Cheesy Gluten Free Loaf Abm Food

LOW-CARB GLUTEN-FREE CHEESE BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Melt mozzarella and cream cheese together in the microwave for 1 minute, stirring every 20 seconds, or until fully melted.
• Combine almond (or coconut) flour, baking powder, garlic powder, Italian seasoning, and egg. Mix well, then stir in the melted mozzarella until fully incorporated. Stir in cheddar, then shape into a ball, cover, and chill for 30 minutes in the refrigerator.
• Dust a cutting board with a handful of almond (or coconut) flour. Cut dough into 4 even pieces and roll each piece into a ball. Cut each ball in half and place cut side down on a greased baking sheet.
• Bake for 10-12 minutes, or until golden brown.
• Assemble with desired sandwich toppings.
• Enjoy!

CHEESY GLUTEN-FREE LOAF - LARGE (ABM)

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.

CHEESY GLUTEN-FREE LOAF (ABM)

Steps:

• Add milk, olive oil, eggs, honey and cider vinegar to bread pan.
• Mix all remaining ingredients except for yeast in a large bowl to incorporate, then add to the bread pan.
• Add the yeast. Set to the gluten-free cycle or whichever cycle in your machine that is closest to the time shown above.
• While bread is kneading, scrape down sides with a rubber spatula to make sure all ingredients are incorporated.
• After cycle is completed, remove and allow bread to cool completely before slicing, for best results.

GLUTEN-FREE CHOCO-BANANA LOAF

Steps:

• Sift flour, sugar, powder, soda, and salt together in a large bowl.
• In a seperate bowl, beat together the egg, milk, oil, and bananas.
• Add liquid to dry ingredients and beat for about 30 seconds (batter should be lumpy).
• Gently fold in chocolate chips.
• Turn into grease 9"x3"x5" pan.
• Bake in a preheated 350* oven for about 65 minutes or until golden brown.
• Cool on wire rack for 5 minutes before slicing.
• Enjoy!

CHOCOHOLICS DEEPLY DELICIOUS DARK CHOCOLATE RAISIN LOAF (ABM)

Steps:

• Remove pan from bread machine and place on electronic scales and zero them.
• Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine.
• Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine.
• Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon.
• I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them.
• Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty.
• I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way.
• You may need to add a teaspoon-ish of water if the raisins are very dried.
• Bakes approx 1 1/2lb Loaf.
• (Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!).
• This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.