Quinoa flour is the star in this hearty and delicious loaf of bread. Slice, toast, and spread with your favorite jam for breakfast or use it to make bread pudding.
2 tablespoons sugar
1 tablespoon dry yeast
1 1/2 cups warm water (100° to 110°)
4.6 ounces brown rice flour (about 1 cup)
3.15 ounces tapioca flour (about 3/4 cup)
3 ounces quinoa flour (about 3/4 cup)
3.4 ounces cornstarch (about 3/4 cup)
1 tablespoon xanthan gum
1 teaspoon baking powder
1 teaspoon salt
1/4 cup canola oil
1 teaspoon vinegar
2 large eggs, lightly beaten
How to Make It
Dissolve sugar and yeast in 1 1/2 cups warm water in a small bowl; let stand 5 minutes.
Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, xanthan gum, baking powder, and salt in a large bowl, stirring with a whisk. Add yeast mixture, oil, vinegar, and eggs; beat with a mixer at medium speed 3 minutes or until well blended.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; smooth top of dough with a spatula. Cover with plastic wrap coated with cooking spray, and let dough rise in a warm place (85°), free from drafts, 1 hour or until dough reaches top of pan.
Preheat oven to 375°.
Bake at 375° for 45 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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