Gluten-Free White Bread from a Home Bread Maker

Recipe steps

To prevent the bread from collapsing during baking, it's important to follow a specific procedure. First, pour water into the baking pan and add oil. Next, add all the dry ingredients to the container, except for the dry yeast, which we carefully sprinkle into a well made with our finger. This is important because the yeast must not come into contact with the water so that it doesn't start to rise too early and the bread doesn't collapse.

Finally, we select the gluten-free program, choose the bread size of 500 g, and select the desired color. I always prefer dark, because gluten-free breads tend to be lighter. After baking, we unplug the bread maker, open the lid, and let it cool for an hour.

In the end, we put on nice oven mitts, remove the baking container, carefully flip out the baked bread, wrap it in a clean towel, and let it cool completely so we can slice it. I usually let it cool overnight, in the morning I slice the bread into portions, put them in bags, and immediately place them in the freezer. Then, I just take out the necessary amount and reheat them in the oven until crispy.