Yesterday I pulled out the never before used bread machine that my Great Aunt Ann so generously gave to me a couple of years ago. I had a bread machine before and loved it but going gluten free I never thought I could use it. Then I realized not only does it have a gluten free setting but there are various products out there that work in bread machines.

Now, there are better ways to make gluten free bread, certainly more cost efficient and healthier (real sourdough). Unfortunately for me I am new to this so this is now my bread of choice until I can get to the next level.

Trying to keep my son on a gluten-free diet is a challenge with his father wanting regular bread and the our son wanting to do everything daddy does. So I had hopes for this bread though not a lot of expectation as I’ve really been disappointed before with cardboard, super dry, and lead like ‘breads’ that I worked really hard to make.

Following the directions on my bread maker I put the wet ingredients in first including some raw milk instead of some of the water. I heated up the filtered water (1 cup) to melt 2 tbsp butter and 2 tbsp virgin coconut oil (I doubled the fat on the package directions). While that cooled to be just warm I beat together 2 eggs and mixed with 3/4 cup of milk then slowly mixed in the warm water making sure not to scramble the eggs.

All the wet ingredients went in first, per the bread maker’s direction, then I added the flour mixture from the package. Lastly I made a well in the flower and added the yeast. Then I followed the directions to put it on the setting for gluten free. I chose medium crust but with gluten free bread I think that’s too dark. It was still good but next time I will go with light and never with dark.

While it was kneading I scraped down the sides with a rubber spatula then left it alone to do it’s thing. I let the bread cool overnight on a wire rack and this morning my son and I enjoyed a most delicious piece of bread than I’ve had in over a year! I could cry.

The brand we used was Gluten-Free Pantry Sandwich Bread and it is very tasty and I would recommend it especially for your first efforts making gluten free bread. I do not like not being able to control some ingredients and I’d rather use local, really raw honey instead of sugar but this is a fantastic solution for us for now. Once I am able I will begin experimenting with some recipes and maybe even a sourdough which would be really worth some tears.

Thank you, Aunt Ann for a give that keeps on giving!