After several attempts, we successfully achieved a recipe that could pass on as loaf bread itself, with the additions of quinoa and brown-rice of course. We're here to tell the tale and share it with you!
In a bowl, sieve together rice flour and tapioca flour.
In another bowl, sieve together potato starch, brown rice flour, salt and coconut cream powder.
Soaked quinoa overnight with water and blended to fine paste. (You should get 120 – 130 gram of blended quinoa).
In a KENWOOD Titanium mixer fitted with a K-Paddle, mix dry ingredients together on slow speed, add in yeast, xanthan gum and sugar.
Slowly add in water to hydrate.
Add in blended quinoa and keep mixing until well combined.
Line a 11 x 5 x 4.5 inch bread tin with baking paper.
Fill in the dough, use two spatulas to level.
Allow the dough to proof for 40 – 45 minutes until its size doubles.
Prick holes with skewer. (To create vents for steam to escape, thus minimising the formations of caverns within).
Bake in a preheated oven of 180 degree Celcius for 1 hour 45 minutes to two hours.