We have been enjoying my gluten free sandwich bread, but I have been looking for something a little different. I wanted something a little more dense.
I was looking for a bread that would work well for panini’s or grilled cheese sandwiches. I recently saw a recipe for a gluten free, dairy free, and egg free bread, for the bread machine. It sounded like what I was looking for, but I was not sure if I wanted to try it.
I was skeptical about this bread working. I mean how could it work without gluten, dairy, and eggs, but I decided to give it a try.
When I took it out of the bread machine, it was so ugly that I was sure this was another gluten free disaster that would end up in the trash, but I was wrong. This bread was surprisingly good.
I had planned on making grilled cheese sandwiches out of it, because I have been craving one of those, but we ate it for dinner with pasta, and there was none left for sandwiches.
So, if you are looking for a good gluten free bread to use for panini’s or grilled cheese sandwiches you should give this a try. It is definitely going on my list of gluten free recipes to make again.
The original recipe was for a Zojirushi bread machine. It claimed that it would only work in that machine. Well, I ignored that part and made it in my Cuisinart bread machine on the gluten free bread setting and it worked fine. I am not sure how it would work in a bread machine without the gluten free setting, but I think it might be worth even trying if your bread machine does not have that option.
Bread Machine Gluten Free, Dairy Free, and Egg Free Bread
The bread machine makes this gluten free dairy free egg free bread easy to make.
- 1 1/2 cups warm water
- 2 teaspoons olive oil
- 1 cup millet flour
- 1/2 cup sorghum flour
- 1/2 cup cornstarch
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 3 tablespoons sugar
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 2 1/4 teaspoons of active dry yeast
- In a bowl combine water and oil and pour into bread machine bread pan.
- In a separate bowl combine the remaining ingredients.
- Carefully pour flour mixture over the liquid. You want to sprinkle this over the liquid so that it is evenly distributed.
- Bake bread on gluten-free bread machine setting, 1 1/2 lb loaf, medium crust.
Amount Per Serving: Calories: 146Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 183mgCarbohydrates: 31gFiber: 1gSugar: 4gProtein: 2g
Nutritional values are approximate and aren't always accurate.
When you went gluten free did you buy a new bread machine (mine is quite old) or did you already have one that had a gluten free setting? Thanks!
I had a bread machine years ago and was never impressed with it, I preferred to make my own bread, so I gave it away. However, when I went gluten free, I started looking into how to make GF bread. I kept reading how great bread machines were. I looked into several and decided that if I was going to buy one for the purpose of gf bread, I should go ahead and get one with the gf setting. There are only a couple of brands that have that option. I have the Cuisinart and so far I love it. I hope that helps.
gfe--gluten free easily
Ah, a panini would be sooo good! Great job, Lynn. It’s wonderful when we just take the plunge and give something a try, isn’t it? And, like you said, you can’t always judge by looks. This recipe will help many … thanks for sharing it!
.-= gfe–gluten free easily´s last blog ..Simple Roasted Chickpeas (Garbanzo Beans) =-.
Thanks Shirley! I think gluten free cooking has helped me not be afraid to try things. I am experimenting a lot more now and just realizing that some things will be great and others will need more tweaking. It is so nice when recipes like this work though. 🙂
I have to laugh at the way it looks, but I’m glad it was good! GF, EF, and DF is quite a feat. Great job. Thanks for linking up.
.-= Linda´s last blog ..Gluten-Free Challenge =-.
I was really surprised at how this bread turned out – great texture and nice neutral flavor! It holds up really well and tasted very good while warm from the oven. I didn’t think an egg-free dairy-free GF bread could be decent, but this is actually good! So glad it is also flax-free and tapoica-starch-free. Thanks for posting!
I am so glad that it turned out for you! I agree I can’t believe how great this turned out for being egg and dairy free.
One more thing to be clear – I substitute the tapioca starch with another starch and it works just fine. This makes the BEST grilled cheese sandwiches – something I have not succeeded in making deliciously in the 10+ years I’ve been gluten-free! More recently, I have used one cup of arrowroot starch (can buy on Amazon.com) in place of a cup of the other starches and the bread turned out even better! Thanks again, Lynn, for the great recipe!
Curious… does this recipe work without a bread machine? How would I go about doing that? Looks uh-MAY-zing! 🙂
I am not sure on that. I have never tried it without the bread machine.
Austina De Bonte
This has become bar none our favorite gluten free bread. We make it once or twice a week, and is our daily toast with eggs. Thanks for the great recipe!!!
We have doubled it successfully in our Zojirushi bread maker–only requirement (and this is worth dong for smaller loaves too) is that you have to manually scrape it down and mix it slightly during the mixing phase, or else it truly does not mix properly. But otherwise, it comes out great. Also 1.5 recipe works too. Or just as written. The only thing odd about this bread is that it comes out with a strangely white top–but the crust on sides and bottom is very crisp and nice. At first we called it the ugly bread, but this name didn’t stick once we started eating it. 🙂 Like all gluten free breads, it is best eaten when sliced relatively narrow and fresh out of the toaster.
We’ve substituted a bunch of things and it all turns out good. We never make it with potato starch since DH is allergic, and have done it with just substituting cornstarch or tapioca. We’ve also put in sweet rice flour and/or Domata flour (if yuo happen to have some) instead of one of the starches, and that turns out good. Or I’ve also tried using more sorghum than millet (which I think might taste a bit better, but it’s only a slight difference).
Thanks for letting me know how well this has worked for you. I am so glad that you liked it. I will have to try using some millet in the recipe. That is a good idea and I am glad to hear that it worked well.
I’ve been hesitant to try this since my bread machine is a single paddle, 1.5-lb loaf machine and I could tell by the photos that your machine’s loaf pan is quite different. I also have been reluctant to get millet flour for this experiment, so I pondered substitutions for a long while. I finally decided on buckwheat a different grass-like cereal. I bit the bullet and mixed it by hand this morning. It’s a stiff dough, thus the “ugly top” when made in the bread machine. Spreading the dough in pan by hand gave me the chance to wet my fingers and make the loaf smooth before letting it rise. I don’t have a stand mixer, so I really recommend mixing by hand rather than using a hand mixer.
I was afraid my 4-year old would reject the darker buckwheat bread, but she has given it the thumbs up. The combination of sorghum with the starches makes it a nicely sweet bread without the buckwheat being overpowering.
Thank you for posting this dairy free recipe that is apparently turning out to be quite flexible.
Thanks so much Lynn! I have the Cuisinart bread machine also, but mine only has one paddle. It does taste good, especially when I toast it… my only problem (I am new to baking) is that it’s hard to slice.. it REALLY crumbles! I guess that’s because it doesn’t have gluten it, but is there anything I can do to help with this problem?
This is going to be drier since you do not have the gluten, egg, or dairy, so I am not really sure how to solve that for you. It seems to slice better the first day for me, besides that I am not sure there is much you can do.
What could I sub the tapioca flour for? My son is allergic 🙁
What do you usually use in place of it? Can he have another starch? If so I would try it.
I’d normally use cornstarch or potato starch. Can I just increase one or the other? Thanks
could you kindly recommend a substitute for corn as I am unfortunately also allergic to this. I have eosinophilic oesophagitis due to multiple food allergies. Can I simply increase the amounts of tapioca and potato?. many thanks
I would try increasing the tapioca and potato. I think that would probably be the best option. I have not tried it, so it might change the recipe, but I think it will probably work.
I make a gluten-free flour mix with rice flours subbed it here and it was very good. I added the sorghum flour and used tapioca flour instead of corn starch. I don’t have a bread machine so I proofed the water, honey, yeast and oil then added it to the dry ingredients and beat it by hand for a minute or so, baked on 375 for 35 minutes. Would definitely recommend this and will make it again. Thanks so much, I have a grandson who can’t eat dairy or eggs so this was a real treat for him!
I am glad you enjoyed it and that it worked for you!
i’ve been glutenfree for 8 years and have tried dozens of bread macinne bread recipes..this one is by far the very best! great texture…it could be real bread..you could even use this for dipping in olive oil….it is heavenly!
I just found out I have gluten,egg and dairy food sensitivities. I am going to try this recipe. I thought I could never have bread again. thank you
Your recipe calls for active dry yeast. Does it work using Bread Machine yeast? I’m new to gluten-free bread so had a disaster this morning trying just white rice flour instead of the regular flour. I had put the dry ingredients in first (as I normally do) and the water and butter on top. I’m using a Panasonic bread maker and that is their instructions. It came out with flour in the corners and only about 2 inches high. My recipe is basically the same as yours, other than I use 1 tbsp. of sugar and 1 tsp. of yeast. It sounds like I need to use the xanthan gum as well with gf. Should I put in the liquids first and then the dry ingredients? It has a shorter rise time in the program and I suspect that might work. It rises for 2 hours instead of 3. If I was to use the Dough mode, the rise time is probably about 1¼ hrs. but I would need to bake it in the oven then. I like to put my bread on in the evening with the timer and have fresh bread in the morning. Will that work with gf bread?
I think it might depend on the bread machine. For gluten free bread though you do need xanthan gum. The xanthan gum helps the texture that is missing because of the gluten. So if you are not using xanthan gum, I would definetly try adding that and see if it helps. You also need a combination of gluten free flours. Just using all rice flour in place of all purpose flour doesn’t work. You need starch etc to make a gluten free bread recipe really turn out. I hope that helps.
What can I use to substitute the Millet flour? (other than Buckwheat–I think it’s too strong)
I would probably try white or brown rice flour. I haven’t tried it, but if I was going to use something besides millet I would probably try rice flour. I hope that helps.
This bread worked great for me. I don’t use cornstarch so I substituted arrowroot starch and the loaf baked perfectly. My first try at egg less bread was a disaster so I was pleasantly surprised when this worked so well. It has a wonderfully mild flavor which makes it perfect for sandwiches and has not been crumbly and kept well stored on the counter for four days. I am so happy to have found such a simple recipe that works so well, thank you, thank you!
I am so glad that you enjoyed this bread! I love helping others find recipes that they can have and enjoy. Thank you for letting me know how much you enjoyed it. Have a great day!