![\"Gluten-Free](\"https:\/\/www.tomgrimshaw.com\/tomsblog\/wp-content\/uploads\/2025\/05\/Gluten-Free_Bread-scaled.jpg\")
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Five months ago I asked ChatGPT and Perplexit.ai for some gluten-free bread recipes. They provided several and I have been attempting, with limited but growing success, to make a good one.<\/p>\n
With the weather cooling and the oven setting on the lowest heat still not giving me an adequately risen dough, I asked my elder daughter if she had a bread maker. She has one and hadn’t used it for 5 years so was very happy to lend it to me.<\/p>\n
First time I used the bread maker the loaf turned out sensational!<\/p>\n
Wow! Who would live life without a bread maker! (Obviously a competent baker would, but that’s a stripe I have yet to earn! LOL!)<\/p>\n
If you are interested, here’s the recipe as provided by Perplexity.ai and my substitutions\/additions:<\/p>\n
Gluten-Free Multi-Grain Bread Recipe
\nDry Ingredients:
\n\u2022 1 cup (120g) brown rice flour
\n\u2022 1\/2 cup (60g) white rice flour
\n\u2022 1\/2 cup (60g) buckwheat flour
\n\u2022 1\/4 cup (30g) almond meal
\n\u2022 1\/4 cup (30g) potato starch
\n\u2022 1\/4 cup (30g) tapioca starch
\n\u2022 3 tablespoons (20g) coconut flour
\n\u2022 1 tablespoon (12g) xanthan gum
\n\u2022 2 teaspoons (7g) baking powder
\n\u2022 1 teaspoon (6g) salt<\/p>\n
Wet Ingredients:
\n\u2022 2 cups (480ml) warm water (95-110\u00b0F \/ 35-43\u00b0C)
\n\u2022 2 tablespoons honey or sugar
\n\u2022 2 1\/4 teaspoons (1 packet) active dry yeast
\n\u2022 1\/4 cup (60ml) olive oil
\n\u2022 3 large eggs, room temperature
\n\u2022 1 teaspoon apple cider vinegar<\/p>\n
Instructions:
\n1. In a large bowl, mix all the dry ingredients thoroughly.
\n2. In a separate bowl, whisk together the wet ingredients.
\n3. Combine the wet and dry ingredients, mixing well to form a sticky dough.
\n4. Transfer the dough to a greased 9 x 5-inch loaf pan.
\n5. Cover and let rise in a warm place for about 1 hour.
\n6. Preheat the oven to 350\u00b0F (175\u00b0C).
\n7. Bake for 45-55 minutes, or until the bread is golden brown and sounds hollow when tapped.
\n8. Cool in the pan for 10 minutes, then remove and cool completely.<\/p>\n
Because buckwheat and almonds are presently contraindicated for Julie I substituted 90 grams of Hazelnut meal to replace the buckwheat flour and almond meal.<\/p>\n
I have heard it is not good to cook honey so I used some coconut flower nectar instead.<\/p>\n
I also added 50 grams each of flax seeds, pepitas, sesame seeds and sunflower seeds. (You could barely discern them in the resulting bread.)<\/p>\n
All credit to Sunbeam for the bread maker, the result was as good a loaf as I have eaten. But please don’t tell Teal. She might ask for her bread maker back!<\/p>\n","protected":false},"excerpt":{"rendered":"
Five months ago I asked ChatGPT and Perplexit.ai for some gluten-free bread recipes. They provided several and I have been attempting, with limited but growing success, to make a good one. With the weather cooling and the oven setting on the lowest heat still not giving me an adequately risen dough, I asked my elder … <\/p>\n