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RECIPES/Breads
Gluten Free Program
Gluten Free Rye Bread –1 ½ Lb. Loaf
INGREDIENTS
1 1/2 cups low-fat milk, room temperature
3 tablespoons unsalted butter, room temperature, cut into 1/2-inch pieces
2 large eggs, room temperature
3/4 teaspoon cider vinegar
3/4 teaspoon orange zest
1 1/2 teaspoons kosher salt
3/4 cup brown rice flour
3/4 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
1 1/2 tablespoons caraway seeds
2 teaspoons xanthan gum
1/2 teaspoon gelatin
2 1/4 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 Bread Maker. 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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RECIPE FACTS

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

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