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You are here: Home / Yeast Breads / Easy Gluten-free Dairy-free Bread in your Bread Machine

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

This post contains affiliate links. See my disclosure for more information.

October 20, 2013 by Michelle Palin ~ My Gluten-free Kitchen 111 Comments

Thanks for sharing!

Easy gluten-free, dairy-free bread in your bread machine!

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

I hear from celiac, 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 (now out of business) 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! I wanted to be able to make it at home too!

Thankfully, the staff there was willing to share how they made it, just following the directions on the Maninis Bread Flour, 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 $5-$7.00 a loaf (depending on where I purchase the flour from)! 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!

Bread Machine gluten-free dairy-free bread slices

Once cool, this bread slices so nicely! We love it for sandwiches like this gluten-free California club sandwich!

Two things you must buy to make this bread:

1) A Bread Machine with a gluten-free setting and that bakes up to 2lb loaves.

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.

Some have commented that this bread overflowed in their bread machine. This recipe is scaled for a bread machine that accomodates 2 lb. loaves. If you’re is smaller, with room for 1 lb. loaves only, then this will overflow.

The older bread machine that I have and have used for years in making this bread is Cuisinart BMKR-200PC Fully Automatic Compact Bread Maker at Amazon.  I have had mine for many years now, and for over a year I 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 have recently bought new bread machine so that I could test it out. I finally bought from Amazon, this super nice Zojirushi BB-PAC20 Home Bakery Virtuoso Bread Machine with Gluten Free Menu Setting. It works really well! The main difference between this and my older Cuisinart is that this one is quieter, and it has two kneading blades instead of the one in my Cuisinart. Yes, this leaves two blade marks in the bottom of the loaves, but it also seems to help mix the dough better. I’m suddenly not seeing this one available new on Amazon now, so I’d recommend this Zojirushi model instead. 

There are, I’m sure, other models available, but hopefully this gives you a starting place. Just remember to make sure to get one that says it does 2 lb. loaves and has good reviews in regards to mixing well and not burning.

2) Manini’s brand Gluten-free Multi-Purpose Flour

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. This flour just makes the best bread!  I used to be able to buy this locally, but now it isn’t available anywhere near my. I buy Maninis gluten-free flour from Amazon now. Click here to see it at Amazon.

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. 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, or buy directly from the Maninis website. You can search to see if it is available near you here. Or like I said, you can buy it from Amazon if that’s easier.

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 $25-$35 per bag depending on where you buy, equals about $5-$7 per loaf. The other ingredients you need, water, eggs, apple cider vinegar, oil, and yeast are very inexpensive.

Can I use another flour blend in this recipe? 

Answer: Maybe! 

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 recommend using Maninis flour for this, and I’m not getting any kickback from them for saying so! Seriously, they don’t know who I am!

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.

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

How to make gluten-free Bread in your Bread Machine:

*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. Note that most bread machine instructions will tell you to add the yeast dry, and add it on top of all the other ingredients. That did NOT work well for me for this recipe. I recommend proofing the yeast first!

*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. You can also pull out the blade(s) from the baking pan so it won’t be stuck in there during baking if you prefer.

*I do not recommend you use the time delay feature.

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

Update: I have had many requests for a scaled down version of this recipe. Unfortunately, it’s not quite as easy as just halving everything. I am determined to try to get this to you in 2020, as well as provide a homemade flour alternative to use in it!

Easy Gluten-free Dairy-free Bread Machine Bread Recipe:

Yield: 1 loaf

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

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

The easiest gluten-free bread machine loaf to make!

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°)
  • 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

  1. In a glass measuring cup, warm 1 1/2 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 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, your machine should beep. 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 if you'd prefer.
  8. When the bread is done baking, 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.

Notes

Tips:

*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. You can also pull out the blades from the baking pan so they won't be stuck in there during baking.

*I do not recommend using the time delay feature.

*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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Zojirushi Home Bakery Breadmaker with Gluten Free Menu setting
    Zojirushi Home Bakery Breadmaker with Gluten Free Menu setting
  • MANINIS GLUTEN FREE Multi Purpose Gluten Free Flour, 80 OZ
    MANINIS GLUTEN FREE Multi Purpose Gluten Free Flour, 80 OZ
  • Red Star Active Dry Yeast
    Red Star Active Dry Yeast
© Michelle @ MyGluten-freeKitchen.com
Cuisine: American / Category: Yeast Breads
See my Pinterest board for more gluten-free yeast bread recipes!

Make sure you try my best gluten-free cornbread recipe! It’s sweet and perfect to go along with your savory meals!

Related posts:

Gluten-free Pull-Apart Dinner Rolls {dairy-free option}
Gluten-free Garlic Parmesan Dinner Rolls
Gluten-free Pull-Apart Cinnamon Rolls

Thanks for sharing!

Filed Under: Yeast Breads Tagged With: dairy-free, gluten-free recipes

« National Gluten-free Expo 2013 Recap
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Comments

  1. Kim says

    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?

    Reply
    • Natalia says

      November 12, 2017 at 10:46 am

      420 grams of flour is equivalent to about 4 cups.

      Reply
      • Jason Marchi says

        March 29, 2019 at 7:09 pm

        420 grams is 3 cups

        Reply
    • anne says

      March 24, 2019 at 12:43 pm

      you can always look for the conversion online, grams to cups. ounces to tsp. etc…

      Reply
  2. Karen says

    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.

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      October 28, 2013 at 8:12 pm

      Karen,
      I think the flaxseed replacement for eggs would be successful here. Have you tried that in your baking yet?
      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!

      Reply
      • Tammy says

        January 5, 2015 at 7:37 pm

        I used the recipe given with flaxseed replacement and Cloud 9 GF all purpose flour (from Costco) this evening. The result was an excellent bread I almost couldn’t stop eating warm! Thank you so much for sharing!!

        Reply
      • Cleone Hatzenbuehler says

        December 6, 2018 at 11:09 am

        Is the MANINI’S Bread Flour LECTIN FREE?

        Reply
    • April says

      July 17, 2016 at 9:46 pm

      Applesauce 🙂

      Reply
      • Fiona says

        January 24, 2019 at 2:58 pm

        I do not have a gluten free setting on my bread machine. Can I use the normal 2lb setting?

        Reply
        • Michelle Palin ~ My Gluten-free Kitchen says

          January 26, 2019 at 12:10 am

          You’re welcome to try it but it might not work out, as I’ve explained in the blog post.

          Reply
  3. Tarryn Anderson says

    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?

    Reply
    • Lisa says

      March 15, 2015 at 5:54 am

      I have read in several places that you can use the quick loaf cycle on regular bread machines,it might be worth it to try.

      Reply
    • cindy curel says

      September 19, 2015 at 5:37 am

      hi Tarryn . you can use Zojirushi BB-PAC20 Home Bakery Virtuoso Breadmaker with Gluten Free Menu setting. It is very useful bread machine and has great functions. I LOVE my new Zojirushi VIRTUOSO Bread Maker! It has my ‘GLUTEN FREE’ setting and is so quiet.You can make delicious bread easily with it.

      Reply
  4. Kim says

    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?

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      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!

      Reply
      • Renee says

        March 10, 2018 at 7:50 am

        Do you have info on the carb count and glycemic index? I am type 1 diabetic and have found that GF bread raises my blood sugar. I have a bread machine with gf settings but need a bread mix that is GF and low carb. Thank you.

        Reply
    • Nicole says

      November 25, 2018 at 11:43 am

      Check out this link for how to manually override the settings on your regular bread machine to make gluten free bread.

      https://gfjules.com/baking-gluten-free-bread-in-a-breadmaker/

      Reply
  5. Pamela Bagell says

    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!

    Reply
  6. Stacey says

    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.

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      January 24, 2014 at 8:11 pm

      Stacy,
      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.

      Reply
      • Stacey says

        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.

        Reply
      • Tania says

        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!

        Reply
      • Katy Marling says

        January 25, 2016 at 12:11 am

        This same thing just happened to me tonight. I is my 1st gluten free loaf in the same machine you have. What went wrong? Do you have any suggestions?

        Reply
      • Val says

        September 17, 2018 at 6:15 pm

        Hi.. mine has done the same with burning and overflow. At first I thought I ended up getting the recipe wrong. Which I did.. I had 2 table spoons of yeast in error. But second go the next day I made sure it was right. And yet again.. overflow and smoked the entire house..

        Could I also please have a smaller portion recipe? I made sure I got myself and 2 pound bread machine as recommended. Just done understand why this is happening.

        This is very scientific and really discouraging. I specifically purchased this in order to make gluten free bread for my husband who suffers from MS.

        Thanks a bunch!!

        Reply
      • Victoria says

        March 12, 2019 at 10:11 am

        Can you please send me the version for the scaled down one you mentioned to others ? I have a Cuisinart CBK -110. It has a gluten free setting but is maddening that it can only make 11/2 lb loaf of gf where as every other setting can be 2 lb loaves . So frustrating .

        Reply
  7. Mark says

    March 4, 2014 at 11:27 am

    how much is 420 grams???

    Reply
  8. Carol says

    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.

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      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.

      Reply
      • Carol says

        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

        Reply
  9. Carol says

    March 25, 2014 at 2:54 pm

    Success!!!
    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.

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      November 2, 2014 at 12:46 pm

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

      Reply
  10. Connie Wren says

    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?

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      March 31, 2014 at 11:42 am

      Connie,
      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.

      Reply
      • Abby says

        December 11, 2017 at 8:02 am

        Hi. Use the light crust setting. My medium crust always ends up way to brown and tough.

        Reply
  11. Deb says

    June 9, 2014 at 12:45 pm

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

    Reply
  12. Christine Rickets says

    July 11, 2014 at 6:03 am

    Hi!
    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.

    Reply
    • Andy says

      July 20, 2014 at 12:37 pm

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

      Reply
  13. cheryl says

    August 21, 2014 at 1:18 pm

    Hi:
    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?
    Cheryl

    Reply
    • Brenda says

      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.

      Reply
  14. Kristyn says

    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 =)

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      November 2, 2014 at 12:42 pm

      Kristyn,
      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!

      Reply
  15. Michelle says

    September 8, 2014 at 1:14 pm

    I just visited jakes gluten free market this week end.

    Reply
  16. Brenda says

    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!

    Reply
  17. Karen says

    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…….

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      November 2, 2014 at 12:39 pm

      Karen,
      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

      Reply
      • Mar-Kea says

        October 25, 2019 at 6:33 pm

        Corn, which is usually grown close by wheat, is naturally gluten free, but can be contaminated. As long as they are using a certified gluten free corn, as in not grown next to a wheat field, it will be ok for celiac’s to ingest.

        It is the contamination from wheat, or other product with gluten, that causes the problems. Which is why all the quacks, and alarmists tell you to avoid them.

        Reply
  18. Janie Glover says

    October 30, 2014 at 9:30 pm

    I’m ordering it with my next Azure order!

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      November 2, 2014 at 12:31 pm

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

      Reply
  19. Deb Wolke says

    November 2, 2014 at 10:29 am

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

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      November 2, 2014 at 12:31 pm

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

      Reply
  20. Frances Kopp says

    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

    Reply
  21. Mia says

    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.

    Reply
  22. Nancy Lee says

    January 2, 2015 at 6:11 pm

    Thank you so much for sharing this recipe. I came across it on Pinterest after receiving the Cuisinart bread machine for Christmas. My first loaf is cooling now and as I couldn’t wait any longer I had to cut off one end and try it warm. YUMMY. even non gluten free hubby loves it.

    Reply
  23. Gemma says

    January 23, 2015 at 3:26 am

    Hi I reallly like the sound off this recipe but do not have a bread machine was wandering if it can be made without? What would be raising time/ oven temp?

    Reply
  24. Natasha says

    January 28, 2015 at 7:41 pm

    Hello,
    The recipe calls for 420 gr Manini’s Multi-purpose gluten-free flour. I understand there are conversion charts for various types of flour, but how many cups would 420 gr specifically for this type?
    Also, more questions on the use of the machine – instructions for my Zoji machine specifically say to NEVER let yest mix with liquids in the pan, so, just want to confirm that for this particular recipe it’s ok to let them mix, and that that the yeast is regular, not fast rising. Just wondering if ‘rest’ cycle be turned off then.
    Sorry for so many questions – got the machine a month ago, tried few times, but still haven’t had luck with GF bread just yet.
    Thank you so much, and thank you for sharing.
    N

    Reply
  25. Jody says

    February 5, 2015 at 11:16 am

    I am trying to be sugar free can you suggest what to use in bread machine besides sugar thank you jody

    Reply
  26. Veronica says

    February 28, 2015 at 1:07 pm

    We followed your recipe to the last detail!! Amazing!! My 6 and 8 year olds love it!! The entire family can’t get enough! I am beyond excited! Both my kids have a slight intolerance to gluten and its been hard to say the least to find things they enjoy eating. So thank you, thank you, thank you for sharing your knowledge!

    If you can give me an option for waffles, that would be great 🙂

    Reply
  27. Pamela Bagwell says

    March 2, 2015 at 4:43 pm

    I just made your recipe and have to say it turned out great! I used it in my Zojirushi on a gluten free setting that I set myself. I didn’t change a thing on your recipe and it is delicious!! Thank you! I even took a picture to send but can’t figure out how to do it! A definite keeper!!!

    Reply
    • Mitch says

      June 16, 2016 at 6:59 am

      What did you change on the gluten free settings on your machine.

      Reply
  28. Katrina says

    March 15, 2015 at 8:04 am

    I have always wanted to make my own gluten free food especially bread. This is the main reason why I bought my bread machine but I haven’t used it since. Now that I found your recipe, I might be able to make my first home made bread 🙂

    Reply
  29. Lisa says

    March 22, 2015 at 2:32 pm

    Hi, could you please send me the scaled down recipe as well? Thanks!

    Reply
    • Jo says

      April 5, 2018 at 9:22 am

      I would like a copy of the scaled-down recipe also thank you so much

      Reply
  30. Lola says

    March 31, 2015 at 9:06 pm

    Could I use another GF All Purpose flour instead of Manini’s Multi-purpose gluten-free flour or Classic Peasant Bread Mix? They don’t sell either one that I know of close to me. I just bought a bead machine and want to make some GF DF bread this weekend. Also I have 2 different brands of GF A.P. flour on hand and did not want to have to buy another one.

    Thank you, Lola

    Reply
  31. Joanee says

    April 3, 2015 at 8:51 am

    Hi, we require gluten-free, egg white, sugar and dairy free bead, any suggestions?

    Reply
  32. Ray says

    April 21, 2015 at 7:24 am

    Why not use bread machine yeast?

    Reply
  33. Ray says

    April 22, 2015 at 10:53 am

    Manini products are not available where I live in Ontario, Canada. So I looked at the Manini ingredients using their listed order as a hint to proportion and came up with a blend of what is available here – trying to maintain a 40/60 ratio of grain flours to starches. This is what I used:
    200 g Millet Flour
    100 g Teff Flour
    100 g Sorghum Flour
    200 g Sweet White Rice Flour
    200 g Tapioca Flour/Starch
    200 g Potato Starch

    These ingredients cost CDN$3.26 per loaf (assuming 420 g per loaf).

    This blend differs from Manini in that I could not find Amaranth, I used potato starch instead of corn starch, I put in some sweet white rice flour and the salt and xanthan gum were added at the time of blending all ingredients.

    I tried to match the bread recipe as closely as possilble with the gluten free recipe in my Zojirushi machine’s instruction book which was very close to your recipe. However, the recipe was in volume measure instead of weight. The 4 cups of flour required in the recipe ended up weighing 508 g which is consiiderably more than the 420 g in yours. Watching the kneeding through the window, the dough appeared somewhat thicker than the thin pancake batter consistency that I have read about for gluten free dough.

    The bread came out pretty well though I will work toward something better I think. At this time I would not recomment it to others as I suspect it is not nearly as good as the original. It was rather heavy. For my next loaf I will stick to your recipe’s requirements more strictly and see how that goes.

    Anyway, what do you think of my flour/starch blend and the way I had to change it? I will add some Amaranth when I find it. From what I have read, potato starch seems to be preferred to corn starch. Some people are dedicated to the sweet white rice flour.

    Thanks

    Reply
    • Margaret says

      July 14, 2015 at 5:30 pm

      Have you tried Bob’s Red Mill bread mixes. I really like them and use them all the time to make bread for my daughter in her bread machine. See my recipe below in the comments for jalapeno bread using Bob’s Red Mill Gluten Free Homemade wonderful Bread Mix. It is available in Canada at Health Food Stores, Sobeys and Extra Foods/No Frills/Superstores.

      Reply
  34. Margaret says

    July 14, 2015 at 5:24 pm

    I use Bob’s Red Mill Gluten Free Homemade Wonderful Bread Mix in my daughter,s Black and Decker Bread Machine with a gluten setting. I used all the ingredients listed on the package, but add 1/4 cup of each chopped red, yellow and jalepeno peppers, 1/2 shredded or small chunks cheddar cheese, 1/4 tsp of onion powder and garlic powder and 1/2 tsp of salt. I add these to the milk/egg/oil mixture in the bottom of the bread pan. Then add the bread mix and yeast and hit start. This makes a wonderful jalapeno bread. My daughter loves it for toast, grilled cheese sandwiches or egg sandwiches.

    Reply
  35. Cheryl says

    July 17, 2015 at 9:25 am

    Thank you for your recipe…I am so happy to be baking my own gluten free bread instead of the expensive ones in the health food stores! I used you your recipe in my 20-year old Hitachi HB-B101 bread machine. I put it on the “Dough” setting, which only mixes it once. Then I lifted the bread pan out of the bread maker and put it directly into the oven, on a cookie sheet for balancing. I baked it at 375 for high altitude (Utah). The first 10 minutes I partially covered it with foil, like a tent. Then removed the foil and let it bake for another 45 minutes. It turned out perfect the first time!!

    I did alter the recipe a bit and it was so delicious!! I used Costco’s Namaste Gluten Free Flour Blend…420 grams = 3-1/4 cups. I substituted the sugar for 2 T raw honey from Costco, and added 1/2 t sea salt.

    Reply
  36. Gaile says

    August 3, 2015 at 6:04 am

    I’m curious as to why you mix the yeast with the warm water. I have a Cuisinart bread maker with the gluten free setting and according to their directions your suppose to put all wet ingredients in the pot first then all the dry and finally the yeast.

    Reply
  37. Carol Miller says

    November 25, 2015 at 5:53 pm

    I am new to the gluten free way of eating. I know I really miss my bread. I have a sunbeam bread maker. Not sure if this recipe will fit. Could you send the scaled down recipe to me at my email address. Thanks

    Reply
  38. Jess says

    January 6, 2016 at 2:48 pm

    I am currently on the RPAH strict elimination diet so many recipes contain other ingredients I’m not allowed. This is the first recipe I have tried that doesn’t turn out like a rock, it’s delicious! So easy too! Thank you 🙂

    Reply
  39. Judy says

    February 17, 2016 at 5:31 pm

    Currently am looking for a gluten free/egg free recipe for a bread machine…..any help would be very much appreciated. And from reading the comments, the scaled down recipe sounds like that’s what I would need. Thanks so much.

    Reply
  40. Liz says

    April 4, 2016 at 8:55 pm

    I just made this. It tastes terrible without any salt. Is the lack of salt an error in the recipe?

    I toasted a slice, then buttered and salted it. It tastes good that way. (The butter helped to hold the salt on.) I’ll try again, but with salt next time. I used the Bob’s Red Mill one-for-one gluten free flour blend.

    Reply
  41. Janet says

    July 6, 2016 at 10:45 pm

    This was my third attempt at making gluten free bread in my machine and Voila! It turned out fantastic. I was dancing in my kitchen I was so excited and enjoyed it warm buttered up with a bowl of chili. I was unable to get the prescribed flour in the recipe as Amazon was out of stock and I live in the boonies. So I have a bag of bob’s red mill gluten free all purpose baking flour so I used the same amount plus I added 1 1/2tsp xanthan gum and blended into the flour. I am very excited about the result. It is delicious!

    Reply
  42. Laura says

    July 10, 2016 at 10:24 pm

    Hi, With my Oster machine, the yeast gets added on top of the pile of flour, you make a hole with your finger, pour in the yeast, I use a steel funnel to direct it. Then I cover up the hole. As a diabetic, I do not want any more starches in my diet, so I use millet or amaranth flour instead of xanthan gum or a blend that would have that in it. I have not tried your recipe yet but when I do I will let you know. Thank you.

    Reply
  43. Jody says

    September 11, 2016 at 4:31 pm

    If you get a chance could you send me the scaled down version of this recipe?

    Thank you so much.

    Reply
  44. Jennifer says

    December 29, 2016 at 9:15 pm

    I have been using this recipe for years, using Manini’s mix and a Zojirushi machine. I use slightly over one cup of water (not even one and 1/8) because any more water and the loaf collapses in the middle. Except for that minor adjustment, the recipe has been perfect and very useful.
    I also use it to make a gluten-free Chocolate Babka by adding a swirl made out of the ingredients below. First I add a bit of sugar and cinnamon to the dough while it’s kneading so the basic loaf is a bit sweet. Then I make the swirl in a separate bowl by mixing all the ingredients together. When the machine stops kneading and is at the very beginning of the rising phase, I open it up (I don’t need to unplug it or stop it, but other machines may be different). I just dump the gooey swirl in all at once. It goes all over the top of the loaf. Then I gently fold it in with a big spoon or spatula, looping the dough around the swirl in various directions, trying to mix it enough so that it is not too concentrated in any one part of the bread, but not so much that it stops being a swirl. Then I let the bread rise and bake as usual. Variations and substitutions are easy.
    SWIRL:
    1/2 cup melted butter
    1/2 cup sugar
    1/4 cup sweetened cocoa powder
    1/4 cup golden raisins or dried cherries
    1/2 cup chocolate chips, coarsely chopped
    1/4 cup chopped walnuts
    1 tablespoon cinnamon
    1 teaspoon vanilla

    Reply
  45. Theresa Ransome says

    February 26, 2017 at 10:47 am

    Could you please send the scaled down recipe to me. Much appreciated.

    Reply
  46. Maribel says

    February 27, 2017 at 12:39 pm

    Hi I have 2 differents bread machine, oster and black&decker, non have gluten free setting, how can I do? I can not buy another one.

    Reply
  47. Karen says

    March 4, 2017 at 8:36 am

    Was wondering if. Water can be substituted for milk and if so can carbonated water be used

    Reply
  48. Jaclyn says

    March 11, 2017 at 7:36 pm

    Great recipe!!

    I have an older bread machine that doesn’t have a GF setting, and I don’t have a scale to weigh flour, so I had to wing this a bit, and it turned out so good!

    For those in the same spot, I used 3 1/3 cups flour and the “basic bread” medium setting. Here is the GF four mix I use:

    https://minimalistbaker.com/diy-gluten-free-flour-blend/

    Turned out excellent.

    Reply
    • Jenn says

      September 7, 2017 at 1:49 pm

      Thank you! I have two bread makers, both are old. My daughter is highly allergic to wheat, so I’m needing to figure out going d recipes. I’ll try your “tweaked” version…

      Reply
  49. margaret Barrett says

    June 15, 2017 at 5:05 am

    can I use fresh yeast and not dry in this recipe

    Reply
  50. MR says

    June 17, 2017 at 12:49 pm

    I have a cuisinart bread machine. I use Namaste all purpose flour blend (3 cups) and the bread turns out very moist and soft! My family loves this recipe

    Reply
    • Meghan Wright says

      September 15, 2017 at 12:48 pm

      Thank you for this, this si the brand of flour I have as well. Does your machine have a GF setting?

      Mine does not, so I am uncertain of what settings to use. =/

      Reply
  51. Meghan Wright says

    September 15, 2017 at 1:07 pm

    My machine calls for the dry ingredients first … should I follow the machine’s instructions, or the ones here? =/

    Thanks!

    Reply
  52. Jack says

    October 11, 2017 at 5:16 pm

    I have tried this recipe 3 times, rises while at that setting, then collapses at the end and is gummy in texture. What can be done?

    Reply
  53. Theresa says

    November 15, 2017 at 10:21 pm

    According to the manini website. The weight of the flour is 78gm for 1/2 cup. So 420 gms = 2 3/4 cups. Most flours have their gram weight on the flour bag where the nutritional values are. Not every flour weighs the same so be sure to check the gram weight listed on the bag. Food scales are very inexpensive and are worth their weight in gold especially when baking bread.

    Reply
  54. Theresa says

    November 15, 2017 at 10:33 pm

    I’m sorry I made an error in my last post. The gram weight of Manini’s old fashioned flour is 71 grams per 1/2 cup so that would be 3 cups. The multi purpose flour is 78 grams per 1/2 cup so that would be 2 and 1/2 cups. The multi-grain flour is a little under 2 and 3/4 cups.

    Reply
  55. Valerie says

    November 30, 2017 at 12:23 pm

    Hi!
    I had the same problem as Jack. I used my Cuisinart bread machine gluten free setting and it came out half raw. Any thoughts? Can I use a regular bread cycle? The flavor was perfect!
    Thanks!
    Val

    Reply
  56. Annette says

    December 23, 2017 at 7:13 pm

    I have a new, not out of the box yet, Cuisinart CBK-100 Breadmachine. I have read many conflicting comments about this brand/model. My main purpose for getting it was to be able to use the GF setting & if GF bread dough is only supposed to raise once, I’d like to stop the machine & take out the dough to shape into rolls. Can this be done w/o causing damage to the machine? I made my original saffron bun recipe today & tried to use a borrowed machine that didn’t work, so I took the ingredients out and finished by kneading by hand, shaping and letting raise in a slightly warm oven. The taste is okay, but I’m sure the extra GF flour I added made them too dense. Is it okay to stop any machine after the kneading process & finish by hand? Thank you!

    Reply
  57. Doris ganton says

    March 7, 2018 at 11:37 am

    Where can I purchase Mancini gluten-free flour in BC Canada?

    Reply
  58. Carmen says

    March 19, 2018 at 8:21 am

    The recipe said it’s gluten free and dairy-free but eggs is listed as one of the ingredients. Have anyone ever tried it without the eggs? The label is misleading. I really thought it was diary-free as listed.

    Reply
    • Michelle Palin ~ My Gluten-free Kitchen says

      March 20, 2018 at 12:26 pm

      Hi Carmen,
      It seems you’re a bit confused. Eggs are not a dairy product. This post might be helpful: http://celiacandthebeast.com/2018/03/are-eggs-dairy/

      Reply
      • Carmen says

        March 23, 2018 at 5:05 pm

        Wow. I never knew that. Everyone I know assume that eggs are part of the dairy field. Thanks for the info.

        Reply
  59. Cynthia Rexford says

    April 1, 2018 at 4:40 pm

    Hi, I made this recipe last night for the first time in my Cuisinart bread maker, and also had dough rise up and spill over the pan, onto the elements, burning and smoking and making a generally awful mess!! I’d really like to try the recipe again, but I am quite afraid of the same result. Please send me the scaled down recipe and I’ll attempt a smaller loaf. Thank you so very much!

    Reply
  60. Janet Oreilly says

    April 5, 2018 at 9:34 am

    I am using All_Pupose Flour GLUTEN Artisan Blend Non-Dairy will that work with that Flour the recipe

    Reply
  61. Kim says

    August 25, 2018 at 10:09 pm

    I made this bread with regular gluten free flour and it turned out amazing!! I put about half the yeast (because I read the comments about it exploding out of the baking pan). I also added a pinch of salt. Everything else I followed according to the recipe. The result was absolutely delicious, soft and moist inside! One day later it’s still awesome. I wish I could post a picture. Thank you so much for sharing this recipe!

    5.0 rating

    Reply
  62. Donna says

    January 1, 2019 at 7:18 pm

    Could you please send me the scaled down version of this recipe, I have tried this recipe three times and first time had house full of smoke, second time turned of ok and third time it rose nicely, then fell when baking started.

    Reply
  63. Erica says

    January 3, 2019 at 11:10 pm

    Tried this tonight and loved it! Had to make a few adjustments based on my circumstances. Used 2 c Bob’s Red Mill GF Wonderful Bread Flour and 1 c Bob’s Red Mill All Purpose GF Flour (what I had on hand). Turned my Cusinart bread machine on & set to the Gluten Free program, but 1 min in and it started smoking- ghost of pizza dough’s past was burned onto one of the elements. Took it out and mixed the dough with an electric mixer, let it rise for 1 hr. Transferred to 9×4 loaf pan and put in oven @ 350 degrees. Baked for 35 min & came out perfect- light brown on top, most and fluffy inside. The only thing I’ll add next time is salt! Thanks for the recipe. 🙂

    Reply
  64. Rossco says

    February 15, 2019 at 11:20 am

    Ecstatic! I can use my bread maker again! I developed some digestion issues several month ago and I suspect dairy and/or gluten may be the culprit. I thought I would have to shelve the old bread maker. Then I discovered this recipe. I’ve made it twice – came out great both times. Just about to make my 3rd loaf. So happy to have homemade bread again!

    5.0 rating

    Reply
  65. Tessa says

    February 19, 2019 at 1:42 am

    Any idea about the nutritional stats?

    5.0 rating

    Reply
  66. KAREN FINERMAN says

    February 20, 2019 at 6:48 am

    i just got a new oster from bed bath and beyond. the instructions state that yeast should be added last and not with liquid. this seems different from above instructions. can you advise? many thanks.

    Reply
  67. KAREN FINERMAN says

    February 20, 2019 at 6:53 am

    the instructions state that yeast should be added last and not with liquid. this seems different from above instructions. can you advise? many thanks.

    5.0 rating

    Reply
  68. Chris Koul says

    April 4, 2019 at 4:32 pm

    Hi there.
    I have an older bread machine, but was top of the line at the time.
    This means it has a full manual setting that I can program.
    Could you please post the exact steps your gluten free setting follows, so I can program mine to follow this procedure.
    Thanks for a great recipe and great advice!
    Cheers

    Reply
  69. Cheryl says

    April 23, 2019 at 10:47 am

    Hi!! Just wanted to share that the headline says “dairy free” and yet it calls for 2 large eggs- those are dairy. Have you used egg substitutes? Like bannnas or Avacados? I’m going to try, and can report back- as our need for a gluten free and Dairy Free option is a must- it’s an anaphylaxic allergy. So just wanted to share that 🙂

    Reply
  70. JOAN CORMIER says

    May 14, 2019 at 12:14 pm

    I have a small Diner in Vermont. Lots of customers have become interested in Gluten free bread and other baked goods. I can bake bread and muffins and cakes etc. but I have to have best price for mixes. Can you send info regarding wholesale purchases? ALSO, if I COULD SELL YOUR PRODUCTS AT MY LOCATION.
    Thank you.

    Reply
  71. Vicki says

    July 23, 2019 at 2:16 pm

    Hi. Wasn’t able to use the recommended flour, but everything else was the same. Cuisinart bread maker with gluten free setting. The dough overflowed onto the burner and loaf sank in the middle. Any suggestions?

    Reply
  72. Joyce Williams says

    October 22, 2019 at 6:52 am

    Could you send me your scaled down recipe version of this recipe, please?

    Reply

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