Being enveloped by the unique warmth of freshly baked bread was something that didn’t happen at our house. The crunch of toast spread with berry jam was but foggy memories and had long ago lost it’s allure. Being quite content with life as it was, I didn’t feel compelled to venture into gluten-free bread baking.
That was, until I read this post on using a bread machine. Fully inspired and craving a sandwich, I set out to bake delicious gluten-free, sugar-free bread. It wasn’t long until those distant memories were replaced with pulled barbecue chicken heaped between two slices of homemade bread.
Best of all, this is so painfully simple. The machine does all of the work.
The Taste & Texture
My Grandma Ruth regularly baked whole wheat bread when I was growing up. It was just as coveted as her apple pies, strawberry jelly, and rice pudding. One bite of my gluten-free bread prompted memories of big family dinners with everyone fighting over the last slice of Grandma’s homespun nourishment.
Have a piece of toast spread with almond butter. You’ll find, at the least, a small, involuntary grin and sense of satisfaction. It slices, holds, freezes, and thaws well.
Tips for a Great Loaf of Bread
As with most new recipes, I’ve played with proportions. After many, many attempts I’m sharing what’s worked best.
- My Breadman TR520 set on the
Rapid RiseFast Bake cycle makes a stunning loaf of gluten-free bread.
- 1% milk and warm water produced the best all around results and was the only loaf that didn’t sink in the middle when cooling. Any type of nut milk or rice milk will work, though.
- Make sure the eggs, agave, olive oil, vinegar and yeast are at room temperature. Submerge your eggs in a cup of warm water for a few minutes if you need to warm them quickly.
- Scrape the bread maker down during the mixing cycle to help incorporate all the flour.
- Once the bread maker has finished the mixing cycle, remove the paddle with a wet hand The water keeps the dough from sticking to your hands. Then, use wet fingers to smooth the top.
- I needed an extra 10 minutes for the loaf to finish baking. Additional minutes can be manually added at the end of the cycle.
- Remove the pan from the bread maker when it’s finished baking. Leave the bread in the pan for 5 minutes then gently remove and let it cool on a baking rack. If the loaf starts to sink, turn it on it’s side.
- Freeze any extras and use as needed. This bread thaws well.
Share your best bread making tips and tricks. Have a question? Ask away – if I don’t have an answer someone else always does.