Cuisinart CBK-200 CBK-200 Manual - Page 48

Gluten-Free Hazelnut Bread Gluten-Free Cycle Delay Start Timer - No Ingredients Lowfat milk, 80°- 90°F Unsalted butter, 1⁄2-inch pieces at room temperature Maple syrup (not pancake syrup) Eggs, large, at room temperature * Cider vinegar Salt Brown rice flour Cornstarch Potato starch Tapioca flour Amaranth flour Chopped hazelnuts Xanthan gum Gelatin Yeast, active dry, instant or bread machine Large - 2 pounds 11⁄2 cups 4 tablespoons 4 tablespoons 2 1 teaspoon 2 teaspoons 13⁄4 cups 1 cup 1 cup 1⁄2 cup 1⁄2 cup 1⁄2 cup 21⁄4 teaspoons 11⁄4 teaspoons 21⁄4 teaspoons Medium - 11⁄2 pounds 1 cup + 1 tablespoon 3 tablespoons 3 tablespoons 1 3⁄4 teaspoon 11⁄2 teaspoons 11⁄3 cups 3⁄4 cup 3⁄4 cup 1⁄3 cup 1⁄3 cup 1⁄3 cup 2 teaspoons 1 teaspoon 21⁄4 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 bread 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 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 117 (24% from fat) • carb. 20g • pro. 2g • fat 3g • sat. fat 1g • chol. 14mg • sod. 158mg • calc. 23mg • fiber 1g 45