This bread has a nice neutral taste, with a light spongy texture. This dough is firm enough to handle and shape into buns or even baguette loaves.
My bread maker is quite a few years old and does not have a gluten free selection. Although that doesn’t mean you still can’t use it to do all the work. Choose the ‘dough’ cycle as it should only have 1 rise – don’t use the ‘pizza dough’ setting, as that usually has 2 rises-which is what you do not want.
Once all the ingredients have been added, and the machine is mixing everything together, be sure to scrape the sides down to ensure everything gets mixed in evenly. Once it’s mixed and the rise cycle begins, give the top surface of the dough a quick spray with cooking oil. This will prevent the top from drying out, and creating a thin crust (like in the picture) – which will prevent it from fully rising.
For instructions on how to mix the dough by hand, see The Secret to Baking Gluten Free Bread.
Once the rise cycle is over, scoop out some dough with wet hands and shape into balls, smoothing the tops with your fingers. The hamburger pan shown in the picture below is the best for making gluten free buns – there is just enough of a lip to hold the dough as it rises/spreads, ending up with the perfect sized buns. To ensure the buns are the same size (and therefor cook at the same time), use a kitchen scale to divide up the dough evenly into 12.
For a golden brown crust, brush the tops with a bit a cream (adding a pinch of salt will also help!). Bake until golden brown and internal temperature reads over 202°F with an instant read thermometer.
Quinoa White Bread/Buns
- 1 1/8 cups warm water 110°F
- 3 Tbsp oil
- 3 eggs
- 1 1/8 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
- Add all liquids into bread makers pan first.
- Combine all dry ingredients, except yeast, in a bowl and whisk well to ensure xanthan gum is thoroughly blended in.
- Add flour mixture to pan, then sprinkle over the yeast.
- 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.
- 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.
- If desired, brush cream (with a pinch of salt) on dough's surface for a golden crust.
- 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.