Perfect Gluten free Bread Machine Loaf

I perfected a beautiful soft gluten free loaf to make and bake in an oven but didn’t have much success with making one in a bread machine. I’ve now managed to achieve this goal and am passing it on to you. I make this loaf 2 or 3 times per week and, as long as I don’t miss out any of the ingredients, it turns out perfectly every time.

If you measure the ingredients exactly as the recipe, it should turn out perfectly every time.

The most important bit is making sure the dry ingredients come to 10 ozs and the wet 35omls

Youtube video at the bottom of the page to show the loaf being made. The recipe has changed slightly since making the video but the principles are the same.

I buy most of the ingredients from Amazon on subscription as I find this the simplest way to make sure I have everything in my kitchen cupboard.

Perfect Gluten free Bread Machine Loaf

This is a lovely loaf, crusty on the outside and soft in the middle, that tastes good fresh or toasted. The soya flour makes it go lovely and brown in the toaster. But if you have an intolerance to soya, you could try a tablespoon of a nut based flour to see if that makes the bread brown. I haven't tried an alternative as yet. Although the time seems a lot, you're not in the kitchen doing anything whilst it's cooking in the machine. If intolerant to eggs, leave out the egg white powder and egg. Add extra Rice flour to bring the dry ingredients to exactly 10 ozs and add a bit more vegetable oil/water to bring the liquid to exactly 350mls.
You must measure all the ingredients absolutely exactly for a perfect loaf every time.
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Servings: 10 slices
Author: auntylil


Dry Ingredients

  • 4 ozs Tapioca Flour see notes at the bottom
  • 2 ozs Potato starch/flour
  • 2 ozs Rice Flour Approximate amount. See instructions below
  • 1 tablespoon Psyllium Husks Not powder
  • 1 tablespoon Soya flour Optional if allergic to soya - makes it softer and enables toast to go brown, try a nut flour e.g ground almonds
  • 1 tablespoon Egg white powder omit if egg intolerant
  • 2 tspn Quick acting yeast
  • 2 tspn Sugar
  • 1 teaspoon Xanthan Gum This is crucial or your loaf won't rise properly

Wet Ingredients

  • 250 mls Water
  • 1 egg Omit if intolerant to eggs
  • 60 mls Vegetable oil I use sunflower or refined olive oil. This is an approximate amount as you'll see in the Instructions below


  • Measure all the dry ingredients together except the rice flour, it should total approx 7.5 - 8 ozs. Add the rice flour until the dry ingredients measure exactly 10 ozs.
  • Put all the dry ingredients in a mixing bowl and stir around to combine well. This helps prevent any large holes forming within the loaf.
  • Fill your measuring jug to 250mls with water. Add the egg (if using) then bring up to 350mls with the vegetable oil (approx 60mls, depending on the size of your egg) Stir with a fork to bring it all together
  • Pour the liquid into your bread machine, then add the dry ingredients on top.
    I like to wiggle the tine around a bit at this point to make sure the dry ingredients aren't stuck to the sides of the baking tin.
  • Set your machine to cook on a gluten free cycle. I use a Panasonic bread machine which cooks it in 1hr 55mins. This isn't long enough to cook this recipe.
  • Once the machine has finished cooking, set it for another 20 minutes of baking. If your machine won't allow you to do this, then you will need to put it in an oven that you have preheated to 180°C. and cook for 20mins
  • Whatever you do, don't let the bread stand for a while between machine and oven, it will sink inside.
  • Once cooked, leave in the tin for 10 minutes or so, then turn out onto a rack and leave to cool thoroughly before cutting. Don't be tempted to cut a warm slice, again it will sink if not cool enough, plus your knife will stick to the gooeyness of the loaf at this stage.


If you measure the ingredients exactly as the recipe, it should turn out perfectly every time.
The most important bit is making sure the dry ingredients come to 10 ozs and the wet 35omls
For the additional cooking time, I put my loaf into a halogen oven for 20 minutes because it doesn't have to be preheated.
You could also use an air fryer it it's large enough to take the bread tin but I don't think air fryers come in that sort of size.

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