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Baking GF Bread in the Breadmaker or Challah Pan with Pamela's

Updated: Aug 27, 2022

Zojurushi breadmaker and Pamelas GF Bread Mix

You can make delicious fresh gf bread in under 5 minutes! Well, it takes about 3 ½ hours to be ready, but your work is done. I have lost count of how many in our group bake this as their daily bread after a quick demo in my kitchen. Your friends eating store bought glutinous bread will be envious. They will ask you to bring it hot to their dinner parties.

When the kids were still packing lunches for school, we baked bread every 1-2 days. Our 10+ year old machine has held up great, but I did replace the pan a few times over the years when it started to stick from overuse. Resist the temptation to eat it all when it first comes out hot or you will not have any left for school lunches! I sometimes had to time it to be done when the kids weren’t home so I could keep up. This bread mix can also be made in the oven, which is what I do when I want it shaped like a challah. I have a recurring subscription order on Amazon so bread mix magically appears before I run out. The individual bags make one loaf and include the yeast packet. Yeast packets are sold separately if you opt for the larger bag. This bread can be sliced and kept in the freezer for toasting. Remember not to share toasters with your glutenous friends, and to protect yourself by lining the rack with aluminum foil if you are sharing a toaster oven. I give you two variations here, but you can be creative and try more.

The Mix:

Everyday Bread Ingredients

Wet ingredients mixed in a 2 cup measuring cup added in this order:

  • ⅓ cup canola oil

  • 2 eggs

  • Warm water from tap to just over the 2 cup line (not too hot)

Dry ingredient:

  • Pamela's gf bread mix (includes yeast packet)

Optional add-in:

Cinnamon Raisin Challah Ingredients

Wet ingredients mixed in a 2 cup measuring cup:

  • 3 eggs

  • 1/4 cup melted margarine (or butter)

  • 3/4 cup warm water

  • 1/2 cup plain almond milk (or soy milk or milk)

Dry ingredients:

  • Pamela's gf bread mix (includes yeast packet)

  • 1/4 cup sugar (I shake up with bread mix in the bag a bit after removing yeast packet)

Optional sprinkle:

  • Cinnamon

Delayed addition:

  • 1 cup raisins

Baking Both Variations in the Breadmaker

  1. Check that pan is snapped in properly and that the spinning pieces are in position

  2. Pour wet ingredients into pan

  3. Remove yeast packet and dump the dry ingredients on top of the liquid

  4. Use edge of the packet to spread out the bread mix trying to keep packet dry, and make a little dry trench in the middle. Add the yeast into the trench

  5. Add optional sprinkle ingredient across top

  6. Plug in machine and choose your crust control. I usually push it to the dark setting as we prefer crusty bread. Hit Start!

  7. Delayed addition ingredients are added when machine gives loud beeps after 35-40 minutes

  8. Cool finished bread on rack right side up. Can be frozen whole or sliced.

Baking Challah Variation in the Oven with Challah Shape

For a beautifully shaped challah, use a challah mold pan.

Shout out to Gluten Free Friend, Daena, for first sharing this challah shaped version with our group in 2015.

  1. Spray pan with pam

  2. Mix all the ingredients including yeast in mixer for 3 solid minutes (I usually blend the wet ingredients first and then add the rest but not sure it matters)

  3. Put batter into the prepared pan

  4. Cover with warm damp paper towel and let sit for at least 3 hours to rise. Longer is even better.

  5. Bake for 45 minutes in preheated oven at 350 (Don't put rack too close to the bottom of your oven or could burn the tops of the bread.)

  6. Remove from oven and flip over onto parchment lined baking sheet

  7. Brush top with a beaten egg

  8. Bake another 15 minutes at 350

  9. Slide onto cooling rack

  10. Cool before slicing. Can be frozen whole or sliced.

Challah Baked in the Oven



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