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GF: Quinoa Bread

Source of Recipe

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GF: Quinoa Bread

Cooking Light - July 2014 - Robert Landolphi, - Gluten-Free Baking,
Serves 16 (serving size: 1 slice)
Total time: 3 Hours, 5 Minutes

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.

Ingredients:
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
Cooking spray

Preparation:
1. Dissolve sugar and yeast in 1-1/2 cups warm water in a small bowl; let stand 5 minutes.

2. 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.

3. 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.

4. Preheat oven to 375°.

5. 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.

1/16 of recipe equals: Calories 145; Fat 4.9 g (Satfat 0.5 g, Monofat 2.6 g, Polyfat 1.2 g); Protein 2.5 g; Carbohydrate 23 g; Fiber 1.9 g; Cholesterol 23 mg; Sodium 188 mg