Cuisinart CBK-200 - Manual (Page 65)

47
Gluten-Free Nut and Seed Bread
Gluten-Free Cycle
Delay Start T imer - No
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 ing redients 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 t he 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 t he 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