Healthy Eats And Wellness Living Review | Healthy Eats Recipes Review

Question by thebluefloor: What is the best and healthiest gluten free bread recipe for a bread machine?
I would prefer a recipe that was egg free as well, but just gluten free is perfect! Thanks!
Oh and as long as I can substitute the milk for lactose free milk? That would be good as well.

Best answer:

Answer by Les
Found these recipes online – hope it helps!

Buttermilk Gluten Free Bread Machine Recipe

Wet Ingredients:

1 1/4 cup + 1 tablespoon of milk into with 4 tablespoons of dry buttermilk dissolved into it.
3 large eggs, lightly beaten
1/4 cup of canola oil
Slowly and carefully heat the milk so that the liquid texture overall reaches room temperature.

Dry Ingredients:
2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup potato starch flour
3 1/2 teaspoons xanthan gum
1/4 cup sugar
1 1/2 teaspoons salt
2 1/4 teaspoons active dry gluten-free yeast (set aside from the rest of the dry ingredients)

After slightly raising the temperature of the liquid ingredients to room temp, pour them into the breadmaker.
Then mix together all the dry ingredients — aside from the yeast — and spoon the mixture over the top of the liquid ingredients already in the breadmaker.
Sprinkle the yeast over the dry ingredients keeping it away from the edges.
Set breakmaker to medium size and light bake.
After the bread is done, do not remove it from the pan until any kind of warm cycle has completed and the bread has completely cooled down.

Buttery Gluten Free Bread Machine Recipe

Wet Ingredients:
3/4 cup plus 2 teaspoons of warm (but not hot) water
2 large eggs slightly beaten
1/2 teaspoons vinegar
2 tablespoons melted butter (keep separate)

Dry Ingredients:
1 cup rice flour
3/4 cup tapioca flour
2 tablespoon plus 1 teaspoon sugar
1 3/4 teaspoon xanthan gum
1/3 cup dry milk powder
3/4 teaspoon salt
2 1/4 teaspoons rapid rise gluten-free yeast

Mix together all dry ingredients.
Separately, mix together all liquids, except melted butter.
Put liquids into the bread machine, then add dry ingredients on top of the liquid ingredients.
Make a well in the center and add yeast.
Put butter in each of four corners.
Set machine to medium, rapid rise

http://gluten-intolerance-symptoms.com/gluten-free-bread-machine-recipes/

GLUTEN FREE MILLET OATMEAL BREAD RECIPE
Edit: The bread machine I use is a Zojirushi. I use the whole wheat setting at a time of 2:08. Place all wet ingredients in the bottom of the pan, then the dry ingredients. Make a well in the dry ingredients and place the yeast there. If you don’t have a Zo, use the gluten free setting on your machine if you have that. If not, contact the manufacturer of your machine to see what they recommend.

This is the best gluten free bread I’ve ever had. Ever. Natalie, you are a bread genius. In the gluten free cooking world, we have gourmets, goddesses, girls and then there are queens. Natalie, you are the bread queen! This bread does not taste like it’s gluten free. I could not stop munching on it! I broke all my carb rules for the whole week! But it was way worth it!

I made it exactly like Natalie’s recipe but I did it in the bread machine. I mixed all of my wet ingredients together and placed them in the bread machine. Then I mixed all the dry ingredients together minus the yeast and placed that on top of the wet ingredients. Then I put the yeast in on top of the dry ingredients. I didn’t have a clue what settings to use so I used the same one I use when I make the Gluten Free Pantry bread mix. It was not as tall as the other types of bread I’ve made, but the flour is probably more dense. The flavor is wonderful
The Best Bread EVER!

GLUTEN FREE MILLET OATMEAL BREAD RECIPE

1 cup brown rice flour
1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup arrowroot starch* you can substitute cornstarch if you need to
1/3 cup sweet rice flour
1/4 flax seed meal (you can’t taste it and it adds fiber)
1 Tablespoon xanthan gum
3 eggs
1 tsp apple cider vinegar
1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast
1 Tablespoon molasses
3 Tablespoons brown sugar
1 1/2 teaspoons salt
4 Tablespoons butter or butter substitute, melted
1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)

DIRECTIONS:

Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer (I used my paddle not my dough hook for this recipe), sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water(should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 15 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours. You can put plastic wrap or a towel over the pan. My house is much too cold right now so I put mine in the oven so that the dough can rise. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees. As you can tell, I am big on thermometers.

Makes a delicious loaf of bread that is eaten in no time. My bread is always consumed within 2 days so I don’t know how long it lasts. I would not refrigerate this bread ( it might get soggy), but I would slice and freeze it for later use.

http://glutenfreemommy.com/baking-gluten-free-bread-millet-oatmeal-bread/

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