Delectable Gluten Free Bread Recipe for Bread Maker

by Anukriti Parsai

Simple bread machine recipes are a blessing for all bread-lovers. A bread baking machine has the most straightforward steps to follow and is very easy to maintain. It saves me the trouble of kneading the dough and wondering if I did it the right way. I also save a substantial amount of time if I use the bread machine. I find that bread machine bread has a better and finer texture than hand-kneaded bread. Here is a simple rye bread recipe bread machine that my whole family loves.

What you will need:

- Water - 1 cup + 3 tablespoons

- Olive oil - Two tablespoons

- Vinegar - 2 tablespoons

- Ground flaxseed powder - Two (2) tablespoons

- Basil - One and a half tablespoons

- Oat flour - 1/2 cup

- Spelt flour - One and a half cups

- Rye flour - 2 cups

- Vital wheat gluten - Two tablespoons

- Active dry yeast - Two (2) tablespoons

- Salt - 1 teaspoon


- Instead of store-bought oat flour, I really like to make some fresh oat flour. You can make some at home by grinding rolled oats in a blender.

- Carefully clean the bread pan as well as the kneading blade.

- Make sure the pan is dry before you start adding the ingredients.

- Pour the water in the pan.

- Next add the vinegar and olive oil.

- Sprinkle the flaxseed powder and basil on top.

- Carefully add the flours on top of the liquids so that they cover the liquids completely.

- Add the salt.

- The very last and most critical step of making bread in the bread machine is adding the yeast. The yeast must be added carefully so that it doesn't come into contact with the liquids at all.

- Place the lid on the bread pan.

- Set the bread maker to run on basic cycle.

- When the cycle is complete, let the bread cool in the pan for five (5) minutes.

- Take the bread out of the pan and cut in slices to serve.

- If you think the bread is too soft then bake it in the oven for another ten minutes at 350F to make a crusty loaf.

Creamy Swiss cheese spread with the bread is a fantastic dip.

What you'll need:

- Cream cheese - Three hundred grams

- Milk - Two (2) tablespoons

- Finely shredded Swiss cheese - 1/2 cup

- Chopped fresh chives - One tablespoon


- Blend the cream cheese and milk until it becomes smooth.

- Mix in the Swiss cheese and fresh chives.

You can store this mix in the chiller for a couple of days.

The rye bread can be eaten as it is, but if you toast it and spread a layer of marmalade or jam over the bread before eating you will enjoy it even more.

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