This recipe yields the softest, most delicious gluten free bread maker white loaf. Plus it stays soft and lovely for up to four days after baking! I was amazed and have been happily munching on freshly baked bread since I hit on this winner of a recipe.
It has a fine crumb, with no gaping holes – often the thing we coeliacs get faced with when buy some shop-bought gluten free bread. The side and bottom crusts get nice and chewy and crusty, and the top bakes nice and softly.
I make this bread using the Mulino Caputo Fioreglut Gluten Free flour, which I have been having a lot of fun playing with recently. I’ve used it to make wood fired pizza, 3-ingredient wraps, flatbread for kebabs and gyros and now this gluten free breadmaker loaf. It’s magic!
Where Can I Buy Mulino Caputo Gluten Free Flour?
You can buy Mulino Caputo Fioreglut online from various retailers, I’ve linked Fifo, who I’ve found it cheapest with and who I generally buy from. But you can also get it from Ocado or on Amazon, if you only want to buy a bag or two.
It’s more expensive than the mainstream gluten free flour brands, but is 100% worth it, in my opinion. You get two large gluten free loaves from one bag, making it about the same value as shop-bought gluten free loaves and SOOOOOO much better.
Wheat allergy sufferers, please note this flour is not suitable for you, as it contains codex wheat starch. This is suitable for coeliacs (as the gluten has been removed and it’s fully certified) – read this article from Coeliac UK for more information.
Can I Substitute a Different Flour?
No, you must use the caputo flour for this gluten free breadmaker recipe. It will not work with FREEE or other flours. They do not have the right properties.
If you can’t get hold of this flour, don’t stress. I am working on an alternative breadmaker recipe using shop-bought gluten free flours. It’s proving quite the challenge as I have high standards. But I am determined to get there.
Which Bread Maker Do You Use?
I make mine in a Morphy Richards Multi Use Fastbake Breadmaker, which is fantastic value (buy it when it’s on sale at the £50-£60 mark). I use the Fastbake II programme, setting the crust colour to dark. The programme length is 59 minutes, making it a super quick way to bake fresh gluten free bread.
I’m sure it’ll work in other bread makers too, simply choose a similar length programme and setting. You may have to play around a little bit to find what works best for your machine.
Please also read my notes section, in case your breadmaker pan size is smaller than mine – if so you will need to adjust the loaf size.
Don’t worry about buying fancy breadmakers with specific gluten free settings. This little Morphy Richards one is a winner for me.
I had one for yearsssss that I used all the time, until an unfortunate incident of it being melted on the hob (note – never accidentally place things on a hob that has recently been used…oops). Then at Christmas I was given a new one and I have been loving be able to make fresh bread again.
It Really Lasts For Up To Four Days?!
Yes! And I’ve limited it to four as, given that the loaf does not contain preservatives, it can start developing pin mould on top if it’s warm in your kitchen.
My dad regularly bakes gluten bread at home and tells me his fresh loaves don’t even last this long (normally going hard on day 3), so it has a fantastic shelf life.
Can I Add Extras to This Loaf?
I reckon so, but I want to play around with it a bit before I confirm! I am going to try an olive and sundried tomato version soon, I’ll report back!
What About Making a Seeded White Loaf?
Yes I’ve tried this and it works beautifully! See the recipe notes section for details.
Can I Slice and Freeze It?
Absolutely. Let it cool fully, then slice and freeze, defrosting slices in the toaster as and when you want to enjoy it.
Is This Gluten Free Bread Maker Loaf also Dairy Free/Egg Free/Vegan?
Yes – all of those :). The ingredients are Mulino Caputo Fioreglut flour, salt, water, oil, sugar and fast action yeast.
Which Yeast Do You Use?
Any fast action yeast is fine, I generally use the Allinsons Easy Bake Yeast, which is widely available in UK supermarkets. It is gluten free.
Gluten Free Bread Maker White Loaf Recipe (DF, EF, V)
*Please note, this recipe is not suitable for wheat allergy sufferers as the Fioreglut flour contains gluten free wheat starch (fine for coeliacs – see Coeliac UK if you’d like to read more). If you have a wheat allergy, I hope to have an alternative recipe for you soon.*
For any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.
If you enjoy this gluten free bread maker white loaf recipe, please leave a review on the recipe card below. It makes a world of difference to me :).
And you can also share photos of your home bakes in my Cooking Club on Facebook.
Laura xxx
Gluten Free Bread Maker Recipe - 6 Ingredient White Loaf
A super soft and tasty gluten free white loaf recipe, for use in a breadmaker machine. Keeps for up to four days and is also dairy free, egg free and vegan.
Ingredients
- 500g Mulino Caputo Fioreglut gluten free flour
- 10g fast action yeast (I use Allinsons Easy Bake or Doves Farm Quick yeast)
- 470ml warm water
- 2 tbsp (30ml) olive oil (veg or sunflower oil also fine)
- 1 tsp (5g) fine salt
- 1 tsp (5g) caster sugar (granulated also fine)
Instructions
This recipe has been developed and tested in a Morphy Richards Fastbake breadmaker, using the Fastbake II (dark crust) setting. See notes section if you are using a different breadmaker.
- Place your breadmaker pan into the machine, ensuring the paddle is also in place.
- Pour the warm water (make sure it's not hot, else that will kill the yeast) and oil into the pan, then add the sugar, salt. Then add the flour and yeast on top.
- If using a Morphy Richards Fastbake machine, select the "Fastbake II" setting and set the crust colour to "dark". If using a different machine, select a programme with approx 60 minute duration and set for a 2lb loaf.
- Close the lid and start the programme. After a minute or so, open the lid and scrape down the sides with a spatula, to incorporate any residual flour into the mix. Then close and leave to bake. (My breadmaker paddle mechanism is getting a bit tired, so sometimes I give the batter in the pan a little extra mix with a sturdy spatula, just to ensure everything combines into a smooth dough - hopefully your breadmakers will be less knackered that mine, but sharing in case helpful!).
- Once baked, you should see a very well-risen loaf. The top will still be pale* - this is normal when making bread in a breadmaker. Remove and invert the pan to get the loaf out and place the loaf on a wire rack to cool.
- Allow to cool fully (I know, it's hard to resist...tbh I am always a bit cheeky and slice the end crust off so I can eat it warm...baker's perks, right :D), then slice with a bread knife or other large knife. Top tip from my grandad (who was a professional baker) - don't press down too hard when slicing the bread. Apply light pressure to the knife and allow it to work its way through the loaf. You'll end up with more even slices and less chance of a squashed loaf.
*Reader tip: someone suggested to me that brushing a little oil on top of your loaf (after it has risen), can help achieve a browner top. I found this did not work in my Morphy Richard's machine, but it should work in Panasonic models.
Notes
Storage: this bread should keep well for up to four days, wrapped in cling film or stored in an airtight container, in a cool climate.
Paddle: the paddle will still be in the loaf once baked - you can fish it out straight away if you want, or I tend to just extract it when I'm slicing that part of the loaf. You can also remove it during baking, once your breadmaker has finished mixing, but I never have the patience to wait around for that!
Using a different breadmaker: The programme I use in my breadmaker lasts 59 minutes and I set the crust to dark. The pan volume is 3200ml - if you are using a breadmaker with a smaller pan please scale down the recipe.
E.g if your pan is 2400ml in volume, you would use 375g flour, 7.5g yeast, 0.75 tsp sugar, 0.75 tsp salt, 1.5 tbsp olive oil, 352ml water
A reader using a Panasonic model told me hers worked well on a 2 hour programme too.
Making a Seeded White Loaf: to make a seeded version of this loaf, simply add 60g mixed seeds (any of pumpkin, sunflower, poppy, linseed, hemp etc) on top of the flour, then start the programme.
For a seeded top, you can brush the loaf with a little olive oil and a scattering of seeds half way through the programme - be as swift as you can, else too much heat will escape during baking.
I hope you LOVE this gluten free bread maker loaf as much as my family does. Please stick around and try some of my other gluten free recipes:
Happy Baking! Laura xxx
