Gluten Free Bread Machine Recipe

Gluten Free Bread Machine Recipe


Servings 6
Time Needed Prep
Ingredients 12
Difficulty Medium

Rating (click to rate)

2.1 based on 8 ratings.


  • 1 tbsp Caster Sugar
  • 1 cup Warm Water
  • 1 tbsp Yeast (dried Variety)
  • 3 Eggs
  • 1/2 cups Milk
  • 3 tbsp Butter
  • 1/2 cups Buckwheat Flour
  • 1/2 cups Tapioca Flour
  • 1/2 cups Potato Flour
  • 1 tbsp Guar Gum
  • 1 tsp Salt
  • 1.5 cups Brown Rice Flour

Nutrition Information

Qty per
220g serve
Qty per
Energy 313.25833333333kcalcal 142.44438829512kcalcal
Protein 18.361666666667gg 8.3493912151703gg
Fat (total) 17.916666666667gg 8.1470414416883gg
 - saturated 7.6783333333333gg 3.4914809229635gg
Carbohydrate 18.346666666667gg 8.3425704362888gg
 - sugars 3.255gg 1.4801090172667gg
Dietary Fibre 2.4166666666667gg 1.0989032642277gg
Sodium 336.82666666667mgmg 153.16134764646mgmg

Nutritional information does not include the following ingredients: Warm water, Yeast (dried variety), Potato Flour

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Gluten Free Bread Machine Recipe

This recipe was submitted by one of our fans, so thank you Samantha Butterfield for this recipe.  Gluten Free bread from the supermarkets is notoriously expensive…  this recipe uses a variety of flours that are avaialble from your local health food store.  Although gluten free bread does not have a long life once made, you can freeze it and just take out what you need.  It also toasts really nicely!



  1. In a small bowl, dissolve the sugar in the cup of warm water.

  2. Sprinkle the dry yeast over the top of the sugar and water mixture.  Set aside for five minutes to activate.

  3. Add the dry ingredients to the bread machine (buckwheat flour, tapioca flour, brown rice flour, potato flour, guar gum and salt).

  4. Mix the egg and milk together, and pour over the top of the dry ingredients.

  5. Add the yeast mixture.

  6. Set the bread machine to LARGE GLUTEN FREE or LIGHT CRUST

  7. Cook according to the instructions.

Recipe Hints and Tips:

  • Gluten-free bread tends to go stale very very quickly.  Eat the day of making, or freeze for up to two weeks.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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