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Gluten-Free Hazelnut Bread
Gluten-Free Cycle
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Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds
Lowfat milk, 80°–90°F 1
1
⁄2 cups 1 cup + 1 tablespoon
Unsalted butter,
1
⁄2-inch pieces at room temperature 4 tablespoons 3 tablespoons
Maple syrup (not pancake syrup) 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
Brown rice flour 1
3
⁄4 cups 1
1
⁄3 cups
Cornstarch 1 cup
3
⁄4 cup
Potato starch 1 cup
3
⁄4 cup
Tapioca flour
1
⁄2 cup
1
⁄3 cup
Amaranth flour
1
⁄2 cup
1
⁄3 cup
Chopped hazelnuts
1
⁄2 cup
1
⁄3 cup
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, maple syrup, 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 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 117 (24% from fat) • carb. 20g • pro. 2g • fat 3g • sat. fat 1g • chol. 14mg • sod. 158mg • calc. 23mg • fiber 1g