{"id":2846,"date":"2018-08-09T08:58:27","date_gmt":"2018-08-09T13:58:27","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=2846"},"modified":"2025-08-23T22:49:15","modified_gmt":"2025-08-24T02:49:15","slug":"gluten-free-2-step-machine-white-bread","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-2-step-machine-white-bread\/","title":{"rendered":"Gluten Free 2-Step Machine White Bread"},"content":{"rendered":"

Gluten Free Machine White Bread<\/span><\/strong>
\nThis recipe has been perfect\u00a0<\/span>quick easy everyday
\nsandwich bread.<\/span>
\nHere I used a light plain white gluten-free blend.<\/span>
\nThe fine crumb reminds me of an angel cake.<\/span><\/p>\n

\"\"<\/p>\n

*This can become chocolate babka
\nor cinnamon-<\/strong><\/span>Raisin Breakfast Bread<\/strong>.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

INGREDIENTS<\/span>
\n1 cup + 2 tsp. warm water (105-110\u00b0) <\/span>
\n\u00a0(any more water and the loaf collapses in the middle).<\/span>
\n2 tsp. active dry yeast<\/span>
\n2 tsp. sugar<\/span><\/p>\n

 <\/p>\n

2 eggs (room temperature) Plus<\/span>
\n1 egg white (room temperature)<\/span><\/p>\n

 <\/p>\n

1 1\/2 Tbsp. apple cider vinegar<\/span>
\n4 1\/2 Tbsp. olive oil
\n<\/span>
\n1-1\/2 cups gluten-free flour
\n3\/4 cup Tapioca flour
\n2 tsp. xanthan or guar gum or ground flaxseed
\n1\/8 tsp. salt<\/span><\/p>\n

 <\/p>\n

INSTRUCTIONS<\/span><\/strong><\/p>\n

In a glass measuring cup, warm 1+ cups water until it
\nreaches 105-110\u00b0.<\/span><\/p>\n

Add the yeast and sugar and stir to mix. Set aside until foamy,
\nabout 8-10 minutes.<\/span><\/p>\n


\nUse a fork or whisk to beat the eggs
\nthen add to baking pan of bread machine.<\/span><\/p>\n


\nAdd apple cider vinegar and oil to baking pan.<\/span><\/p>\n

Add foamy yeast\/water mixture to baking pan.<\/span><\/p>\n


\nLastly, add the gluten-free flour Mix on top.<\/span><\/p>\n

Place baking pan in bread machine and set for gluten-free
\nbread setting and start.<\/span><\/p>\n

 <\/p>\n

After mixing cycles, and before rising cycle starts, use a spatula
\nto stir in any remaining flour that might be stuck in any corners or
\non the bread pan.<\/span><\/p>\n

You can also remove the mixing blade at this time so it won’t
\nbe left in the baked bread.<\/span><\/p>\n


\nMakes great French Toast. Dip slices in an egg
\nbeaten with a Tbs. honey <\/span>and 2 tbs. any milk.
\nFry on both sides.
\nTop with <\/span>maple syrup or cinnamon-sugar.<\/span>
\n.* Variations and substitutions<\/span>
\n<\/strong>
\n\"\"<\/p>\n

RECIPE NOTES<\/span><\/strong>
\nTips:<\/span>
\n*Make sure your water is the proper temperature. Too cold,
\nand your yeast won’t be effective, too hot and it can kill your yeast.<\/span>
\n*Make sure your yeast is good.<\/span><\/p>\n

If your yeast doesn’t foam, using<\/span><\/p>\n

the method I listed, then you need new yeast. I keep my <\/span><\/p>\n

yeast in the refrigerator so that it lasts a long time.
\n<\/span>
\n
\n*Use room temperature eggs. If they are cold, your
\nbread will <\/span>not rise as much.<\/span><\/p>\n


\n*If your bread machine beeps after all mixing, before it starts <\/span><\/p>\n

rising, at that beep, use a spatula to mix in any remaining <\/span><\/p>\n

flour that didn’t get mixed in by your dough paddle,
\nand pull out the paddle so it won’t <\/span>be stuck in there
\nduring baking.<\/span><\/p>\n

When the bread is done, immediately remove and invert
\npan on to a cooling rack to remove the bread from the baking
\npan.
\nAllow to cool completely before slicing or covering to store.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n


\nPlease note that results of home-baked bread can vary
\ndepending on humidity and on which bread machine you are
\nusing. You may need to make some adaptations for perfect
\nresults in your machine, but this should give you a good
\nstarting point.<\/span><\/p>\n

* Variations and substitutions are easy.<\/span>
\nI also use it to make a gluten-free Chocolate Babka by adding
\na swirl made out of the ingredients below. First I add a bit of
\nsugar and cinnamon to the dough while it\u2019s kneading so the
\nbasic loaf is a bit sweet. Then I make the swirl in a separate
\nbowl by mixing all the ingredients together.<\/span><\/p>\n

 <\/p>\n

When the machine stops kneading and is at the very beginning<\/span>
\nof the rising phase, I open it up (I don\u2019t need to unplug it or stop<\/span>
\nit, but other machines may be different). I just dump the gooey<\/span>
\nswirl in all at once. It goes all over the top of the loaf. Then I gently<\/span>
\nfold it in with a big spoon or spatula, looping the dough around the<\/span>
\nswirl in various directions, trying to mix it enough so that<\/span>
\nit is not too concentrated in any one part of the bread,<\/span>
\nbut not so much that it stops being a swirl. Then<\/span>
\nI let the bread rise and bake as usual.<\/span><\/p>\n

Cinnamon Swirl:<\/span><\/p>\n

1\/2 cup melted butter or 3\/8 cup coconut oil<\/span>
\n1\/2 cup sugar<\/span>
\n1\/4 cup sweetened cocoa powder<\/span>
\n1\/4 cup golden raisins or dried cherries<\/span>
\n1\/2 cup chocolate chips, coarsely chopped<\/span>
\n1\/4 cup chopped walnuts<\/span>
\n1 tablespoon cinnamon<\/span>
\n1 teaspoon vanilla<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Gluten Free Machine White Bread This recipe has been perfect\u00a0quick easy everyday sandwich bread. Here I used a light plain white gluten-free blend. The fine crumb reminds me of an angel cake. *This can become chocolate babka or cinnamon-Raisin Breakfast Bread.   INGREDIENTS 1 cup […]<\/p>\n","protected":false},"author":1,"featured_media":2716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,233,232,94,63,45,74,33],"tags":[133,23,29,46,24,79,48,162,82,28,144,44],"class_list":["post-2846","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls-2","category-breads-rolls","category-breakfast","category-dairy-free","category-gluten-free","category-kosher-pareve","category-snack","tag-bread","tag-dairy-free","tag-easy","tag-gluten-free","tag-healthy","tag-kosher-pareve","tag-non-dairy","tag-oat-flour","tag-pareve","tag-quick","tag-recipe","tag-vegetarian"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2846","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=2846"}],"version-history":[{"count":35,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2846\/revisions"}],"predecessor-version":[{"id":9222,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/2846\/revisions\/9222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/2716"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=2846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=2846"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=2846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}