Cuisinart CBK-210 User Manual - Page 37

Gluten-free Sandwich Bread

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GLUTEN-FREE SANDWICH BREAD Gluten Free Program | Delay Start Timer: No INGREDIENTS Water, room temperature Unsalted butter, room temperature, cut into cubes Egg, large, room temperature Granulated sugar Gluten-free all-purpose flour blend Psyllium husk powder Kosher salt Instant yeast ONE SIZE 1 cup (240g) 4 tablespoons (56g) 1 3 tablespoons (38g) 3¼ cups (483g) 3 tablespoons (31g) 1¼ teaspoons (9g) 2 teaspoons (8g) 1. Put all ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Custom Convection Bread Maker. 2. Press Menu to select the Gluten Free program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program. 3. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing. Nutritional information per serving (2-ounce slice): Calories 128 (16% from fat) • Carb. 25g • Pro. 2g • Fat 2g • Sat. fat 0g • Chol. 0mg • Sod. 252mg • Calc. 48mg • Fiber 1g 37

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37
GLUTEN-FREE SANDWICH BREAD
Gluten Free Program | Delay Start Timer: No
1. Put all ingredients in the order listed in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart
®
Custom Convection
Bread Maker.
2. Press Menu to select the Gluten Free program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program.
3. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely before slicing.
Nutritional information per serving (2-ounce slice):
Calories 128 (16% from fat) • Carb. 25g • Pro. 2g • Fat 2g • Sat. fat 0g • Chol. 0mg • Sod. 252mg • Calc. 48mg • Fiber 1g
INGREDIENTS
ONE SIZE
Water, room temperature
1 cup (240g)
Unsalted butter, room temperature, cut into cubes
4 tablespoons (56g)
Egg, large, room temperature
1
Granulated sugar
3 tablespoons (38g)
Gluten-free all-purpose flour blend
3¼ cups (483g)
Psyllium husk powder
3 tablespoons (31g)
Kosher salt
1¼ teaspoons (9g)
Instant yeast
2 teaspoons (8g)