Recipe by mersaydees
This is based on the recipe from my Cuisinart Recipe Booklet that came with my convection bread maker. This large-sized makes a 2 pound loaf. The medium-sized (1 1/2 pound loaf) version is posted as Cheesy Gluten-Free Loaf (Abm). I'm not sure how this will turn out in a non-convection bread maker. Posting for a friend who's doctor has him trying a gluten-free diet. "Garfava" flour is garbanzo and fava flour -- I use Bob's Red Mill brand. I'll try it in my non-convection Zojirushi bread machine and post the results. Cook time is all bread machine time.
- 1 3⁄4 cups low-fat milk, heated to 80-90 F
- 3 tablespoons olive oil
- 2 large eggs, at room temperature (gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot ta)
- 3 tablespoons honey
- 1 teaspoon cider vinegar
- 1 1⁄2 teaspoons salt
- 2 cups brown rice flour
- 1 cup potato starch
- 1⁄2 cup tapioca flour
- 1⁄4 garfava flour
- 1⁄4 cup quinoa flour
- 2 1⁄2 teaspoons xanthan gum
- 3⁄4 teaspoon gelatin
- 1⁄3 cup provolone cheese, shredded
- 2 tablespoons provolone cheese, shredded
- 1⁄3 cup mozzarella cheese, shredded
- 2 tablespoons mozzarella cheese, shredded
- 1⁄4 cup parmesan cheese, grated
- 2 1⁄4 teaspoons active dry yeast, instant or 2 1⁄4 teaspoons active dry yeast, bread machine
Directions See How It's Made
- Place the kneading paddle in the bread pan.
- Add the milk, oil, eggs, honey and cider vinegar to the bread pan.
- In a separate mixing bowl, stir together all remaining ingredients except the yeast. Add this well-incorporated mixture to the bread pan.
- Add the yeast to the bread pan last.
- Place the bread pan in the Cuisinart Convection Bread Maker.
- Press Menu and select Gluten Free.
- Press Crust and select Medium (or another setting of your choice).
- Press Loaf and select dough size.
- Press Start to mix, knead, rise and bake.
- While the dough is kneading, scrape the sides of the bread pan with a rubber spatula for best mixing results.
- When cycle is done, remove bread from machine and transfer to wire rack to cool, as cooled bread is easier to slice.