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Gluten Free Rye Bread –1 ½ Lb. Loaf

Gluten Free Program"

Ingredients

1½ cups lowfat milk, room temperature
3 tablespoons unsalted butter, room temperature,
cut into ½-inch pieces
2 large eggs, room temperature
¾ teaspoon cider vinegar
¾ teaspoon orange zest
1½ teaspoons kosher salt
¾ cup brown rice flour
¾ cup garfava flour
1/3 cup cornstarch
1/3 cup potato starch
1/3 cup sorghum flour
2 tablespoons quinoa flour
2 tablespoons light brown sugar, firmly packed
1½ tablespoons caraway seeds
2 teaspoons xanthan gum
½ teaspoon gelatin
2¼ teaspoons yeast, active dry, instant or bread machine


Instructions

Place all ingredients, in order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Automatic Breadmaker. Press menu button to select the Gluten Free program. Press Start/Stop to mix, rise and bake. While the dough is mixing, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients. When cycle is complete, remove from bread pan and place on wire rack to cool completely for best slicing results.

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Servings

About 24 1 oz. servings

Nutritional Information
Per Serving

Nutritional information per serving (1 ounce): Calories 87 (26% from fat) • carb. 13g • pro. 3g • fat 3g • sat. fat 1g • chol. 23mg • sod. 163mg • calc. 29mg • fiber 2g


This recipe can be prepared using the following Cuisinart® products:
Cuisinart 2-lb Bread Maker