Gluten-Free Bread using a Bread Machine

Loaf of bread from Bread Machine

Bread Machines for Gluten-free Bread

Every bread machines works in similar ways, but some have gluten-free specific settings and some allow for custom settings. I have found over the years being gluten-free, that it is much harder to get a good loaf of Gluten-free bread from a bread machine than it is when doing gluten containing breads. After using and not being happy with several bread machine models that had a gluten-free setting, I purchased a Zojirushi brand bread machine.

You will have to adapt this recipe to work with your specific machine. The machine I have is the Zojirushi model BB-PAC20. That model is no longer made, but they do have another model that is similar the BB-PDC20. This machine has a loaf pan with two paddles to mix the dough/batter. It produces a 2-lb capacity loaf that has a shape more like a regular loaf pan. My favorite feature is that it allows you to program the settings and create a custom program. It does have a Gluten-free program, but I use the custom settings.

The Machine Settings in a Custom Program for Gluten-Free baking

The setting I have for my Gluten-free bread are as follows: Rest-15 minutes, knead-20 minutes (then I scrape the sides to make sure all the dry flour is off the sides), Rise 1-5 minutes, Rise 2-off, Rise 3-40 minutes, Bake-60 minutes.

Caveat about this recipe

I have been working on developing this recipe for a couple of years. It tastes great and holds up well, just would love a higher rise. It just is not as perfect as I would like it to be. I keep making adjustments and will post updates if I find a better loaf.


One thing I find critical in making bread is to weigh your ingredients. I use a kitchen scale. I just put the pan right on the scale and tare it between each ingredient being added. See the info on what scale I use under the tips section of this post.

My machine is one that it works best to put the liquids in the bottom and the dry ingredients on top when filling the pan. If your machine directions indicate to layer ingredients in a different order, follow your machine’s directions.

Liquid ingredients and some flour in bread machine pan
Liquid ingredients and some flour in bread machine pan

Liquid ingredients

I have kids that can’t have casein (the protein in milk/dairy). So I use rice milk in this recipe. You can substitute whatever milk you like.

Instead of more milk, I added some seltzer water, the carbonation in seltzer water helps with the rise in the bread. The apple cider vinegar is just a tad, that helps to set the egg proteins and also gives acidity to the yeast which increases the rise of the loaf.

I use olive oil for my fat. It is a neutral tasting oil and contains heathy fats, it also isn’t highly processed. I use the organic extra-virgin olive oil from Costco. You could try melted butter or avocado oil, although I have not tried them.

For the sweetness and to feed the yeast, I use honey. I prefer honey over refined cane sugar. You could swap out the sweetener for something else, but I haven’t tried it. This loaf is an enriched, delicious loaf due to the honey and the eggs. I use a raw honey from a local farm, but any honey will do. The eggs are also from a local farm, from pastured chickens so the yolks are nice and orange. They aren’t really sorted by size, but I would say they are the equivalent of large eggs. Generally, a whole large egg (out of the shell) weighs 50 grams. I use 3 eggs for approximately 150 g of egg. If it is slightly less or a tad more it is ok, but you want to be pretty close to that to not throw off the ratio of liquids to flour.

Dry Ingredients

I add the salt as the first dry ingredient right into the liquid ingredients in the pan. Salt will kill yeast, so add the yeast last. I use Celtic sea salt, you want to use an unrefined sea salt for best results. The two brands I trust are Celtic Sea Salt and Redmond’s Real Salt. The yeast you want for a bread machine is a quick yeast or sometimes labeled instant yeast. It is added to dry ingredients and does not need to be bloomed in warm liquid mixed with a sugar before using like active dry yeast does. I currently have this Red Star Quick Rise Instant Yeast, but I also like SAF when I can find it.

Flour Blend

I use this Bob’s Red Mill 1 to 1 Copycat recipe for this bread. It was something I found online many years ago, but the link to where I found it is no longer there. This is the recipe for the blend I currently use. Normally, I weigh all ingredients, but this recipe was in cups, etc. so that is how I have it listed too.

Gluten-free bread tips

First, in my bread machine, there is a beep between the first stirring and the main “knead” cycle. I like to take a spatula and scrape all the dry ingredients out of the edges and corners of the pan. Just gives you a loaf without crusty bits from the dried flour. It isn’t 100% necessary and your pan may not have the issue. If I am home when it is going and I can scrape the sides/corners, I do.

Second, when the bread is done, you should take it out of the pan and put it on a cooling rack to cool completely. Gluten-free bread should be fully cooled before slicing it, otherwise it will be overly gummy.

Third, I weigh my ingredients when I bake bread. I have kitchen scale and it can tare between each ingredient. It is really the best way when doing any gluten-free baking. This is the brand and similar model to the one I have (mine is quite old and so this is the newer model of the one I have). I like that it can go between metric and imperial measurement systems. It has an 11 pound capacity, which is great for doing bread dough and baking.

I use this bread for sandwiches, toast and I make croutons with it to use in stuffing/dressing during the holidays. I just cube it, drizzle with olive oil, season with salt, pepper and poultry seasoning. Then I use those cubes for my stuffing/dressing.

Gluten-Free Bread using a Bread Machine

Recipe by Lisa ImermanDifficulty: Easy
Prep time


Cooking time






  • 160 g rice milk

  • 112 g seltzer water

  • 8 g vinegar

  • 45g extra-virgin olive oil

  • 45 g honey

  • 3 large eggs (approx. 150 g-out of shell)

  • 8 g sea salt

  • 500 g gluten-free flour (copycat BRM 1 to 1 blend)

  • 8 g instant yeast


  • Place ingredients in bread machine pan in order your manufacturer states is best. I do liquids first, then salt, then flour and yeast last.
  • Make sure the custom settings are set, and hit the program to start the custom program. Hit start.
  • When it beeps before the last knead/stir cycle, scrape the dry flour off the sides of the pan so they get fully in corporated into the batter.
  • When bread is done baking, remove from pan and cool on a rack. Cool completely before slicing.
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