1 1/2cupswarm milk,dairy-free use cashew, almond or coconut milk
1/4cupunsalted butter,dairy-free use Earth Balance or Smart Balance
1teaspoon apple cider vinegar
3cupsall-purpose gluten-free flourI like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1 1/2teaspoonsxanthan gum,leave out if your flour already has it in it
1 3/4teaspoonsrapid yeast/instant yeast,I use Fleischmann's Bread Machine Instant Yeast
The first step in making bread in your bread machine is to add all the wet ingredients first to the bread baking pan.
Warm the milk and melt butter. I combine this step and add the milk and butter to a large glass measuring cup and heat in the microwave. Pour warm milk and melted butter in the bread baking pan.
Pour the honey into the bread baking pan.
Pour the beaten eggs into the bread baking pan.
Add the apple cider vinegar to the bread baking pan.
Now it's time to add your dry ingredients.
Add the flour, salt, and xanthan gum (leave out if your flour already has it) to the bread baking pan.
The last step is to add your yeast. First, make a little hole with your finger in the flour. Pour the yeast into the hole.
Start the bread machine and set to the gluten-free setting.
As your bread machine is mixing, you will need to go in and scrape the sides down into the batter with a spatula. Your bread machine may be different and you may not need this step.
Cool before slicing. Enjoy!
Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. I like Pillsbury gluten-free.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
I usually store the leftover bread in an airtight container, once it's completely cooled. It may be kept on the counter (at room temperature).
It is also best not to slice the bread before you store it, so just store the left-over portion of the loaf.
I like to reheat my bread the next day because the gluten-free bread is best when warm.