Easy Bread Machine Loaf

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Categories: Specialty Breads

Easy Bread Machine Loaf

Any of our bread recipes can be converted for a bread-maker, as well as
being used in bread-maker recipes that you’ll find online.  Below you’ll find instructions for making a bread machine loaf. We’ve also included a simple bread machine recipe here for you.

Here are the methods we
recommend for owners of bread-makers:

 

  • To convert a traditional GF bread machine recipe to a Better Batter recipe:
    Use the gf bread recipes in your bread machine manual but substitute
    the volume of all of the flours and the xanthan gum and any extenders (like gelatin)
    for our flour.  For example: for a recipe calling for 1 c
    of rice flour  + 1 1/2 c tapioca starch +2 1/2 tsp of xanthan gum,
    you’d use  2 1/2 c +2 1/2 tsp of Better Batter Flour. Continue to follow the recipe in the manual.
  • A simple method for making bread machine bread:  Go
    online and download a regular bread machine recipe, or use the one in
    your manual. Double only the liquid called for. Leave all the other ingredients the same.  Set the machine to the GF setting and Bake.
  • Converting our site recipes to the bread machine:
    Use our regular bread recipes on the site, using the ingredients, as written,
    putting them into your machine in the order the manufacturer suggests
    (wet then dry ingredients,  or dry then wet). Don’t forget to use the GF setting!



 

  • 4 tablespoons warm water 
  • 2 cups warm milk
  • 3 tablespoons butter, melted
  • 2-1/2 tablespoons sugar
  • 2 teaspoons salt
  • 3-1/4 cups (13 oz or 368.54g) Better Batter Gluten Free flour
  • 2-1/4 teaspoons active dry yeast

Add the ingredients in the order given or as
indicated for your machine. Use the basic white setting for light
crust. Bake according to manufacturer’s instructions.

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12 Comments

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  1. Janice 17. Sep, 2008 at 11:09 am #

    Hi–

    I don’t have a gf setting on my machine. I have an 80 min. express bake and then the typical white bread setting is 120 min. Can I use one of these settings instead? What’s difference between a normal setting and the GF setting?

    Thanks!

  2. Naomi 17. Sep, 2008 at 1:51 pm #

    The difference between a normal setting and a gluten free setting is that the gluten free setting omits the second rise and the punching down of the bread.

    You might be able to try this with a regular bread machine. The eighty minute express bake sounds like it may omit the second rise. Try baking with this setting, and please let us know how it works for you!

    Thanks.

  3. sarah 30. Apr, 2009 at 7:10 pm #

    Hi,
    I just made this in my bread machine, and is totally raw on the inside. It didn’t even have enough structure to remove and transfer to a baking pan to finish in the oven gracefully, it just kind of imploded. I used the gluten free setting, which runs 1 hour 17 minutes total. It seems to have way too much moisture.
    Any ideas?
    Thanks

    • naomi 30. Apr, 2009 at 8:05 pm #

      HI, Sarah!

      Bread machines vary widely – our suggestion to you:

      1) Reduce the size of the recipe – it may be that your machine is scaled for a smaller loaf.

      2)Reduce the liquid

      3)Use the gf bread machine recipe that came with your manual, substituting in our flour for the total volume of gluten free starches + the volume of the xanthan gum.

      If you contact our customer service department, using our Contact Us link, and let them know your problem and brand of bread machine, they may be able to troubleshoot in more detail for you.

      Hope this helps!

  4. Robin 14. Jun, 2009 at 6:44 pm #

    Just a note to those who have had trouble. I have made countless loaves of gF bread in my machine. I have noticed in my machine that I have to put the crust to dark and let it stay in the maker all the way through the warm period after baking. The last few times I actually left it in the machine for hours after as I was busy. It was better that way! Just a thought for you! With some machines just because it beeps doesn’t mean it is totally completed. You could try that!! Good luck!

    Naomi, I will try this in my machine tonight or tomorrow and see how it comes out!

    • naomi 14. Jun, 2009 at 9:39 pm #

      Thanks, Robin! I’d appreciate that – Naomi

  5. bethesdaadk 22. May, 2011 at 10:43 am #

    Hi. I just tried this recipe in my Zoji with the GF setting. Result doesn’t look so good. It looks under-done and didn’t rise very well. I used 2% milk, which I assume is better for baking than skim. I used a packet of Red Star and that was close to expiring, but hadn’t yet…maybe a fresh packet would make a difference.

    I’m going to try and cut it down the middle and see. Maybe I can put it in the oven for some more time.

    The flour seems very heavy and super-absorbent. Any modifications you can suggest? I have a lot of your flour and would love to give tips to local support group members as I run the DC area listserv.

    Thanks.

    Adam

    • naomi 29. Jun, 2011 at 11:44 am #

      As with all bread machines, YMMV with this recipe. i personally never had a great deal of success with bread machines and so have stuck to using a kitchenaid and an oven. This recipe is the one most of our customers seem to like – but we’re always open to new recipes and improvements!

      Fresh yeast is important. If it was close to expiring, chances are it wasn’t active enough. This is a big deal in a machine, even though it’s not so important if waiting to rise on the counter.

      All gf flours are super absorbent – my main suggestion is to ignore anything that calls for resting the dough, and to ensure that all cake pans, griddles, etc are ready before you mix wet and dry.

    • TabbyRT 16. Sep, 2013 at 8:54 pm #

      I get consistent and amazing results by weighing the flours. For instance, the GF recipe that came with the machine calls for 3 and 1/3 cups of flour. No matter how gently I scoop and sweep I measure anywhere from 2/3 to 1 cup more flour than if I go by weight. With the extra flour I get the bread that is better than cardboard but still really dense. Every time I go by weight, I get spongy soft bread that even the gluten eaters enjoy. 140 g= 5 oz= 1 cup volume has been working well on my cruddy non digital scale. If you have a digital scale, 140 g is supposedly the better number.

      I’ve resisted using my scale for a few years, but didn’t want to keep wasting the better batter flour. It’s so worth going by weight that I know I’m repeating myself.

      Also my machine tends to over cook on GF setting so I have to pull it out 30 minutes early. I still get a temperature reading of 205-210 on my loaves so they are done by then. You will have to smell, watch and take temperature readings if your machine is quirky.

      • Naomi 16. Sep, 2013 at 8:58 pm #

        this is perhaps the best comment I’ve ever gotten here – and the most helpful! Tabby can I please thank you with a code for free product??? Naomi

  6. sanwharton1 06. Apr, 2012 at 4:05 pm #

    Naomi,
    Do you have any recipes for Easter Bread? Some people probably call it Anise Bread.

    • naomi 10. Apr, 2012 at 10:05 am #

      There are a lot of easter breads out there. I think we have one at the site and Nicole Hunn of glutenfreeonashoestring.com has several. Never heard of Anise bread, though. If you get me a recipe, I can tell you how to adjust it!

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