125 Delicious Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt

Tekir Kedi: As you can tell from the headline above, I don’t own a bread machine…I used to have one 11 years ago before I discovered my wheat sensitivity/allergy and gave the gluten contaminated appliance to someone who could use it.

As for _this_ book, I have not yet tried the recipes in it yet (just got it), but look forward to trying a number of them based on my experience with the second book in the pair which was picked up locally a number of years back. So with no bread machine I hadn’t really paid much attention to _that_ book until recently. In fact I didn’t know that there was a first book until I found it mentioned in the second one, which prompted me to go looking for it on Amazon…and here we are…

The recipes for bread loaves in the _second_ title, that I have tried, are all really good. I have yet to try the baguette recipes. So, yes, this book is for bread machines but as stated in the headline above, I don’t own a bread machine. I do have a stand mixer (Dough Cycle), however, and this will assist greatly with thoroughly combining the ingredients as that can be tiring if mixing manually and you will break any standard hand-held electric mixer if you...

Canada on Aug 24, 2023

Amazon Customer: Great recipe book. Have tried several of the recipes. All good.

Canada on Dec 17, 2022

tom: Finding it hard to get my bread to rise. Followed their recipe and it didn’t turn out. But I’ll keep trying

Canada on Jan 22, 2021

kubdakubda: Well laid out, attractive, and gives a good explanation of alternative GF flours, machines and their functions.

Regarding the many and unusual flours: A lot of unusual ingredients are needed to produce a loaf that we are used to, and hold it together/bake properly. In a large city you will find most of them in health stores or large supermarkets. If necessary probably all of them can be ordered online. The info I found in this book that was especially helpful (since I couldn’t find all the ingredients) is that they even give substitutes to the flours that are indicated in their recipes!

Edited to add: here is a little info from the book to help you determine if your bread machine will work with this recipe book. “When purchasing a new bread machine make sure it has at least one of the following choices: both a dough cycle and the bake cycle; a programmable cycle; or a dedicated gluten-free cycle. Neither a 58-minute nor the 17-minute rapids cycles are long enough to bake the loaves successfully… If you’re using a bread machine that doesn’t have these options try baking the loaves using a basic, white, or sweet cycle.

The recipes in this book were...

Canada on May 23, 2018

Pauline Hill: I have had the book for less than a month. I have enjoyed the different flavours of these breads and all the recipes I have tried so far have worked well (apart from the Swedish wraps). My favourites are Ancient Grains Bread and Buckwheat Walnut Bread.

The recipes seem more fiddly and time consuming because they are measured using cups rather than by weight but on the whole it is worth persevering. The majority of recipes use two eggs and two egg white which seems a lot of eggs and you get left with a lot of yolks.

United Kingdom on Mar 18, 2014

a Midwest reviewer: If you enjoy variety and hearty, denser whole-grain breads, this is the gluten-free bread machine cookbook for you. Check the labels on the gluten-free breads on grocery store shelves, and most list tapioca starch, potato starch, or cornstarch (maybe white rice flour) as their first dry ingredient. Brown rice flour listed first is probably the best you can find. Starches may have a long shelf life and produce a tall "fluffy" loaf, but are sadly lacking in nutrition and flavor.

Many gluten free baking cookbooks and recipes are the same. They may have nice rounded tops, but I want to eat my bread and savor the great flavors, not look at it. I bought and promptly returned two gluten-free cookbooks by Elizabeth Barbone when I found the baked goods were made entirely with white rice flour, sweet rice flour, and starches.

It's easier to make a fluffy loaf with lots of (empty) starches. What Donna and Heather have done is a much tougher challenge: to make great-tasting nutritious loaves with 25-35% starches and 65-75% whole grain flours. I haven't found anyone who's done it better. No, some of these bread loaves will not have rounded tops - many will be rectangular. Maybe...

United States on Feb 02, 2014

AlisonA: I purchased this book as a companion to my Zojorushi Home Bakery Supreme Breadmaker machine. The instructions and the extensive number of expensive ingredients required were initially daunting to me. For instance, the Zo has a preheat cycle, so it's not as crucial to ensure room-temperature liquids. But the recipe book is pretty stringent about that. Which one is right?

Confused, I started out with a Bob's Red Mill bread mix, just to get a feel for the machine. I used cold eggs right out of the fridge, and the loaf from the mix out great. Encouraged, I started trying out the recipes in this book.

One recipes, the Italian Herb Bread, consistently turns out perfectly, even though I use different herbs than those listed. I was able to get the White Bread recipe to work by increasing the flour by 1/4 cup, increasing salt by 1/4 tsp., and decreasing the water by about 1 Tbsp. It also worked when I replace 1/2 c. of the rice flour with sorghum flour. The Basic White Bread (different recipe than White Bread) also came out OK, but wasn't anything to write home about.

Other recipes, such as Multigrain, Henk's Flax, and Ancient Grains, even when followed to the letter,...

United States on Sep 30, 2011