Do you own a bread maker? Let’s use it! Who has time to knead bread and let it rise? This recipe uses King Arthur’s measure for measure gluten-free flour, which is an excelent choice for many gluten-free baking recipes. Not only does it yield a soft and tasty loaf, but it’s also easy to prepare with a bread maker. Perfect for sandwiches, toast, or enjoying on its own, this gluten-free bread is easy, simple and delicious. If you’d like to make a gluten-free bread without a break maker, so my Gluten free bread recipe
Why King Arthur Gluten-Free Flour Works Best for Bread Machines
King Arthur’s gluten-free flour blend is one of the most reliable options for bread machines. It’s designed to mimic the structure of wheat flour using a carefully balanced mix of rice flour, potato starch, and tapioca starch. This helps the dough hold together without being overly dense or gummy—an issue common in gluten-free bread baking. The consistency of this blend means you’ll get a soft, sliceable loaf with a crisp crust every time.
Tips for the Best Gluten-Free Bread Maker Results
Want a foolproof loaf? These simple tips will help your gluten-free bread come out just right:
- Use the gluten-free setting if your machine has one—it’s tailored for no-rise or single-rise doughs.
- Add ingredients in the right order, usually wet first, then dry.
- Check the dough during the mix cycle and scrape down the sides if needed.
- Let the bread cool completely before slicing—this helps it firm up and improves texture.
- Store it properly: Gluten-free bread dries out faster, so wrap it tightly or freeze extra slices.
NUTRITION
King Arthur’s Gluten-Free Measure for Measure Flour: Contains 120 calories per 1/4 cup, with minimal fat and protein, and provides 28 grams of carbohydrates.
Salt: Has no calories, fat, protein, or carbohydrates, but contains 2,300 milligrams of sodium per teaspoon.
Sugar: Each tablespoon contains about 48 calories and 12 grams of carbohydrates, all of which are sugars.
Active Dry Yeast: Provides around 21 calories per 2 teaspoons, with a notable amount of protein (3 grams) and some carbohydrates.
Warm Milk: 1 1/4 cups of warm milk contains approximately 150 calories, 8 grams of fat, 12 grams of carbohydrates, and 12 grams of protein.
Vegetable Oil: Contains 480 calories per 1/4 cup, all from fat, with no protein or carbohydrates.
Large Eggs: Each large egg has about 70 calories, with 6 grams of protein and 5 grams of fat, and no carbohydrates.
Apple Cider Vinegar: Has negligible calories, with 1 calorie per teaspoon, and no significant macronutrients.
SUBTITUTIONS
King Arthur’s Gluten-Free Measure for Measure Flour: Can be substituted with another brand of gluten-free all-purpose flour blend, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Salt: Can be substituted with sea salt or kosher salt in the same quantity.
Sugar: Can be substituted with honey or agave syrup in the same quantity, though you may need to slightly adjust liquid ingredients to compensate for the added moisture.
Active Dry Yeast: Can be substituted with instant yeast in the same quantity, but you may need to adjust the rising time.
Warm Milk: Can be substituted with any plant-based milk, such as almond milk or soy milk, in the same quantity.
Vegetable Oil: Can be substituted with olive oil or melted coconut oil in the same quantity.
Large Eggs: Can be substituted with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg, though this may slightly affect texture.
Apple Cider Vinegar: Can be substituted with white vinegar or lemon juice in the same quantity.
RECIPE
Gluten-Free Bread Maker Recipe with King Arthur Gluten-Free Flour
Equipment
- breadmaker
- measuring cups and spoons
- mixing bowl
- Spatula
- wire rack
Ingredients
- 3 cups King Arthur Gluten-Free Measure for Measure Flour
- 1 1/2 tsp salt
- 2 tbsp sugar
- 2 tsp active dry yeast
- 1 1/4 cups warm milk (110°F)
- 1/4 cup vegetable oil
- 3 large eggs
- 1 tsp apple cider vinegar
Instructions
- Prepare the Breadmaker: Ensure your breadmaker pan is clean and the paddle is properly attached.
- Add Wet Ingredients: Pour the warm milk, vegetable oil, and apple cider vinegar into the breadmaker pan. Add the eggs
- Add Dry Ingredients: Carefully add the King Arthur Gluten-Free Measure for Measure Flour, salt, and sugar to the pan.
- Add Yeast: Create a small well in the flour mixture and add the active dry yeast. This helps prevent the yeast from activating prematurely.
- Select the Gluten-Free Setting: If your breadmaker has a gluten-free setting, select it. If not, use the basic or rapid bread cycle. Set the crust to your desired level (light, medium, or dark).
- Start the Breadmaker: Begin the cycle. Gluten-free doughs usually do not require a double rise, so the gluten-free setting or a single-rise setting should suffice.
- Monitor the Dough: Check the dough during the kneading phase. Gluten-free doughs are usually more like thick batters than traditional doughs. If necessary, scrape down the sides of the pan with a spatula to ensure all ingredients are well combined.
- Bake and Cool: Once the baking cycle is complete, carefully remove the pan from the breadmaker. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Check Dough Consistency: The dough should be thick but not dry. If it’s too dry, add a tablespoon of milk at a time until the desired consistency is reached.
- Avoid Overmixing: Gluten-free doughs don’t need as much kneading, so once all ingredients are combined, avoid overmixing.
- Store Properly: Gluten-free bread can dry out quickly. Store it in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Is this recipe for a 1 pound, 1 1/2 or 2 pound loaf? I need that for the setting on my bread maker.
Looks like a 1lb loaf for your bread machine with 3 cups flour.
Had to reduce yeast by a tsp! Only did 1, 2 caused my bread to cave in. Great recipe, make once a week.
Staple in my kitchen. I had to cut the yeast to 1 tsp since my bread was always cratering with 2 tsp.