Cuisinart HM-90S manual Gluten Free RYE Bread

1teaspoon sea or kosher salt nonstick cooking spray

1.Put the warm water, molasses, and yeast in a large mixing bowl. Stir to dissolve yeast and let stand 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is active and alive.

2.In a separate bowl, combine the whole wheat and bread or all-purpose flours with powdered milk, butter and salt.

3.Insert the dough hooks into the Cuisinart® Hand Mixer. Mix on speed 1 until smooth, about 30 to 40 seconds. Running on speeds 2 to 3, continue adding the remaining flour mixture, ½ cup at a time, mixing completely, about 30 to 40 sec- onds, until no flour is visible after each addition. The dough at first will be a batter, and slowly as the flour is added

it will become a dough ball. After all the flour mixture has been incorporated, and the dough has formed a dough ball that cleans the sides of the mixing bowl, knead on speed 3 for an additional 2 to 3 minutes.

4.Lightly dust the dough with flour and place in a resealable food storage bag. Squeeze out the air and seal. Allow to sit in a warm place until doubled in size, about 1 to 1½ hours.

5.Lightly coat one 8x4x3-inch loaf pan with unsalted butter or cooking spray. Punch dough to deflate. Shape into loaf and place in prepared pan. Cover and let rise until nearly doubled.

6.About 15 minutes before baking, preheat oven to 375°F. Place loaf in preheated oven and bake for 35 to 40 minutes, until bread is browned and sounds hollow when tapped. Remove from loaf pan and cool on a wire rack.

7.Bread slices best when allowed to cool completely before cutting. If top of bread is too crispy for your taste, brush with butter for a softer crust.

Nutritional information per serving

(based on 10 servings):

Calories 150 (15% from fat) • carb. 28g • pro. 5g

•fat 3g • sat. fat 2g • chol. 5mg • sod. 230mg

•calc. 33mg • fiber 3g

GLUTEN FREE RYE BREAD

Makes one 1½ pound loaf

nonstick cooking spray

1½ cups reduced-fat milk, warm (105°F to 110°F)

2¼ teaspoons yeast, active dry yeast instant or bread machine

¾teaspoon orange zest 1½ teaspoons kosher salt 1½ cups brown rice flour

1⁄3 cup cornstarch

1⁄3 cup potato starch

1⁄3 cup sorghum flour

2 tablespoons quinoa flour

2 tablespoons firmly packed light brown sugar

1½ tablespoons caraway seeds

2 teaspoons xanthan gum

½ teaspoon gelatin

3tablespoons unsalted butter, room temperature, cut into ½-inch cubes

2large eggs, room temperature

¾ teaspoon cider vinegar

1.Preheat oven to 350°F. Lightly coat a

9x3-inch loaf pan with nonstick cooking spray; reserve.

2.Put warm milk and yeast into a large mixing bowl. Stir to dissolve yeast and let stand 5 to 10 minutes. Mixture will foam and bubble – this means the yeast is active and alive.

3.In a separate bowl, combine the remain- ing dry ingredients (the zest through the gelatin in the list). Insert the mixing beat- ers into the Cuisinart® Hand Mixer. Mix on speeds 1 to 3 until fully combined. Add to the milk/yeast mixture, along with the butter, and mix until fully combined. While running on speed 3, add the eggs, one at a time, and the vinegar. Mix until fully combined.

4.Pour batter into prepared pan. Bake in preheated oven for 40 to 45 minutes, or until a cake tester inserted into the bread comes out mostly clean (a few crumbs is ideal, indicating the bread is not dry).

5.Remove from loaf pan and cool on a wire rack. Bread slices best when allowed to cool completely before cutting.

Nutritional information per slice:

Calories 171 (26% from fat) • carb. 28g • pro. 5g

•fat 5g • sat. fat 2g • chol. 45mg • sod. 304mg

•calc. 67mg • fiber 2g

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