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  • Scott Adams
    Scott Adams

    Bread Recipe for Bread Machine (Gluten-Free)

    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

    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.


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    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

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    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.

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    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.

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    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?

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    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.

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    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.

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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