GLUTEN-FREE NUT AND SEED BREAD

Gluten-Free Nut and Seed Bread image

Provided by duonyte

Time 2h50m

Yield 1 1 1/2 lb. loaf, 12 serving(s)

Number Of Ingredients 18

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1 1/3 cups low-fat milk
3 tablespoons unsalted butter
3 tablespoons molasses
1 large egg
3/4 teaspoon cider vinegar
1 1/2 teaspoons salt
1 cup garfava flour
3/4 cup tapioca flour
1/2 cup sorghum flour
1/2 cup cornstarch, plus
1 tablespoon cornstarch
2 tablespoons potato starch
1/2 cup mixed chopped nuts or 1/2 cup seeds, plus
1 tablespoon mixed chopped nuts (walnuts, pecans, sunflower seeds, pumpkin seeds) or 1 tablespoon seeds (walnuts, pecans, sunflower seeds, pumpkin seeds)
2 tablespoons currants
2 teaspoons xanthan gum
1 teaspoon gelatin
2 1/4 teaspoons yeast

Steps:

Add the milk, butter, molasses,eggs and cider vinegar to the bread pan.
Mix together all dry ingredients except yeast in a large bowl to incorporate and add to bread pan.
Add yeast to bread pan.
Choose gluten-free cycle or cycle in your machine that most closely matches time shown above. While the dough is kneading, scrape down the sides of the bread pan to fully incorporate all ingredients.
When cycle is completed, remove bread and allow to cool fully before slicing.

Nutrition Facts : Calories 136.4, Fat 7, SaturatedFat 2.6, Cholesterol 24.5, Sodium 356.7, Carbohydrate 15.6, Fiber 1.4, Sugar 5.6, Protein 3.8