Quinoa Oat Yeast Bread
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1 cup brown rice flour
1/2 cup quinoa or millet flour
1/2 cup tapioca flour - or cornstarch
1/3 cup cornstarch
1/3 cup sweet rice flour
3/4 cup gluten free oat flour or quinoa flour
3 tbsp brown sugar
1 tbsp flax seeds or chia seeds mixed with 2 tbsp of boiling water
3 eggs
1 1/2 tsp salt
1 tbsp molasses - or honey or maple syrup
1 tsp apple cider vinegar
4 tbsp butter - melted
margarine - alternative
1 packet active dry yeast PLUS 1 tsp granulated sugar - (for proofing yeast)
1/4 cup plus 1 cup heated water - (around 120 degrees F)
Bring all dry ingredients and eggs to room temperature.
Grease the bottoms of two 8-inch bread pans.
Preheat oven to 200 degrees then turn oven off.
Sift together dry ingredients in a medium bowl.
Combine molasses, vinegar, eggs, and melted butter in a separate bowl.
Heat water for proofing the yeast to around 120 degrees (just barely hot to the touch.)
Stir together yeast and one teaspoon of sugar in a small bowl, then add 1/4 cup of heated water.
Let this yeast mixture stand for 10 minutes. If it is not foamy and active after ten minutes then start over with another packet of yeast.
Once the yeast is proofed and ready, add egg mixture to the dry ingredients, then add the yeast mixture.
Beat this dough mixture with stand mixer on high for about 15 minutes, slowly adding the remaining cup of still-warm water. Consistency should be like stiff cake batter.
If you add too much water, simply add a little more rice flour to achieve the right dough consistency.
Divide dough in half and place in greased 8-inch pans. Place pans in warm oven to rise for 60 to 90 minutes. You can place a towel or some plastic wrap over the pan.
When dough rises to the top of the pan, bake bread for 40 minutes at 350 degrees or until a thermometer placed in the center of each loaf reads 190 degrees F.
Yields two small loaves of bread.