Thanks to a bread machine, a freshly baked loaf of warm bread is just a few ingredients away. This recipe for gluten free bread machine Italian Bread blends the traditional bread baking with the ease and convenience of a bread machine. The result is spectacular.

It’s one that will have you coming back for more.

And, besides being gluten free, it is also dairy free and can be made gum free. As with all bread machine recipes, there ae a few things to keep in mind for the absolute best bread:

[icon type=”vector” icon=”enotype-icon-checkmark” size=”24″ hover_animation=”border_increase” ]Measure all ingredients accurately

[icon type=”vector” icon=”enotype-icon-checkmark” size=”24″ hover_animation=”border_increase” ]Keep the temperature in mind – some recipes call for ingredients to be room temperature, in others, they should be hot

[icon type=”vector” icon=”enotype-icon-checkmark” size=”24″ hover_animation=”border_increase” ]Mix the liquids together – this is different from other bread machine recipes where you are ‘layering’ the ingredients in the pan

[icon type=”vector” icon=”enotype-icon-checkmark” size=”24″ hover_animation=”border_increase” ]Xanthan gum can be substituted – see a list of substitutions here

[icon type=”vector” icon=”enotype-icon-checkmark” size=”24″ hover_animation=”border_increase” ]Allow the bread to cool completely before slicing it – this prevents it from getting soggy

Note: If you want to try it without using a bread machine, the mixer version recipe is below.

Gluten Free Italian Herb Bread Machine Bread

Wet Ingredients:

1 1/2 cups Water

3 Eggs

¼ cup Vegetable Oil

 

Dry Ingredients:

1 cup White Bean Flour

1 cup White Rice Flour (we use this brand)

1 cup Potato Starch

½ cup Tapioca Flour (the one from Nuts.com works wonderfully)

1 Tbsp. chia / golden flax seed mixture (find the recipe for it here) or 1 Tbsp. xanthan gum

1 1/2 tsp salt

3 Tbsp. white sugar

1 Tbsp. dried mixed Italian Herbs

2 1/4 tsp Active Dry Yeast

Directions

For the bread machine:

Bring all ingredients to room temperature – liquids and dry ingredients.

In a small bowl, combine the eggs, water and oil. If using the chia/flax seed mixture, mix this in with the liquid ingredients. Add to the bread machine pan.

In a medium bowl, blend white bean flour, white rice flour, potato starch, tapioca flour, xanthan gum, if using, salt, sugar, Italian herbs and yeast thoroughly.

Add to the liquid ingredients in the bread pan.

Select the basic bread cycle or gluten free, if you have one, and start the machine.

As the machine is mixing the ingredients, use a spatula to ensure everything gets mixed together. (Sometimes ingredients end up on the sides, rather than mixed together).

When the bake cycle is complete, remove the bread pan from the machine. Let the bread sit in the pan to cool completely for 10 minutes. Then turn the pan over and remove the bread. Slice and enjoy!

Hungry for another bread machine recipe? Check out Versatile Gluten Free Sandwich Bread for the Bread Machine

 

For the mixer:

Grease, or spray with cooking spray, one 9 x 5 baking pan. Set aside.

Heat the water to 110º to 115ºF. In a large mixing bowl, mix the water and yeast and allow to proof for 5 minutes.

To this same bowl, add the eggs and oil to the yeast mixture (and chia/flax mix, if using).

In a medium sized bowl, mix all of the dry ingredients together.

With a hand mixer on low speed, gradually add the dry ingredients to the liquid ingredients until completely combined. Beat for 2 – 3 minutes.

Spoon the batter into the pan and set it in a warm place to rise. (On top the dryer works great) One hour should give it a good rise.

Preheat your oven and bake at 350ºF for 45 to 50 minutes. Test it with a toothpick after 45 minutes to gauge doneness.

Remove from the oven and let it cool in the pan for 10 minutes. Turn the loaf out to a wire rack and let cool completely before slicing it.

Like all gluten free breads, this bread should be wrapped and frozen if it’s not devoured within a day or two.

Enjoy this bread with pot roast from our latest cookbook.

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