Breads
Gluten Free Nut and Seed Bread – 1 ½ Lb. Loaf
About 24 1 oz. servings
Gluten Free Nut and Seed Bread – 1 ½ Lb. Loaf
About 24 1 oz. servings
Gluten Free Program
Nutritional information per serving (1 ounce): Calories 105 (34% from fat)
carb. 15g
pro. 3g
fat 4g
sat. fat 1g
chol. 14mg
sod. 161mg
calc. 46mg
fiber 2g
carb. 15g
pro. 3g
fat 4g
sat. fat 1g
chol. 14mg
sod. 161mg
calc. 46mg
fiber 2g
Ingredients
- 1⅓ cup low-fat milk, room temperature
- 3 tablespoons unsalted butter, room temperature, cut into ½-inch pieces
- 3 tablespoons molasses
- 1 large egg, room temperature
- ¾ teaspoon cider vinegar
- 1½ teaspoons kosher salt
- 1 cup garfava flour
- ¾ cup tapioca flour
- ½ cup sorghum flour
- ½ cup plus 1 tablespoon cornstarch
- 2 tablespoons potato starch
- ½ cup plus 1 tablespoon mixed chopped nuts and seeds (walnuts, pecans, sunflower seeds, pumpkin seeds)
- 2 tablespoons currants
- 2 teaspoons xanthan gum
- 1 teaspoon gelatin
- 2¼ teaspoons yeast, active dry, instant or bread machine
Preparation
- 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.
