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Gluten Free Rye Bread
nonstick cooking spray
1 1/2 cups reduced-fat milk, warm (105°F to 110°F)
2 1/4 teaspoons yeast, active dry yeast instant or bread machine
3/4 teaspoon orange zest
1 1/2 teaspoons kosher salt
1 1/2 cups brown rice flour
1/3 cup cornstarch
1/3 cup potato starch
1/3 cup sorghum flour
2 tablespoons quinoa flour
2 tablespoons firmly packed light brown sugar
1 1/2 tablespoons caraway seeds
2 teaspoons xanthan gum
1/2 teaspoon gelatin
3 tablespoons unsalted butter, room temperature, cut into 1/2-inch cubes
2 large eggs, room temperature
3/4 teaspoon cider vinegar
Preheat oven to 350°F. Lightly coat a 9" x 3" loaf pan with nonstick cooking spray; reserve.Put warm milk and yeast into a large mixing bowl. Stir to dissolve yeast and let stand 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is active and alive. In a separate bowl, combine the remaining dry ingredients (the zest through the gelatin in the list). Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 1 to 3 until fully combined. Add to the milk/yeast mixture, along with the butter, and mix until fully combined. While running on speed 3, add the eggs, one at a time, and the vinegar. Mix until fully combined. Pour batter into prepared pan. Bake in preheated oven for 40 to 45 minutes, or until a cake tester inserted into the bread comes out mostly clean (a few crumbs is ideal, indicating the bread is not dry). Remove from loaf pan and cool on a wire rack. Bread slices best when allowed to cool completely before cutting.

Servings: Makes one 1½ pound loaf

Nutritional information per serving

Nutritional information per slice: Calories 171 (26% from fat) • carb. 28g • pro. 5g • fat 5g • sat. fat 2g • chol. 45mg • sod. 304mg • calc. 67mg • fiber 2g

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