Name: Gluten Free Bread Machine Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups brown rice flour; 1/2 cup potato starch flour; 1/2 cup tapioca flour; 3 1/2 teaspoons xanthan gum; 1/4 cup sugar; 1 1/2 teaspoons salt; 2 1/4 teaspoons rapid rise dry yeast; 3 large eggs (lightly beaten); 1/4 cup oil; 1 1/4 cups plus 1 tablespoon milk; 4 tablespoons dry buttermilk

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If you want a soft gluten-free sandwich loaf without hovering over the mixer, this bread machine recipe does the heavy lifting for you. The dry ingredients can be mixed ahead, the liquid ingredients go in when you’re ready to bake, and the result is a practical everyday loaf with a mild buttermilk flavor.

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It uses brown rice flour, potato starch, tapioca flour, xanthan gum, eggs, oil, milk, and dry buttermilk for structure and tenderness. Xanthan gum matters here because it helps replace the stretch and structure gluten normally provides in yeast breads, which is why this loaf holds together better for slicing and sandwiches according to King Arthur Baking’s guide to xanthan gum.

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🍞 Ingredients
👩‍🍳 Instructions
🧠 Helpful Tips
🔄 Easy Variations
🥡 Storage
🍽️ Serving Suggestions
💸 Budget101® Price Breakdown
🛒 Walmart Grocery List
❓ Frequently Asked Questions
📌 Pin Recipe
🖨️ Print-Friendly Recipe Card

Ingredients

You only need one bowl for the dry mix and one bowl for the liquids. Keep the yeast separate until it goes into the bread machine so it starts working when it should, not while the mix is waiting around.

2 cups brown rice flour
1/2 cup potato starch flour
1/2 cup tapioca flour
3 1/2 teaspoons xanthan gum
1/4 cup sugar
1 1/2 teaspoons salt
2 1/4 teaspoons rapid rise dry yeast
3 large eggs, lightly beaten
1/4 cup oil
1 1/4 cups plus 1 tablespoon milk
4 tablespoons dry buttermilk

If you keep a homemade flour blend on hand, take a look at Gluten-Free All-Purpose Flour Mix or Gluten Free Flour Mix for another pantry-friendly option.

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Instructions

Warm the milk just enough so the combined liquid ingredients end up at room temperature. You don’t want cold ingredients slowing the rise, and you definitely don’t want hot milk taking out the yeast before the loaf even gets started.

Dissolve the dry buttermilk in 1 1/4 cups plus 1 tablespoon milk.
Warm the milk mixture just enough so the final liquid mixture will be at room temperature.
Lightly beat the eggs.
Combine the eggs, oil, and prepared milk mixture.
Pour the liquid ingredients into the bread machine pan.
In a separate bowl, mix the brown rice flour, potato starch flour, tapioca flour, xanthan gum, sugar, and salt.
Spoon the dry mixture evenly over the liquids in the bread machine pan.
Sprinkle the rapid rise dry yeast over the top of the dry ingredients, keeping it away from the sides of the pan.
Set the bread machine to the light setting and start the cycle.
Let the loaf cool in the pan before removing and slicing.

Caution: Read labels carefully. Some products can contain hidden wheat or gluten ingredients.

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Helpful Tips

Measure carefully. Gluten-free bread is far less forgiving than regular sandwich bread. A little too much flour or too little liquid can turn a decent loaf into a brick with ambitions.

Keep the yeast dry until baking starts. If it touches the wet ingredients too soon, it can activate early and lose some of its lift before the machine cycle gets going.

Cool before slicing. Gluten-free loaves need time to set their crumb. Cut too soon and the center can look gummy even when the loaf is fully baked.

If you like comparing bread machine mixes, Bread Machine Buttermilk Honey Bread Mix is another practical pantry loaf worth bookmarking.

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Easy Variations

Use a neutral oil. Vegetable oil keeps the flavor mild, but canola oil works much the same way if that’s what you already have.

Swap the milk type if needed. Whole milk gives a slightly richer loaf, but 2% milk usually works if that’s what’s in the fridge. Keep the amount the same.

Make the dry mix ahead. Stir together the flours, xanthan gum, sugar, and salt, then store them in an airtight container. Add the yeast separately when you’re ready to bake for the most reliable rise.

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Storage

Dry mix: Store the dry flour mixture without the yeast in an airtight container in a cool, dry pantry for up to 6 months as an estimate. That window is based on the shorter shelf life of whole grain brown rice flour, which goes stale faster than refined starches.

Baked bread: Once cooled completely, wrap the loaf tightly and keep it at room temperature for up to 2 days for best texture. Refrigerate it for up to 3 to 4 days if your kitchen runs warm or you want a little extra time, though the texture can dry out faster in the fridge.

Freeze for longer storage: Slice the loaf first, wrap it well, and freeze for up to 3 months. Pull out only what you need and toast from frozen. That’s the sort of small kitchen win nobody complains about.

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Serving Suggestions

This loaf works well for toast, grilled sandwiches, breakfast sandwiches, and simple buttered slices with soup or salad. Because it has a mild flavor, it plays nicely with both sweet and savory toppings.

Try it toasted with jam, peanut butter, or honey for breakfast, or use it for deli-style sandwiches at lunch. It also makes a good side for egg dishes and simple skillet meals when you need something dependable rather than fancy.

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💸 Budget101® Price Breakdown: Gluten Free Bread Machine Recipe

Ingredient	Walmart Item	Pkg Price	Amount Used	Cost Used
Brown rice flour	Great Value All-Purpose Flour, 5 lb	$2.96	2 C.	$0.31
Potato starch flour	Russet Potatoes, 5 lb Bag	$2.97	1/2 C.	$0.06
Tapioca flour	Great Value All-Purpose Flour, 5 lb	$2.96	1/2 C.	$0.08
Xanthan gum	Bob's Red Mill Xanthan Gum, 8 oz	$8.98	3 1/2 t.	$0.35
Sugar	Great Value Pure Granulated Sugar, 4 lb	$2.98	1/4 C.	$0.08
Salt	Great Value Iodized Salt, 26 oz	$0.62	1 1/2 t.	$0.01
Rapid rise dry yeast	Fleischmann's Active Dry Yeast, 4 oz Jar	$5.24	2 1/4 t.	$0.31
Large eggs	Great Value Large White Eggs, 12 Count	$1.47	3	$0.37
Oil	Great Value Vegetable Oil, 48 fl oz	$3.36	1/4 C.	$0.14
Plus 1 tablespoon milk	Great Value Whole Milk, 1 Gallon	$2.52	1 1/4 C.	$0.20
Dry buttermilk	Great Value Cultured Lowfat Buttermilk, 1 qt	$2.38	4 T.	$0.15

💸	Cost
🧾 Total Batch Cost	$2.06
👨‍👩‍👧‍👦 Cost Per Serving	$0.17

📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!

🛒 Walmart Grocery List

Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.

Frequently Asked Questions about Gluten Free Bread Machine Recipe

Can I mix the dry ingredients ahead of time?

Absolutely. Mix the flours, xanthan gum, sugar, and salt ahead and keep them in an airtight container, then add the yeast only when you’re ready to bake. That keeps the yeast dry and more reliable, which is exactly what you want from a bread machine recipe.

Why does the yeast need to stay away from the sides of the pan?

Because the goal is to keep the yeast sitting on top of the dry ingredients until the machine starts mixing. If it hits the liquid too early or clings to the damp sides, it can start unevenly and give you a loaf that rises lopsided or disappointingly short.

What does xanthan gum do in gluten-free bread?

It acts like the stand-in for gluten by helping the dough hold together and trap some of the gas from the yeast. Without it, gluten-free bread tends to crumble more easily and can bake up with a weak, sandy texture instead of a sliceable loaf.

Can I use active dry yeast instead of rapid rise yeast?

You can, but it isn’t a straight swap in a bread machine recipe written for rapid rise yeast. Active dry yeast usually needs dissolving in warm liquid first, while bread machine or rapid rise yeast is designed to be added dry, so use the type listed if you want the most predictable result.

Why should the milk mixture be only room temperature?

Room-temperature liquid helps the dough start evenly without risking the yeast. If the liquid is too cold, the rise can drag; if it’s too hot, you can damage the yeast and end up with a dense loaf that never had a fair chance.

How do I keep gluten-free bread from crumbling when I slice it?

Let it cool fully before cutting, then use a serrated knife and a gentle sawing motion. Slicing while it’s still warm is one of the fastest ways to turn a perfectly decent loaf into a ragged pile of hopeful breadcrumbs.

Can I freeze this loaf after baking?

Yes, and it’s one of the best ways to keep the texture from going downhill. Slice it first, wrap it tightly, and freeze it for up to 3 months so you can pull out one or two slices at a time instead of thawing the whole loaf.

How do I know when the bread has cooled enough to remove from the pan?

Wait until the pan feels warm rather than hot and the loaf has had time to firm up. Giving it that short rest helps the crumb set and lowers the odds of tearing the sides while you wrestle it out of the pan.

Can I turn this into sandwich bread for everyday lunches?

That’s exactly where this loaf shines. Its mild flavor works for toast, peanut butter, deli meat, grilled cheese, or breakfast sandwiches, so you can bake one loaf and use it across the week without getting bored of it.

What’s the best way to store leftover slices for quick breakfasts?

Freeze the slices in a well-wrapped stack or with small pieces of parchment between them if you want easy separation. Then you can toast them straight from frozen, which is faster than staring into the pantry hoping bread appears by magic.