Gluten Free Nut And Seed Bread Food

GLUTEN-FREE NUT AND SEED BREAD

Gluten-Free Nut and Seed Bread image

Posted in response to request in forum. This recipe is from Cuisinart and is designed for a gluten-free cycle in this machine. The cycle is 2 hrs. 39 minutes long.

Provided by duonyte

Categories Yeast Breads

Time 2h50m

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

Number Of Ingredients 18

Ingredients

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

SEED AND NUT BREAD

Seed and Nut Bread image

Gluten-free and literally packed with good things, a slice of this bread is a great way to get your daily dose of seeds and nuts.

Provided by Donna Hay

Categories HarperCollins Bread Wheat/Gluten-Free Dairy Free Vegan Breakfast snack Nut Seed Quick & Easy Quick and Healthy

Yield Makes 1 loaf

Number Of Ingredients 10

Ingredients

¼ cup (50g or 1¾ oz) chia seeds
¼ cup (20g or ¾ oz) psyllium husks
2 cups (320g or 11¼ oz) cooked quinoa
1½ cups (375ml or 12½ fl oz) water
1 cup (160g or 5½ oz) sunflower seeds
½ cup (80g or 2¾ oz) flaxseeds
¾ cup (120g or 4¼ oz) roughly chopped almonds
¼ cup (60ml or 2 fl oz) extra virgin olive oil
2 tablespoons maple syrup
½ teaspoon sea salt flakes

Steps:

Preheat oven to 160°C (325°F). Line a 10cm x 21cm (4-inch x 8-inch) loaf tin with non-stick baking paper.
Place the chia seeds, psyllium husks, quinoa and water in a large bowl and mix to combine. Allow to stand for 15 minutes.
Add the sunflower seeds, flax seeds, almonds, oil, maple syrup and salt and mix well to combine. Pour the mixture into the tin.
Bake for 1 hour 30 minutes or until firm to the touch. Allow to cool in the tin before turning out and slicing to serve.

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