Cheesy Gluten-Free Loaf (Abm)
photo by mersaydees
- Ready In:
- 2hrs 50mins
- Ingredients:
- 17
- Yields:
-
1 1 1/2 lb loaf
- Serves:
- 12
ingredients
- 1 1⁄2 cups low-fat milk
- 2 tablespoons olive oil
- 2 large eggs
- 2 tablespoons honey
- 3⁄4 teaspoon cider vinegar
- 1 teaspoon salt
- 1 1⁄2 cups brown rice flour
- 3⁄4 cup potato starch
- 1⁄3 cup tapioca flour
- 2 tablespoons garfava flour
- 2 tablespoons quinoa flour
- 2 teaspoons xanthan gum
- 1⁄2 teaspoon gelatin
- 1⁄4 cup shredded provolone cheese
- 1⁄4 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 2 1⁄4 teaspoons yeast
directions
- Add milk, olive oil, eggs, honey and cider vinegar to bread pan.
- Mix all remaining ingredients except for yeast in a large bowl to incorporate, then add to the bread pan.
- Add the yeast. Set to the gluten-free cycle or whichever cycle in your machine that is closest to the time shown above.
- While bread is kneading, scrape down sides with a rubber spatula to make sure all ingredients are incorporated.
- After cycle is completed, remove and allow bread to cool completely before slicing, for best results.
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Reviews
-
This bread is delicious. I do not have a gluten-free setting on my bread machine, so I used the 2# french bread setting for a dark crust. The time for that was 2'35". The loaf is beautiful, with a crunchy crust and a light, tender crumb. I loved it. The only change I made, due to ingredients on hand, was to use 1/4 cup of garfava flour instead of 2T garfava and 2T quinoa. Worked out just fine. Thank you for sharing. This is a new favorite of mine.
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This is so delicious! I have the Cuisinart convection bread machine and this is the medium-sized loaf from its recipe booklet. I've posted the large 2-pound recipe #402598. Gluten-free is not a bad cooking method for anyone to try, as many people have trouble with gluten and don't even know it. Thanks for posting, Duonyte!
Tweaks
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This bread is delicious. I do not have a gluten-free setting on my bread machine, so I used the 2# french bread setting for a dark crust. The time for that was 2'35". The loaf is beautiful, with a crunchy crust and a light, tender crumb. I loved it. The only change I made, due to ingredients on hand, was to use 1/4 cup of garfava flour instead of 2T garfava and 2T quinoa. Worked out just fine. Thank you for sharing. This is a new favorite of mine.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!