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Ingredients | Large – 2 pounds | Medium – 11⁄2 pounds | ||
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Lowfat milk, 80°– 90°F | 13⁄4 cups | 11⁄2 cups | ||
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Olive oil | 3 tablespoons | 2 tablespoons | ||
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Eggs, large, at room temperature* | 2 |
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Honey | 3 tablespoons | 2 tablespoons | ||
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Cider vinegar | 1 teaspoon | 3⁄4 | teaspoon | |
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Salt | 11⁄2 teaspoons | 1 teaspoon | ||
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Brown rice flour | 2 cups | 11⁄2 cups | ||
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Potato starch | 1 cup | 3⁄4 | cup | |
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Tapioca flour | 1⁄2 | cup | 1⁄3 | cup |
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Garfava flour | 1⁄4 | cup | 2 tablespoons | |
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Quinoa flour | 1⁄4 | cup | 2 tablespoons | |
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Xanthan gum | 21⁄2 teaspoons | 2 teaspoons | ||
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Gelatin | 3⁄4 | teaspoon | 1⁄2 | teaspoon |
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Shredded provolone cheese | 1⁄3 cup + 2 tablespoons | 1⁄4 | cup | |
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Shredded mozzarella cheese | 1⁄3 cup + 2 tablespoons | 1⁄4 | cup | |
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Grated Parmesan cheese | 1⁄4 | cup | 2 tablespoons | |
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Yeast, active dry, instant or bread machine | 21⁄4 teaspoons | 21⁄4 teaspoons | ||
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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
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