Gluten-Free Rye Bread (ABM)

• 1 12 cups low-fat milk
• 3 tablespoons unsalted butter
• 2 large eggs
• 34 teaspoon cider vinegar
• 34 teaspoon orange zest
• 1 12 teaspoons salt
• 34 cup rice flour
• 34 cup garfava flour
• 13 cup cornstarch
• 13 cup potato starch
• 13 cup sorghum flour
• 2 tablespoons quinoa flour
• 2 tablespoons brown sugar, packed
• 1 12 tablespoons caraway seeds
• 2 teaspoons xanthan gum
• 12 teaspoon gelatin
• 2 14 teaspoons yeast

1. Add milk, butter, eggs and cider vinegar to bread pan.
2. Mix together all dry ingredients except yeast to incorporate and then add to bread pan.
3. Add yeast last.
4. Set to gluten-free cycle; if you don't have one, use one that is closest to the time shown above.
5. After the cycle has been running for a while, open and scrape sides of pan with rubber spatula to make sure all ingredients are incorporated.
6. When bread is finished, remove and let cool completely for best slicing results.
7. If you do not have a gluten-free cycle, monitor towards the end to make sure it does not burn.

lowfat milk, unsalted butter, eggs, cider vinegar, orange zest, salt, rice flour, garfava flour, cornstarch, potato starch, sorghum flour, quinoa flour, brown sugar, caraway seeds, xanthan gum, gelatin, yeast

Taken from www.food.com/recipe/gluten-free-quot-rye-quot-bread-abm-276900 (may not work)