Gluten-free bread - 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.

"It tastes great toasted!!!  - thanks to Christine
"Oh dear. So delish! Wonderful flavour, beautiful texture, and enjoyed by all. I baked rolls (used a petite loaf pan), and will try a loaf tonight, because they have all been scoffed." - thanks to Judith
"Just made this and it's delicious.....thanks for the recipe" - thanks to Deborah

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.

Thermomix recipe

2 cups water (500mls)
1 tbsp sugar
2 tsp dried yeast
2.5 cups quinoa flour (300g)
2/3 cup arrowroot (90g)
2/3 cup cornflour from corn (90g)
½ tsp salt to taste
3 tsp guar gum

Place water, sugar and yeast in TM, mix 5 secs on speed 3. Add the remaining ingredients and mix immediately for 6 secs on speed 8. Set dial to closed lid position. Knead for 2 mins on Interval speed (the head of wheat symbol). 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.

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