Gluten-Free Quinoa Bread

Dry Ingredients:

1/2 cup quinoa flour

1 1/4 cup cornstarch

1/2 cup potato starch

2 1/2 Tbsp. dry soy milk powder

1 tsp. salt

1 Tbsp. + 1 tsp. dry skim milk powder

1 1/2 tsp. Xanthan gum

3 Tbsp. dry egg white

1 Tbsp. egg replacer

1 Tbsp. baking powder

3 Tbsp. rice bran

4 1/2 tsp. Fermipan Instant yeast

1/4 cup mashed potato

1/2 cup honey

2 cups warm water (include potato water)

2 1/2 Tbsp. canola oil

1. Sift together first 10 dry ingredients into mixer bowl; whisk in the rice bran and yeast.

2. In a separate bowl, mix together the mashed potato, honey and warm water (including any potato water from cooking potatoes).

3. Add to the dry ingredients and beat about 2 minutes if using heavy duty mixer or 4 to 5 minutes if using hand held mixer.

4. Cover and let stand for 15 minutes. (The dough will be thin).

5. Add canola oil to batter and mix well.

6. Spoon batter equally into 2 well-greased 3 1/2 inch x 7 inch pans.

7. Let rise, covered, about 15 to 20 minutes, until dough almost reaches top of pan.

8. Bake in preheated oven at 375 F for approximately 35 minutes.

Submitted by: Caroline Mathews/Dianne Hilton