My lovely girlfriends gifted me a fancy Cuisinart bread maker for my birthday and I have been waiting until I mastered a recipe to share one here. I tried several recipes and while they were all decent one was better than the others and that was a recipe my friend Emilie sent me from her mom, who has been making this recipe she found in a cookbook for several years. It was in French so I have translated it here. This bread is amazing and super soft. It’s also nice to know exactly went into it and there is nothing like the smell of my apartment when it’s baking. So while there are some ingredients you will most probably have to go out and buy, once your pantry is stocked it is relatively easy. Once the ingredients are in the machine you don’t have to do a thing, only wait until that delicious loaf is done!

Thanks to my gluten-free best friends for ever (GFBFF’s) for the bread maker and the great recipe! There is something special about getting to make delicious bread for those you love.

To start here are a few tips on using a bread maker:

1. Since there are quite a few ingredients and I can lose my focus when baking with all the measurements, I find it much easier to measure everything out before hand. It makes it much simpler to combine everything in the mixing bowl of the bread maker and this way I am less likely to miss something.
2. You will have to play around with the settings on your bread maker. My friends bought me this model as it has a gluten-free setting and it worked well but this recipe specified the use a regular rapid setting, so I used #2 on my machine “Rapid White” and it works perfectly.
3. Make sure to use a spatula to carefully wipe the sides of the pan while it is mixing so all the flour gets mixed in correctly, if not you can have dry flour patches baked into the sides of your loaf. **IMPORTANT**

Emilie’s Moms Famous Gluten-Free Loaf

• 1 3/8 cups of hot water (Water can be heated in the microwave for 60 seconds)
• 2 eggs beaten
• 2 TBSPs olive oil
• 1 1/2 tsp salt
• 1 TBSP honey
• 1 1/2 tsp rice vinegar
• 3 TBSPs ground flaxseed (I did it myself in my Blendtec)
• 1 TBSP xanthan gym
• 1 1/2 cups tapioca flour
• 1 1/2 cups brown rice flour
• 1 TBSP baking powder (gluten-free)
• 1 TBSP active dry yeast or instant yeast

Put the bread pan in the machine. To start combine the beaten eggs with the water and pour it into the bread pan. Now add the other ingredients in the order they are listed, making a small hole with your fingers for the yeast and pour it in last.

The suggested setting is Quick Bread and on my machine it is option 2 “Rapid White”, not the gluten-free setting. So set your machine to rapid cook or the equivalent, with a dark crust and 2lb setting and start the machine and wait. I added some flax seeds on top when it started the rise cycle but that is optional.

When the bread is finished, mine took around 3 hours, using oven mitts turn the bread pan over onto a baking rack and let the bread cool for at least an hour and once cooled it should be stored in the fridge (wrapped in a cloth and then put in a plastic bag), but I prefer to keep it on the counter if it will be eaten quickly.