King Arthur Gluten Free Bread Recipe for Bread Machine: Hands-Free Artisan Loaf

There’s nothing quite like the aroma of fresh bread filling your kitchen, especially when it’s gluten-free and made with minimal effort. This bread machine recipe delivers a hands-free artisan loaf that rivals any bakery creation.

I developed this method after years of experimenting with gluten-free flours, searching for that perfect texture and rise. The bread machine does most of the work, but the right ingredient ratios make all the difference.

You’ll achieve a golden crust with a soft, airy interior—no dense, crumbly results here. The recipe uses King Arthur’s trusted gluten-free blend for consistent, reliable outcomes every time.

Whether for sandwiches, toast, or simply enjoying with butter, this loaf proves gluten-free bread can be just as satisfying as traditional versions.

Ingredients for King Arthur Gluten Free Bread Recipe for Bread Machine

King Arthur’s blend plus a few pantry staples create this hands-free artisan loaf.

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The flour blend is non-negotiable—King Arthur Gluten-Free Measure for Measure is formulated for bread machines and delivers consistent rise and texture. Xanthan gum is included in many blends, so check your bag before adding extra. Spoon and level the flour to avoid dense loaves. For best results, use instant yeast (not active dry) as it activates faster with the machine’s quick cycle.

No King Arthur blend? Bob’s Red Mill 1-to-1 works in a pinch, but may yield a slightly denser crumb. Eggs can be replaced with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan version. Butter substitution? Coconut oil or vegetable oil at the same quantity. Milk alternatives like almond or oat work, but use unsweetened for best flavor balance.

Store flour in an airtight container in a cool, dark place for up to 3 months. Yeast keeps 1 year unopened in the fridge. Baked loaves freeze beautifully—slice before freezing for easy toasting. Always bring liquids to 110°F (warm to the touch) to activate yeast properly.

Step-by-Step Instructions for King Arthur Gluten Free Bread

This method ensures perfect texture and rise with your bread machine.

Step 1: Prepare and Measure Wet Ingredients

Begin by warming the 1 cup Whole Milk and 0.5 cup Water to 110°F. This temperature is critical—too hot will kill the yeast, too cold will prevent activation. I use a digital thermometer for precision.

Melt the 0.25 cup Unsalted Butter and let it cool to room temperature. In a small bowl, whisk together the 2 whole Large Eggs with the 1 tbsp Apple Cider Vinegar. The vinegar enhances the dough’s structure and balances the flavor in gluten-free baking.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the 3 cups King Arthur Gluten-Free Measure for Measure Flour, 1 tsp Xanthan Gum, 2 tbsp Granulated Sugar, 2.25 tsp Instant Yeast, and 1.5 tsp Salt. Ensure these are thoroughly combined to prevent pockets of concentrated yeast or salt.

The xanthan gum is essential for binding the gluten-free flour, mimicking the elasticity that gluten would normally provide. If your flour blend already contains xanthan gum, omit this addition to avoid a gummy texture.

Step 3: Load the Bread Machine Pan

Add the wet ingredients to the bread machine pan first, starting with the warm milk and water mixture. Then pour in the melted butter and egg mixture. This order helps distribute the liquids evenly before the dry ingredients are added.

Next, add the dry ingredients on top of the wet, taking care not to pack down the flour. Use the spoon and level method for the 3 cups King Arthur Gluten-Free Measure for Measure Flour to ensure accuracy. The pan should be filled to no more than two-thirds capacity to allow room for rising.

Step 4: Select and Start the Bread Machine

Secure the pan in the bread machine and select the gluten-free setting. If your machine has a crust color option, choose medium. The gluten-free cycle typically includes a longer rise time and a specific kneading pattern optimized for gluten-free doughs.

Press start and allow the machine to run its course. Resist the urge to open the lid during the mixing and initial rise phases, as this can disrupt the process and affect the final texture. The dough will appear stickier than traditional bread dough, which is normal for gluten-free baking.

Step 5: Cool and Slice the Loaf

Once the cycle is complete, remove the pan from the machine and let the bread cool in the pan for 5 minutes. Then, transfer the loaf to a wire rack to cool completely, which takes about 1 hour.

Slicing too soon can result in a gummy texture. When the bread is fully cooled, use a serrated knife for clean slices. The loaf should have a golden-brown crust and a soft, evenly textured crumb. Store leftovers in an airtight container at room temperature for up to 3 days.

Best Sauces and Condiments for These Flavors

Herbed Butter Spread

Mix ½ cup softened butter with 1 tbsp fresh rosemary and 1 minced garlic clove from the farmers market. This spread melts beautifully into warm slices, adding Italian flair to your loaf. I always use the wooden spoon Nonna gave me for mixing.

Olive Oil Dip

Whisk ¼ cup extra virgin olive oil with 1 tsp balsamic vinegar and ½ tsp Sicilian sea salt. Perfect for dipping crust pieces—just like we did at Sunday family dinners growing up. 💛

Honey Cinnamon Glaze

Combine 2 tbsp honey with ½ tsp cinnamon and brush on warm bread. This sweet topping turns your loaf into a treat that pairs well with afternoon tea or coffee.

Garlic Aioli

Blend ½ cup mayo with 2 crushed garlic cloves and 1 tbsp lemon juice. This creamy spread adds tangy richness that complements the bread’s mild flavor perfectly.

Spiced Apple Butter

Mix ¼ cup apple butter with ⅛ tsp nutmeg for a seasonal twist. The warmth of the spices enhances the bread’s natural sweetness beautifully.

Pesto Swirl

Spread 2 tbsp basil pesto between slices for an Italian sandwich. I love using pesto from our local Italian deli—it reminds me of Sicily. ✨

Frequently Asked Questions