Gluten-Free "rye" Bread (Abm)

duonyte's Note:

Posted in response to a request in the forums. This is from Cuisinart and is designed for a gluten-free cycle, which is 2 hrs 39 minutes long in this machine.

• Total Time: 2 hrs 50 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs 40 mins

Ingredients:

Yield: 1 1 1/2 l ...

• 1 ½ cups low-fat milk
• 3 tablespoons unsalted butter
• 2 large eggs
• ¾ teaspoon cider vinegar
• ¾ teaspoon orange zest
• 1 ½ teaspoons salt
• ¾ cup rice flour
• ¾ cup garfava flour
• 1⁄3; cup cornstarch
• 1⁄3; cup potato starch
• 1⁄3; cup sorghum flour
• 2 tablespoons quinoa flour
• 2 tablespoons brown sugar , packed
• 1 ½ tablespoons caraway seeds
• 2 teaspoons xanthan gum
• ½ teaspoon gelatin
• 2 ¼ teaspoons yeast

Directions:

1. Add milk, butter, eggs and cider vinegar to bread pan. Mix together all dry ingredients except yeast to incorporate and then add to bread pan. Add yeast last.
2. Set to gluten-free cycle; if you don't have one, use one that is closest to the time shown above. After the cycle has been running for a while, open and scrape sides of pan with rubber spatula to make sure all ingredients are incorporated.
3. When bread is finished, remove and let cool completely for best slicing results. If you do not have a gluten-free cycle, monitor towards the end to make sure it does not burn.