Gluten-Free Hazelnut Bread (Abm)

Based on a recipe from my Cuisinart’s Convection Bread Maker Recipe Booklet. This is for the large (2 pound) loaf. Measurements for the medium (1 ½ pound) loaf are in parentheses.

• Ready In: 2 hrs 54 mins
• Yields: 1 Loaf

Ingredients

• 1 1⁄2 cups low-fat milk, at 80-90 F (1 cup plus 1 tablespoon)
• 4  tablespoons unsalted butter, cut into 1/2-inch pieces at room temperature (3)
• 4  tablespoons maple syrup (not artificially-flavored pancake syrup use real maple syrup, 3)
• 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)
• 1  teaspoon cider vinegar (3/4)
• 2  teaspoons salt (1 1/2)
• 1 3⁄4 cups  brown rice flour (1 1/3)
• 1  cup cornstarch (3/4)
• 1  cup potato starch (3/4)
• 1⁄2 cup tapioca flour (1/3)
• 1⁄2 cup  garfava flour (1/3)
• 1⁄2 cup hazelnuts, chopped (1/3)
• 2 1⁄4 teaspoons xanthan gum (2)
• 1 1⁄4 teaspoons gelatin (1)
• 2 1⁄4 teaspoons active dry yeast (2 1/4) or 2 1⁄4 teaspoons instant yeast (2 1/4) or 2 1⁄4 teaspoons bread machine yeast (2 1/4)

Directions

1. Fit the bread pan with the kneading paddle.
2. Add milk, butter, maple syrup, eggs and cider vinegar to the bread pan.
3. Add all remaining ingredients, except yeast, to medium-sized bowl and stir together. Add to bread pan.
4. Add yeast to bread pan and place in the Cuisinart Convection Bread Maker.
5. Press Menu and select Gluten Free.
6. Select dough size.
7. Press start to mix, knead, rise, and bake.
8. Tip: For best results, while dough is kneading, scrape the sides of the bread pan with a rubber spatula to fully incorporate ingredients.
9. When cycle is completed, remove bread from machine and transfer to wire rack to cool. Bread is easier to slice when cool.