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Gluten free bread - bread maker - 700g
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Carlie D
By Carlie D

Gluten free bread - bread maker - 700g

Adjustments - Warm the liquids (around 100 °F). Ensure eggs aren’t cold. After mixing, pause for a 10–15 min rest before bake starts. If dough seems stiff, add 1–2 tbsp warm milk or water during mixing. Storage Store at room temperature in a sealed bag for up to 1 day. For longer storage, slice and freeze. Reheat slices in a toaster or a warm oven before serving.
Updated at: Fri, 10 Oct 2025 22:24:36 GMT

Nutrition balance score

Unbalanced
Glycemic Index
72
High

Nutrition per recipe

Calories2776.8 kcal (139%)
Total Fat135.5 g (194%)
Carbs413.6 g (159%)
Sugars106.4 g (118%)
Protein59.7 g (119%)
Sodium2801.3 mg (140%)
Fiber22.2 g (79%)
% Daily Values based on a 2,000 calorie diet

Instructions

Prepare the Bread Pan

Step 1
Insert the kneading paddle in the bread pan.

Add liquids

Step 2
Pour into the bread pan in this order: Eggs Apple cider vinegar Olive oil Honey or maple syrup and Buttermilk mixture * you can use homemade or buy it To make buttermilk - 1. Measure it out first 1 cup (250 ml) unsweetened almond milk 2. Warm it gently Microwave: heat in a microwave-safe cup or bowl for 20–25 seconds (start short — you just want it lukewarm, not hot). Or stovetop: pour into a small pot, heat on low for about 1 minute, stirring — when it feels warm to your finger (around 100–110 °F / 37–43 °C), it’s perfect. ⚠️ If it’s hot to touch, let it cool a minute before the next step. 3. Curdle it (make it “buttermilk”) Add 1 tablespoon (15 ml) lemon juice or apple-cider vinegar. Stir and let it sit 5 minutes. It won’t thicken like dairy milk, but it will separate slightly and develop that tangy acidity that helps yeast and structure. 4. Use immediately Once it’s slightly curdled and still lukewarm, pour it right into your bread-machine pan as part of the liquid ingredients.Tip: Almond milk cools quickly, so if you’re mixing other ingredients first, give it a quick 5-second microwave bump right before adding it so it stays warm for the yeast.

Add Dry Ingredients

Step 3
In a small bowl, whisk together the flour blend and salt. Add this mixture on top of the liquids in the bread pan and smooth the surface.

Add Yeast

Step 4
Make a small well in the flour layer and add the yeast (keep it dry, don’t let it touch the liquid).

Select Program

Step 5
Lock the pan in the machine. Choose the Gluten-Free program 700g (or Basic/White if GF is not available). Select medium crust. Click start on machine.

Dough Consistency

Step 6
After 5–10 minutes of mixing, open the lid and scrape down the sides if needed. Dough should look like thick cake batter (not a ball, not soup). If too thick → add 1 tbsp warm water. If too thin → add 1 tbsp flour blend.

Let the Cycle Finish

Step 7
Allow the program to run through completely. Do not open the lid once baking begins.

Remove the Bread

Step 8
When baking ends, carefully remove loaf from the pan immediately.

Cool

Step 9
Cool completely on a wire rack for at least 1–2 hours before slicing. This step helps set the crumb and prevents gumminess.

Notes

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