Looking for GF bread machine recipes and GF flour blends

but you might want to try it in a bread machine. This recipe actually makes decent bread. I must give the credit to a Fresh Lofian for this recipe. 

Gluten-Free Flax Bread
All ingredients at room temperature

brown rice flour (120 grams)
tapioca flour (70 grams)
surgham flour (33 grams)
potato starch (80 grams)
cornstarch (37 grams)
flax seed meal (37 grams
xanthan gum (7.5 grams)
active dry yeast (7 grams)
salt (6 grams)
2 eggs
2 egg whites
soda water ( 210 grams)
olive oil (23 grams)
honey (43 grams)
apple cider vinegar (8 grams)

Directions:
Combine flours, flax, starches, gum, yeast, salt.
In the mixer, combine wet ingredients, then add the dry.
Scrape the sides, and mix on medium for 4-5 minutes.

Pour into a floured bread basket, the dough is really sticky but if you wet your hands you can help shape it and let rise to top of the basket (took about 80 minutes)I covered the basket with cling wrap

The dough is really light and needs to be handled with great care!!! I put a piece of baking paper onto the top of the bread basket and then covered it with a pizza paddle and gently invert it onto the baking paper. I then gently lifted the baking paper/bread into the dutch oven.
Bake at 220 C / 425 F for about 40 minutes in a dutch oven ( I pre heated the dutch oven for 30 minutes)

 Remove from pan and allow to fully cool before cutting.

One of the best tasting GF bread I have ever had.

http://redstaryeast.com/gluten-free-farmhouse-buttermilk/

Because GF bread is like making a cake- it is essentially just a batter with a slight waiting time before being baked- it is usually easy enough to be made without a bread machine but this recipe comes with the directions.

Great GF website for recipes:

http://glutenfreeonashoestring.com/

There are other websites and it may be more economical to buy GF flour from either a bulk "health food" grocery store or order them online. Yes-They are expensive.

Mixing your own may be more economical as only a few of the ingredients (xanthan gum-necessary to form structure in place of gluten) or some of the more exotic GF flours are expensive. GF Girls has a "how-to" that makes a good, basic flour.

Gluten free Girl

https://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/

http://minimalistbaker.com/diy-gluten-free-flour-blend/

https://glutenfreegirl.com/2007/10/a-guide-to-working-with-gluten-free-flours/

Also, many of these flours are available in Asian or Eastern grocery stores-they are still in daily use esp. in Indian baking.

Dealing with suddenly eating GF is difficult. We want to eat the same food but can't. Then we try to make the foods we like GF and generally can't. It is better to start with the attitude that you want to create GF deliciousness and don't worry about trying to totally duplicate non-GF right now. Work on a batter bread recipe but buy noodles and wraps-they have become so readily available. Make forgiving desserts like sweet breads and brownies and even cookies. Pancakes are always easy. Crepes anyone?

Have delicious fun!

We have tried almost every gf flour blend on the market and pamelas is far above the rest. It really mimics the elasticity of gluten. At our bakery we use it for bread and even eclairs. Works great. We buy it on Amazon in large 25lb bags which significantly reduces the cost.

online.  Years ago, machine made gluten free bread was the preferred method.  But with a better understanding of gluten free baking and increased availability of gluten free ingredients, a lot of people moved away from the machine.

Just a few thoughts on blends based on my experience...

While Pamela's is a very good product (I keep the Artisan blend in my pantry), there really is no such thing as an all purpose gluten free flour blend. Pamela's uses agar gum as the binder. Sugar is known to inhibit agar's ability to gel, so performance varies considerably depending on the amount of sugar in the dough or batter. Agar is also insoluble in cold liquid.

Pamela's works for lean doughs, and batters with a very low sugar content. But in sweet doughs and batters, it can produce a crumbly, chalky texture. I tried to make cinnamon rolls with Pamela's last week. The texture was horrible--tossed the entire batch in the trash. A couple of weeks ago I baked chocolate cupcakes with Pamela's. I got nice rise, an open crumb. But the texture was spongy. I can get a considerably softer crumb with a homemade gluten free blend using sweet rice flour, and a tad bit of arrowroot and xanthan gum.

Every blend, whether commercially produced or homemade is unique. The ratio of starches, whole grains, and binders may work in one recipe, but not another. For instance, the blend I use for my pie crust, does not work in cake or cookies.

I developed a gluten free chocolate chip cookie that bakes thick and chewy. Yesterday, I made the cookie using an "all purpose" blend from a blogger who bakes some exceptional gluten free products. The cookie using the blogger's flour blend bakes thin and crispy. Still nice flavor, but completely different texture and shape. Photos below of both cookies.

In general--and I strongly emphasize "general", I find ratios in the neighborhood of 60% starches to 30% whole grains to work well for most applications. But when it comes to bread, you need shift that ratio to 70% whole grains to 30% starches at a minimum.

I find the binders to be the most challenging issue in gluten free baking. Starch and a bit of xanthan gum work pretty well. Sweet rice flour and arrowroot are my preferred starches.

I find most recipes with xanthan gum call for way more than needed. I usually use 1/4 teaspoon to 220 grams of gluten free flour.

I like to use a combination of cream cheese and butter to create a better mouthfeel when doughs and batters have butter for the fat. Cream cheese also aides binding. For breads, a combination of starch, chia seed, flax seed and pysllium husk is preferred over agar and xanthan gums. In general, I use xanthan gum very sparingly.

Most gluten free bakers insist you need xanthan gum for bread...not true.

A couple of good gluten free bread recipes without xanthan gum:

http://www.bakingmagique.com/2015/02/seeded-gluten-free-sourdough-bread/

http://hilltopacres.ca/recipes/gluten-free-sourdough-artisan-bread

Chocolate cupcake made with Pamela's.  Good flavor, rise, and crumb, but had a spongy texture.  Doesn't have the right mouthfeel.

Same cookie recipe, just different gluten free flour blends and 40g less chopped chocolate in the thin cookie.  Markedly different results.

I'm GF and I've tried probably about 2 dozen commercial "one for one" GF flour mixes and have been disappointed every time.  This is not true of the dedicated GF "cake", "brownie", "pancake" or "cookie" box mixes, which I find usually work pretty well.  The commercial "one for one" GF mixes always seem to either contain way too much gum, or have awful off-flavors.

You can test various flour mixes pretty easily by making a simple pancake recipe with them -- if they are bad they will show off their defects as soon as you make your first pancake. A pancake is as simple and as forgiving a "baked" goods as you can possibly make -- so if there is too much gum in there or off-flavors you will find out right away!

I buy Bob's Red Mill GF pure flours [not the GF premix] in 25 lb. sacks at my local Restaurant Supply Store (Cash&Carry) for about $1/lb. vs. say $4+/lb. for the commercial "one for one" mixes -- which don't even work.

The two different approaches to home-blending of GF flours seem to either take a rice-based approach or a potato-starch based approach -- I mainly use the second approach [see page x in the intro to Fenster 1,000 Gluten Free Recipes].  I do have better luck with the Authentic Foods more finely milled rice flours when I want to take the rice-centric approach.

Below is pretty typical of bread machine recipes, which makes a sturdy but otherwise undistinguished "sandwich" loaf.  Or start with the GF recipe that came with your bread machine.  Three choices with bread machines: 1) try the built-in GF cycle, if it has one. 2) try the fastest cycle it has for yeasted bread, sometimes this is confusingly labeled "Quick Bread" on Asian machines. 3) Ideally program in your own custom cycle, which only has one mixing cycle, and one rise, with no punch-down, a long baking cycle [since GF bread takes a long time to brown in bread machines] and with no "keep warm."  Often I premix GF ingredients slightly to wet them out before I put them into the machine. Once you have a GF bread machine recipe that you like and "works" in your bread machine, then you can start playing with the recipe, such as substituting some buckwheat for the other flours in order to make a "whole wheat" tasting bread.  But until you can find, or adjust, a "starter" recipe for your machine which actually works for you, it can be frustrating.  And once you have a recipe that works in your machine then you can work out the hydration percentages, etc. and then start making substitutions.

360 mL milk
3 Large Eggs
1 Tbsp. Apple Cider Vinegar
3 Tbsp. Vegetable Oil
3 Tbsp. Honey
220 g Brown Rice Flour
330 g Potato Starch
1 Tbsp. Xanthan Gum
1.5 tsp Salt
1 Tbsp. Instant Yeast

This recipe is probably too eggy for my taste -- you could replace one egg with 2 ounces of egg white, for example.

In percentages of starch-weight:

65.0%  Milk
27.0%  Eggs
3.0%  Apple Cider Vinegar
7.5%  Vegetable Oil
10.0%  Honey
40.0%  Brown Rice Flour
60.0%  Potato Starch
1.5%  Xanthan Gum
1.5%  Salt
1.5%  Instant Yeast