Filter
Top Products
44 45
GLUTEN FREE
PUMPERNICKEL BREAD (2-LB.)
Note: For 1-lb. loaf recipe, please refer to page 109.
INGREDIENTS
1½ cups water (80°F – 90°F)
3 large eggs, at room temperature
3 tbsp. molasses
2 tbsp. canola oil
1 tsp. cider vinegar
2 cups white rice flour
2
/3 cup potato starch
1
/3 cup tapioca flour
3 tbsp. firmly packed light brown sugar
2½ tsp. xanthan gum
2 tsp. cocoa powder
2 tsp. instant coffee granules
1½ tsp. salt
1 tbsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber. Close lid.
Plug unit into wall outlet.
3. Select GLUTEN FREE. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES A 2-LB. LOAF
SEEDED GLUTEN FREE
BREAD (2-LB.)
Note: For 1-lb. loaf recipe, please refer to page 110.
INGREDIENTS
1
2
/3 cups water (80°F – 90°F)
1 large egg, at room temperature + enough egg whites to
measure ¾ cup
1
/3 cup unsalted butter or margarine, melted
1 tsp. cider vinegar
1 pkg. (16 oz.) gluten free bread mix
1 tbsp. golden flaxseeds
1 tbsp. sesame seeds
1 tbsp. black sesame seeds
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select GLUTEN FREE. Press the START button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
6. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES A 2-LB. LOAF
GlUTEN
FREE
GlUTEN
FREE