You’ve been burned before. Gluten-free bread that crumbles like sand, tastes like cardboard, or requires a PhD in baking science.
But what if your bread machine could do the heavy lifting? No weird ingredients, no babysitting dough, just perfect gluten-free bread with minimal effort. This recipe fixes everything wrong with GF loaves—wrong texture, wrong flavor, wrong level of suffering.
Ready to never waste money on store-bought gluten-free bricks again?
Why This Recipe Works (When Others Don’t)
Most gluten-free bread fails because it’s dry, dense, or tastes like regret. This one nails it with a balanced flour blend (no single-flour weirdness), psyllium husk for chewiness, and a touch of honey to mask any “healthy” aftertaste. The bread machine handles hydration and mixing perfectly—no guessing if the dough “feels right.” It’s also stupidly adaptable.
Vegan? Swap eggs for flax. Nut-free?
Ditch the almond flour. The loaf actually rises instead of sulking in the pan.
Ingredients You’ll Need
- 2 cups gluten-free all-purpose flour blend (look for xanthan gum already added)
- 1/2 cup almond flour (or sunflower seed flour for nut-free)
- 2 tsp psyllium husk powder (non-negotiable for structure)
- 1 tbsp sugar or honey (helps with browning and yeast activity)
- 1 tsp salt (unless you enjoy bland bread)
- 2 tsp instant yeast (not active dry—trust me)
- 2 large eggs (or 2 flax eggs for vegan)
- 1 1/4 cups warm water (not hot, unless you want dead yeast)
- 2 tbsp olive oil or melted butter (adds moisture and flavor)
- 1 tbsp apple cider vinegar (secret weapon for lift)
Step-by-Step Instructions (Lazy Mode Activated)
- Whisk dry ingredients in a bowl (flours, psyllium, sugar, salt, yeast). No clumps allowed.
- Add wet ingredients to the bread machine pan (eggs, water, oil, vinegar).
Order matters—wet first.
- Dump dry mix on top. Do not stir. Let the machine earn its keep.
- Select “Gluten-Free” mode (or “Basic” if yours lacks it).
Medium crust setting. Press start.
- Walk away for 3 hours. Seriously.
Peeking = deflated bread. Go binge Netflix.
- Cool completely before slicing. I know it’s hard.
Do it anyway unless you enjoy gummy chaos.
How to Store This Masterpiece
Room temperature: Wrap in a towel for up to 2 days (if it lasts that long). Freezer: Slice first, baggie it, and toast slices straight from frozen. Do not refrigerate—gluten-free bread turns into a science experiment in the fridge. FYI, “fresh” gluten-free bread is a myth.
Toasting revives it like magic.
Why Bother Making This?
Store-bought gluten-free bread costs $8 per loaf and tastes like disappointment. This recipe is cheaper, fresher, and doesn’t require a loan. You control the ingredients—no weird preservatives or “natural flavors” (whatever those are).
Plus, the smell of baking bread will make your neighbors jealous. Win-win.
Common Mistakes (And How to Avoid Them)
- Using active dry yeast instead of instant: Instant dissolves faster. Active dry needs proofing—skip the extra step.
- Measuring flour by volume: Gluten-free flour packs weirdly.
Use a scale or fluff it before measuring.
- Opening the lid during baking: Heat escapes, bread collapses. Resist the urge.
- Skimping on psyllium husk: This is your gluten replacement. No psyllium = crumbly mess.
Swaps and Subs (Because Life Happens)
Flour blend: Bob’s Red Mill 1:1 or King Arthur Measure for Measure work best. Eggs: Flax eggs (2 tbsp ground flax + 5 tbsp water) for vegan. Nut-free: Swap almond flour for sunflower seed flour. No psyllium? Try 1 tbsp chia seeds soaked in 3 tbsp water (but texture suffers).
IMO, don’t sub the vinegar—it’s science, not a suggestion.
FAQs (Because You’re Skeptical)
Can I make this without a bread machine?
Technically yes, but you’ll need to knead (ha), proof, and bake manually. The machine exists so you don’t have to. Choose your hard.
Why is my bread gummy inside?
You sliced it warm.
Gluten-free bread needs full cooling time (1+ hours) to set. Patience, grasshopper.
Can I double the recipe?
Nope. Bread machines have size limits.
Doubling = dough volcano erupting over the edges. Messy.
My loaf didn’t rise. Help?
Dead yeast (did you use hot water?), old yeast, or you opened the lid too soon.
Check expiration dates and water temp.
Is psyllium husk the same as metamucil?
Similar, but Metamucil has additives. Buy pure psyllium husk powder. Your bread (and digestion) will thank you.
Final Thoughts
Gluten-free bread shouldn’t taste like punishment.
This recipe is your exit from overpriced, underwhelming store loaves. The bread machine does 95% of the work, and you get all the credit. Make it once, and you’ll never go back.
Unless you enjoy chewing on sawdust—then by all means, carry on.