For this experiment with gluten-free bread I used King Arthur Flour’s gluten-free bread and pizza mix. I made two loaves, two different ways. I’ll tell you which method worked best for me.

Last Updated February 2, 2025 – Originally Published November 21, 2016

My Zojirushi bread machine has a gluten-free setting.  I thought it would be perfect for King Arthur Flour’s gluten-free bread and pizza mix. You can order the product from the King Arthur Flour site or from Amazon.

I checked the product description to make sure it could be used in a bread machine.

When I made the bread KAF had a special tips page for making the mix in a bread machine. (I don’t think this page exists any longer.) There were two methods for making the bread. Both of them involved the home made cycle of the bread machine, not the gluten-free cycle.

So, I decided to make two loaves of bread.  In one I would follow their instructions.  In the other, I’d use my bread machine’s gluten-free setting.

Loaf #1 – Using the Home Made Cycle

The box called for the addition of milk, eggs and oil. (I used olive oil.) I didn’t pay attention to the temperature of these ingredients as the bread machine has a preheat cycle to bring them up to the desired temperature.

I followed the instructions as per the KAF website:

1. Add 1 teaspoon baking powder to the mix, in addition to the other ingredients called for.
2. Program the following “home made” cycle: preheat 15 minutes, knead 30 minutes, rise 65 minutes, bake 70 minutes, dark crust setting.

The part about “dark crust setting” didn’t quite make sense. The dark crust setting basically tells the bread machine to cook for a longer time.  That would have been covered by the baking time of 70 minutes. So I ignored that part.

Loaf #2 – Using the Zojirushi’s Gluten-Free Setting

The box called for the addition of milk, eggs and oil. (Again, I used olive oil.) I didn’t pay attention to the temperature of these ingredients as the bread machine has a preheat cycle to bring them up to the desired temperature.

I used the gluten-free setting with a medium crust setting.

The Results? Use the Gluten-Free Setting!

The loaf on the left was made with the gluten-free setting of the Zojirushi. The loaf on the right was made with the instructions from the King Arthur Flour website.

The loaves of bread tasted about the same, but the loaf made with the Zo’s gluten-free setting had a much better texture.  Here’s the loaf I made using KAF’s instructions.  See all the holes in the bread?

Here’s the loaf I made with the Zo’s gluten-free setting:

How was the taste?  As I said, both loaves of bread tasted the same.  It was moist, but it did taste different than traditional bread.

I’d also mention that with this bread you can forget about checking for the “ball of dough” after a few minutes of kneading. Gluten-free bread is a whole different animal. It looked more like cake batter during the first kneading cycle.

Again, you can order the product from the King Arthur Flour site or from Amazon.