Baking in a bread machine with FREEE Flours might be the ideal way for you to make your own White, Brown or Seeded loaves. If you want to avoid the additives found in so many shop-bought breads, making your own would allow you to choose what goes into your loaf.
Bread machines and recipes can vary so here are some hints and tips to help you get the best from gluten free machine baking. Any left-over bread can be used to make breadcrumbs.
Gluten Free Recipes for your Bread Machine
- Compare your pan size with the quantities in your recipe – see chart below
- Stand the empty pan on weighing scales to measure the ingredients
- Use the exact quantities given in the recipe, which may include a relatively high level of liquid
- Omitting an ingredient can affect the bread
- Gluten free bread recipes require a high water content
- Most types of dairy or plant-based milk can be used
- Most types of vinegar can be used (malt vinegar may contain barley)
- All types of culinary oil can be used
- We use mixed size eggs when testing recipes
- Avoid omitting ingredients from gluten free recipes
Gluten Free Baking in a Bread Machine
- Select the gluten free setting if available on your machine
- Use the BASIC RAPID programme if your machine does not have a gluten free setting
- Consider buying a separate bread pan if the machine is also used for wheat breads
- After baking, rinse the machine pan in water only, avoid using detergent
- When the program has finished remove the bread from the machine immediately to avoid condensation and a soggy crust
- Tip the bread out of the pan and remove the paddle before leaving it to cool
- Wrap hot bread in a clean tea towel and leave to cool for a softer crust
Storing Gluten Free Bread
- Gluten free bread is best eaten on the day of baking
- Refresh slightly stale gluten free bread by popping slices in a toaster
- Wrap and freeze slices of gluten free bread then toast to serve on another day
- Day old bread can be used to make Gluten Free Breadcrumbs
Checking bread machine pan sizes and volumes
| Small | Medium | Large |
| 1.9lt pan volume* | 2.4lt pan volume* | 3.0lt pan volume* |
| 1½-2lb/700-900g loaf | 2-2½lb/900-1200g loaf | 2½-3lb/1200-1700g loaf |
| 8-10 slices | 12-14 slices | 14-16 slices |
Gluten Free Bread Machine Troubleshooting
From time-to-time new users and old hands can encounter a baking challenge, even when using a bread machine. Here are some notes to guide you towards possible solutions.
Bread Stuck in Machine Pan
Possible Cause
- Debris left in pan
- Detergent used to wash pan
- Non-stick surface has deteriorated
- Bread left too long in pan after cooking
Possible solution:
- Wash pan in water without detergent
- Remove bread from pan as soon as it is cooked
- Replace pan
Bread Overflowed Machine Pan
Possible Cause
- The quantity of ingredients was too large for the machine
- Too much yeast or sugar used
Possible solution:
- Check liquid capacity of machine pan against volume of ingredients
- Reduce yeast and or sugar
Top of Bread is Uneven or Lumpy
Possible Cause
- This can be normal for some breads made with wholemeal flour
- Bread has not mixed properly
Possible solution:
- Check paddle is rotating correctly
- Check liquid quantity correct
Bread Crust is Soggy
Possible Cause
- Condensation from baking
Possible solution:
- Remove bread from machine as soon as it is baked
Un-mixed ingredients on side of bread
Possible Cause
- Insufficient liquid in pan
- Paddle not rotating correctly
Possible solution:
- Check paddle is rotating correctly
- Check liquid quantity correct
Bread Crust is Hard
Possible Cause
- Insufficient liquid in recipe
- Bread has staled
- Dark crust option was selected
Possible solution:
- Follow recipes exactly
- Liquid incorrectly weighed
- Wrap hot bread in a tea towel and leave to cool
- Refresh bread in the toaster
Bread not Cooked in Middle
Possible Cause
- Paddle not rotating correctly
- Bread still warm when sliced
Possible solution:
- Check paddle is rotating correctly
- Allow gluten free bread to cool completely before slicing
