Gluten-Free "rye" Bread (Abm) Recipe #276900
Posted in response to a request in the forums. This is from Cuisinart and is designed for a gluten-free cycle, which is 2 hrs 39 minutes long in this machine.
by duonyte
3 hours | 10 min prep
1 1 1/2 lb loaf
- 1 1/2 cups low-fat milk
- 3 tablespoons unsalted butter
- 2 large eggs
- 3/4 teaspoon cider vinegar
- 3/4 teaspoon orange zest
- 1 1/2 teaspoons salt
- 3/4 cup rice flour
- 3/4 cup garfava flour
- 1/3 cup cornstarch
- 1/3 cup potato starch
- 1/3 cup sorghum flour
- 2 tablespoons quinoa flour
- 2 tablespoons brown sugar, packed
- 1 1/2 tablespoons caraway seeds
- 2 teaspoons xanthan gum
- 1/2 teaspoon gelatin
- 2 1/4 teaspoons yeast
- Add milk, butter, eggs and cider vinegar to bread pan. Mix together all dry ingredients except yeast to incorporate and then add to bread pan. Add yeast last.
- Set to gluten-free cycle; if you don't have one, use one that is closest to the time shown above. After the cycle has been running for a while, open and scrape sides of pan with rubber spatula to make sure all ingredients are incorporated.
- When bread is finished, remove and let cool completely for best slicing results. If you do not have a gluten-free cycle, monitor towards the end to make sure it does not burn.
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5 stars