Gluten Free Hazelnut Bread Abm Recipes

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GLUTEN-FREE HAZELNUT BREAD (ABM)



Gluten-Free Hazelnut Bread (Abm) image

Based on a recipe from my Cuisinart's Convection Bread Maker Recipe Booklet. This is for the large (2 pound) loaf. Measurements for the medium (1 ½ pound) loaf are in parentheses.

Provided by mersaydees

Categories     < 4 Hours

Time 2h54m

Yield 1 Loaf

Number Of Ingredients 15

1 1/2 cups low-fat milk, at 80-90 F (1 cup plus 1 tablespoon)
4 tablespoons unsalted butter, cut into 1/2-inch pieces at room temperature (3)
4 tablespoons maple syrup (not artificially-flavored pancake syrup use real maple syrup, 3)
2 large eggs, at room temperature (gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot ta)
1 teaspoon cider vinegar (3/4)
2 teaspoons salt (1 1/2)
1 3/4 cups brown rice flour (1 1/3)
1 cup cornstarch (3/4)
1 cup potato starch (3/4)
1/2 cup tapioca flour (1/3)
1/2 cup garfava flour (1/3)
1/2 cup hazelnuts, chopped (1/3)
2 1/4 teaspoons xanthan gum (2)
1 1/4 teaspoons gelatin (1)
2 1/4 teaspoons instant yeast (2 1/4) or 2 1/4 teaspoons bread machine yeast (2 1/4)

Steps:

  • Fit the bread pan with the kneading paddle.
  • Add milk, butter, maple syrup, eggs and cider vinegar to the bread pan.
  • Add all remaining ingredients, except yeast, to medium-sized bowl and stir together. Add to bread pan.
  • Add yeast to bread pan and place in the Cuisinart Convection Bread Maker.
  • Press Menu and select Gluten Free.
  • Select dough size.
  • Press start to mix, knead, rise, and bake.
  • Tip: For best results, while 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 is easier to slice when cool.

HAZELNUT COCONUT BREAD



Hazelnut Coconut Bread image

This hazelnut coconut bread has no sugar substitutes but just natural sweetness from the coconut.

Provided by Angela Coleby

Categories     Bread

Time 1h15m

Number Of Ingredients 9

2 cups hazelnut flour
1 cup desiccated coconut (unsweetened)
4 tablespoons coconut oil
3 egg whites
2 eggs (medium)
2 tablespoons psyllium husk powder
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon apple cider vinegar

Steps:

  • Preheat the oven to 180C/350F degrees.
  • Grease a small bread loaf tin and line with parchment paper.
  • Mix the hazelnut flour, coconut, psyllium husk powder, salt and baking powder in a bowl.
  • Add the coconut oil, egg whites and whole eggs. Mix with a whisk (electric is best).
  • Add the apple cider vinegar and gently stir thoroughly. Don't overwork the mixture.
  • Pour into the bread tin and bake for 50-60 minutes.
  • Slice, eat and enjoy!

Nutrition Facts : ServingSize 1 slice, Calories 315 kcal, Carbohydrate 9 g, Protein 7 g, Fat 29 g, Fiber 6 g

CHEESY GLUTEN-FREE LOAF - LARGE (ABM)



Cheesy Gluten-Free Loaf - Large (Abm) image

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.

Provided by mersaydees

Categories     < 4 Hours

Time 2h54m

Yield 1 loaf

Number Of Ingredients 19

1 3/4 cups low-fat milk, heated to 80-90 F
3 tablespoons olive oil
2 large eggs, at room temperature (gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot ta)
3 tablespoons honey
1 teaspoon cider vinegar
1 1/2 teaspoons salt
2 cups brown rice flour
1 cup potato starch
1/2 cup tapioca flour
1/4 garfava flour
1/4 cup quinoa flour
2 1/2 teaspoons xanthan gum
3/4 teaspoon gelatin
1/3 cup provolone cheese, shredded
2 tablespoons provolone cheese, shredded
1/3 cup mozzarella cheese, shredded
2 tablespoons mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
2 1/4 teaspoons active dry yeast, instant or 2 1/4 teaspoons active dry yeast, bread machine

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.

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