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Quinoa Feather Light Bread Recipe (GF)




Source of Recipe


Marcie Dingerson


Recipe Introduction


Adaptation of rice recipe from Bette Hagman


List of Ingredients




Gluten-Free Flour Mix:
1 cup quinoa flour
1 cup tapioca flour
1 cup cornstarch
1 tsp potato flour (granules)

Blend well in a large container or place ingredients
in a strong 'ziploc' bag and tumble to mix.

Dry Ingredients
2 cups Quinoa Flour Mix
1 1/2 tsp Xantham Gum
1 tsp Unflavored gelatin
1 tsp Egg Replacer
1/2 tspSalt
2 tbsp Sugar
1/4 cup Dry milk powder
2 1/4 tsp Dry yeast granules

Wet Ingredients
1 plus 1 white Eggs
3 tbsp Margarine
1/2 tsp Vinegar
2 tsp Honey
3/4 to 1 cup Water


Recipe



With the mixer turned to low, add the dry ingredients
(including the yeast) a little at a time.

Check to be sure the dough is the right consistency (should be like cake batter).

Add more of the water as necessary.

Turn the mixer to high and beat for 3 1/2 minutes.

Spoon into the prepared pan, cover, and let rise in a
warm place for about 25 to 30 minutes for rapid-rising
yeast, 60 or more minutes for regular yeast or until
the dough reaches the top of the pan.

Bake in a preheated 375 F oven for 30 minutes, covering after 10 minutes with aluminum foil.