Gluten Free Nut and Seed Bread – 1 ½ Lb. Loaf

tasty crust:) Submitted by nyslowlife
tasty crust:) Submitted by nyslowlife
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Cuisinart original
Gluten Free Program


1 1/3 cup low-fat milk, room temperature 3 tablespoons unsalted butter, room temperature, cut into 1/2-inch pieces 3 tablespoons molasses 1 large egg, room temperature 3/4 teaspoon cider vinegar 1 1/2 teaspoons kosher salt 1 cup garfava flour 3/4 cup tapioca flour 1/2 cup sorghum flour 1/2 cup plus 1 tablespoon cornstarch 2 tablespoons potato starch 1/2 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 2 1/4 teaspoons yeast, active dry, instant or bread machine

Nutritional information

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


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.