Cuisinart CBK-200 - Manual (Page 67)

45
Gluten-Free Hazelnut Bread
Gluten-Free Cycle
Delay Start T imer - No
Ingredients Large – 2 pounds Medium – 1
1
⁄
2
pounds
Lowfat milk, 80°–90°F 1
1
⁄
2
cups 1 cup + 1 tablespoon
Unsalted butter,
1
⁄
2
-inch pieces at room temperature 4 tablespoons 3 tablespoons
Maple syrup (not pancake syrup) 4 tablespoons 3 tablespoons
Eggs, large, at room temperature* 2 1
Cider vinegar 1 teaspoon
3
⁄
4
teaspoon
Salt 2 teaspoons 1
1
⁄
2
teaspoons
Brown rice flour 1
3
⁄
4
cups 1
1
⁄
3
cups
Cornstarch 1 cup
3
⁄
4
cup
Potato starch 1 cup
3
⁄
4
cup
Tapioca flour
1
⁄
2
cup
1
⁄
3
cup
Amaranth flour
1
⁄
2
cup
1
⁄
3
cup
Chopped hazelnuts
1
⁄
2
cup
1
⁄
3
cup
Xanthan gum 2
1
⁄
4
teaspoons 2 teaspoons
Gelatin 1
1
⁄
4
teaspoons 1 teaspoon
Yeast, active dry , instant or bread machine 2
1
⁄
4
teaspoons 2
1
⁄
4
teaspoons
Add the milk, butter, maple syrup, eggs 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 b read pan in the Cuisinart
™
Convection Bread Maker. Press Menu and select Gluten Free. Select dough size. Press Start to mix, knead, rise and bake. While t he 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 117 (24% from fat) • carb. 20g • pro. 2g • fat 3g • sat. fat 1g • chol. 14mg • sod. 158mg • calc. 23mg • fiber 1g