Gluten Free Nut And Seed Bread Recipes

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

NORDIC 'STONE AGE' NUT AND SEED BREAD

Nordic 'stone Age' Nut and Seed Bread image

Make and share this Nordic 'stone Age' Nut and Seed Bread recipe from Food.com.

Provided by Diane

Categories Nuts

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

1 cup raw almonds
1 cup raw pecans or 1 cup walnuts
1 cup flax seed
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup sesame seeds
1/3 cup olive oil
1 1/2 teaspoons kosher salt
5 eggs

Steps:

Combine all nuts and seeds in large bowl.
add salt, olive oil and eggs.
stir well to combine.
spoon into parchment lined load pan; pressing down and flattening the top.
bake at 325 for one hour.

Nutrition Facts : Calories 5828.6, Fat 523.6, SaturatedFat 63.6, Cholesterol 930, Sodium 4400.4, Carbohydrate 170.3, Fiber 108.1, Sugar 20.6, Protein 194.8

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