Recipe Booklet

23
GLUTEN FREE MOLASSES WALNUT BREAD
Gluten Free Program
Makes one 1½-pound loaf
1
1
/
3
cups lowfat 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 chopped walnuts
2 teaspoons xanthan gum
1 teaspoon gelatin
2¼ teaspoons yeast, active dry, instant or bread machine
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 incor-
porate ingredients. When cycle is complete, remove from bread pan and place on wire
rack to cool completely for best slicing results.
Nutritional information per serving (1 ounce):
Calories 98 (33% from fat) • carb. 15g • pro. 3g • fat 4g • sat. fat 1g
• chol. 14mg • sod. 161mg • calc. 45mg • fiber 2g
GLUTEN FREE NUT AND SEED BREAD
Gluten Free Program
Makes one 1½-pound loaf
1
1
/
3
cup lowfat 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
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 incor-
porate ingredients. When cycle is complete, remove from bread pan and place on wire
rack to cool completely for best slicing results.
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