This was the first gluten free bread recipe I developed over 10 years ago when our son was first diagnosed with a gluten, dairy and egg allergy. After many attempts, this is the final recipe. It is made faithfully in our home every week. It’s also a star at potlucks, where every slice is guaranteed to be eaten.
Gluten Free Bread
Delicious gluten free, dairy free and egg free bread maker bread.
Ingredients
- 3/4 cup millet flour
- 3/4 cup sorghum flour
- 1 1/2 cups tapioca flour
- 1/4 cup sugar
- 1/2 tbsp sea salt
- 2 tsp xanthan gum
- 1 1/2 cups water
- 2 tsp olive oil
- 1 tbsp yeast
Directions
- In a large bowl, mix together the millet flour, sorghum flour, tapioca flour, sugar, sea salt and xanthan gum.
- In the bread maker pan, add the water and the oil.
- Carefully pour the mixed dry ingredients over the water. DO NOT MIX!!!!
- Sprinkle the yeast over the dry ingredients.
- Carefully place the bread maker pan in the bread maker.
- Set the bread maker to the gluten free cycle for a 1 1/2 pound loaf as per your bread maker’s specifications.
- When the bread maker completes the cycle and the loaf is baked, remove the loaf and let cool completely before slicing.
- Recipe Notes
- As is the case with most gluten free breads, this bread tastes best the first day. I freeze the remaining sliced bread and toast it when ready to eat.
- During the mixing part of the bread maker’s cycle, you may need to scrap the edges of the pan to ensure all the ingredients are incorporated. I usually do this halfway through the mixing cycle, about 15 minutes after I start the machine.
- I use Bob’s Red Mill xanthan gum. I have tried other brands with disappointing results.
Yummy Gluten Free 