I am ecstatic. I have conquered gluten-free bread! Thanks so much to Chantelle, one of my readers, who sent me the recipe. I have made changes but the base idea is the same. I used a different gluten-free flour mix, made a few other changes and plonked it all in a breadmaker to save me work. It came out delicious and light with air holes like in gluten bread. My family approve wholeheartedly. It feels like such an achievement after so many weird results in the past. Now I have that one ticked off, I am going to make a start on a gluten-free and low FODMAP cookbook. For a while I floundered about getting the hang of this new eating regime but I feel confident enough now to do this.
I am glad of this triumph because I have been feeling down lately because of the problems I am having with my neck and shoulders due to my job. In the last week, I have been doing a specific databasing task and it has almost killed me. After two solid days of it, I had to change hands and use the mouse in my left hand (no mean feat) because of the intense burning down my neck into my right shoulder and on down into my arm. Two more days and I had to change back. So I now have burning in both shoulders and down both arms. Friday was diabolical and I ended up taking painkillers for the first time and dosing myself with a hefty helping of wine. My physiotherapy appointment on Friday evening helped quite a bit but he says it is my choice to suffer like this or not since we know the cause – my job! What am I to do? It is my work. And this blog and my writing are my hobbies. I have spent very little time on the computer today – Saturday – but I did want to get this post done about my wonderful bread and so I am back on the computer. It’s a no-win situation. And I have no solution for it at this stage. Suggestions welcome.
- 1.5 cups white rice flour
- ½ cup brown rice flour
- ½ cup potato starch
- ¾ cup tapioca flour
- 2 tbsp chia seeds
- 1 tbsp sesame seeds
- 1 tsp salt
- 3 eggs
- 3 tbsp olive oil
- 1 cup warm water
- 2 tbsp sugar
- 1 tsp white wine vinegar
- 2 tsp fresh yeast granules
- Place everything in a breadmaker and put it on the dough setting.
- I wanted it to rise more than the breadmaker allowed so I removed it when it was mixed, placed it in an oiled loaf tin (25cm/10" x 10cm/4") and placed it in the drawer under the oven to stay warm for 1 hour.
- Preheat the oven to 180°C/350°F.
- Bake for 30 minutes or until it sounds hollow when you knock the top with a knuckle.
- Let sit in the loaf tin for 5 minutes and then remove to a cooling rack.
- Let cool completely before slicing.
I have a dear friend who will love me if I bake this for her tomorrow! If you say it’s wonderful, I know it will be.
It was great this morning too for toast and then again for lunch with tomato and a fried egg. I am milking this loaf for all its worth. It’s the first bread I have had in ages.
Can I make this bread without a bread machine?
Sue
Certainly, just make it in the usual way for any gluten-containing bread.
Does it need to rise?
Yes, it contains yeast so needs to rise.
For how long should it rise?
The same as for an ordinary wheat-based bread.
I’ve never made bread before but I’ll look it up. Thank you for all your help!
Did you find out how long it needs to rise? I’d be keen to hear more about the details without a bread machine as well…
It works pretty much the same as a normal bread because of the yeast. Simply follow the instructions for any yeast bread for the rising times.
Really good looking recipe and great picture! I’ve had hand pain in the past from too much mousing. Sometimes switching to a mouse with a trackball works – at least it did for me. Worth a try, at any rate.
You know, John, that’s exactly what Adriano was talking about yesterday – that I should get one of that type of mouse. He’s going to look into it for me. Thanks for reinforcing the idea.
Your bread looks so good, I’d never know it was gluten free from the photo! I can relate to your neck and shoulder pain – I am often in severe pain too from using the computer too. Stretching helps, and so does a heating pad if you haven’t tried that already!
I am so sorry to hear you have similar problems. I had a miserable day yesterday but stayed off the computer except for posting the recipe and today is already a bit better and now I am checking all my favourite blogs. I guess moderation is going to be key. I stretch, do exercises (set by my physio), use heat packs, wine and massage. Sometimes I use all of them at once. LOL.
YAY!!! That looks PERFECT! I’m really looking forward to trying it out with the, no-doubt, improved changes! On another note, sorry to hear about the pain you’re experiencing. I hope you’re able to find a viable solution.
Hi Chantelle, great to see you here. I hope all is well with you. Thanks for this recipe. I am very impressed with it. Chia seeds are amazing. I have enjoyed using them lately.
I feel a bit better today but tomorrow I am back at work so we will see how that goes.
You make this sound really good and the pictures look awesome! I need to try it. I pinned it too! https://www.pinterest.com/pin/180988478748455307/
Natalie, it is still good on the third day though I am using it as toast now.
Hi when i bake this bread it always get superdry and gummy. What am i doing wrong? It taste worderful though!
I am not sure what has gone wrong. Try again and make sure all measurements are perfect. Sometimes the quality of the tapioca flour can vary. Maybe try a different brand.
Congratulations on a fabulous looking loaf. I hope your neck feels better soon.
I now have a special marbleball mouse, which hopefully will reduce the movement of my shoulder. I am trialling it now.
Congratulations Suzanne!! The bread looks perfect, I would not have guessed it was gluten-free. Sorry to hear about the pain your job is causing you. Our modern life being in front of a computer is so bad for us but what can we do. I hope you find a solution soon.
I think that is the mark of success – when the bread doesn’t look gluten-free.
I think there is going to be a massive epidemic of computer-related ailments in the next few years as people spend more and more time in front of them with little relief.
Hope you feeling good now. Do stretching Or yoga that will help in blood circulation is those areas. Again a yummmm recipe 🙂
Thanks, Maria. It is a little better today. I spend a lot of time stretching and exercising – hopefully it is helping.
Just mouthwatering…looks delicious!
Thanks, Kalyan. It was pretty good.
Looking at that crust I can certainly say that you’ve mastered it.
I was very pleased with the crust and a good crust is essential if it is to be considered real bread.
Is the bread moist or dry like the stuff i got from the grocery store? I’m new to cooking this way, m Thank you in advancey 15 year old son was just diagnosed with IBS.
Ok don’t know what happened there, lol but what i was saying is my 15 year old son was just diagnosed with IBS.
Gluten-free products are volatile and inconsistent and so much depends on the cook. When I make this it is usually moist and holds together well but once I made it and it was crumbly. Give it a try and let us know how you got on.
Your son needs to be on a strict low Fodmap diet for his IBS.
Yes, i have started him on the low fodmap diet, hasn’t been long enough to tell any difference. I hope this helps him, any suggestions any one has for low fodmap or IBS is much welcomed. Thank you!
My website is purely about IBS and the low Fodmap diet. I also see that you have booked a phone consultation about getting coaching for your son. We can discuss things then.
Hi. My 12 yr old has terrible IBS that started just 8 mths ago. How r u going with your son? Such s challenge for teens emotionally . My so is IBS C (constipation)
Hoping emails come for reply
Congrats on conquering the bread! It’s so exciting to get a recipe just right. And, now I hope you find a solution to the pain from working at a computer.
It is exciting and I like to tick off recipes so I can move on.
I am using a special mouse with my computer now and it seems to be working. Fingers crossed.
That looks delicious and fairly large. What size loaf tin did you use?
The loaf tin was 25cm x 11.5cm or 10″ x 4.5″.
Your bread looks fantastic. It’s so hard to find a decent GF bread. I think a cookbook for FODMAP sufferers is a fantastic idea. I’m so sorry about all the pain you’re experiencing. It really does seem to be a no-win situation. It’s a shame your job requires you to spend so long in front of the computer. I hope the physio is able to bring you some relief xx
Thanks, Charlie. I am feeling a bit better now with a new marble mouse which minimizes the movement of the arm and shoulder – just the hand moves. The pain is easing, thank goodness. Otherwise some serious decisions were going to have to be faced.
It is hard to get good gluten-free bread. I was very pleased with this one.
Suzanne, glad to hear you are feeling better. Congratulations on conquering the bread making, the loaf looks fantastic.
Thanks, Nik. It does look pretty good, doesn’t it!
If we made this without a breadmaker how would we do it? or does it have to be made in one?
See here for a method which will work. Chantelle’s recipe is very similar and she makes it without a breadmaker. https://fuel4myfamily.wordpress.com/2013/09/25/gluten-free-bread/
Hi – sadly fuel4myfamily.wordpress appears to have disappeared from the internet. Do you know any other way to obtain a recipe for a bread similar to yours to be made without a breadmaker?
Many thanks in advance
Claire
Claire, the blog is still there. Perhaps copy and paste the link to find it.
Gorgeous loaf of bread Suzanne! Who needs gluten when gluten-free looks like this!!!!
I’m sorry to read about your shoulder pain but also can relate to feeling it quite often- I stretch when I can and try to lay off doing things that bother my shoulder when it really is uncomfortable!
Maybe we need more baking time and less computer time! Take care and have a wonderful week 😉
Sorry I missed your comment back in October. I agree that when you manage to conquer the whole gluten-free thing, you no longer miss it.
I have now left my stressful job and am freelancing, helping bloggers, which includes taking photos for them so i am getting more baking and photography time now. I feel much better for it.
Hey,
I came here to look for a bread recipe – right now, my xanthan gum attempts give me jello-like goods – and saw your mention of arm and neck pain. Not sure if it’s still an issue, but if so, you could try some of my tricks (I have the same problem). Try to stretch every night, whether you’re in pain or not (maybe you already do?), take an evening off typing immediately when you start feeling pain (sometimes this stops an attack), and try sleeping on one of those orthopedic pillows which follow the curvature of your shoulder and neck. Good luck!
Zaneta
I only use xantham gum occasionally. It is not always necessary. Tapioca flour binds gluten-free products quite well.
Thanks so much for taking the time to make some suggestions for my neck and arm pain. I do stretching exercises every day but should probably be doing more. I do sleep with an orthopedic pillow – it makes a lot of difference. The one thing I don’t do is take an evening off typing and that is very good advice.
Just curious if you had any suggestions for doing an egg-free version, since I’m intolerant to eggs?
That is a tricky one. Chia seeds can act as a substitute for eggs but you would have to experiment with the quantities to get it right. Good luck.
Hi, could you tell me what fresh yeast granules are? I live in Scotland and to me it’s either fresh yeast or dried granules!
I mean the dried granules. They have to be kept in the fridge once opened though because they are active. I guess that’s why I think of them as fresh. I hope you enjoy the bread.
I’m so grateful to have come across your site! My fiance has discovered he has severe IBS and we’re getting the hang of the FODMAP friendly diet, it’s great to have the recipes by a kiwi as I know the ingredients will be easy to find 😉
Re your shoulder/arm pain, I get that too (I’m an indie author) when I’m rushing – what it turned out to be was my posture, I end up hunching my shoulders ever so slightly and jutting my chin forward – it all puts strain on the ligaments which protest lots, leaving me in pain just like you describe. Chin back and drop the shoulders! I’m chanting that now as I type *lol*
I am sorry your fiance is dealing with that. If he is interested in my low Fodmap coaching program, let me know.
LOL to the chanting – that’s what I do as well. I spend a lot of time at the computer and I have to constantly correct my posture.
I am on my 2nd day of low FODMAP and looking for bread alternatives. I grew up in Poland and bread is our staple, as in fresh delicious wheat bread. In the States we lack that kind of bread but even the shelf-stable soft loafs that come in a bag taste fine. Now I miss those too! The irony. I am looking for good bread recipes and came across yours. It will be the first I will give a try so wish me luck! 🙂
As to your shoulder/arm pain. I agree with Nicole-posture. But have you tried a speech-to-text programs? They have a slight learning curve but you can get most of your text down and then just tweak/correct/format. That could cut down on the time you spend on the computer too. There is one called Dragon but I think one could be available from Google, similar to what android phone would use. Hope this helps.
Thanks you for your suggestions concerning my shoulder/arm pain. This post was published about 5 years ago so I no longer have that issue but do get some neck pain so the speech to text program is a good suggestion.
Good luck with the bread.
I can’t wait to try this recipe! Do I use active dry yeast or rapid dry yeast? I echo all the comments about stretching and also suggest moving around and stretching after every hour on the computer.
I use active dry yeast. I am much better at the stretching exercises now and there is definitely a difference.
I tried making the bread following your instructions, but it never rose and was gummy after 30 minutes of baking. I tried making it a second time, this time using a stand mixer with paddle to mix all the ingredients. After an hour, it rose to almost the top of the bread tin, so I was optimistic it would bake well. After 45 minutes in a 350 degree oven, it was golden brown but still gummy when I sliced into it. Any idea what I might be doing wrong?
Cooking bread without gluten is tricky. Having said that, I have never had it not rise really well. It can be a little fickle how it cooks though but I have never had it gummy. I would suggest it was undercooked and still raw in the centre.
Thank you for trying to help me figure this out! It tastes GREAT, so I really want to perfect the rising and baking.
Mine just rose to just below the lip of the bread pan. Should it have risen higher than that?
I left it in the oven for 45 minutes. What’s the longest you’ve ever baked yours?
I always take the dough out of the breadmaker after it has finished its cycle and rise it in a loaf tin, which I then put in the oven.
Wow!
I can’t thank you enough for this recipe. After being on the low FODMAP diet for 1 month, I finally have an alternative to the expensive GF bread I buy who has a weird texture and taste.
I followed your recipe and it gave a great result! It taste like real bread, the texture is wonderful… and it’s a lot cheaper than buying it at the grocery store.
Thank you so much!!
I am so glad you had success with the recipe. Gluten-free bread can be inconsistent. It is great to not have to eat the store-bought bread with all those additives.
Hi! I made your bread for my daughter whom we think needs a low FODMAP diet. It is better than many breads I have tried, however it’s very dense and is quite white in appearance. How did you get yours so nice and browned? Heave you tried it with large flaked oatmeal in place of some of the rice flour? This might make it less dense. Thank you for the recipe!
Many gluten-free breads can be dense and this one varies. I have had quite a light loaf come out and other times it has been dense. Gluten-free breads are fickle creatures.
I brushed it with egg to get it that brown.
I haven’t tried it with flaked oatmeal. I don’t think it is close enough to rice flour to have the same effect, but you could try it.
What size loaf pan do you use? I have crohns and have to stick to a low fodmap diet to lessen my symptoms and want to start making my own bread as all the ones I can buy are soooo expensive
I have put the size in the recipe instructions now. But it depends on how you want your loaf to look. You can use any kind of baking tin of any shape and make the loaf higher or lower but i have put what I used.
Good luck with the recipe and with your Crohn’s. The low Fodmap diet will help you heaps.
I made this bread, very tasty but doesn’t look like your picture. First, I didn’t use a bread machine, I mixed by hand and the dough was more like a thick cake mix, no way could I have kneaded it. I tried to break the directions down so that I could mix this recipe by hand. I wasn’t clear about the proofing of the yeast, so I put the yeast in the 1 cup of warm water and let it set for 5 minutes. Not sure if this was supposed to go into the wet or dry ingredients?? As I mentioned I like the taste and the texture but the bread bare rose, so I have a tiny loaf of bread, it’s great for toast but not big enough for sandwiches. What can I do different next time? Can I leave out the chia seeds? And I didn’t have potato starch so I used cornstarch, is that ok?
thanks, Glo
Gluten-free bread is quite a different beast to bread with gluten and will not form the same sort of dough because of the lack of gluten. You would have trouble kneading it and that’s where the bread maker was great but you should be able to make it without one. You do have to follow the recipe exactly because any little variations will cause it to be different. I don’t know why it didn’t rise – mine doubled in size. That is the nature of yeast. One reason a yeast mix doesn’t rise is if the yeast gets in contact with the salt. Salt can kill it while the sugar feeds it. The chia seeds are necessary because they act like an egg. You could have used cornstarch instead of the tapioca flour but not the potato starch. This loaf, because it has no preservatives, is only good for the day it is made, so slice and freeze the rest and take it out as needed. Try again to make it with all the correct ingredients.
I’m new to FODMAP issues and am excited to try this bread. I need to find something to replace the wheat in my family’s diet as I suspect my young daughter has the same issues. So thank you for a wonderful recipe!
I know it’s been a while since you posted of your difficulties with typing and physical pain, but if you’re still on the computer much I highly recommend Dragon Dictate (https://www.nuance.com/dragon/index.htm). I’m an indie author and spend all day writing. Dictation (and Dragon) is amazing. I use a wireless headset and it allows me to pace/do dishes/fold laundry/etc. while dictating my novels. I can’t recommend it enough!
Thank you for that information, Monica. I am now much, much better because I have completely changed my life and now work from home as an online coach. With the stress gone and the need to perform for 8 hours a day for someone else, my health has improved dramatically.
Yum! I’ve been loving baking homemade bread since going low-FODMAP, and I love that this has sesame and chia seeds. Do you happen to have a method for making this without the bread maker? Small apartment, I’m afraid : (
Simply use the usual method for making any loaf of bread. Soak the yeast in a little warm water and add the other wet ingredients and then mix all the dry together and combine wet and dry. Then knead it all together and leave it in a warm place to rise. Perhaps check out a recipe online for how to make normal bread for more detailed information. Have fun!
What could you substitute for the potato starch. I can’t have potato or corn…
Use a gluten-free flour instead of the 3 I have used.
I am excited to read that this is not only gluten free but low fodmap because of the yeast. I have googled till my hand is sore, trying to find out if yeast is low fodmap but can find nothing. So the fact that you have included yeast in this and have had no issues, is good news. Where does one buy this particular yeast and is the traditional packaged baker’s yeast okay to use?
thanks
Lynn
Yeast is low Fodmap. Any live yeast will be okay to use.
Thank you for this. It seems hard to believe as it ferments, etc., but I am going to bake some break right now!
Lynn
Ok-I just reread your answer-does it have to be live yeast to be low fodmap? And do most stores carry this product? (Don’t think I have ever noticed it before.)
Thanks again,
Lynn
All yeast is live or it won’t work. It ferments outside the body and so causes no problems of that kind once inside the body.
thank you for this
Hi-It’s a new day and am starting to feel better, tho’ it’s been a long haul. Turns out I am very fructans/fructose-intolerant (frucmal??) and hence years of undiagnosed problems, but finally at the ripe old ago of 65, I have been given some hope, with this IBS diagnosis. The diet is terribly restrictive and seems so unfair, what with all the fabulous, yet forbidden foods (esp fruits and veggies) in the world. However, there are many worse conditions one could have so have to keep that mantra at the forefront, right?
I have a question about 3 items that I can’t seem to get a handle on-the first being probiotics. Have found only one brand that doesn’t have some forbidden ingredient but for the 3 days I ingested it, I felt worse. Any suggestions as to why that happened?T he 2nd and 3rd regard fermented foods that I can’t seem to find any info on and these are: Kimchi (cabbage, which is forbidden) and Kombucha, which is black tea, both items fermented. Are they OK as they are already fermented? They all come so highly recommended as being good for us, but am very reluctant to just knock them back without more info.
Thanks again
Lynn
Probiotics are not always helpful. They may be adding more of the kind of bacteria that you already have enough or too much of.
We can have 1 cup of cabbage – it’s not forbidden.
Fermented products vary and it depends on the process whether they help lower the Fodmap content or not.
Black tea is okay if not too strong so kombucha is okay too.
There are many things that we are told are good for us that are not. We have to find our own kind of healthy.
HI
Again-thank you for your prompt and comprehensive response. Much appreciated,
Lynn
Now muscle pain, that’s getting more into my area of expertise…I assume all the typical ergonometric measures have been taken. Computer at eye level. Hands pointed down. Feet evenly on floor and pelvic area not tilted. Back up against a chair, spine erect. Regular standing/walking breaks. Neck massage, side bends, stretches. I have friends that resort to dictating into the computer to ditch the mouse and keyboard all together but hopefully it won’t come to that. Acupuncture can help too. I’ve resorted to gentle chiro in a pinch as well. But my PT is my saving grace. And my new improved core strength that has helped alleviate muscle imbalance. Back to bread…I do miss bread and almost can never find a gluten free version home baked so have to do it myself. But my bread maker version was a dense as a brick disaster and went straight to the trash bin. Was this made with a regular bread maker or are there some more geared to gluten free versions of bread. I look forward to trying it!! Hope you are feeling tip top for your big trip coming up. Sitting on a plane for long stretches can be dreadful for necks, or talking into phones so exercise caution.:)
Yvonne, this is a very old post from a few years ago when I was working in an office. I now work from home on my own schedule and leave the computer whenever I want. Things are much better.
I do love hearing about your culinary disasters. LOL.
Looking forward to trying the bread recipe, thank you. Have you checked your position on your chair and what your shoulders are up to while you are working? It’s hard to explain, but the pain should be eased by having your elbows supported on chair arms exactly the right height, and consequently your shoulder blades nicely positioned and relaxed. I would recommend an ergonomics consultation in your work position, as there’ll be other things to take into account : the height of your chair and if you are supported properly by it, then the position of your hands on the keyboard. I have an ergonomic mouse and also a split keyboard – but neither are enough without attention to seating position.
Thanks, Heather for your kind advice. This is a very old post from several years ago when I worked in the corporate world. I have now been running my own online business from home for many years and feel a million times better. At the time, work had a specialist come and do all the things you mentioned including the mouse and it helped a little. But tension from a stressful job was the main problem I think.
Hi Suzanne,
I am very excited about your bread recipe, and tried it yesterday but too crumbly – I cut back on the tapioca does not agree with me. Can I substitute or partially substitute with Arrowroot starch and what quantities would you suggest? I am going to try again today. Are there any breads that are great for sandwiches they all seem to go dry. I am on a Low fodmap diet and have to stick to rice flours.
Kind Regards
Heather
Mine stays together well and it is the tapioca flour that does the binding so don’t reduce that. I have had clients in the US who have had it crumble and we decided it was the quality of the tapioca flour and it’s binding properties. Any bread without the gluten in wheat will deteriorate quickly, so slice it up and keep the slices in the freezer. Then place a slice as needed in the microwave for about 10 seconds and it will be just like fresh.
Is yeast a low fodmap? I cant find any info out there on it but its not on any list I see as ok. Thanks!
Yes, it is.
Thanks! Making it now. Mine is a liquid rather than a dough is that right?
I imagine you have finished it by now. It is wetter than usual.
Yep, its done. Its very dense. I think I should have done the yeast in the water first. I combined everything in one bowl and blended it. So I dont think the yeast had a chance to activate?? I like the taste a lot though and will try again.
It is a little more dense. I have only made it in a breadmaker so maybe that makes some difference. It’s important not to let the salt near the yeast when piling everything in together because salt can kill yeast. I wonder if that happened.
I have a feeling thats what happened. I put it all in the mixer and wasnt aware of the salt thing until I Googled it. I know better now. I also read to put it in water with sugar and it will activate better. So i will do all that, maybe tomorrow and I will let you know how it goes! I really like it though so its worth playing with, thanks!!
The order into the breadmaker is yeast, then flour, then sugar, salt and other dry ingredients followed by the wet ingredients. Good luck for the next time.
Hi my bread machine has settings for 1, 1.5, and 2lb loaves, do you know which one I need. There aren’t a lot of differences in the dough settings but I’d rather use the right one if you know what it is.
Not sure. Perhaps use the middle setting.
I am curious. I am just entering the world of Low-Fadmap and everything I am reading says that because yeast increases the fermentation process to make the bread rise more quickly, it is not Low-Fodmap.
Is yours a slower process lengthening the fermentation process which eliminates the bad stuff?
I apologize for the lack of technical terms. This is so new.
Any information would be greatly appreciated. I am trying desparately to find a bread recipe. I know due to the slow fermentation process sourdough is acceptable, however not all things taste great on sourdough. LOL
Thank you gor your time!
Deb
Yeast is low Fodmap and so perfectly acceptable for those with IBS as long as it is used with low Fodmap flours like those in my recipe. You can safely make this bread.
I just made this, and I had to come back and THANK YOU! I am new to low FODMAP and cannot eat the gums used is commercial gf bread, so I was wondering what I would do. This bread is easy, but most of all it is absolutely delicious! Thank you again!
Thank you so much for coming back. I love to hear about people’s successes with my recipes.
I think you should reorder your ingredients as wet ingredients should always go in first. Most bread machine recipes list ingredients in the order they go into the machine. My attempt at this recipe failed miserably. I have a pan of wet goo after baking.
Actually, it’s the other way around. The dry ingredients go in first and the liquid at the end. I think you must have mis-measured something because it works well every time for me and for the other people in the comments. I am sorry it didn’t work for you.
So I made the bread, it rose, it tasted great but by the second day it crumbled! What did I do wrong? It wont stay together and is sooo dry!
Homemade gluten-free breads without xanthan gum don’t last well and should be eaten on the day they are made, but if you refrigerate or freeze it, it will last longer.
mine looked nothing like this, a brick which tasted of potato.
It sounds like your yeast didn’t prove. Make sure you keep the salt away from the yeast since this kills it. Try again and hopefully this time it works for you. Bread-making can be tricky.
Hi Suzanne, I have not tried this low-fodmap bread recipe, but I would like to. I was wondering if it would turn out just as well with an amount of flour blend we can get here in the states….It’s King Arthur Flour “Gluten Free…Measure for Measure Flour” The ingredients are…Rice Flour, Whole Grain Brown Rice Flour, Whole Sorghum Flour, Tapioca Starch, Potato Starch, Cellulose, Xanthan Gum, Vitamin and Mineral Blend…I have used it for lots of recipes but not for any bread. Thank you!
Yes, that would work.
hello! I’m wondering how to make this without a breadmaker?
Just make it in the usual way for any gluten-containing bread.
Would this be easy to bake in a dutch oven? I’d love to be able to bake my step mom bread since it’s so expensive to buy.
I have never tried cooking it that way, but let us know if it goes well.
will this work if I leave out the sugar?
No, it won’t. Sugar is necessary to feed the yeast and make it work.
Oh! I went and bought all the ingredients and made the bread today, I was so excited! But it looks nothing like yours and now I see why. After looking at the recipe again I realized I forgot the EGGS!! So disappointed. But I will try again. Your bread looks so good.
Oh dear! Baking bread is a science and especially gluten-free bread. The eggs bind it together.
Hi,
Thank you very much for sharing your bread recipe! It tastes great! I’ve made it several times without a bread maker. However, I am currently looking into buying a bread maker to cut the time I spend baking. I’m a complete beginner however and would greatly appreciate your advice. Do you simply place all the ingredients into the bread maker or do you have to mix everything by hand before in a mixing bowl, let it rise, and then put in the bread maker?
Also, could you recommend a good bread maker for GF/low fodmap loaves?
Thanks,
Angus
Any breadmaker is fine and it will come with a recipe book that tells you exactly what order to place the ingredients in the machine. You don’t have to do anything by hand.
Thanks for your reply! What breadmaker did/do you use? I’ve balked at the price of some of the more expensive ones like the Zojirushi PAC 20. Is it risky to purchase one of the cheaper ones like the Hamilton Beach Homebaker? I’ve heard both good and bad things about it.
You live in a different country to me so there could be different brands. Mine is a Sunbeam Bakehouse which I got secondhand. You definitely don’t have to spend a lot of money on one.
Hi Suzanne,
I thought I’d post my experience to help others using the same machine as me. I tried the recipe with my Hamilton Beach Homebaker and mine didn’t come out quite as nice as yours haha.. It was quite a short loaf but the taste and crust is a lot better than Bob’s Red Mill Gluten Flour Blend that I tried first. I did leave out one egg though, but that surely can’t be the only reason it didn’t rise fully. Anyways, I’ll battle on!
Baking is chemistry – you can’t leave out an ingredient – especially one as important as eggs – without getting a different result. Try again but also make sure the yeast doesn’t directly touch the salt because salt kills yeast.
Does the recipe have to have sesame seeds and chia seeds? Or can I leave these out of the recipe?
Yes, it needs the chia seeds – they create a gel that acts like an egg. The sesame seeds are optional.
I’m sure I missed it, but what is the low fodmap serving size per meal? (grams). Thanks!
Try one slice and see how you go. Remember to always keep meals small.
Hi, I’d like to try to make this without a breadmaker but instructions are unclear – “the same way you would with gluten containing bread” is not very helpful, honestly. It would be helpful to put tips or note for those who do not have a breakmaker. I’ve never made bread before and food is too expensive to mess up for baking especially. It would be great if you can thoroughly explain what steps are needed.
Google how to make bread. Here is an example of a good site: https://butterwithasideofbread.com/homemade-bread/
I recently bought a new brand machine, and right after that, my RD put me on a low FODMAP diet. I am now looking for recipes that fit into my new diet. and came across this recipe. I’m very excited about it, but I have a couple of questions:
1. Can I use fast acting yeast in the recipe?
2. Do I need to finish baking it in the oven? Or can I put my bread machine
on the gluten-free setting and bake the bread completely in the bread machine?
3. Can I replace the sugar with Stevia, or will Stevia fail to feed the yeast? I am diabetic and prefer not to use sugar, but if necessary, I will just increase my insulin dosage accordingly.
4. I know the eggs in this recipe must be used to bind the ingredients together. My daughter-in-law is on an autoimmune diet and cannot have eggs on her diet. Do you have other recipes that do not require eggs but maybe have a different binder, such as flax or chia seeds, or xanthan gum”
I look forward to trying this recipe at! Thank you.!
I have never tried fast acting yeast but maybe. You can use your bread maker. Don’t use stevia. The whole recipe would turn out differently if you didn’t use eggs or used a substitute. It would be about experimenting.