This loaf of bread has a crunchy crusty and it’s fluffy foamy inside!

My son who does not have celiac disease but is a bread lover called it “divine”! The truth is, I’ve made many bread recipes and ended up with this. The only disadvantage  of this bread is that I can eat it all in one day!!!

I use a simple no name bread maker and do it on the regular bread program.

The secrets are that:

  1. I use sifted two types of flour, one of which is wheat based to make it smell like my bakery shop.
  2. I leave the yeast with the sugar for half an hour to be activated on its own first.


Yields1 ServingDifficultyBeginner

Prep Time3 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 150 g gluten free bread mix flour (I use Schär – MIX B)
 100 g wheat-based gluten free bread mix flour (I use Glutafin)
 5 g dry yeast
 1 tbsp granulated sugar
 ½ tsp salt
 1 tbsp extra virgin olive oil
 250 ml lukewarm water

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Place the ingredients in the bucket in the following order:
1. The 230ml of lukewarm water, the salt and the oil.
2. First sift the flour flour mixture for bread into the bucket and then on top the flour mixture for bread based on wheat.
3. Make a well in the center of the flour and add the yeast, sugar and 20ml of lukewarm water.

2

Leave it for 30 minutes so that the yeast can be activated.

3

We start the bread maker in the normal, long program.

4

If we want it a little darker, after the end, bake it for another 20 to 30 minutes.

5

My bread maker has a delay start so from the beginning I put it on 30 minutes late and it also has a bake only program so at the end I continue baking for 20 more minutes.

6

Οnce it's baked, take it out immediately and place it on a rack to cool (or you can eat it hot and burn yourself 😛 )

Ingredients

 150 g gluten free bread mix flour (I use Schär – MIX B)
 100 g wheat-based gluten free bread mix flour (I use Glutafin)
 5 g dry yeast
 1 tbsp granulated sugar
 ½ tsp salt
 1 tbsp extra virgin olive oil
 250 ml lukewarm water

Directions

1

Place the ingredients in the bucket in the following order:
1. The 230ml of lukewarm water, the salt and the oil.
2. First sift the flour flour mixture for bread into the bucket and then on top the flour mixture for bread based on wheat.
3. Make a well in the center of the flour and add the yeast, sugar and 20ml of lukewarm water.

2

Leave it for 30 minutes so that the yeast can be activated.

3

We start the bread maker in the normal, long program.

4

If we want it a little darker, after the end, bake it for another 20 to 30 minutes.

5

My bread maker has a delay start so from the beginning I put it on 30 minutes late and it also has a bake only program so at the end I continue baking for 20 more minutes.

6

Οnce it's baked, take it out immediately and place it on a rack to cool (or you can eat it hot and burn yourself 😛 )

Fluffy Gluten Free Bread using Bread Maker Machine
  • ATTENTION the bread becomes very puffy. Sometimes the lid could open a little bit by the dough that puffs a lot when it bakes. We never open the lid, except when the bread maker tells us to add nuts or seeds, such as flaxseed, walnuts, etc.
  • This dosage is for my baking pan, from a fiends bread maker that was a little bigger  (if I remember correctly when we made a loaf there) needs a little more, 220g Schär mix B, 130 Glutafin, 7g yeast and 350ml lukewarm water, salt & oil same.
  • Because I say again it becomes very, very puffy, if you need to increase the amount due to a large baking pan, do it slowly by increasing the dose little by little until you find the right one for your bread maker! And I’m telling you this from my experience, when I bought a new bread maker, as you’ll see in the photos below.
    Of course, it turned out to be amazing, a perfect soft, (topless :’D ) loaf. The crust made a craaatsss in mouth and was so, so fluffy inside!
  • If we add more salt, it does not rise as much but the bread becomes salty.

Good Luck and Bon Appétit!!!

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