Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter
  • Join Our Community!

    Ask us a question in our celiac / gluten-free forum.

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Bread Recipe for Bread Machine (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Kenneth Vaughan.

    In the bread makers container add:
    3 large eggs
    1 2/3 cup water
    3 tablespoons corn oil
    1 teaspoon vinegar



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    In separate bowl:
    ¼ cup brown or white rice flour
    1 cup tapioca flour
    1 ½ cup corn flour
    ½ cup flaxseed flour (pardon the spelling use this to help with fiber content can sub ½ cup tapioca flour)
    ½ cup skim milk powder
    3 tablespoons sugar
    1 ½ teaspoons salt
    2 ½ teaspoons xanthan gum

    Add dry contents to wet and mix. With your finger make depression and add 2 ¼ teaspoons gluten-free yeast. Set bread maker for whole wheat select light and press go.

    0

    User Feedback

    Recommended Comments



    I was not happy with this bread. Perhaps it was because all I could find was instant corn flour and flax seed meal instead of flax seed flour and I used canola oil instead of corn. Please let me know if all this made a difference. Thanks

    Share this comment


    Link to comment
    Share on other sites

    I've been making this bread recipe for my father for several years. I add 1 tbsp. millet, sunflower seeds, pumpkin seeds and pine nuts. You can also substitute guar gum for the zanthan gum. He loves it.

    Share this comment


    Link to comment
    Share on other sites

    I have made this bread a number of times. I have recently substituted egg whites instead of eggs and honey instead of sugar.

     

    Thanks!

     

    Mark D.

    Share this comment


    Link to comment
    Share on other sites

    This recipe isn't bad. I substituted the guar gum for the xanthan gum and it's not bad. I like the above suggestions of adding sunflower seeds and pumpkin seeds.

    Share this comment


    Link to comment
    Share on other sites

    It reminded me of English muffin bread!! It was somuch better than I had ever thought no wheat could be. THANK YOU!!!! for this recipe!

    Share this comment


    Link to comment
    Share on other sites

    The dough from this recipe looked amazing and the smell was great and the flavor was actually bread-like--unfortunately, the texture was like a worn out tire. Perhaps it's just my breadmaker, how do I modify it to be made by hand?

    Share this comment


    Link to comment
    Share on other sites
    I was not happy with this bread. Perhaps it was because all I could find was instant corn flour and flax seed meal instead of flax seed flour and I used canola oil instead of corn. Please let me know if all this made a difference. Thanks

    You changed a bunch of ingredients, that's why it didn't come out. You gotta follow the recipe, or find a recipe that uses the ingredients you have on hand.

    Share this comment


    Link to comment
    Share on other sites

    I absolutely love this recipe, the bread is a bit heavier than wheat bread but it's also MUCH more filling, absolutely delicious. It works great in my bread maker but I also mix it by hand and place it in a muffin tin for little biscuits that I take for lunch. I've also added a cup of hemp seed to the recipe for added protein and amino acids.

     

    I was wondering though if anyone had the nutritional information? If not I will calculate on my own & post when I'm done.

    Share this comment


    Link to comment
    Share on other sites



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from Linda Rosendahl.
    2 eggs
    2/3 cup sugar
    1 teaspoon anise seed
    1 cup white corn flour
    Heat oven to 375 degrees. Grease and flour a loaf pan, 9 x 5 x 3. Beat eggs and sugar thoroughly. Add anise seed. Sift and measure flour, and add to the sugar/egg mixture. Bake in prepared pan about 20 minutes, or until toothpick inserted in center of loaf comes out clean (Pan will be only half full). Remove loaf from pan and cut loaf into sixteen ½ thick slices. Place slices on greased baking sheet; bake 5 min., or until bottoms of slices are browned; turn and bake 5 min. more, or until sides are browned. Makes 1...

    Scott Adams
    This recipe comes to us from Pat Mazza.
    3 cups of gluten-free(Betty Hagman) Flour Mix **
    1 egg
    1 tablespoon gluten-free baking powder
    2 cups of buttermilk
    1/3 cup of sugar
    ¼ cup melted butter
    2 ½ teaspoons of xanthan gum
    1 teaspoon of salt
    1 teaspoon of gluten-free baking soda
    ½ cup raisins
    Preheat oven to 325F. Grease a loaf pan. Sift dry ingredients together. Whisk milk and egg together, and then add to dry ingredients. Add butter and mix until combined, do not over mix. Add more buttermilk if it seems too dry. Put in prepared pans and bake 50-55 minutes. Check to see if done wit a toothpick and the to...

    Scott Adams
    ½ cup dark brown sugar
    ¾ stick butter, softened, creamed
    1 cup un-sulfured molasses
    2 cups Gluten Free Flour Mix
    ½ teaspoon soda
    1 ½ teaspoon ginger
    ½ teaspoon cinnamon
    Dash pumpkin pie spice mix (ginger, cinnamon, nutmeg, cloves)
    1/3 cup buttermilk
    1/3 cup milk 2%
    1 egg
    Mix with a fork or whisk, might need tiny bit more milk, should be like a cake mix. Pour into loaf pan and bake at 350F for about one hour.

    Jefferson Adams
    The season of green is upon us once again and a Saint Patrick’s Day celebration wouldn’t be complete without a hearty piece of Irish soda bread. Reminiscent of a large scone, this recipe yields delightfully sweet bread. My Irish friends tell me a good crumbly piece of “Leprechaun Bread” goes great with a sharp cheddar cheese. I think a dab of butter and sprinkle of cinnamon is a nice topper as well.
    Ingredients:
    1 cup brown rice flour
    ¼  cup tapioca flour
    ¼  cup potato starch
    1 teaspoon xanthan gum
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon unflavored gelatin
    ½ teaspoon nutmeg
    ¼ cup buttermilk
    6 tablespoon...