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Gluten-Free Nut and Seed Bread
Gluten-Free Cycle
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Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds
Lowfat milk, 80°–90°F 1
3
⁄4 cups 1
1
⁄3 cups
Unsalted butter,
1
⁄2-inch pieces at room temperature 4 tablespoons 3 tablespoons
Molasses 4 tablespoons 3 tablespoons
Eggs, large, at room temperature* 2 1
Cider vinegar 1 teaspoon
3
⁄4 teaspoon
Salt 2 teaspoons 1
1
⁄2 teaspoons
Garfava flour 1
1
⁄3 cups 1 cup
Tapioca flour 1 cup
3
⁄4 cup
Sorghum flour
2
⁄3 cup
1
⁄2 cup
Cornstarch
3
⁄4 cups
1
⁄2 cup + 1 tablespoon
Potato starch
1
⁄4 cup 2 tablespoons
Mixed chopped nuts + seeds (walnuts,
3
⁄4 cup
1
⁄2 cup + 1 tablespoon
pecans, sunflower seeds, pumpkin seeds)
Currants
1
⁄4 cup 2 tablespoons
Xanthan gum 2
1
⁄4 teaspoons 2 teaspoons
Gelatin 1
1
⁄4 teaspoons 1 teaspoon
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 2
1
⁄4 teaspoons
Add the milk, butter, molasses, 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 bread from machine and transfer to wire rack
to cool. Bread slices best when allowed to cool.
*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 105 (34% from fat) • carb. 15g • pro. 3g • fat 4g • sat. fat 1g • chol. 14mg • sod. 161mg • calc. 46mg • fiber 2g