Food Processor Gluten Free Bread

This is the VERY BEST food processor gluten free bread recipe. The sandwich-like texture can make any gluten free sandwich stand out because you can’t tell the bread is gluten free. The crumb is moist, tender, and compact and will hold your favorite veggies, meats, and spreads. The crust is firm but not crispy, just like a sandwich bread should be. 

Why use a food processor to make gluten free bread?

First, it is easy. Dump everything in the food processor bowl and let it do its work. It takes about 2 minutes. Clean-up is easier, and using a food processor will give the bread a smoother texture by ensuring thorough mixing and incorporating of ingredients.

How to make a food processor gluten free bread?

The process of this gluten free bread recipe is simple.

STEP ONE

First, add the dry ingredients and pulse a few times to combine.

STEP TWO

Then, add the wet ingredients and process until the dough is smooth. This takes about two minutes. 

STEP THREE

Transfer the bread dough to a lightly oiled bread pan and loosely cover with a damp kitchen towel. Allow the dough to rise in a warm place. The dough will double in size.

STEP FOUR

Bake at the right temperature. Once cooked, transfer the bread to a cooling rack and cool completely before slicing. Enjoy!

The ingredients

The ingredients in this food processor gluten free bread recipe are classic, except for one ingredient.

For the flour, I used a gluten free flour blend with xanthan gum to keep this recipe simple. However, I wanted to give the bread healthiness and flavor that you would find in wheat bread, so I added ground flaxseed and psyllium husk powder. These two naturally gluten free ingredients will provide great bread texture and flavor. Not like the starchy, crumbly bread you would find in your local supermarket.

The ingredient that gives the bread a good rise beside the rapid-rise yeast is egg whites. You can’t omit the egg whites, or the bread will be dense and heavy.

In addition, I added 1/4 cup of healthy seeds. The seeds are optional but they add hearty flavor, nutrition, and fiber. You can use any seeds you have on hand. I used pumpkin, chia, and whole flax seeds. 

Check out our complete list of sweet and savory gluten free bread recipes to get you inspired!

4 Tips to make the best gluten free bread using a food processor

Don’t scoop the flour 

Measuring flour correctly is a critical step when baking. Don’t scoop from the bag with your measuring cup when measuring flour. This can compress the flour up to 25%, and you will get dry, dense, heavy bread. Use a spoon to scoop flour into the measuring cup and level off with a knife

However, it is best to weight the flour using a kitchen scale

Room temperature

For yeast recipes, bring all wet ingredients, such as eggs or vinegar, to room temperature before adding them. Yeast needs warmth to grow; if your ingredients are too cold or hot, it may prevent full yeast growth. 

Warm rising place 

An excellent method for letting yeast bread rise is using the oven method. Turn on your oven to 200º F for 5 minutes, then turn it off. The oven will create the perfect environment for rising yeast dough.

The bread is fully cooked

The best way to tell if the gluten bread is done is to insert an instant-read thermometer into the bottom of the loaf (but not touching the pan). The temperature should be approximately 205-210º F when it is done.

By following these 4 tips and the recipe, will guarantee the perfect gluten-free bread made in a food processor.

Recipe Highlights

This is the easiest recipe for basic gluten free sandwich bread because by using a food processor the hands on time is under 5 minutes.

The clean-up is quick.

The flavor and texture are just like bread made with wheat flour.

This bread is excellent for making sandwiches because it is moist, tender, and firm enough to hold your favorite sandwich filling. And most importantly, the bread is nutritious and tastes addictively delicious!

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Many thanks!

Kristina xx