Gluten Free Rye Bread –1 ½ Lb. Loaf

About 24 1 oz. servings

1½ cups low-fat 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 ⅓ cup cornstarch ⅓ cup potato starch ⅓ 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

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

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.