For the bread machine. No yeast.
"Tried and true", please.
Type that in your search window, and you will get recipes. Also go to Celiac.com, where they have a lot of recipes there. I am on a special diet for the colon, thus can't use the bread, although I used to.
The following is from Mary Frances PickettÂs website http://www.glutenfreecookingschool.com
She has Q&A section about baking gluten free bread on her blog at that you might find helpful (e.g., get more rise by beating dough mixture for a few minutes with the paddle before adding it to the bread machine); read more at:
Really Good Sandwich Bread
1 Tbsp. active dry yeast
1 Tbsp. sugar
1 Â½ c. water (105 degrees or a little less than hot)
2 Â½ cups "Gluten Free All Purpose Flour Mix Recipe" (see below)
2 tsp. xanthan gum
2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1 Â½ Tbsp. oil
1 tsp. cider vinegar
1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting Â the stirring paddle is not necessary.
Gluten Free All Purpose Flour Mix (Note: this mix can be used for a variety of baked goods and things like pancakes as well)
3 parts brown rice flour (I use BobÂs Red Mill)
3 parts corn starch
2 parts soy flour
1 part masa harina