Making this bread had been a mission more complicated than we would have anticipated. Because we were trying to create a version of gluten free bread that was free of eggs but would rise normally and retained its softness and moistness inside. After several attempts, we had successfully achieved a recipe that could pass on as loaf bread itself, with the additions of quinoa and brown-rice of course.
Brown Rice and Quinoa Loaf Bread (Vegan and Celiac Friendly)
420 gram rice flour
150 gram tapioca starch
150 gram potato starch
80 gram brown rice flour
80 gram coconut cream powder
14 gram xanthan gum
7 gram salt
7 gram active dry yeast
50 gram sugar
50 gram trans fat free shortening
50 gram quinoa (soaked over night and blended with 50 gram water)
650 gram water
1. In a bowl, sieve together rice flour and tapioca flour.
2. In another bowl, sieve together potato starch, brown rice flour, salt and coconut cream powder.
3. Soaked quinoa overnight with water and blended to fine paste. (You should get 120 – 130 gram of blended quinoa).
4. In a KENWOOD Titanium mixer fitted with a K-Paddle, mix dry ingredients together on slow speed, add in yeast, xanthan gum and sugar.
5. Slowly add in water to hydrate.
6. Add in blended quinoa and keep mixing until well combined.
7. Line a 11 x 5 x 4.5 inch bread tin with baking paper.
8. Fill in the dough, use two spatulas to level.
9. Allow the dough to proof for 40 – 45 minutes until its size doubles.
10. Prick holes with skewer. (To create vents for steam to escape, thus minimising the formations of caverns within).
11. Bake in a preheated oven of 180 degree Celcius for 1 hour 45 minutes to two hours.
(The bread can be kept in chiller for 2 weeks, but steam to soften before serving.)