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Bread Recipe for Bread Machine (Gluten-Free)

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

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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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30 Responses:

 
Shirley
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
28 Dec 2007 10:16:49 AM PST
It was very good.

 
sarah in winnemucca nevada
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
16 Mar 2008 6:15:14 PM PST
My gosh, this bread was great! the whole family enjoyed it!

 
Linda Nigg
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
14 Nov 2008 1:01:45 PM PST
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

 
Classic
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
19 Apr 2011 12:04:40 PM PST
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.

 
Mimi in B.C.
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Dec 2008 8:27:24 PM PST
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.

 
Ben
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said this on
31 Jan 2009 10:17:20 PM PST
I found this to be a great bread recipe. I would recommend it.

 
Maureen
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said this on
21 Nov 2009 3:39:54 PM PST
This was wonderful in the bread machine. Can it also be made in the oven. If so, what modifications would I need to make.

 
Mark
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
24 Mar 2010 11:01:51 AM PST
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.

 
Delyth
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said this on
23 Mar 2012 4:38:37 AM PST
My ten year old daughter cannot eat eggs so could I just increase the egg replacer?

 
Chris
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said this on
18 Jul 2010 12:29:23 PM PST
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.

 
Jana
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
28 Feb 2011 7:03:58 PM PST
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!

 
Liz
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
26 Mar 2011 7:21:23 PM PST
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?

 
Tiffany
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
10 Aug 2011 12:25:06 PM PST
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.

 
Sharon
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
24 Jan 2012 4:56:04 AM PST
I just read an article in Energy Times on Goodbye Gluten. It stated that using starches taken from corn, potato, rice and tapioca (dried starches) raises blood sugar even higher than wheat. I too would like a gluten free bread but am now concerned about using these starches considering the health consequences which are too many to list here.

I was wondering if anyone else had these concerns and does this mean we just cannot eat bread? Hope not!

 
Jaimie
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said this on
19 Mar 2013 2:34:11 PM PST
I hear the same. That's why I am looking for a bread recipe that is wheat free, but uses mainly coconut flour instead of the starches, and could be prepared in a bread maker, then transferred to a bread pan and baked in the oven. Do any of you healthy eaters out there know of a link to a recipe like that?

 
Concerned
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
09 Mar 2012 9:44:52 AM PST
It would be nice to know what size loaf this made.....

 
Karen
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
23 Mar 2012 2:18:34 PM PST
That is a great question. I just ordered some bread, and when I got it, the loaves were about 4 1/2 inches tall and maybe 3 inches wide...crazy price. I really just want to make a real size bread to have a sandwich now and then..without the worry about the carb content.

 
George Campbell
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said this on
28 Mar 2012 6:12:11 AM PST
We tried this once. It gives a decent wheatless bread.

 
Margie
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said this on
17 May 2012 2:07:17 PM PST
This recipe was not done, still doughy in my bread machine. Could I bake it in the oven? Loved the tase though.

 
kristeegood
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said this on
29 May 2012 3:11:37 PM PST
What size loaf does this make?

 
Cathy
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said this on
08 Jul 2012 4:47:19 PM PST
I am looking forward to trying this in my bread machine. I am also wondering about the carb count for blood sugar purposes.

 
Steve
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said this on
29 Jul 2012 9:01:37 AM PST
Absolutely would recommend this recipe! Thanks

 
Pip Allon
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said this on
25 Oct 2012 7:51:46 AM PST
My only complaint was that it is too tasty! I have already polished off the ends... the crust is super delicious... and started off another in the machine.

I added seeds, I am curious if it will make a difference.

 
Monica
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
03 Nov 2012 10:22:34 AM PST
Loved this recipie! I used canola oil and just equal parts oat flour and brown rice flour. Delicious!

 
barbara
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said this on
01 Mar 2013 1:54:13 PM PST
Do I set the machine to 1.5 lbs or 2 lbs loaf?

 
John Reddin

said this on
11 Apr 2013 2:27:56 PM PST
I haven't made this bread yet, but I do intend to. Do you think that it would turn out well in a bread maker? I have one and would like to try it. Any advice?

 
Razzle

said this on
18 Apr 2013 9:27:10 PM PST
Does this recipe work with egg replacer instead of eggs?

Also, for those wondering how big a loaf this makes, 3 cups of flour or flour-like ingredients makes a 1 1/2 lb. loaf usually.

 
ADHakimi
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
08 Sep 2013 9:51:48 AM PST
Why don't more people omit the nasty 'gums' & use arrowroot as a thickener?

 
Mary Beth
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said this on
09 Oct 2013 5:46:48 PM PST
Does anyone know if I want to set my bread machine to dough then bake the bread in the oven, do I need to let it rise? for how long then how long to bake in the oven?

Thanks for the feedback!

 
Kathy

said this on
18 Nov 2013 8:02:57 PM PST
Regarding moving any bread from machine to oven: My bread machine has 3 rise cycles. I turn the machine off after the second rise, remove dough to a lightly flour board, knead a few times, then put it in a greased (I use Pam for baking) bread pan and then let it rise until it is about 1" above top of pan. Then bake - most breads for no more than 30 minutes at 350.




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