Quinoa Feather Light Bread Recipe (Gluten Free)

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

Grease your pan well. The water temperature for hand mixing should be about 110 F. Combine the dry ingredients in a medium bowl and set aside.

In another bowl whisk the egg and the white, margarine (melted), vinegar, and honey until blended. Add most of the water to the egg mixture. The remaining water should be added as needed when mixing of the bread has started.

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.

Adaptation of rice recipe from Bette Hagman