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Gluten Free Rye Bread –1 ½ Lb. Loaf

Gluten Free Program"


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


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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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

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