Glutin free bread in a breadmaker machine

I have a gluten free option on my breadmaker, it only takes 2 hours.

450 ml water (this has to go in first)
1tsp salt (I tried 1/2 but it wasn't enough)
1 tbsp. cooking oil, I added a knob of butter as well just because I thought it might keep better

Then 9ozs of Dove bread flour, and 9 ozs of their spelt flour.
1 tsp quick dried yeast.

However, I have also made loaves from Doves self-raising flour plus yeast and they weren't too bad either.

I think, with a whole tsp salt, this will be a lot nicer. Maybe even a heaped tsp. The consistency is pretty good. I just went and poked it. I daren't try a slice now that it has cooled down (we tried the crust at 4pm as it ended) because we haven't had dinner yet!

Oh can you give me your recipe please also be really interested when you get a final good one

There are some wheats that don't contain any, or very little, gluten. Some ryes and spelts are specially grown, very old cultivars. I bought a loaf last week of very old Rye, and I was fine. It was a very dark and dense loaf, but was lovely. So yes, it did have wheat in it, but no gluten. It's so confusing though, I agree. The malt gets me every time, in vinegars and my favourite maltesers. No beer in casseroles, no more Horlicks.

Today I have made a spelt and GF bread flour loaf, half and half, in the bread machine. It's ok, but not perfect. However it's not dissolving in my mouth as much as the bought ones. I shall keep on trialling until it gets better.

I am confused. I gave up wheat four months ago and there is no going back. I feel tons better. So I live wheat free, happily now but I don't understand when products say gluten free. Would gluten free have wheat in it?

Thanks j. I will head out and buy zanthium tomorrow. Waitrose do a great rye brick loaf, but I bought all this rye flour now. Vitamin c powder seems harder to get these days.

elegran my typing is terrible.

Oh don't fancy that!!!!! But probably eating it without realizing it. I must look at the ingredients in the shop bought bread, not that I eat much as I hate the stuff.

I have used Rachel's as well, but it's not easy to find nowadays.
Sainsbury's used to stock it but ours doesn't any more. You can buy it online I think.

I have this lovely vision of defiantly gluten-free cruise bread labelled "Well, the chef doesn't care what you think, this bread IS gluten-free, so there"

www.webmd.com/vitamins-supplements/ingredientmono-340-xanthan%20gum.aspx?activeingredientid=340&activeingredientname=xanthan%20gum

Are you sure you want to know... It's made from corn syrup and bacteria, and in itself can cause problems for a few people. But then - what doesn't?

Sorry...

Sainsbury!

If it sounds OK I might give it a go as anything would be better than the rubbish in the supermarkets. Saying that Ive juyst come back from a cruise and the gluten free bread was fine , so it must be possible to produce something remotely edible, and it defiantly was gluten free as my system reacts instantly.

Where does xanthan gum come from?

I would mix it, half and half, with gluten free bread flour and add a little extra water and a tsp of xanthan gum. Also a good dollop of fat. I did it with spelt and it was pretty good.

I really think the egg they always advise you to use it what makes the bread like a brick. Leave it out - it's far better. Just add gum and extra fat instead. A cheap marg is fine.

I would like to use rye flour in my bread maker. It's like a brick.ideas please.

My local supermarkets don't stock the bread flour, so I remembered a recipe I used to make years ago for cheese bread, which used any old normal flour, in my Mrs. Beeton cookery book. Way back then, everyone just had to use any old flour they could get hold of.

So, I went back to it and used it with gluten free self-raising (by hand initially) and it was fine. From that, I decided to have a go with my Panasonic. I made a normal loaf of white bread, making sure I used the speedy yeast (because I don't always bother as the tins of normal are far cheaper) and found that I got a pretty good loaf. The only problem being that it dries out pretty quickly, although is still ok the next day, and will never be as flexible as other flours.

I added a tsp of xanthan gum, and 2ozs of fat. Also a tbsp. of milk powder in an effort to increase the keeping qualities.

If you can eat spelt, making an all-spelt recipe also works really well in the breadmaker, but I am not sure if I can or not. As I'm still in the early stages it seems that anything can set my tummy off while it is still recovering, but my sister can eat spelt so I make it mostly for her. That bread is by far the closest to a normal bread, although again, it only lasts for a couple of days so it's best to freeze it sliced, and only take out what you need.

Thanks everyone for the responses so far - it is very comforting to hear that others have had problems as well and that I am not the complete muppet that I thought I was!
I have used Genius loaves in the past and they are ok but I must admit I do love the smell of the breadmaker!
I will try the various suggestions out and if I have any success I will let you all know! The Orgran bread mix that Rascal suggests is a new one on me so I will seek that out!
Many thanks again to you all!

Thanks for the recipe, i tried it and it was geat<3

I think I use one called Rachel's or something like that, but I generally just buy genius loaves.

Orgran bread mix that's what I use in a Panasonic bread making machine. It doesn't contain yeast as I'm intolerant to yeast as well as gluten and lactose.

I think even the Genius people have problems because I often find a sliced loaf has a large hole running right through it.

I didn't say it was nice! . But, if it's going to be nasty why go to the bother of measuring etc when someone else can do it for you! Genius bread is better than it used to be.