Easy Gluten-free Dairy-free Bread in your Bread Machine

by Michelle Palin ~ My Gluten-free Kitchen on October 20, 2013

in Yeast Breads

Easy Gluten-free Dairy-free Bread in your Bread Machine

I hear from celiacs, gluten-intolerant, and wheat intolerant folks over and over how much they miss just good plain bread. Most gluten-free bread available in the stores is expensive, lacking in whole grains and fiber, needs to be kept frozen, and needs to be toasted to be edible. Most of it is just not very good. Many of us moms just want to be able to make easy, healthy lunches for our families and miss the ease of sandwiches. Today I bring you an easy to make, delicious, healthy, gluten-free, whole grain, rice-free bread that has the taste and texture of “regular” bread, and isn’t expensive! Can I get an AMEN?!

A couple of years ago, my local gluten-free store, Jake’s Gluten Free Market, started carrying this new line of flour and bread mixes called Manini’s. They started making and selling bread made from their mixes and I couldn’t believe how good it was! Unfortunately, at $7 a loaf, I knew I couldn’t afford to buy it for our family all the time. Thankfully, the staff at Jake’s was willing to share how they made it, just following the directions on the Maninis Classic Peasant Bread Mix, so that any of us customers could make it at home too. As you know, making homemade bread can be quite time-consuming. I spent the past year tweaking their recipe to get it to turn out just right in the bread machine, and according to our family’s preferences. I finally got it just perfect and am ready to share the recipe with you!

It takes me literally 10 minutes of work to make this bread in my bread machine!

Really… 10 minutes, and it costs me about $4.50 a loaf! I store this bread at room temperature in a container on my counter, and just slice as I am ready to make sandwiches. Our whole family loves this bread, and when we have gluten-eating guests, they do too! When my in-laws are visiting, they like the bread so much that I end up making a loaf every day so there is enough for everyone for toast in the morning and sandwiches at lunch. I don’t mind since it is so easy!

Two things you must buy to make this bread:

1) A Bread Machine with a gluten-free setting.

Gluten-free yeast breads do not handle two rises well at all. They need extra mixing time, and only one rise cycle. You need to make sure to get a bread machine with a gluten-free setting as it is programmed for this method. I know of three bread machines brands that have models with a gluten-free setting.

The one I have, and love is Cuisinart BMKR-200PC Fully Automatic Compact Bread Maker at Amazon, also available from Costco onlineI have had mine for about 2 years now, for the past year I’ve used it weekly. It has worked perfectly for me. Another, very similar model is available with free shipping with Amazon Prime, Cuisinart CBK-100 2-Pound Programmable Breadmaker.

I’ve heard great things about the Zojirushi BB-CEC20 Home Bakery Supreme Breadmaker. It has fully programmable settings, so you can program it to skip the extra rise. Their website gives specific programming instructions and says there are recipes in the manual as well.

I’ve also heard that people have had this Oster Expressbake Bread Maker and it has worked well as it has a gluten-free setting.
There are, I’m sure, other models available, but hopefully this gives you a starting place.

2) Manini’s brand Multiuso Multi-Purpose Flour Mix

I know, I know, another gluten-free flour?  YES! Trust me, if you want easy and healthy bread, it is worth it to seek out this flour blend and buy it.
You can either buy Maninis Peasant Bread Mix, or like I do, I just buy their Multiuso Multi-Purpose Flour Mix (because it is cheaper than the bread mix). The only difference between their Classic Peasant Bread Mix and their multi-purpose flour is the amount of fiber in the mix (due to using a higher fiber corn starch in the bread mix versus the flour mix). Otherwise, they are interchangeable in this recipe. Feel free to use either one.

This flour is absolutely amazing for yeast breads. You can use it in all of your gluten-free baking, but I just use it, and am amazed by it, in my yeast recipes. I make this weekly bread with it, but also French Bread and cinnamon rolls with it. They have many great recipes on their website and you will not regret trying them out. I love that it is a whole grain flour blend, high in fiber, and rice-free.

Right now, you can find Maninis flour and bread mixes for sale at natural food markets all over the Pacific Northwest, California, Idaho, Hawaii, New York, Alaska & Canada, and online you can order for delivery from Azure StandardAmazon, or directly from Maninis. You can see a list of everywhere it is available here.

The bags from Maninis will say that they make 8 loaves, and they do, if you follow their recipe. However, the recipe for one loaf was always so small in our bread machine and doubling it produced a loaf that wasn’t all the way cooked when the bread machine was done baking it. So I’ve done some tweaking to get a good sized loaf that cooks up just right in the bread machine, without being over-cooked or underdone in the middle. I get 5 loaves from one bag, which at a cost of $20-$24 per bag, depending on where you buy, equals about $4-$4.80 per loaf. The other ingredients you need, water, eggs, apple cider vinegar, oil, and yeast and are very inexpensive.

Can I use another flour blend in this recipe?  Answer: Probably not. Feel free to try it with your favorite blend, measuring according to weight listed. I cannot afford to buy every flour blend on the market to try in this recipe to see which ones will work. All I can say is that this particular blend of whole grains and starches is just perfect for this bread. I only recommend using Maninis flour for this, and I’m not getting any kickback for saying so!

Easy Gluten-free Dairy-free Bread in your Bread Machine

Make sure you read the recipe notes below so that you have the best success with this recipe.  Please note that results of home-baked bread can vary depending on humidity and on which bread machine you are using. You may need to make some adaptations for perfect results in your machine, but this should give you a good starting point.

Please do let me know if you have a chance to try this recipe. I really think you’ll like it.

4.5 from 6 reviews
Easy Gluten-free Dairy-free Bread in your Bread Machine
Recipe from:
Recipe type: Yeast Breads/Rolls
  • 1½ cups warm water (105-110°)
  • 2 tsp. active dry yeast
  • 2 tsp. sugar
  • 2 eggs (room temperature)
  • 1 egg white (room temperature)
  • 1½ Tbsp. apple cider vinegar
  • 4½ Tbsp. olive oil or grapeseed oil
  • 420 grams Manini's Multi-purpose gluten-free flour or Classic Peasant Bread Mix
  1. In a glass measuring cup, warm 1½ cups water until it reaches 105-110°. Add the yeast and sugar and stir to mix. Set aside until foamy, about 8-10 minutes.
  2. Use a fork or whisk to beat together the 2 eggs and 1 egg white, then add to baking pan of bread machine.
  3. Add apple cider vinegar and oil to baking pan.
  4. Add foamy yeast/water mixture to baking pan.
  5. Lastly, add the Manini's Multi-purpose gluten-free flour or Classic Peasant Bread Mix on top.
  6. Place baking pan in bread machine and set for gluten-free bread setting and start.
  7. After mixing cycles, and before rising cycle starts, use a spatula to stir in any remaining flour that might be stuck in any corners or the bread pan. You can also remove the mixing blade at this time so it won't be left in the baked bread.
*Make sure your water is the proper temperature. Too cold, and your yeast won't be effective, too hot and it can kill your yeast.
*Make sure your yeast is good. If your yeast doesn't foam, using the method I listed, then you need new yeast. I keep my yeast in the refrigerator so that it lasts a long time.
*Use room temperature eggs. If they are cold, your bread will not rise as much.
*If your bread machine beeps after all mixing, before it starts rising, then at that beep, use a spatula to mix in any remaining flour and also pull out the blade from the baking pan so it won't be stuck in there during baking.
*I have not used a time delay cycle to make this bread, so I can't recommend that.
*When the bread is done, immediately remove and invert pan onto a cooling rack to remove the bread from the baking pan. Allow to cool completely before slicing or covering to store.
*Please note that results of home-baked bread can vary depending on humidity and on which bread machine you are using. You may need to make some adaptations for perfect results in your machine, but this should give you a good starting point.

Note: Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon after following my link, I receive a small commission, which I use to pay for web hosting and services for this blog.

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{ 37 comments… read them below or add one }

Kim October 26, 2013 at 7:16 am

I do not have a kitchen scale, is there another way to measure the 420 grams of flour?


Karen October 28, 2013 at 7:55 pm

We have been eating gluten and dairy free for awhile now and I have always been scared to try making my own bread! Thank you for the recipe – I will get a proper bread machine. We just found out my son has an allergy to eggs as well – is there any way to do this without eggs? Thanks.


Michelle Palin ~ My Gluten-free Kitchen October 28, 2013 at 8:12 pm

I think the flaxseed replacement for eggs would be successful here. Have you tried that in your baking yet? It is described here, along with a number of other egg substitutions: http://onceamonthmeals.com/going-egg-free-how-to-substitute-eggs-in-recipes/
Hope that helps! Hope your bread machine arrives soon and you can get the Maninis flour blend so you can make this great recipe soon!


Tarryn Anderson December 17, 2013 at 1:32 pm

I would like to try this but I don’t have a gluten free bread maker. I have a Hitachi automatic bread maker model HB E303. Any suggestions?


Kim December 25, 2013 at 6:07 pm

Am curious if this bread could be baked in an oven? I have a bread machine but it doesn’t have a gluten free setting. Any suggestions?


Michelle Palin ~ My Gluten-free Kitchen December 26, 2013 at 12:56 pm

Kim, If you buy this Maninis flour or their Peasant Bread Mix, they have regular oven baking instructions right on their bag!


Pamela Bagell January 9, 2014 at 12:00 pm

Michelle – I have just discovered Maninis products! The first thing I tried was their cinnamon roll recipe. Wow! I was blown away! Am baking some bread today using the oven method since I did not have a full 420 grams flour left. Will order more but my question is this – for the bread machine does your recipe make a 1 1/2 pound or 2 pound load – and how long does your bread machine bake this loaf? I have a Zoji bread machine that has a GF setting but I also preset my own settings since my other recipes require a longer bake time (70 minutes) Thank you so much for taking the guesswork out of this process!


Stacey January 24, 2014 at 8:06 pm

Hi. I tried this bread recipe and have the exact machine that you do. I smelled smoke and it was smoking really bad. So bad I had to take machine outside. Thank goodness my fireman was home with me. It had ran all over outside pan. Any suggestions on what I did wrong? New at gluten free and LOVE your recipes.


Michelle Palin ~ My Gluten-free Kitchen January 24, 2014 at 8:11 pm

I’ve never had that happen to me with this recipe before… UNTIL LAST WEEK! Seriously, my hubby smelled something and went to check and it had overflowed and was burning. I have no idea what in the world happened differently this time compared to the other 100 times I’ve made this recipe. I don’t know if it was just more humid so it rose too much, or if I let the yeast rise a little too much ahead of time or what. Trust me, I’m looking into this as well! So very sorry this happened to you!
In the meantime, if you want to try it again, just making a smaller loaf, I’ll send you my scaled down recipe version.


Stacey January 24, 2014 at 8:51 pm

That would be great if you will send me the scaled down version. We were boiling some green beans at the same time and my husband said it may have been the humidity.


Tania August 19, 2014 at 5:02 pm

Is love the scaled down version as well please as this happened to me too. House smelled like burnt bread for a week!


Mark March 4, 2014 at 11:27 am

how much is 420 grams???


Jeanne June 24, 2014 at 7:48 pm

Depending on the density of the flour, 420 grams could be anywhere from 3 1/3 cups to over 4 cups. Here’s a conversion page:



Carol March 25, 2014 at 1:45 pm

My Breadman bread maker is still mixing the dough. I have had to add almost 200g to try and reduce the liquid consistency. It is still not of the texture that regular bread dough is normally produced for me. I will let it complete and see what happens.


Michelle Palin ~ My Gluten-free Kitchen March 25, 2014 at 2:52 pm

Carol, The consistency of gluten-free bread dough is very wet, not like regular bread dough at all. The batter will be more like a cake batter. Adding extra flour will make this a more dense, tough dough.


Carol March 25, 2014 at 2:58 pm

Yes it is heavier but I enjoyed my first slice.
I will follow your recipe amounts next time for sure to experience the difference.
Plus it would be cheaper not to use the extra 225g.

Thanks Michelle


Carol March 25, 2014 at 2:54 pm

Wish I could add a photo.

I tweeked the recipe a little. This was my third attempt at gluten free bread. The first two loaves ended up bird food

I used avocado oil, added 1/2t salt. ( will add a little more next time )

Added 3/4 tsp xanthan gum

Because the dough was too wet I added 220g more of Bob’s Red Mill all purpose gluten free flour

Once the mixing was complete in my Breadman, I placed it in a clay loaf pan and let it rise for 40min in a warmed oven.
Wasn’t sure what temp. To bake at so used 375F. For 35 min.
Couldn’t wait for it too cool. It’s great. Thanks.


Michelle Palin ~ My Gluten-free Kitchen November 2, 2014 at 12:46 pm

So glad that this turned out great for you! Hope you get to enjoy it again and again!


Connie Wren March 31, 2014 at 10:51 am

What size loaf should I select on my bread machine? 1 lb. 1.5 lb or 2 lb?
Also should I select light medium or dark crust?


Michelle Palin ~ My Gluten-free Kitchen March 31, 2014 at 11:42 am

It is a 2lb. loaf. I’m not sure which crust to select as my gluten-free setting doesn’t allow that selection. But my loaf is always very light crust if that helps.


Deb June 9, 2014 at 12:45 pm

Can I use honey instead of sugar; and if so, how much honey?


Christine Rickets July 11, 2014 at 6:03 am

I’m from the UK and am trying to find a good recipe for making gluten and dairy free bread in a breadmaker. The machine we have makes a smaller loaf (1lb) so please could you send me your scaled down recipe. Unfortunately we can’t get Maninis flour in the UK but I’d like to try your recipe with the gluten-free flour we can buy. Many thanks.


Andy July 20, 2014 at 12:37 pm

Could you send me the scaled down recipe as well. Thanks


cheryl August 21, 2014 at 1:18 pm

I would love to use this recipe. I have the GF pleasant Bread mix. I have Zojirushi bread maker. I can program the homemade cycle but I don’t know how long your breadmaker kneeds, mixes, rises etc. Can you let me know so that I may program this homemake cycle?


Brenda September 8, 2014 at 9:05 pm

I have the same breadmaker and I found it on their website. 15 min preheat; 25 min knead; rise 1 none rise 2 none rise 3 55 min and bake 1 hour. Mine came out amazing.


Kristyn August 21, 2014 at 9:33 pm

This bread is the best! We are completely hooked!!! I’ve tried it with avocado oil & a favorite garlic olive oil, both have been great! Thank you so very much for sharing =)


Michelle Palin ~ My Gluten-free Kitchen November 2, 2014 at 12:42 pm

So glad you are loving this bread too! Thanks for letting me know about the other oils working well also! I bet that garlic olive oil lends a great flavor. I’ll have to try that!


Michelle September 8, 2014 at 1:14 pm

I just visited jakes gluten free market this week end.


Brenda September 8, 2014 at 9:03 pm

oh my wow! I just made this is my breadmaker and it came out amazing! My daughter is going to be so thrilled when I pack her lunch in the morning. Now if only they made bulk bags of the Manini’s. Thank you for the incredible recipe!


Karen September 12, 2014 at 5:46 pm

I am under the impression from many readings that if you have corn starch in a bread mix then it is not gluten free…….


Michelle Palin ~ My Gluten-free Kitchen November 2, 2014 at 12:39 pm

All of the celiac associations and leading researchers in the celiac medical field all include corn products as safe for those needing to eat gluten-free. Some of the quack doctors, alarmists really, do tell you that you should avoid it. While corn may bother some people, it isn’t because of gluten, it would be a separate issue. I would suggest checking out some reliable websites, like the Celiac Disease Foundation to get reliable info. They published this fast facts PDF that is handy and answers your question: http://celiac.org/wp-content/uploads/2013/10/fast-factsv1.pdf


Janie Glover October 30, 2014 at 9:30 pm

I’m ordering it with my next Azure order!


Michelle Palin ~ My Gluten-free Kitchen November 2, 2014 at 12:31 pm

Janie – Yes! I am planning on ordering more through Azure also!


Deb Wolke November 2, 2014 at 10:29 am

How can you refer to this recipe as dairy free when you use eggs?


Michelle Palin ~ My Gluten-free Kitchen November 2, 2014 at 12:31 pm

Eggs are not considered dairy. Here’s a great blog post about that: http://www.godairyfree.org/ask-alisa/are-eggs-dairy


Frances Kopp November 3, 2014 at 4:05 pm

I havae a zojirushi bread machine and I still haven’t a decent loaf of bread with your recipe and my Manini’s flour. THe first loaf looked beautiful and rose really high. Not being able to see the screen of instructions I took out to soon. I thougth it said complete, and it really said complete in 18 minutes. So, I tried another loaf and did everything right, but the loaf caved in on the sides, and was not cooked in the middle. HELP


Mia November 3, 2014 at 9:03 pm

One question, the sugar is to “activate” or “feed” the yeast, right? If I cut off the sugar and use fresh yeast will work the same? Or is sugar truly necessary? Because I’m trying to be sugar-free as well, and I’m not sure about the part of adding sugar to the bread.


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