CHEESY GLUTEN-FREE LOAF - LARGE (ABM) RECIPE - FOOD.COM
This is based on the recipe from my Cuisinart Recipe Booklet that came with my convection bread maker. This large-sized makes a 2 pound loaf. The medium-sized (1 1/2 pound loaf) version is posted as recipe #277392. I'm not sure how this will turn out in a non-convection bread maker. Posting for a friend who's doctor has him trying a gluten-free diet. "Garfava" flour is garbanzo and fava flour -- I use Bob's Red Mill brand. I'll try it in my non-convection Zojirushi bread machine and post the results. Cook time is all bread machine time.
Total Time 2 hours 54 minutes
Prep Time 15 minutes
Cook Time 2 hours 39 minutes
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Place the kneading paddle in the bread pan.
- Add the milk, oil, eggs, honey and cider vinegar to the bread pan.
- In a separate mixing bowl, stir together all remaining ingredients except the yeast. Add this well-incorporated mixture to the bread pan.
- Add the 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 another setting of your choice).
- 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 for best mixing results.
- When cycle is done, remove bread from machine and transfer to wire rack to cool, as cooled bread is easier to slice.
Nutrition Facts : Calories 3101.4, FatContent 99, SaturatedFatContent 34.8, CholesterolContent 548.6, SodiumContent 5174.4, CarbohydrateContent 455.5, FiberContent 26, SugarContent 84.1, ProteinContent 102.4
GLUTEN-FREE SOURDOUGH SANDWICH BREAD | ALLRECIPES
True sourdough flavor in a hearty, gluten-free bread ready for your sandwich fixings. I love the taste of this bread with butter and jam or toasted and served with soup, even though it is delicious on its own. It will hold up to spreading peanut butter or avocado.
Provided by Buckwheat Queen
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Total Time 8 hours 55 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Line an 8x4x2 1/2-inch loaf pan with parchment paper.
- Mix sourdough starter discard, flour, and salt in a stand mixer on low speed. Add water, 1 tablespoon at a time, until dough is combined and comes together. Add only enough water to create a cross between a dough and a thick batter; the amount you need will depend on the types of flours in your mix. Use a rubber scraper to pour the dough into the lined loaf pan. Cover loosely with plastic wrap.
- Put into the cold oven to rise overnight, or for up to 12 hours. Remove loaf from the oven. Mix 1 teaspoon oil and water and sprinkle on top of the risen loaf. Top evenly with sesame seeds.
- Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until the internal temperature reaches 190 degrees F (87 degrees C), about 20 minutes more.
- Remove bread from the oven and allow to cool for 5 minutes. Remove from the loaf pan, peel off the parchment paper, and cool on a cooling rack. Wait until completely cooled before slicing.
Nutrition Facts : Calories 88.4 calories, CarbohydrateContent 17 g, CholesterolContent 0.1 mg, FatContent 1.6 g, FiberContent 2.1 g, ProteinContent 2.9 g, SaturatedFatContent 0.2 g, SodiumContent 114.3 mg, SugarContent 0.9 g
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