Dr Dengate’s UGF (Ultimate Gluten-Free) bread
RPA has recently approved quinoa. For years Howard has worked to get a loaf that is as good as wheat bread: crusty, delicious, doesn’t crumble or stale, toasts well and is nutritious. Here it is – let me know what you think.
2.5 cups quinoa flour (300g)
2/3 cup arrowroot (90g)
2/3 cup cornflour from corn (90g)
1 tbsp sugar
½ tsp salt to taste
3 tsp guar gum
2 tsp dried yeast
2 cups water (500mls)
Mix very well for 3 minutes, using a strong mixer if you have one since the dough is very sticky. Scrape into a well-greased bread tin, smooth top with spatula, cover with a tea towel and allow to rise in a warm place for 1 hour – it should double in volume. Place in preheated oven at 200°C (390°F) for 30-35 minutes (fan forced). Turn out and cover with a tea towel to cool. Makes 870g loaf.