Quinoa Cinnamon-Nut Bread (Gluten Free)

Dry Ingredients

1 cup Quinoa flour

1/2 cup Tapioca flour

1/2 cup Potato Starch

1 1/2 tsp Xanthan Gum

1/3 cup Dry milk powder

1/2 tsp Salt

1 tspUnflavored gelatin

1 tsp Egg replacer

2 tbsp Sugar

2 1.4 tsp Fermipan Instant Yeast

1 tsp Cinnamon

1/4 cup Walnuts chopped (to be added at the end of mixing)

Wet Ingredients

1 plus 1 white Eggs

2 1/2 tbsp Margarine

1/2 tsp Dough Enhancer

1 cup Water

Grease your pan and dust with quinoa flour. The water temperature should be about 110 F. Combine the dry ingredients in a medium bowl and set aside.

In another bowl, whisk the egg and white slightly, add melted margarine, dough enhancer, and most of the water. Turn the mixer to low and add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Add the 1/4 cup of chopped walnuts. 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 about 30 minutes or until the dough reaches the top of the pan. Bake in a preheated 375 F for 30 minutes, covering after 10 minutes with aluminum foil.