Bread Machine Recipes

[gointribal]

my grandma just gave me a bread machine, but I don't have any recipes to try. Does anyone have any good recipes? I have rice flour, tapioca flour, little bit of potato flour and lots of quinoa flour. Thank you

[lorka150]

The two on my site below can both be made in a breadmaker with any flours.

[Guest ~jules~]

I make this bread I found the recipe on the internet. The closest normal bread I could compare it to would be that potato bread or the buttermilk white, its really good stuff try it out...

Farmhouse buttermilk bread

Mix all wet ingredients in a bowl like so

1 1/4 cup milk and 4 tablespoons dry buttermilk stir well until buttermilk is disolved.

add 1/4 cup oil, and 3 eggs, mix well

Mix all dry ingredients in a bowl

2 cups brown rice flour

1/2 cup potato starch flour

1/2 cup tapioca flour

3 1/2 teaspoons xanthan gum

1/4 cup sugar

1 1/2 teaspoons salt

Pour the bowl of wet into the breadmaker first, then the bowl of dry on top of that, then sprinkle 2 1/4 teaspoons dry active yeast on top of the dry ingredients, keeping away from the edges.

Bake on light setting 1.5 loaf size

enjoy its pretty tasty

[LonelyWolf307]

I suggest getting Bette Hagman's book "The Gluten-Free Gourmet Cooks Fast and Healthy." It's got a lot of pretty good bread recipes in it, and most of them are a bit reduced in cholestrol and fat, when compared to the originals, so they're relatively good for you too. I have a modified version if one of her recipes that I tried last night and I really liked.

Wet ingredients:

1 2/3 cups warm water

1 teaspoon vinegar

6 tablespoons flax seed meal plus 1/4 cup water

3 egg whites or egg replacer for 3 eggs

Dry ingredients:

2 cups white rice flour

2/3 cup tapioca flour

1/3 cup potato starch flour

2 1/2 teaspoons xanthan gum

1 teaspoon salt

2 tablespoons potato flakes (the kind you use to make mashed potatoes)

1 packet or 2 1/4 teaspoons active dry yeast

Make according to bread maker recipe, but make sure to scrape the sides while it's in the mixing process so you don't get flours and things that stay on the side of the pan. They won't get entirely mixed, and you'll have flour chunks on the sides of your bread, which doesn't affect the taste but it's a pain when you're cutting or trying to eat it. Oh, and if you're not aware the dough for gluten-free breads should be about the consistancy of cake batter rather than a dough ball like regular breads, so that's perfectly normal and it should in fact be that way. Use the white bread setting, 1 1/2 pound loaf, and whatever kind of crust you like (personally I like the dark crust but whatever suits you).