The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gluten Free Baead, tried several times but nothing edable

funkytwig's picture

Gluten Free Baead, tried several times but nothing edable

OK, not quite.  I have had quite good results with 'Helen's Gluten Free White Bread Mix' (  but not the brown one she does (this created horable bread). I have also tried Brown and White using Dove Farm gluten free flour (  The brown is just about edible but the white is not.  I followed the recepies they gave.

I am using a breadmaker and have tried both the 'gluten free' setting and the fast white one.  I am using dove farm quick yeast (  The problem I am having is everything comes out very heavy/quite solid and glupy (i.e. the opposite of fluffy, moist and solid). 

What I actually want to do is make my own mix using rice flour and a number of other gluten-free flour like things but as I am generally having the same problem really need to advise.

I have 2 inedable loaves and one almost edable;(  I should just clarify ime not beeing fussy, when I say inedableI i mean its a real strugle to get it down, it really is not nice.  Cheap white slised cotton wool is a masive improvement (alough I dont actualy like it).

I am wondering if I qhould be using quick yeast (its what they have in the Dove Farm recipied) and how long the breadmaker programme should be.

hanseata's picture

This one is from America's Test Kitchen's "How Can It Be Gluten Free Cookbook 2".

I made it several times and it doesn't only taste very good, but, also, has the consistency of normal bread.

They don't use a ready made gf-flour mixture, but came up with their own. The psyllium husk powder (usually sold as supplement to enhance digestion) gives the dough the necessary structure to rise, so that no xanthan or guar gum is needed.

I never made that in a bread machine, but it is straight forward enough to make it with a mixer.

Happy Baking,



414 g/1 3/4 cups water (110ºF)
7 g instant yeast
85 g + 7g/1 tsp honey
3 large eggs
2 tbsp vegetable oil
193 g white rice flour
61 g brown rice flour
56 g potato starch (not flour!)
24 g tapioca flour (or starch)
6 g non-fat milk powder
170 g millet flour
19 g/3 tbsp psyllium husk powder
8 g/2 tsp baking powder
7.5 g/1 1/2 tsp salt
100 g millet, rinsed

Preheat oven to 200ºF. As soon as it reaches 200ºF, turn oven off. Mist 8 1/2 x 4 1/2-inch loaf pan with oil spray.

Combine water, yeast, and 1 tsp honey in bowl and let sit until bubbly (ca. 5 minutes). Whisk in eggs, oil, and remaining 1/4 cup honey.

Using paddle, mix flour blend, millet flour, psyllium, baking powder, and salt on low speed until combined, ca. 1 minute. Slowly add yeast mixture and mix until combined, ca. 1 minute. Increase speed to medium, and beat until dough is sticky and uniform, ca. 6 minutes.

Reduce speed to low, add millet, and mix until incorporated, ca. 1 minute (dough will be like cookie dough).

Transfer dough to pan. Using wet hands, press dough gently into corners and smooth top. Run finger around entire edge of loaf, pressing down slightly, so that sides are ca. 1/2 inch lower than center.

To make a collar, tightly wrap double layer of aluminum around pan so that top edge of foil is at least 1 inch above rim of pan. Secure with staples.

Cover pan loosely with plastic wrap, place in oven, and let rise for 10 minutes. Remove from oven and proof at room temperature, until risen 1/2 inch above rim of pan, ca. 20 minutes.

Heat oven to 350ºF, with steam pan.

Bake bread for 30 minutes, rotate for even browning, and continue baking for another 30 minutes, until golden brown (internal temperature at least 195ºF).

Let bread cool in pan for 10 minutes, then turn out onto wire rack and let cool completely.

clazar123's picture

Gluten free bread is totally different in texture and taste from wheat. If you want to enjoy GF products, the best thing to do is to change your mindset. You will never be able to create a sandwich bread that is similar to wheat sandwich bread but you can create a delicious bread that is GF. Subtle difference in the way of thinking.

So, here is a recipe I have made a few times that was actually quite tasty. I suggest you make it by hand and not in a machine for now. You can use the flour you have since it is actually similar to the recipe requirements (rice,tapioca,potato,xanthan gum). This recipe adds some ingredients that add flavor.

If you have just started on the GF journey, you have a bit of a learning curve ahead. Thankfully, there are now a lot more GF products available that are ready-made. Search the Celiac Society website and individual GF websites to learn what the various flour ingredients do.

Try to build a collection of basics-sandwich bread,noodles(buy these),pancakes(just sub the GF flour but make flavorful),cake(can buy mixes).

For recipes where the texture is not fussy-brownies,pancakes, pound cakes- you can just sub the flour you bought. Rice based GF flour tends to be more bland tasting so I do recommend you use flavorful ingredients (butter,milk, herbs,nuts,different flours, etc) to make the product more flavorful. Different GF flours can also add flavor-teff,amaranth, buckwheat,etc.

Have fun exploring this potentially delicious path.