Gluten Free Quinoa Bread

Bette Hagmans Quinoa Bread


Dry Ingredients

2 cups      Four Flour Bean Mix
2 Tablespoons   Quinoa Flour
1½ teaspoon      Xanthan Gum
½ teaspoon        Salt
1 teaspoon     Unflavored gelatin
1 teaspoon         Egg Replacer
2 Tablespoons   Brown Sugar
2 1/4 teaspoons Dry Yeast
                          granules

Wet Ingredients

1 plus 1 white    Eggs
3 Tablespoons Butter or Margarine
½ teaspoon     Dough Enhancer or vinegar
1 Cup    Warm Water 110 to 115
              degrees

Grease Pan and dust with rice flour

Combine Dry ingredients,
mix and set aside.

In mixer bowl whisk eggs, butter and dough enhancer, add most of the water( you may need to add more while mixing.

With the mixer on low add the dry ingredients a little at a time, check the consistency (should be like cake batter) add reserved water as necessary.

Turn the mixer to high and beat 3 ½ minutes

Transfer the dough into prepared pan, cover and let rise 35-45 minutes for rapid yeast, 60 minutes or more for regular yeast. I spray the top with an olive oil spray *The ambient temperature can vary the time greatly, the last loaf I made rose in 20 minutes. Don’t let it over rise or it will collapse.

Bake in a preaheated oven at 400 degrees for 50 – 60 minutes , cover after 10 minutes with foil.

The dough can be mixed with a hand mixer but you will get better results with a stand mixer.


Bette’s Four Flour Bean mix
2/3 part Garfava bean flour
1/3 part Sorghum Flour
1 part Cornstarch
1 Part Tapioca flour

Bob’s Red Mill all purpose baking mix can be used it’s about the same mixture