakeCakeCakeCakeCake

Linda, try using almond milk.

By Mrs Linda Templeton

14 Nov 2014 | 22:01 GMT

Rating: CakeCakeCakeCakeCake

Hi just getting started and quite excited by the reviews thanks everyone for the tips. I am also dairy intolerant what milk should I use? I saw one review uses Almond milk does that work as well as dairy??? Really keen to start so a reply would be much appreciated Thanks

By Mr Peter Hindley

13 Jun 2014 | 15:56 BST

Rating: CakeCakeCakeCakeCake

When I mix all the liquids I use a hand blender to give them a good mix, pour that into the breadmakers pan then make the flour mix with 400gm of GF flour, the sugar and salt. Pour over the top of the liquid then add 265gm of GF flour and finally sprinkle the yeast on top.
This stops the yeast from coming into contact with the salt. I let the machine then do all the mixing. You get a more consistent texture this way.
I also make a focaccia type bread by adding 1 1/2 tsps. of mixed herbs and 1 tsp of garlic salt to the flour mix and using olive oil instead of sunflower oil.
If you want a denser structure add a tsp of Xanthan gum

By Mrs Maria Kilgore

22 May 2014 | 22:57 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

I made bread and followed the recipe and the top was soggy and the sides was hard and crispy and didn't taste as good as I hoped.

By Miss Manu Biru

22 May 2014 | 19:08 BST

Rating: CakeCakeCakeCakeCake

I have to use the yeast fast acting or the normal one?

By Mrs Carol East

14 May 2014 | 14:41 BST

Rating: CakeCakeCakeCakeCake

My husband has decided he may be gluten-intolerant and we are trying to cut it out. I don't like shop-bought gluten-free bread so I bought a bread machine (Morphy Richards)and some flour and tried this recipe. To my surprise the first loaf was actually like "real" bread, so I made another bigger one which looks even better.

By Mrs Patricia Sully

01 Apr 2014 | 11:19 BST

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

I agree entirely with Mrs Lynn Hounsome, On the net I can see recipes for SOFT gluten free bread using other brands GF flours. Dove Farm please find a recipe for us.

Sorry you're struggling. All bread machines are slightly different. We do have a range of them to develop recipes with at Doves Farm but by no means have one of each available on the market. Try contacting your machine manufacturer and checking which setting they suggest when using our flour. They will often have their own recipe to suggest too.