Ingredients (makes 2 small loaves)
1 cup brown rice flour
3/4 cup certified gluten free oat flour (or quinoa flour)
1/2 cup quinoa flour
(millet flour works too, or use half and half)
1/2 cup tapioca flour (or cornstarch)
1/3 cup arrowroot starch (or cornstarch)
1/3 cup sweet rice flour
3 tablespoons brown sugar
1 1/2 teaspoons salt
1 tablespoon xanthan gum
1/4 flax seed meal (optional)
3 eggs
1 tablespoon molasses (or honey, or maple syrup)
1 teaspoon apple cider vinegar
4 tablespoons butter or butter substitute, melted
1 packet active dry yeast + 1 tsp granulated sugar for proofing yeast
1/4 cup plus 1 cup heated water (120 degrees F or just barely hot to the touch)
Directions
Make sure all your dry ingredients (and eggs) are at room temperature.
Grease the bottom of two 8-inch pans. Preheat oven to 200 degrees then turn oven off.
In a medium bowl, sift together the dry ingredients. In a separate, medium bowl, combine eggs, molasses, vinegar, and melted butter.
Heat the water for proofing the yeast. It should be 120 degrees. (No thermometer? Then just barely hot to the touch.) In a small bowl,
stir together the active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water. Let the yeast mixture rest for 10 minutes.
If it is not foamy and active after ten minutes then start over with another packet of yeast.
Once the yeast is ready (or proofed), add the egg mixture to the dry ingredients. Then add the yeast mixture.
Using a stand mixer, beat the dough on high for about 15 minutes while
slowly adding the remaining cup of water
(should still be warm). The dough should be like very stiff cake batter. If you accidentally add too much water simply add a little rice
flour until you achieve the right dough consistency.
Divide the dough and place in the greased, 8-inch pans. Place pans in oven
to rise for about 1 - 1 1/2 hours. You can put plastic wrap or a towel over the pan. Once the dough has risen to the top of
the pan, bake the bread for 40 minutes at 350 degrees or until a thermometer placed into the center of each loaf reads 190 degrees F.
Substitutions and Additions
To turn this Quinoa bread recipe into a Millet bread recipe, substitute 3/4 cup
Millet flour for the 1/2 cup Quinoa flour and reduce the Oat flour to only 1/2 cup (NOT 3/4 cup)of Oat flour. Or Quinoa flour can be
substituted for all of the Oat and Millet flour.
A tablespoon of honey or maple syrup, or 3/4 tablespoons of tightly packed brown sugar can be substituted for the molasses.
