Gluten Free Brown Bread Breadmaker Recipes

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GLUTEN FREE BROWN BREAD



Gluten Free Brown Bread image

Enjoy the heartiness of whole wheat bread when you try this gluten free brown bread recipe. This gf whole grain bread is wheaty and delicious, all while being wheatless.

Provided by Nicole Hunn

Categories     Bread

Number Of Ingredients 14

2 1/2 cups all purpose gluten free flour blend ((I used Better Batter))
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
3 tablespoons whole grain teff (whole or ground into a flour)
9 tablespoons certified gluten free oat flour ((I just grind old fashioned gluten free rolled oats into a powder))
1/4 teaspoon cream of tartar
1/4 teaspoon baking soda
2 tablespoons granulated sugar
1 tablespoon instant yeast ((See Recipe Notes))
1 1/2 teaspoons kosher salt
5 tablespoons unsalted butter (at room temperature)
1 teaspoon apple cider vinegar
1 tablespoon unsulphured molasses
2 egg whites (at room temperature)
1 1/2 cups warm milk ((about 95°F))

Steps:

  • Grease and line a standard 9-inch x 5-inch loaf pan or a 1 1/2-pound Pullman loaf pan and set it aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, teff, oat flour, cream of tartar, baking soda, sugar and yeast.
  • Whisk with a separate handheld whisk to combine well. Add the salt and whisk again to combine.
  • Add the butter, vinegar, molasses, egg whites and milk, and mix on low speed with the paddle attachment until the dough starts to come together, then mix on high for about 5 minutes.
  • Transfer the dough to the prepared loaf pan and smooth the top with a wet spatula. Cover the dough with oiled with plastic wrap or the top of the Pullman pan.
  • Place the covered pan in a warm, draft-free area to rise until the dough is about 150% of its original volume.
  • When the dough is nearly finished rising, preheat your oven to 375°F.
  • Remove the plastic wrap and place the loaf pan in the center of the preheated oven. Remove the plastic wrap. If using a Pullman pan, keep the cover in place.
  • If using a standard loaf pan, bake for about 30 minutes or until the loaf is firm enough to take out of the pan.
  • If using a Pullman pan, bake for 40 minutes before removing the pan cover.
  • In both cases, remove the bread from the loaf pan and place it on a rimmed baking sheet. Return the bread on the pan to the oven, and bake for another 15 to 20 minutes, or until the top is nicely browned, and the loaf sounds hollow when tapped.
  • Remove from the oven, allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before slicing and serving.

GLUTEN FREE BREAD-MAKER WHOLEMEAL BREAD (WITH OATS)



Gluten Free Bread-Maker Wholemeal Bread (with Oats) image

Perfect gluten free bread made in a bread maker. This loaf uses a carefully-developed blend of wholegrain and starch flours. Soft and light for sandwiches. Perfect for toast. Stays fresh and soft for several days. Makes 1 large loaf. Optional Dairy Free.

Provided by Gluten Free Alchemist - Kate Dowse

Categories     Bread

Time 2h

Number Of Ingredients 13

200 g Gluten Free Alchemist Rice Free Flour Blend B
20 g additional tapioca starch flour
140 g gluten free oat flour
18 g milled flax seed
35 g ground psyllium husk (grind finely in a blender (not 'psyllium powder'))
8 g fine sea salt
24 g milk powder/coconut milk powder (omit if using liquid milk in place of water (below))
5 g INSTANT Easy Bake fast action yeast
3 large eggs
30 g sunflower or olive oil (= 2 tbsp)
24 g honey or maple syrup (= 1 tbsp)
5 g lemon juice (= 1 tsp)
325 g hand-warm water (or milk (dairy or DF))

Steps:

  • Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.
  • Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.
  • Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.
  • Prepare the bread-maker, making sure the paddle is in place.
  • Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).
  • Add the yeast to the dry ingredients and give a quick mix through.
  • Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.
  • Set the bread-maker to GF setting (I use 'medium crust') and press 'start'. (See NOTES re optional removing of paddle part-way through cycle).
  • Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.
  • Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.
  • Carefully remove the paddle (if stuck inside) once cool.

Nutrition Facts : Calories 176.8 kcal, Carbohydrate 25.5 g, Protein 5.8 g, Fat 6.5 g, SaturatedFat 1.3 g, Cholesterol 48.4 mg, Sodium 287.9 mg, Fiber 5 g, Sugar 3.1 g, ServingSize 1 serving

GLUTEN-FREE BREAD IN A BREAD MACHINE



Gluten-Free Bread in a Bread Machine image

Make this gluten-free bread in your bread maker. It's not as good as normal bread, but it's pretty good if you must avoid gluten. The mixture will look more like cake batter than bread dough in your machine, don't worry, it will be okay. The loaf may sink while it's baking, leaving a crusty, crunchy bowl on the exposed end, which you will want to slice off and discard. The finished bread will be quite firm and heavy, and I recommend slicing it thin. It makes good toast, but it toasts slowly. I use my darkest toaster setting and have to run that twice to get golden brown toast.

Provided by Marcia

Categories     Bread     Yeast Bread Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

1 ½ cups warm water
2 eggs
1 ½ tablespoons vegetable oil
1 teaspoon cider vinegar
2 ½ cups gluten-free all-purpose baking flour
2 teaspoons xanthan gum
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon active dry yeast

Steps:

  • Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
  • Remove when cycle ends. Cool completely before slicing.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 34.8 g, Cholesterol 46.5 mg, Fat 5.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 339.5 mg, Sugar 3.1 g

GLUTEN FREE BREAD MAKER BROWN BREAD (BREAD MACHINE)



Gluten Free Bread Maker Brown Bread (Bread Machine) image

A soft, nutritious and lasting gluten free brown loaf that consistently offers great results in a bread maker (bread machine).

Provided by Gluten Free Alchemist - Kate Dowse

Categories     Bread

Time 2h10m

Number Of Ingredients 16

100 g fine brown rice flour
40 g brown teff flour
160 g oat flour (gluten free (See NOTES))
50 g potato starch
60 g tapioca starch flour
1 tbsp xanthan gum ((level))
1½ tsp fine sea salt ((level))
1 tsp bicarbonate of soda ((level))
4½ g vege-gel powder (or 8g gelatine powder - I used Dr Oetker)
3 tbsp milk powder ((or coconut milk powder for dairy free))
3 large eggs (UK large (Canadian 'Extra Large'; Australian 'Jumbo'; and US 'Extra or Very Large') )
1 tbsp runny honey (or maple syrup)
370 g hand-warm water (at 46 C/115 F)
1½ tsp lemon juice
3 tbsp sunflower oil
14 g active dry yeast (for bread machines - I used Allinson's Easy Bake Yeast)

Steps:

  • Weigh and whisk together the flours, xanthan gum, salt, bicarbonate of soda, gelatine/vege-gel and milk powder, making sure the ingredients are fully and evenly combined and all lumps are broken down.
  • In a medium bowl, beat together the eggs, honey and warm water until fully combined, frothy and airy. Pour into the bread pan.
  • Add the lemon juice and oil to the bread pan.
  • Next add the dry ingredients to the pan so that they evenly cover the liquid.
  • Finally add the yeast, sprinkling on top of the flour.
  • Set your bread maker to gluten free setting (I set mine to GF medium brown crust, which takes 1 hour and 50 minutes for a full bake cycle). Leave to bake!
  • When the bread is baked, remove immediately from the pan onto a wire rack (place upright) and leave to cool (uncovered).
  • Best eaten completely cool or slightly warm. Will stay fresh for 3 to 4 days!

Nutrition Facts : Calories 131.4 kcal, Carbohydrate 19.2 g, Protein 4 g, Fat 4.5 g, SaturatedFat 0.9 g, TransFat 0.1 g, Cholesterol 28.5 mg, Sodium 291.7 mg, Fiber 1.9 g, Sugar 1.7 g, UnsaturatedFat 3.3 g, ServingSize 1 serving

GLUTEN FREE BREAD (FOR BREADMAKER MACHINE)



Gluten Free Bread (For Breadmaker Machine) image

This is a recipe a friend gave me some time ago. She is gluten sensitive and suggested that I try a gluten free diet for a minimum of five weeks. I advised I doubt I could stay away from bread for five weeks! And that is when she offered this recipe. I was quite surprised! It was quite good! Plan to play with the recipe a little to add a bit of diversity. Perhaps Rosmary, garlic and black olives or sun dried tomatos and basil. This bread is great lightly toasted and served with your favourite preserves!

Provided by Kim A. Heaphy

Categories     Breads

Time 50m

Yield 1 loaf

Number Of Ingredients 12

3 eggs
1 tablespoon cider vinegar
1/4 cup olive oil
1/4 cup honey
1 1/2 cups buttermilk (or almond milk)
1 teaspoon salt
1 tablespoon xanthan gum
1/3 cup cornstarch
1/2 cup potato starch
1/2 cup soy flour
2 1/4 cups rice flour
1 tablespoon active dry yeast

Steps:

  • Ensure that milk is at room temperature
  • Follow the order recommended by the manufacturer when placing the ingredients into the breadmaker pan.
  • Select the dough or sweet dough cycle. Let it run for five minutes and then check the consistency of the dough. Add additional liquid or rice flour if needed.
  • Once dough cycle is finished, I like to remove it from breadmaker and place into a bread pan. Let rise until double its size then bake at 350'F for about 40 minutes. If you prefer, you can also let the breadmaker go through the entire cycle and cook the bread.
  • When bread is finished, let cool for 10 to 15 minutes before removing from pan.

Nutrition Facts : Calories 3074.3, Fat 87, SaturatedFat 17.1, Cholesterol 572.7, Sodium 2988.6, Carbohydrate 496.8, Fiber 17, Sugar 91.1, Protein 79.1

BEST WHOLE GRAIN GLUTEN-FREE BREAD FOR A BREAD MACHINE



Best Whole Grain Gluten-Free Bread for a Bread Machine image

We really enjoy this bread - all of us eat it when only my husband has to be gluten free. You can also use the Dough setting and scoop out dough onto baking sheets to make buns. To smooth top of loaf or buns, wet fingers and smooth the dough before it rises.

Provided by Caroline Booy

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 10

Number Of Ingredients 16

1 cup cornstarch
½ cup millet flour
½ cup tapioca starch
¼ cup sweet rice flour
¼ cup teff flour
¼ cup ground flax
2 tablespoons psyllium husk
2 ½ teaspoons guar gum
2 large eggs
1 ⅔ cups warm water
3 tablespoons canola oil
1 teaspoon white vinegar
2 ¾ teaspoons active dry yeast
1 ½ teaspoons salt
½ cup milk powder
3 tablespoons white sugar

Steps:

  • Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
  • Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
  • Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.

Nutrition Facts : Calories 237.5 calories, Carbohydrate 38.5 g, Cholesterol 38.4 mg, Fat 7 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 400.2 mg, Sugar 7 g

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