Quinoa Feather Light Bread

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Quinoa Flour Mix

1 cup NorQuin Quinoa Flour

1 cup Cornstarch Flour

1 cup Tapioca Flour

1 tsp. Potato Flour

Blend well in a large bowl

 

Dry Ingredients

2 cups NorQuin Quinoa Flour Mix

1 ½ tsp. Xantham Gum

1 tsp. Unflavored Gelatin

¼ cup Milk Powder

½ tsp. Salt

2 tbsp. Sugar

1 tsp Egg Replacer

2 ¼ tsp. Dry Yeast Granules

 

Wet Ingredients

1 plus 1 White Eggs

½ tsp. Vinegar

¾ to 1 cup water

3 tbsp. Margarine

2 tsp. Honey

 

Grease your pan well. The water temperature for hand mixing should be about 110 degrees F.  Combine dry ingredients in a medium bowl and set aside. In another bowl whisk eggs 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 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 on high and beat for 3 minutes. Spoon into the prepared pan, cover, and let rise in a warm place for 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 degree F oven for 30 minutes, covering after 10 minutes with aluminum foil, if crust becomes too brown. 

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