Cuisinart CBK-210 User Manual - Page 38

Gluten-free Vegan Seeded Loaf

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GLUTEN-FREE VEGAN SEEDED LOAF Gluten Free Program | Delay Start Timer: No INGREDIENTS Nondairy milk, room temperature Olive oil Brown rice flour Oat flour Millet flour Potato starch Tapioca starch Granulated sugar Kosher salt Instant yeast Xanthan gum Baking powder Mix-Ins Toasted pumpkin seeds Sunflower seeds ONE SIZE 2¼ cups (470g) 2 tablespoons (28g) 1 cup (140g) ½ cup (50g) ½ cup (65g) 1 cup (150g) 1 cup (115g) 1 tablespoon (13g) 2 teaspoons (13g) 1½ teaspoons (6g) 1 teaspoon (4g) 1 teaspoon (6g) ¼ cup ¼ cup 1. Put all dough/batter 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. Put the seeds in the Automatic Mix-in Dispenser. 2. Press Menu to select the Gluten Free program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program. As the dough mixes, scrape the sides and bottom of the pan with a silicone spatula to ensure all the ingredients are thoroughly combined. Before baking, smooth out the top of the dough with the spatula. 3. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely. Remove the paddle before slicing. Nutritional information per serving (2-ounce slice): Calories 146 (23% from fat) • Carb. 26g • Pro. 3g • Fat 4g • Sat. fat 2g • Chol. 0mg • Sod. 252mg • Calc. 51mg • Fiber 2g 38

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38
GLUTEN-FREE VEGAN SEEDED LOAF
Gluten Free Program | Delay Start Timer: No
1. Put all dough/batter 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. Put the seeds in the Automatic Mix-in Dispenser.
2. Press Menu to select the Gluten Free program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program. As the dough mixes,
scrape the sides and bottom of the pan with a silicone spatula to ensure all the ingredients are thoroughly combined. Before baking, smooth out the top of
the dough with the spatula.
3. When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool completely. Remove the paddle
before slicing.
Nutritional information per serving (2-ounce slice):
Calories 146 (23% from fat) • Carb. 26g • Pro. 3g • Fat 4g • Sat. fat 2g • Chol. 0mg • Sod. 252mg • Calc. 51mg • Fiber 2g
INGREDIENTS
ONE SIZE
Nondairy milk, room temperature
2¼ cups (470g)
Olive oil
2 tablespoons (28g)
Brown rice flour
1 cup (140g)
Oat flour
½ cup (50g)
Millet flour
½ cup (65g)
Potato starch
1 cup (150g)
Tapioca starch
1 cup (115g)
Granulated sugar
1 tablespoon (13g)
Kosher salt
2 teaspoons (13g)
Instant yeast
1½ teaspoons (6g)
Xanthan gum
1 teaspoon (4g)
Baking powder
1 teaspoon (6g)
Mix-Ins
Toasted pumpkin seeds
¼ cup
Sunflower seeds
¼ cup