Total Fat 1.2 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 1 mg
Total Carbs 31.1 g
Fiber 3.4 g
Sugar 0.2 g
Protein 5.3 g
Quinoa Bread
Ingredients
1½ cups warm water
2½ tablespoons maple syrup
2¼ teaspoons active dry yeast
1¼ cups quinoa flour, toasted
1 cup cornstarch
1 cup tapioca starch
2 tablespoons dry milk powder
1 tablespoon xanthan gum
1¾ teaspoons sea salt
2 tablespoons olive oil
2 eggs, beaten lightly
How to Prepare
Lightly grease a 9x5-inch loaf pan.
Place water and maple syrup in a bowl and mix until maple syrup dissolves completely.
Sprinkle the yeast on top and gently stir to combine.
Let it rest for 5–10 minutes or until it begins to foam.
Place flour, cornstarch, tapioca starch, milk powder, xanthan gum, and salt in a separate bowl and mix well.
In the bowl of yeast mixture, add oil and eggs and mix until well combined.
Add flour mixture and mix until just combined.
Place the dough into the prepared loaf pan and with a cold water-dipped spoon, smooth the top surface.
With a damp cloth, cover the loaf pan and set aside in a warm place for 1 hour or until doubled in size.
Preheat your oven to 350ºF.
Arrange a small pan on the bottom rack of the oven while preheating.
Place 1 cup of water into the pan, arranged in the bottom of the oven.
Arrange the loaf pan on the middle rack of the oven and bake for approximately 40–45 minutes or until a wooden skewer inserted in the center comes out clean.
Remove the loaf pans from the oven and place onto a wire rack to cool for about 10 minutes.
Now, invert each bread onto the wire rack to cool completely before slicing.
