Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups warm water (105 to 110 degrees)
  • 2 ½ tablespoons honey (or maple syrup)
  • 2 ¼ teaspoons active dry yeast
  • 1 ¼ cups toasted quinoa flour
  • 1 cup tapioca starch
  • 1 cup cornstarch (organic/non-GMO)
  • 2 tablespoons dry milk powder (OR rice milk powder)
  • 1 tablespoon xanthan gum
  • 1 ¾ teaspoons fine sea salt
  • 2 eggs lightly beaten ( OR flax eggs 2 tablespoons ground flax seeds + 6 tablespoons warm water)
  • 2 tablespoons melted coconut (avocado or olive oil)
  • Sesame seeds (optional)

Instruction

  • Lightly grease a 9 x 5 loaf pan.
  • If using flax eggs in place of eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Mix well and set aside. (Skip this step if using eggs.)
  • In a small bowl combine warm water and honey or maple syrup. Sprinkle yeast on top and stir gently. Set aside for 5 to 10 minutes, until it begins to foam.
  • In a large mixing bowl, combine quinoa flour, tapioca starch, corn starch, milk powder, xanthan gum and sea salt. 
  • In a separate bowl combine yeast mixture, beaten eggs and oil. Add wet mixture to the dry ingredients and beat for 3 minutes at medium speed.
  • Transfer to the prepared pan and use a spoon dipped in cold water to smooth the top. If desired, sprinkle with sesame seeds. 
  • Cover with a damp cloth and allow to rise for 1 hour.
  • Place a small pan on the bottom rack of your oven. Preheat oven to 350 degrees. 
  • Add 1 cup of water to the pan in the bottom of your oven and then place the loaf in the oven on the middle rack. 
  • Bake for 40 to 45 minutes. Allow to cool in the pan for 5 minutes and then turn out into a wire cooling rack. Best stored in the refrigerator.