Gluten free Italian bread for bread maker

This is structured but still soft inside, and holds up to sauce and olive oil. It works best on the Gluten Free cycle with light or medium crust.

Ingredients

2 cups Caputo gluten free flour
1/2 cup Bob’s Red Mill brown rice flour
Or use 1/2 cup potato starch instead for softer, lighter crumb
1 tablespoon sugar or honey
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder (optional but good for Italian meals)
3 tablespoons olive oil
1 1/3 cups warm water (105–110°F)
1 teaspoon apple cider vinegar

Optional for more structure

1 tablespoon psyllium husk powder

Order in bread machine pan

Add warm water
Add olive oil and vinegar
Add sugar
Add flours and salt (keep salt away from yeast if possible)
Make a small well and add yeast last

Settings

Gluten Free cycle
2 lb setting if available
Light or medium crust

What you’re looking for during mix

After 3–5 minutes of mixing, open the lid and check texture. It should look like thick brownie batter, not dry dough. If it looks stiff or cracking, add 1 tablespoon water at a time. If it looks soupy, sprinkle 1 tablespoon Caputo in.

For more Italian vibe

If you want it closer to focaccia texture:

Increase olive oil to 4 tablespoons
When rise finishes (if your machine allows), brush top with olive oil and sprinkle flaky salt

Important

Let it cool completely before slicing. With Caputo especially, cutting early makes it gummy.