Gluten Free Millet and Quinoa Bread Recipe

Tina Abbots - quinoarecipes@aweber.com

Ingredients:

• 1 cup brown rice flour
• 1/2 cup Quinoa flour or certified gluten free oat flour
• 3/4 cup millet flour
• 1/2-cup tapioca flour
• 1/3 cup arrowroot starch* you can substitute cornstarch
• 1/3 cup sweet rice flour
• 1/4 flax seed meal (you can't taste it and it adds fiber)
• 1 Tablespoon xanthan gum
• 3 eggs
• 1 tsp apple cider vinegar
• 1 packet active dry yeast+ 1 tsp
• granulated sugar for proofing yeast
• 1 Tablespoon molasses·
• 3 Tablespoons brown sugar
• 1 1/2 teaspoons salt
• 4 Tablespoons butter or butter substitute, melted
• 1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)

Directions:
Make sure all your dry ingredients (and eggs!) are at room
temperature.
Grease the bottom of a 10-inch loaf pan or two 8-inch pans.
Heat the oven to 200 degrees and then turn off.
In the bowl of your stand mixer, sift together the dry ingredients.
In a separate medium bowl, mix eggs, molasses, vinegar, and melted
butter together.
Heat your water for proofing the yeast. I recommend 120 degrees.
In a small prep bowl, stir together your active dry yeast and one
teaspoon of sugar. Add 1/4 cup of the heated water to the yeast
mixture. Let the yeast sit for 10 minutes.
It should be foamy and active! If not, start over with another
packet of yeast.
Once your yeast is ready, add the egg mixture to the dry
ingredients. Then add the yeast mixture. Then slowly add your water
(should still be warm) to achieve the right consistency in your batter.
Do not just add in the rest of the water but add gradually instead.
The dough should be like very stiff cake batter.Beat dough on
high for about 15 minutes. If you accidentally add too much water
simply add a little rice flour until you achieve the dough
consistency you are after.
Put the dough in your prepared pan and place in oven to rise for
about 1 - 1 1/2 hours. You can put plastic wrap or a towel
over the pan.
Once the dough has risen to the top of the pan, bake the bread for
40 minutes at 350 degrees
Do not refrigerate this bread ( it might get soggy),
but you can slice and freeze it for later use.