It has been a busy last couple of....months? Anyway, with summer finally here I thought it might be nice to throw in a slightly more time consuming- but even more rewarding recipe! Ladies and gentlemen, I give you Quinoa Bread (completely gluten free, recipe included).
This bread is soft, deliciously homemade and treacherously addictive. The difference between gluten-inclusive bread and this gluten-free bread is mainly in the texture. The texture is soft, almost spongy but still manages to "feel" like bread.
I dare you to step outside your comfort zone and try it.
Ingredients
2 tbsp sugar
1 tbsp dry yeast
1 ½ cups warm water
1 cup brown rice flour
¾ cup tapioca flour
¾ cup quinoa flour
¾ cup cornstarch
1 tbsp xanthan gum
1 tsp baking powder
1 tsp salt
¼ cup canola oil
1 tsp vinegar
2 large eggs, lightly beaten
Method
Dissolve sugar and yeast in 1 ½ cups of warm water. Let
stand for 5 minutes.
Combine flours, xanthan gum, baking powder and salt in a
large bowl.
Combine canola oil, vinegar and eggs. Add to dry
ingredients. Add in yeast mixture. Stir until well blended.
Pour “batter” (it is more batter like than dough like in its
consistency ) into a 9x15in loaf pan and cover with plastic wrap. (Spray the
plastic wrap with cooking spray to prevent dough from sticking). Let rise for
about hour or until doubled.
Bake at 375 fir 45 minutes or until top is golden and bread
sounds hollow. Cool before slicing.
