While Len and I made lots of changes to this recipe, I felt I needed to give Cuisinart some credit since it was their recipe that inspired us and gave us a board to jump from.
This is half of the recipe that was in the book that came with the machine. This makes one loaf of gluten free white bread.
1 cup plain Soymilk, warmed to about 110 degrees
1/2 package of yeast, or 1-1/8 teaspoon
1 teaspoon sugar
2-1/2 cups GF baking mix
1/4 teaspoon salt
3 tablespoons cold margarine, cut into squares
Preheat oven to 400 and grease a loaf pan.
In the large bowl of your food processor, using the dough attachment, put the baking mix, yeast, sugar, salt, and margarine. Process until blended, about 2 seconds!
While the processor is running, pour the warm Soymilk in through top of the feed tube. Process until all the liquid is incorporated. If the dough seems too wet and you need to add a little more baking mix, do so using the feed tube too. The dough should be soft but not wet.
Once you have achieved that texture. Process for about 45 seconds. This actually makes this gluten free dough sort of elastic! Without nasty xantham or egg replacer!!!!
Press dough into the loaf pan. Cover with plastic wrap and a towel and allow to rise on top of preheated oven, about 30 minutes.
Bake for 15 minutes. Remove from oven and brush with soft margarine. Return to oven an additional 5 minutes.
Remove from pan and cool completely on wire rack.