Gluten free bread mix 1

Living with my dad has meant I have had fun experimenting with his bread machine. Something I have never gotten round to buying myself. I don’t eat a lot of bread as it has never really agreed with me and nutritionally doesn’t often offer a whole lot. Unless of course you make it yourself with great quality ingredients.

I use a programme on my bread machine so am unable to tell you what temperature in the oven and for how long to cook it. If you make it yourself in the oven, please feel free to add a comment so others can use it.


410ml water (I use tepid)
160g eggs (my dad is also egg intolerant so I use the egg replacement as if I was adding 5 eggs)
25 ml olive oil
20 ml coconut oil
1/2 teaspoon cider vinegar
80g gluten substitute
20g ground almonds
250g red mill all purpose gluten free flour
150g corn flour
1/2 teaspoon cinnamon
2 tsp xanthum gum
1 heaped teaspoon sea salt
20g brown sugar
1 1/2 tsp yeast
Handful of pumpkin seed
Handful of sesame seeds

In the bread maker you add the ingredients in order, liquid first then dry ingredients. When the ‘knead’ function is on you have to get in there with a spatula and make sure everything is mixed in. It may seem different to what you are used to go with it and make sure everything is combined, especially e pumpkin seeds are quite evenly distributed.

This makes a 500g loaf.

Enjoy and please let me know if you made any adaptations and how it goes for you. The quest for the perfect gluten free loaf continues!

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