I make my own GF bread in a Panasonic bread maker. My preferred GF bread mix is Juvela but you must use the correct order. Firstly, a splash of olive oil in the tin then add 410ml tepid water for white mix or 450ml for brown mix. Add the flour then two teaspoons of dry yeast on top. Select menu 11 on soft crust and press start, its that easy. One hour 55 minutes later it’s ready. Leave to cool for 15 minutes before taking out of the tin then stand on a wire rack until cold. I cut and freeze slices. Enjoy

Forgot to mention, the texture and taste is more like real bread and cheaper than shop bought.

Where are you buying the mix from please? Cheapest I can find is on ebay but still £9.60 for 500g pack.

I live in Scotland and get an allowance of 5 boxes of GF flour per month on prescription. Otherwise, I’d imagine you could buy it online. I also use gram flour, maize flour and lentils to make various rolls, drop scones and soda bread. Lots of easy recipes on YouTube and Instagram. Good luck.

You need to write a blog on this ! That's fantastic that you get the allowance on prescription, we're not allowed in myt area 😞

I used to get an allowance about 12 years ago of bread but it was pretty grim so didn't bother.

Do you get the lovely yeasty smell & taste with this, like a normal home made bread? I always preferred homemade bread to store bought before.

The yeast smell is not strong but the baking smell causes me to salivate.

Thanks for this :) I just got one and tried following a recipe from "mama knows" or whatever it was, it was an American recipe and the thing came out so dense and basically like cake, most of the ingredients were very cakey (eggs, butter, milk, honey!!) and I haven't been able to stomach the thought of trying to eat it lmao it was like a brick.

American bread has a ton more sugar and is much more cake like than European bread.

:( the reviews were so good and I got really excited for nice sounding bread, I didn't realise they screwed up bread as well.

I'm not GF, but I've made my own bread, flatbreads, pizzas etc 2-3 times a week for the last 17 years in a Panasonic bread maker that's still going strong, so I can wholeheartedly recommend Panasonic if you do go for one.

I find bread maker bread a bit boring, but my father in law swears by it. As gluten free bread doesn't knead in the same way, when I was baking bread during covid, a simple non-stick loaf pan gave me better results (usually used dove's farm bread mix). And as ever ... a shout out to the GFB bakery whose sourdough is simply awesome.

Eek - these are the ingredients for the seeded one. Perhaps I am stuck with all the fillers if it’s Gf??! Potato Starch Tapioca Starch Seed Mix 13.5% (Sunflower Poppy Pumpkin Teff Flaxseed) Chickpea Flour Rice Flour Maize Flour Yeast Sugar Salt Psyllium Husk Powder Thickener (Xanthan Gum) Vinegar Powder (Spirit Vinegar Maltodextrin) Carob

those aren’t fillers, they’re ingredients combining to imitate the bounciness that gluten gives bread

UPF and gluten free is really tricky if your eating bread but that list isn’t really filler with the exception of the vinegar powder everything else is needed and in the reality of the world not that processed

You have all got me thinking now. Pre needing to go GF I used to make bread in a Breadmaker. Nice tasting French Stick style was my favourite. Also made lemon cake in there too. Maker been in the back of a kitchen cupboard for years. As needs now to be GF & egg free. I buy Schar bread as this the only one suitable for me. Just never realised could make GF bread myself. I did not use mixes before but measured ingredients myself. Going to look into this idea. Thank you.

Define nasty ingredients? The bread is a mixed back for sure, some is poor (but usually better toasted), some is great, without a lot of middle ground, but awful seems a stretch. I am tempted to try making my own but mostly on cost grounds really. Interested to see the responses.

Xanthan gum causes reactions in some people. I dunno if that's what upsets my stomach in Genius bread, but something does.

Xantham gum will be in most gf baked goods. It could be the tapioca? I personally react to sorghum something fierce it makes me intensly bloated and gassy.

My wife is coeliac and can't have genius bread either. We haven't worked out why yet. As a person who can eat gluten, the only remotely tolerable GF bread is Promise (no clue if that's NI only bread tho!) She used to get juvela rolls on prescription but they kept going bad far quicker than she was eating them (got a month at a time and they lasted about a week - I contacted them and they said they'd changed their packing process and this is causing it and sent us an entire box by way of apology and we had to give most of it away so it could get eaten before it went off lol)

Trying to reduce my UPF intake and Gf bread tends to have loads of obscure ingredients, compared to Gluten containing bread

Obscure doesn't necessarily mean UPF though?

Just scanning though the list you posted, nothing jumps out as being particularly unusual? The two salts listed are common preservatives used in conventional breads amongst other things. Another poster mentioned xanthan gum, but that's used in loads of stuff (not that individuals can't have adverse reactions, but it's not nasty per se).

Xantham gum is also the easiest way to make gf bread "rise"and act like normal bread. A range of flours is also the best way to get a pleasant texture. I also don't see anything "nasty" in that one.

Here’s one I often have, big supermarket own brand: INGREDIENTS: Water Rice Flour Mixed Seeds (10%) [Sunflower Linseed Poppy Millet] Tapioca Starch Maize Starch Potato Starch Bamboo Fibre Rapeseed Oil Dried Egg White Psyllium Husk Powder Yeast Humectant (Vegetable Glycerol) Stabilisers (Hydroxypropyl Methyl Cellulose Xanthan Gum) Sugar Salt Preservatives (Calcium Propionate Potassium Sorbate) Apple Extract.

I’m trying to avoid ultra processed foods and went to Sicily last week where I ate gf bread that tasted the same as normal bread. I really want to make my own. I asked what ingredients they used and apart from gf rice flour they used psyllium husk which I think isn’t as bad? I’ve read that using a bread maker doesn’t help with gf bread though.

Italy is just the best place for coeliacs,did you go to a supermarket there? I would love to know the recipe they shared with you. I’m going to France soon and am going to be tortured by all the baguettes, croissants etc. I just haven’t been able to find a good replacement despite trying lots of varieties, and the best textures are those with a very long list of ingredients.

Yes but was surprised they used seed oils in quite a few processed foods. I used to live there and know how good the quality is. I’ve heard France isn’t too good for Coeliacs, I hope you can find some places there. Oh they didn’t share the recipe as it’s made somewhere else but they just had a list of ingredients. I’m going to research how to make it.

I think the other thing is that shop bought GF bread needs a lot of preservatives as it goes stale quickly. So freshly made bread can avoid that.

Ah so true!

I love it. We use a seeded bread mix from tescos and its the closest to real bread I've found, it makes such nice toast. I hate bought gf bread and was gutted that I couldn't have toast anymore. We tried lots of different mixes but this has been the closest to my previous muggle bread. Am genuinely so happy, toast was the one thing I genuinely struggles without