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Gluten Free Bread in Bread Machine?

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I got some gluten free pantry all purpose flour - it has white rice flour, potato starch, tapioca starch, guar gum, and salt in it.

I am looking for a good bread machine recipe for it and can't find one.

Do I need to add xanthum gum if it has guar gum?

New to gf. :\

Thanks!

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  1. I don't think most gluten free-baking mixes work very well with yeast, as they don't have the gluten to hold the risen bread together. Quick breads work better without gluten.

    My mother, who is gluten free these days, made a good banana bread using a gluten-free baking mix. The recipe was leavened with baking soda and turned out very nicely. It only took a few minutes to stir the ingredients together and then an hour or so to cook the bread. Easy.

    Also, I don't know where you live, but there is a good gluten free bakery in the SF Bay Area called Mariposa. They do make gluten-free breads with both yeast and baking powder/soda that are pretty darn good and are available online, I believe.

    http://www.mariposabaking.com/

    2 Replies
    1. re: Euonymous

      Thanks. I live in the rual southwest - gotta learn to make my own stuff.

      1. re: Euonymous

        Actually, guar gum (or xanthan gum) is a serviceable gluten substitute for more "bready" gluten-free breads made with yeast.

        You shouldn't need to add xanthan gum if the mix already has guar gum.

        I don't have specific tips for the bread machine, though. Doesn't the Gluten-Free Pantry have bread machine tips?

      2. I don't have a bread machine, but I respect this blogger's opinions and have tried some of her other recipes with success: http://glutenfreegoddess.blogspot.com... I'm not a big fan of the bread mix she mentions, as it's too sweet for my taste. You might like it, though, and find something helpful there. Good luck, and please report back!

        1. Hi - I'd check the website if they don't have instructions on the box. You're good to go with it as-is. The gums are nearly interchangeable, but they have different sources, and different strengths - guar is better for suspending fine particles, as I recall. Either way, they basically do the same job.

          Have you checked out the Gluten Free Girl and the Chef blog? They have been so helpful to me. Good luck!