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Gluten-Free Rye Bread
Gluten-Free Cycle
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Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds
Lowfat milk, 80°–90°F 2 cups 1
1
⁄2 cups
Unsalted butter,
1
⁄2-inch pieces at room temperature 4 tablespoons 3 tablespoons
Eggs, large, at room temperature* 2 2
Cider vinegar 1 teaspoon
3
⁄4 teaspoon
Orange zest 1 teaspoon
3
⁄4 teaspoon
Salt 2 teaspoons 1
1
⁄2 teaspoons
Brown rice flour 1 cup
3
⁄4 cup
Garfava flour 1 cup
3
⁄4 cup
Cornstarch
1
⁄2 cup
1
⁄3 cup
Potato starch
1
⁄2 cup
1
⁄3 cup
Sorghum flour
1
⁄2 cup
1
⁄3 cup
Quinoa flour
1
⁄4 cup 2 tablespoons
Brown sugar, packed
1
⁄4 cup 2 tablespoons
Caraway seeds 5 teaspoons 1
1
⁄2 tablespoons
Xanthan gum 2
1
⁄2 teaspoons 2 teaspoons
Gelatin
3
⁄4 teaspoon
1
⁄2 teaspoon
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 2
1
⁄4 teaspoons
Add the milk, butter, eggs and cider vinegar to the bread pan fitted 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):
Calories 87 (26% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 23mg • sod. 163mg • calc. 29mg • fiber 2g
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