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.
Yields1 Serving
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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