Breads
Gluten Free Rye Bread –1 ½ Lb. Loaf
About 24 1 oz. servings
Gluten Free Rye Bread –1 ½ Lb. Loaf
About 24 1 oz. servings
Gluten Free Program
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
carb. 13g
pro. 3g
fat 3g
sat. fat 1g
chol. 23mg
sod. 163mg
calc. 29mg
fiber 2g
Ingredients
- 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
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.
