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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 66 customer reviews


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





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

66 Reviews
5 stars: 40
4 stars: 6
3 stars: 11
2 stars: 4
1 stars: 5

Average Customer Rating:

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By Mrs Carol Read

17 Mar 2015 | 17:38 UTC

Rating: CakeCakeCakeCakeCake

i made a loaf of bread for my three year old grandson who thoroughly enjoyed it. It was the first bread he eaten since he was diagnosed with a gluten allergy. I tried it myself and was impressed with both the taste and texture.
Carol Read

By Mr Allan Watts

27 Feb 2015 | 07:57 UTC

Rating: CakeCakeCakeCakeCake

I've only recently gone on to a wheat free diet and as a bread lover I was beginning to despair because shop-bought wheat/gluten free bread has all the appeal of recycled cardboard. Then I tried your recipe. Three things amazed me: your flour is sold in Jersey; I made a pretty decent loaf; it tastes great! You mention it is more like cake which it is and it made me wonder if that's what bread really tasted like before we started messing around with our wheat and perhaps what prompted Shakespeare to say in Twelfth Night "What doest thou think if thou art not virtuous there will be no more cakes and ale?"

By Ms Linda Perez

26 Feb 2015 | 15:12 UTC

Rating: CakeCakeCakeCakeCake

I'm very interested in making this loaf in my breadmaker, but is it possible to switch soya milk for cows milk as i have a dairy allergy?

Dear Linda, yes, you can use any type of dairy milk alternative in this recipe. Many thanks, Doves Farm

By Mrs Elizabeth Macgregor

17 Feb 2015 | 09:54 UTC

Rating: CakeCakeCakeEmpty CakeEmpty Cake

You don't state what type of flour in your recipe I used Dove's gluten free plain flour as unable to buy the bread flour locally I assume the recipe needs gluten free bread flour. The result was edible and flavour good, but a bit like a brick! Will try and get hold of the bread flour

Dear Elizabeth, thank you, we've updated the recipe as the recipe uses Gluten Free White Bread Flour. Good luck with your next bake! All the best from Doves Farm

By Mrs jennie dunn

15 Feb 2015 | 21:47 UTC

Rating: CakeCakeCakeCakeCake

Dear Mr. Northey (below)The way to measure 310g of milk is to put a jug on your scales, set them to zero and grammes. Pour milk in the jug until the weight says 310g. Regards, Jennie xx

By Mrs jennie dunn

15 Feb 2015 | 21:42 UTC

Rating: CakeCakeCakeCakeCake

OMG!!!!! I have been making gluten free bread for the past 10 months in my breadmaker without success. Since being diagnosed with Coeliac disease I have greatly missed normal bread. I found this recipe and it is AMAZING!! Better than shop bought gluten free bread. I am over the moon that finally I can eat bread again that tastes wonderful. It is light and fluffy as bread should be, not like the crumbly, dry concrete bread that my breadmaker recipe says to follow for gluten free. The only thing I didnt have was vinegar so I used white wine vinegar instead. I followed the recipe to the book otherwise. I have been dancing around the kitchen and will use this fantastic recipe every time from now on!! I used the basic bread setting on my Russell Hobbs breadmaker. Thankyou Thankyou Thankyou Doves Farm!! You have won me over!!

By Mr D William Northey

05 Feb 2015 | 19:59 UTC

Rating: CakeCakeCakeCakeCake

I have just bought a bread maker, and needed to make gluten free bread. My very first attempt using your above recipe produced excellent results. It turned out much better than I was expecting and tastes much better than shop bought gluten free bread. One point I would like to question though. I did not understand how to weigh milk! So I used 310ml of milk instead and it worked beautifully.

By Mrs Denise Reid

24 Jan 2015 | 12:30 UTC

Rating: CakeCakeCakeCakeCake

So good!!!! Nice to find a gluten free recipe that doesn't rule out dairy too!

By Miss Clare Baker

03 Jan 2015 | 17:29 UTC

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

I have just been bought a bread maker for Xmas (fastbake Morphy Richards) and attempted the recipe on the side of your white flour 3 times now. Each time it has been disgusting - completely sunk in the middle and more like yorkshire pudding! I tried reducing the amount of milk, then the oil but it turns out the same. (The bread maker booklet says to just cook it on a normal loaf bake). Any ideas except give up!?

By Mr Matthew TROW

20 Dec 2014 | 18:27 UTC

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 :)