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Gluten-Free Molasses Walnut 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
3
⁄4 cups (425 ml) 1
1
⁄3 cups (325 ml)
Unsalted butter,
1
⁄2 -inch (1 cm) 4 tablespoons (60 ml) 3 tablespoons (45 ml)
pieces at room temperature
Molasses 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)
Garfava flour 1
1
⁄3 cups (325 ml) 1 cup (250 ml)
Tapioca flour 1 cup (250 ml)
3
⁄4 cup (175 ml)
Sorghum flour
2
⁄3 cup (150 ml)
1
⁄2 cup (125 ml)
Cornstarch
3
⁄4 cups (175 ml)
1
⁄2 cup + 1 tablespoon (140 ml)
Potato starch
1
⁄4 cup (50 ml) 2 tablespoons (30 ml)
Chopped walnuts
3
⁄4 cup (175 ml)
1
⁄2 cup+ 1 tablespoon (140 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)
Place the milk, butter, molasses, eggs and cider vinegar in 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 button 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 98 (33% from fat) • carb. 15g • pro. 3g • fat 4g • sat. fat 1g • chol. 14mg • sod. 161mg • calc. 45mg • fiber 2g
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