Gluten-Free Nut and Seed Bread
- Ready In:
- 2hrs 50mins
- Ingredients:
- 18
- Yields:
-
1 1 1/2 lb. loaf
- Serves:
- 12
ingredients
- 1 1⁄3 cups low-fat milk
- 3 tablespoons unsalted butter
- 3 tablespoons molasses
- 1 large egg
- 3⁄4 teaspoon cider vinegar
- 1 1⁄2 teaspoons salt
- 1 cup garfava flour
- 3⁄4 cup tapioca flour
- 1⁄2 cup sorghum flour
- 1⁄2 cup cornstarch, plus
- 1 tablespoon cornstarch
- 2 tablespoons potato starch
- 1⁄2 cup mixed chopped nuts or 1/2 cup seeds, plus
- 1 tablespoon mixed chopped nuts (walnuts, pecans, sunflower seeds, pumpkin seeds) or 1 tablespoon seeds (walnuts, pecans, sunflower seeds, pumpkin seeds)
- 2 tablespoons currants
- 2 teaspoons xanthan gum
- 1 teaspoon gelatin
- 2 1⁄4 teaspoons yeast
directions
- Add the milk, butter, molasses,eggs and cider vinegar to the bread pan.
- Mix together all dry ingredients except yeast in a large bowl to incorporate and add to bread pan.
- Add yeast to bread pan.
- Choose gluten-free cycle or cycle in your machine that most closely matches time shown above. While the dough is kneading, scrape down the sides of the bread pan to fully incorporate all ingredients.
- When cycle is completed, remove bread and allow to cool fully before slicing.
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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!