Best Bread Machine for Gluten-Free Bread: 5 Machines That Actually Work

Most bread machines with a "gluten-free setting" don't actually produce good gluten-free bread. The cycles are wrong, the kneading is too aggressive, and the rise times are calibrated for wheat dough. Here are the machines that genuinely work for gluten-free baking, based on what actually matters for GF dough.

Key takeaways

• Most "gluten-free" settings on bread machines use modified wheat cycles that don't properly handle GF dough — look for machines with fully customizable cycle programming instead.
• The Zojirushi BB-PDC20 is the best overall bread machine for gluten-free bread thanks to its dual kneading blades and dedicated GF course.
• Gluten-free dough needs gentler mixing, longer rise times, and precise temperature control — features most budget machines lack.
• A horizontal pan design produces more even baking than vertical pans, which often leave GF bread gummy in the center.
• Pairing your bread machine with a reliable kitchen scale and an instant-read thermometer dramatically improves results.
• Expect to spend $250-$400 on a machine that consistently produces good gluten-free loaves — cheaper models almost always disappoint.

Why most "gluten-free" bread machine settings fail

The gluten-free setting on most bread machines is essentially a shortened wheat bread cycle with one rise instead of two. That sounds reasonable in theory, but it misses the mark on almost every detail that matters for GF dough.

Wheat bread dough develops gluten through vigorous kneading. Gluten-free dough has no gluten to develop — it relies on binders like xanthan gum and psyllium husk to create structure. Aggressive kneading actually breaks down that structure, and most machines knead GF dough the same way they'd knead wheat dough. The result? Dense, gummy, or collapsed bread.

The other major issue is rise time. GF doughs often need a longer, warmer rise than what a standard gluten-free cycle provides. If the machine moves to baking before the dough has properly risen, you end up with a brick. We've written extensively about how to make gluten-free bread rise properly, and the same principles apply in a bread machine.

What you actually need is a machine that lets you control — or at least significantly customize — the kneading intensity, rise duration, and bake temperature independently.

What to look for in a gluten-free bread machine

Before we get into specific models, here are the features that separate machines that work for GF bread from those that don't.

Customizable or programmable cycles

This is non-negotiable. You need the ability to adjust kneading time, rise time, and bake time independently. Some GF recipes need 5 minutes of gentle mixing and 90 minutes of rising. Others need 10 minutes of mixing and 60 minutes of rising. A locked-in cycle can't accommodate that variation.

Horizontal pan design

Vertical pans (the tall, narrow kind found in most budget machines) create uneven heat distribution. The outside of the loaf overbakes while the center stays gummy in the middle. Horizontal pans produce a more traditional loaf shape and bake much more evenly.

Dual kneading blades

A single paddle in a horizontal pan leaves unmixed pockets of flour. Dual paddles ensure even mixing without requiring the aggressive kneading that damages GF dough structure.

Good temperature regulation

GF dough is sensitive to temperature swings. Machines with better insulation and heating elements maintain a more consistent environment during the rise phase, which directly affects how well your bread rises and holds its shape.

If you're building out your gluten-free baking setup, our Confident Gluten-Free Baker Toolkit covers the essential tools and knowledge you need alongside a good bread machine — it's a solid companion resource.

The 5 best bread machines for gluten-free bread

We evaluated these machines specifically for gluten-free performance — not wheat bread, not general versatility. Here's how they stack up.

Zojirushi BB-PDC20 Virtuoso Plus: best overall

The Zojirushi BB-PDC20 Virtuoso Plus is the gold standard for gluten-free bread machines, and it's not particularly close. Its horizontal pan with dual kneading blades produces the most consistent GF loaves we've seen from any machine.

The dedicated gluten-free course uses a single, gentler knead cycle followed by a longer rise — exactly what GF dough needs. But the real power is in the fully programmable "homemade" cycle, which lets you set knead, rise, and bake times independently. This means you can dial in the perfect cycle for any GF recipe, whether you're using a rice flour blend, an oat-based recipe, or something with cassava flour.

The even heat distribution from the horizontal pan virtually eliminates the gummy center problem that plagues vertical-pan machines. Loaves come out with a nicely browned crust and an even crumb throughout.

The downside: It's the most expensive option on this list, and the dual kneading blades leave two holes in the bottom of the loaf. For GF bread, we think that's a worthwhile tradeoff for even mixing.

Zojirushi BB-HAC10: best compact option

The Zojirushi BB-HAC10 is the smaller, more affordable Zojirushi option. It uses a vertical pan with a single kneading blade, which means it won't match the PDC20's even baking — but it's still significantly better than most competitors.

It includes a gluten-free cycle and a programmable homemade course. The 1-pound loaf capacity is ideal if you're baking for one or two people and don't want half a loaf going stale before you finish it (GF bread stales faster than wheat bread, as we discuss in our guide to preventing quick staling).

Best for: Smaller households, limited counter space, or anyone who wants Zojirushi quality at a lower price point.

Breville BBM800XL Custom Loaf: best runner-up

The Breville BBM800XL is the strongest non-Zojirushi option. It features a horizontal pan with a unique collapsible kneading blade that folds flat during baking, so you don't get a large hole in your finished loaf.

It offers four fully customizable program slots where you can set knead, rise, and bake parameters. The gluten-free preset is decent out of the box, but the custom programs are where this machine really shines. The LCD display is more intuitive than the Zojirushi's, and the automatic fruit and nut dispenser is a nice touch if you like adding seeds or dried fruit to your GF bread.

The downside: Breville's customer service and parts availability can be inconsistent. If a paddle or pan needs replacing, it may take some hunting.

Cuisinart CBK-200: best budget option

The Cuisinart CBK-200 is the only machine under $150 we'd recommend for gluten-free bread, and it comes with caveats. The gluten-free cycle works acceptably with well-formulated recipes, but the vertical pan and single blade mean you'll likely encounter some unevenness in the crumb.

The limited programmability is the biggest drawback. You can adjust some timing, but not with the granularity the Zojirushi or Breville offer. If you're using a proven GF bread machine recipe and don't need to tinker much, this can produce perfectly acceptable loaves. If you're experimenting with different flours and ratios, you'll hit its limitations quickly.

Best for: Beginners who want to try GF bread machine baking without a major investment, or anyone on a tight budget.

Panasonic SD-YR2550: best for advanced bakers

The Panasonic SD-YR2550 doesn't have a dedicated gluten-free cycle, which might seem like a disqualifier. But its highly customizable programming and excellent temperature control make it a favorite among experienced GF bakers who want total control over every phase of the process.

The yeast dispenser (which auto-drops yeast at the optimal time) is a standout feature. For GF bread, where yeast timing relative to dough hydration matters a lot, this can make a real difference. The vertical pan is a limitation, but the precise temperature management partially compensates for it.

Best for: Experienced bakers who already understand GF dough behavior and want maximum control.

Tips for better gluten-free bread machine results

Even with the right machine, technique matters. Here are the adjustments that make the biggest difference.

Weigh your ingredients

Cup measurements are unreliable for GF flours because they pack differently than wheat flour. A good kitchen scale eliminates this variable entirely. We can't overstate how much this single change improves consistency.

Use room-temperature ingredients

Cold eggs, cold milk, or cold water can slow yeast activity and lead to poor rise. Let everything come to room temperature before adding it to the pan. Some bakers even warm their liquids slightly (around 100-110 degrees F) to give the yeast a head start.

Don't skip the binder

If your recipe calls for xanthan gum or psyllium husk, use it. These binders replace the structural role of gluten, and without them your bread will fall apart. Our guide to gluten-free binders that actually work breaks down when to use each type.

Check the internal temperature

GF bread should reach 205-210 degrees F internally before you consider it done. Many bread machine cycles end before reaching this temperature, which is why an instant-read thermometer is essential. If the bread isn't there yet, use the "bake only" function (if your machine has one) to extend baking time.

Remove the loaf immediately

Don't let GF bread sit in the machine after baking. The residual steam will make the crust soggy and can create a gummy layer. Remove the loaf as soon as the cycle ends and cool it on a wire rack for at least 30 minutes before slicing.

Which gluten-free flour blends work best in bread machines

Not all GF flour blends are created equal, and bread machines are less forgiving than oven baking when it comes to flour choice. Blends designed specifically for bread — with higher protein and starch ratios — perform dramatically better than all-purpose GF blends.

King Arthur Gluten-Free Bread Flour is one of the most reliable options for bread machines. It's formulated with the right starch-to-protein ratio and already includes xanthan gum. Bob's Red Mill 1-to-1 Baking Flour also works well, though you may need to add extra binder.

If you're mixing your own blend, a combination of brown rice flour, tapioca starch, and potato starch in a roughly 2:1:1 ratio is a solid starting point for bread machine recipes. Add psyllium husk powder at about 1 tablespoon per cup of flour blend for structure.

Frequently asked questions

Do bread machines with gluten-free settings actually make good GF bread?

Most don't. The "gluten-free" setting on budget machines is typically a shortened wheat cycle that kneads too aggressively and doesn't allow enough rise time. Machines like the Zojirushi BB-PDC20 with properly calibrated GF cycles or fully programmable settings produce significantly better results. The key is having control over kneading intensity and rise duration.

Is the Zojirushi bread machine worth the price for gluten-free baking?

Yes, if you bake GF bread regularly. The Zojirushi BB-PDC20's horizontal pan, dual kneading blades, and programmable cycles solve the three biggest problems with GF bread machine baking: uneven mixing, poor rise, and gummy centers. At around $350-$400, it pays for itself quickly compared to buying store-bought gluten-free bread at $7-$9 per loaf.

Why is my bread machine gluten-free bread gummy in the middle?

The most common cause is a vertical pan that doesn't distribute heat evenly, followed by insufficient bake time. Check your bread's internal temperature with a thermometer — it should reach 205-210 degrees F. If your machine's cycle ends too early, use the bake-only function to extend it. Switching to a horizontal-pan machine or adjusting your flour blend's hydration can also help. See our full gluten-free bread troubleshooting guide for more solutions.

Can I use regular bread recipes in a bread machine and just swap in gluten-free flour?

No — this almost never works. Gluten-free dough behaves completely differently from wheat dough. It's more like a thick batter than a traditional dough, and it needs different hydration levels, binders, and rise times. Always use recipes specifically developed for gluten-free bread machines. Our guide on substituting all-purpose flour in gluten-free baking explains the key differences.

How do I prevent gluten-free bread from collapsing in a bread machine?

Collapsed GF bread in a bread machine usually means the dough over-rose and then couldn't hold its structure, or the binder ratio was off. Make sure you're using enough xanthan gum or psyllium husk, that your yeast is fresh, and that the rise cycle isn't too long for your recipe. Avoid opening the lid during rising, as the temperature drop can cause collapse. We cover this in detail in our post on why gluten-free bread collapses and how to prevent it.