Quinoa White Bread/Buns
Author: Marla Hingley
Prep time: 1 hour
Cook time: 50 mins
Total time: 1 hour 50 mins
Using a bread maker to mix and rise the dough is a huge time saver! Once the machine has done all the hard work, shape the bread/loaves as desired.
  • 1⅛ cups warm water (110°F)
  • 3 Tbsp oil
  • 3 eggs
  • 1⅛ cups quinoa flour
  • 1 cup cornstarch
  • 1 cup tapicoca starch
  • 3 Tbsp brown sugar
  • 3 tsp xanthan gum
  • 1 ½ tsp salt
  • 2 ¼ tsp (1 pkg) instant yeast
  1. Add all liquids into bread makers pan first.
  2. Combine all dry ingredients, except yeast, in a bowl and whisk well to ensure xanthan gum is thoroughly blended in.
  3. Add flour mixture to pan, then sprinkle over the yeast.
  4. Select the dough setting and press start (generally around 90 minutes). Use a rubber spatula to scrape down the sides during mixing. Once the mixing cycle is over, lightly spray top of dough with cooking oil to prevent top from drying out during the rising cycle.
  5. Once the dough has completed its rising cycle - To make regular bread loaves, spoon dough into a greased loaf pan. Smooth top surface with wetted hands. For making a baguette loaf or buns, turn dough out onto a greased piece of parchment paper. With very wet hands shape the dough how ever you like. Be sure to smooth tops with wet hands, since the dough will rise but will not 'stretch' out and smooth the top of the dough on its own.
  6. If desired, brush cream (with a pinch of salt) on dough's surface for a golden crust.
  7. Bake at 350°F for 30-50 minutes (depending on what your baking), or until internal temperature reads over 202°F on an instant read thermometer.
For instructions on how to mix the dough by hand, see The Secret to Baking Gluten Free Bread.
Recipe by GlutenFreeClub at https://www.glutenfreeclub.com/quinoa-white-bread/