Guest guest Posted February 7, 2009 Report Share Posted February 7, 2009 This is from the gluten free club. I left it exactly as they have it! Eggs...sub with what your comfortable with. Powdered milk...baby formula powder (rice or soy) or if you can find a powdered rice or soy milk product. Any other ideas? Quinoa Blend Bread and Pizza Crust Use for a loaf or for pizza. Ingredients: YEAST MIX: 1/4 cup warm water 1 ½ teaspoon sugar 2-teaspoons GF yeast DRY MIXTURE: 1 cup tapioca starch 1/2 cup quinoa flour (or you can try amaranth flour in its place) 1/2 cup sweet rice flour 1/2 cup potato starch 1/3 cup powdered dry milk 1/4 cup soy flour 3 tablespoons sugar (C & H Ultra-Fine Baker's Sugar mixes best) 2 teaspoons xanthan Gum WET MIXTURE: 2 large eggs, well beaten 2 tablespoons olive oil 1 cup warm water ¾ teaspoon apple cider or wine vinegar Directions: Combine the ingredients for the yeast mix and leave it in a warm (not HOT) place so it can grow while you mix the other ingredients. By the time the other ingredients are combined, the yeast mix should have a cap of cream-colored froth on top. If your yeast doesn't do this, either your water was too hot, or your yeast is old and dead. Combine the dry mixture ingredients in the order listed into a large mixing bowl, making sure to mix thoroughly. For the wet mixture, add the oil to the eggs then add the vinegar to the water. Then add these to each other. Add wet mix to dry mix, stirring well. You can use a dough mixer, but a good, strong arm will do the trick nicely. Lastly, add the yeast mixture, stirring until evenly mixed. Cover bowl loosely with plastic wrap, leaving it in a warm (and preferably, dark) place to rise for 30 minutes. After first rise, stir dough, beating out most of the air-bubbles. Grease a medium-sized bread pan. Spoon the dough into the pan; then cover and let rise a second time in a warm, dark place for another 30 minutes. Bake at 350 degrees for 50-60 minutes. Leave to cool in pan for 10 minutes, then remove from pan to cool on a cooling rack for no less than 15 minutes before slicing (When I'm over-eager and slice the bread too soon, it caves in the middle, leaving bread slices that are misshapen). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2009 Report Share Posted February 7, 2009 I'd sub tapioca flour for the powdered milk. Egg replacer and/or flax seed gel for the eggs. Pam On Sat, Feb 7, 2009 at 12:35 PM, catchadream04 <recyclednew wrote: > > This is from the gluten free club. I left it exactly as they have it! > Eggs...sub with what your comfortable with. Powdered milk...baby > formula powder (rice or soy) or if you can find a powdered rice or soy > milk product. Any other ideas? > > > Quinoa Blend Bread and Pizza Crust > > Use for a loaf or for pizza. > > Ingredients: > > YEAST MIX: > 1/4 cup warm water > 1 ½ teaspoon sugar > 2-teaspoons GF yeast > > DRY MIXTURE: > 1 cup tapioca starch > 1/2 cup quinoa flour (or you can try amaranth flour in its place) > 1/2 cup sweet rice flour > 1/2 cup potato starch > 1/3 cup powdered dry milk > 1/4 cup soy flour > 3 tablespoons sugar (C & H Ultra-Fine Baker's Sugar mixes best) > 2 teaspoons xanthan Gum > > WET MIXTURE: > 2 large eggs, well beaten > 2 tablespoons olive oil > 1 cup warm water > ¾ teaspoon apple cider or wine vinegar > > Directions: > > Combine the ingredients for the yeast mix and leave it in a warm (not > HOT) place so it can grow while you mix the other ingredients. By the > time the other ingredients are combined, the yeast mix should have a > cap of cream-colored froth on top. If your yeast doesn't do this, > either your water was too hot, or your yeast is old and dead. > > Combine the dry mixture ingredients in the order listed into a large > mixing bowl, making sure to mix thoroughly. > > For the wet mixture, add the oil to the eggs then add the vinegar to > the water. Then add these to each other. > > Add wet mix to dry mix, stirring well. You can use a dough mixer, but > a good, strong arm will do the trick nicely. > > Lastly, add the yeast mixture, stirring until evenly mixed. > > Cover bowl loosely with plastic wrap, leaving it in a warm (and > preferably, dark) place to rise for 30 minutes. > > After first rise, stir dough, beating out most of the air-bubbles. > > Grease a medium-sized bread pan. > > Spoon the dough into the pan; then cover and let rise a second time in > a warm, dark place for another 30 minutes. > > Bake at 350 degrees for 50-60 minutes. > > Leave to cool in pan for 10 minutes, then remove from pan to cool on a > cooling rack for no less than 15 minutes before slicing (When I'm > over-eager and slice the bread too soon, it caves in the middle, > leaving bread slices that are misshapen). > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.