Easy gluten-free, dairy-free bread in your bread machine!
Many people with celiac disease or gluten and wheat intolerances tell me how much they miss simple, fresh bread. Store-bought gluten-free loaves are often expensive, low in whole grains and fiber, require freezing, and sometimes need to be toasted to be palatable. That’s why I developed a practical, tasty alternative you can make at home: an easy, whole-grain, rice-free gluten-free and dairy-free loaf made in a bread machine. It has a texture and flavor close to traditional bread and won’t break the bank.
I first discovered the Manini’s line of flours at a local gluten-free shop. They were baking loaves that tasted surprisingly good, and the staff shared the basic method they used. Because bread machines vary, I spent a year refining the directions so this bread would reliably come out well in a machine with a gluten-free program. The result is a loaf that takes about 10 minutes of active work and bakes into a sliceable, sandwich-ready bread the whole family enjoys.
Cost varies by where you buy the flour, but expect roughly $5–$7 per loaf when using Manini’s multi-purpose blend. I store the finished loaves at room temperature and slice as needed for sandwiches and toast. Even gluten-eating guests often prefer this loaf, and it’s easy enough to make a fresh loaf daily when visitors are in town.
Once cooled, the bread slices cleanly and holds together well for sandwiches. It’s great with classic fillings.
Two things you must buy to make this bread:
1) A bread machine with a gluten-free setting that bakes up to 2 lb loaves.
Gluten-free yeast breads need extra mixing and only one rise. A gluten-free program on your machine ensures the correct cycle for mixing and a single rise. This recipe is scaled for a 2 lb machine; smaller 1 lb machines may overflow. Look for models noted for good mixing and consistent baking.
I’ve used several machines over the years. My older Cuisinart compact model performed well, and more recently I tested a Zojirushi Home Bakery Virtuoso with a gluten-free menu. It is quieter and has two kneading blades, which can improve mixing (though it leaves two small blade marks in the bottom). Choose a 2 lb model with favorable reviews for consistent mixing and baking.
2) Manini’s Gluten-Free Multi-Purpose Flour
This particular whole-grain, rice-free blend works exceptionally well for yeast breads. It’s high in fiber and produces a better texture than many store alternatives. If you can find it at a natural foods market or order it, it’s worth using for this recipe. One bag yields multiple loaves; my scaling yields five good-sized loaves per bag, which is how I estimated cost per loaf.
While you can experiment with other blends, results will vary. If you try a substitute, measure by weight and be prepared to adjust for your machine. I can’t guarantee other blends will reproduce the same texture and rise that this formula does with Manini’s.
How to make gluten-free bread in your bread machine
Follow these tips for the best results:
- Use water at 105–110°F (40–43°C). Too cool and the yeast won’t activate; too hot and the yeast can be killed.
- Proof your yeast first. If the yeast doesn’t foam after proofing, it’s time for fresh yeast. I store yeast in the refrigerator to extend its life.
- Use room-temperature eggs; cold eggs can reduce rise.
- When the machine finishes mixing and beeps before the rise cycle, scrape any dry flour from the corners with a spatula so it mixes evenly. At this time you can also remove the kneading blade(s) if you prefer not to have them stuck in the finished loaf.
- Avoid using the timer/delay feature for this recipe.
- Expect variations due to humidity and differences between bread machines; minor adjustments may be needed to get perfect results in your unit.
If you try this recipe, I’d love to hear how it turns out in your machine.
Easy Gluten-free Dairy-free Bread Machine Bread Recipe:
Yield: 1 loaf
Easy Gluten-free Dairy-free Bread in your Bread Machine
The easiest gluten-free bread machine loaf to make!
Times
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Additional Time: 30 minutes
- Total Time: 3 hours 40 minutes
Ingredients
- 1 1/2 cups warm water (105–110°F)
- 2 tsp active dry yeast
- 2 tsp sugar
- 2 eggs (room temperature)
- 1 egg white (room temperature)
- 1 1/2 Tbsp apple cider vinegar
- 4 1/2 Tbsp olive oil or grapeseed oil
- 420 grams Manini’s Multi-purpose gluten-free flour
Instructions
- Warm 1 1/2 cups water in a glass measuring cup until it reaches 105–110°F. Stir in the yeast and sugar and set aside until foamy, about 8–10 minutes.
- Beat the two eggs and one egg white with a fork or whisk and add them to the bread machine baking pan.
- Add the apple cider vinegar and oil to the baking pan.
- Pour the foamy yeast mixture into the pan.
- Spoon the 420 g of Manini’s flour on top of the wet ingredients, spreading it gently.
- Place the pan in the bread machine, select the gluten-free setting, and start the cycle.
- When the machine finishes mixing and beeps before the rise cycle, use a spatula to blend any unmixed flour from the edges. If you prefer, remove the mixing blade(s) so they won’t be embedded in the loaf.
- When baking is complete, immediately remove the pan, invert it onto a cooling rack to release the loaf, and allow the bread to cool completely before slicing or covering for storage.
Notes
Tips recap:
- Water temperature, yeast freshness, and room-temperature eggs are critical to good rise.
- Proof yeast first rather than adding it dry on top of the flour for this recipe.
- Scrape unmixed flour after the mixing phase and consider removing the blade(s) before baking.
- Do not use the delay timer for best results.
- Home-baked results vary with humidity and bread machine models; adjust as needed for your machine.
See my Pinterest board for more gluten-free yeast bread recipes!
Try my best gluten-free cornbread recipe for a sweet, complementary side to savory meals.
