43
Cheesy Gluten-Free Loaf
Gluten-Free Cycle
Delay Start Timer - No
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds
Lowfat milk, 80°–90°F 1
3
⁄4 cups 1
1
⁄2 cups
Olive oil 3 tablespoons 2 tablespoons
Eggs, large, at room temperature* 2 2
Honey 3 tablespoons 2 tablespoons
Cider vinegar 1 teaspoon
3
⁄4 teaspoon
Salt 1
1
⁄2 teaspoons 1 teaspoon
Brown rice flour 2 cups 1
1
⁄2 cups
Potato starch 1 cup
3
⁄4 cup
Tapioca flour
1
⁄2 cup
1
⁄3 cup
Garfava flour
1
⁄4 cup 2 tablespoons
Quinoa flour
1
⁄4 cup 2 tablespoons
Xanthan gum 2
1
⁄2 teaspoons 2 teaspoons
Gelatin
3
⁄4 teaspoon
1
⁄2 teaspoon
Shredded provolone cheese
1
⁄3 cup + 2 tablespoons
1
⁄4 cup
Shredded mozzarella cheese
1
⁄3 cup + 2 tablespoons
1
⁄4 cup
Grated Parmesan cheese
1
⁄4 cup 2 tablespoons
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 2
1
⁄4 teaspoons
Add the milk, oil, eggs, honey and cider vinegar to the bread pan fitted with the kneading paddle. Stir the remaining ingredients together, except for the yeast, in
a separate mixing bowl to incorporate and then add to the bread pan. Add 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 to taste). 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 to fully incorporate ingredients. When cycle is completed, remove
bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.
* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.
Nutritional information per serving (1 ounce):
Calories 113 (27% from fat) • carb. 17g • pro. 4g • fat 4g • sat. fat 1g • chol. 23mg • sod. 153mg • calc. 62mg • fiber 1g
