fbpx

Brown Rice and Quinoa Loaf Bread (Vegan and Celiac Friendly)

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

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.

INGREDIENTS

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

 

METHOD

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.)

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

BEST MADE WITH

RELATED ARTICLES

RECENT POSTS

A Perfect Weeknight Treat: Refreshing & Zesty Orange Cake

After a long day of sitting in front of your computer screen replying emails, putting out fires, and completing your tasks for the day, all you want to do is unwind, relax and reward yourself with a nice snack or two.  For those of us who have got a sweet tooth, a sweet little treat always brightens up the day. But consuming the good ol’ brownie or cookie on the daily gets old real quick.  Here’s our solution. Cut through …

Make This Delicious Banana-Chocolate-Peanut Cake with Caramel Drizzle

Looking to bake something a bit more special than your usual brownie? We’ve got a delicious banana chocolate bundt cake recipe for you today! We’re topping the cake with a smooth caramel drizzle, and you can choose to sprinkle chopped peanuts on top for a little extra crunch. Why bundt cake, you ask? Honestly, bundt cakes turn out looking prettier than other cakes. But if you have a normal cake pan (like the type used for pandan cake), then feel …

Everyone’s Making This: Basque Burnt Cheesecake

Classic cheesecake as we know it has a firm, cheese top with a press-in cookie base. But this basque – or sometimes known as burnt – cheesecake is a crust-less cheesecake, and its filling tastes like a cross between the American cheesecake and the Japanese souffle-type of cheesecake. You will notice that basque or burnt cheesecake recipes generally call for less flour – don’t be alarmed! Less flour means less structure, which is what we’re trying to achieve to get …

Share on facebook
Share on twitter
Share on google
Share on pinterest