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Gluten-Free Hazelnut Bread
Gluten-Free Cycle/ Delay Start Timer - No
Ingredients Large – 2 pounds Medium – 1
1
⁄2 pounds
Lowfat milk, 80°–90°F (27°–32°C) 1
1
⁄2 cups (375 ml) 1 cup + 1 tablespoon (265 ml)
Unsalted butter,
1
⁄2 -inch (1 cm) 4 tablespoons (60 ml) 3 tablespoons (45 ml)
pieces at room temperature
Maple syrup (not pancake syrup) 4 tablespoons (60 ml) 3 tablespoons (45 ml)
Eggs, large, at room temperature* 2 1
Cider vinegar 1 teaspoon (5 ml)
3
⁄4 teaspoon (4 ml)
Salt 2 teaspoons (10 ml) 1
1
⁄2 teaspoons (7 ml)
Brown rice flour 1
3
⁄4 cups (425 ml) 1
1
⁄3 cups (325 ml)
Cornstarch 1 cup (250 ml)
3
⁄4 cup (175 ml)
Potato starch 1 cup (250 ml)
3
⁄4 cup (175 ml)
Tapioca flour
1
⁄2 cup (125 ml)
1
⁄3 cup (75 ml)
Amaranth flour
1
⁄2 cup (125 ml)
1
⁄3 cup (75 ml)
Chopped hazelnuts
1
⁄2 cup (125 ml)
1
⁄3 cup (75 ml)
Xanthan gum 2
1
⁄4 teaspoons (11 ml) 2 teaspoons (10 ml)
Gelatin 1
1
⁄4 teaspoons (6 ml) 1 teaspoon (5 ml)
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons (11 ml) 2
1
⁄4 teaspoons (11 ml)
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 (28 g)]:
Calories 117 (24% from fat) • carb. 20g • pro. 2g • fat 3g • sat. fat 1g • chol. 14mg • sod. 158mg • calc. 23mg • fiber 1g
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