Fresh and Healthy Brown Rice and Quinoa Loaf Bread

CategoryCooking MethodTagsDifficultyIntermediate
Yields1 Serving
Yields1 Serving

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 g rice flour
 150 g tapioca starch
 150 g potato starch
 80 g brown rice flour
 80 g coconut cream powder
 14 g xanthan gum
 7 g salt
 7 g active dry yeast
 50 g sugar
 50 g trans fat free shortening
 50 g quinoa (soaked over night and blended with 50 gram water)
 650 ml water

Instructions

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.

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This recipe uses Kitchen Machines