Cheesy Gluten-Free Loaf - Large (Abm)
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 recipe #277392. 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.
INGREDIENTS
Nutrition- 1 3⁄4
- 3tablespoons olive oil
- 2large eggs, at room temperature (gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot ta)
- 3tablespoons honey
- 1teaspoon cider vinegar
- 1 1⁄2teaspoons salt
- 2cups brown rice flour
- 1cup potato starch
- 1⁄2cup tapioca flour
- 1⁄4garfava flour
- 1⁄4cup quinoa flour
- 2 1⁄2teaspoons xanthan gum
- 3⁄4teaspoon gelatin
- 1⁄3
- 2
- 1⁄3
- 2
- 1⁄4
- 2 1⁄4
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DIRECTIONS
- 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.
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