Breadmaker Bread

 February 2023 - Toronto ON

Finally a breadmaker recipe that I am gladly adding to my recipe box!

Adapted from Celiac in the City

3 ¼cups gluten-free flour mix - I used Cup4Cup/it includes xanthan gum

    brown rice, sorghum & tapioca starch could also be used

1 tablespoon active dry yeast

1 ½ teaspoons salt

1 ⅓ cups warm water

2 large eggs, room temp — place them in a bowl of warm water to speed up the process

2 tablespoons + 2 teaspoons oil of choice (I used olive oil)

1 tablespoon honey

OPTIONAL ADDINS

Garlic

Chives 

Olives (not if I'm making it!)

Cheese

Directions

1. In a large bowl combine all of the dry ingredients, except the yeast — whisk together the flours, salt, and guar/xanthan gum, if needed.

2. In a medium bowl, throughly whisk together the water, eggs, oil, and honey. 

3. Pour the wet ingredients into the breadmaker. 

4. Carefully add the dry ingredients on top of the wet ingredients in the machine — you can easily do this by using a ¼ cup measuring scoop and gently scooping the dry ingredients in, creating a layer on top of the wet ingredients. Then, top the layer with the yeast.

5. Set your bread machine to the gluten-free setting (2lb loaf) and get yourself a rubber scraper. While the machine begins the mixing cycle, scrape down the sides of the pan, making sure all of the loose flour is incorporated into the dough. (skipping this step will often leave flour on top or the sides of the loaf, I learned this the hard way).

6. When the baking cycle is complete, REMOVE THE BREAD! Although there is a warming period at the end to keep things nice and toasty, I feel that this steams the bread too much, so I remove it right away and get it onto a cooling rack.

7. Let the bread cool completely (if you can!) before cutting and serving.