30
GLUTEN-FREE RYE BREAD
Gluten-Free Cycle/Delay Start Timer - No
Ingredients Large – 2 pounds Medium – 1½ pounds
Lowfat milk, 80°–90°F (27°–32°C) 2 cups (500 ml) 1 ½ cups (375 ml)
Unsalted butter, room temp 4 tablespoons (60 ml) 3 tablespoons (45 ml)
cut into ½-inch (1 cm) pieces
Eggs, large, at room temp* 2 2
Cider vinegar 1 teaspoon (5 ml) ¾ teaspoon (4 ml)
Orange zest 1 teaspoon (5 ml) ¾ teaspoon (4 ml)
Salt 2 teaspoons (10 ml) 1½ teaspoons (7 ml)
Brown rice flour 1 cup (250 ml) ¾ cup (175 ml)
Garfava flour 1 cup (250 ml) ¾ cup (175 ml)
Cornstarch ½ cup (125 ml)
1
⁄3 cup (75 ml)
Potato starch ½ cup (125 ml)
1
⁄3 cup (75 ml)
Sorghum flour ½ cup (125 ml)
1
⁄3 cup (75 ml)
Quinoa flour ¼ cup (50 ml) 2 tablespoons (30 ml)
Brown sugar, packed ¼ cup (50 ml) 2 tablespoons (30 ml)
Caraway seeds 5 teaspoons (25 ml) 1½ tablespoons (22 ml)
Xanthan gum 2½ teaspoons (12 ml) 2 teaspoons (10 ml)
Gelatin ¾ teaspoon (4 ml) ½ teaspoon (2 ml)
Yeast, active dry, instant 2¼ teaspoons (11 ml) 2¼ teaspoons (11 ml)
or bread machine
Add the milk, butter, eggs and cider vinegar to the bread pan tted with the kneading paddle. Stir the remaining ingredients together, except
for the yeast, in a separate mixing bowl to incorporate and then add to the bread pan. Add the yeast to the bread pan last. Place the bread pan
in the Cuisinart™ Convection Bread Maker. Press Menu and select Gluten Free. Select dough size. Press Start to mix, knead, rise and bake.
While the dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is completed,
remove from bread pan and place on wire rack to cool completely for best slicing results.
*Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving [1 ounce (28 g)]:
Calories 87 (26% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 23mg • sod. 163mg • calc. 29mg • fiber 2g
To Next Page
Loading...
Need help?
General
