Cheesy Gluten-Free Loaf - Large (Abm)

photo by mersaydees

- Ready In:
- 2hrs 54mins
- Ingredients:
- 19
- Yields:
-
1 loaf
ingredients
- 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
- 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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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana