Get ready for a barrage of beautiful pictures! This bread is just so photogenic I couldn’t stop taking them!
HEAVEN, this bread is utterly ridiculous! Want to know one of the best things about it?? It’s DAIRY FREE! Wooooo, I know some of my friends who are GFCF are going to be happy about this one 🙂
So, it’s delicious, gluten free, dairy free and has healthy ingredients? What alternate universe did I fall into? Beth Hillson’s universe, the author of Gluten-Free Makeovers. She is so brilliant, I can’t take it. Maybe she has super powers or is a wizard or a witch or something magical; so anyone who cooks her recipes falls under her spell. OMG, it’s mind control! Aahhhh. No, really though. She is amazing. I have LOVED every single thing I have made from this book and can’t wait to find out what other gems are in there! Here is a link to it on amazon: http://www.amazon.com/Gluten-Free-Makeovers-Recipes—Goodies–Made-Deliciously/dp/0738214612/ref=sr_1_1?ie=UTF8&qid=1332123445&sr=8-1 (I don’t make any money off of this, just want to share the wealth of deliciousness.
This is the second time I have made this bread, and somehow it is better than it was the first time. I can’t express how much I LOVE this bread. The texture is perfect, the taste is unique; and I will bite your arm off for trying to take some of it. Not advisable.
It takes a bit longer to rise than the other bread I blogged about, so you definitely need a little more patience for this one.
Recipe for Sesame Quinoa “Wonder” Bread:
1 to 2 tablespoons sesame seeds
1 1/8 cups quinoa flour
1 cup cornstarch
1 cup plus 1 tablespoon tapioca starch/flour
3 tablespoons brown sugar
3 1/2 teaspoons xanthum or guar gum
1 1/2 teaspoons salt
3 large eggs, lightly beaten
1 1/8 cups warm water (105°-110°F)
3 tablespoons olive or vegetable oil (I used canola)
2 1/4 teaspoons instant active or active dry yeast
*Lightly oil a 9×5 loaf pan
*Heat a skillet over medium heat. Add sesame seeds and stir until they begin to brown. Remove and cool.
*In a large mixing bowl, combine sesame seeds, quinoa flour, cornstarch, tapioca starch/flour, brown sugar, xanthum gum, and salt. In a separate bowl, combine eggs, oil and water. Add the liquid ingredients and the yeast to the dry ingredients and beat for 2-3 minutes on medium speed until mixture is smooth. Dough will be thick.
*Scrape into the prepared pan, using a lightly oiled spatula to smooth the top. Cover with oiled plastic wrap and let rise to the top of the pan. About 40-60 minutes. (It takes longer for me, more like 90)
*Preheat the oven to 350°F. Bake for 40-45 minutes. Turn onto a wire rack and let cool completely before slicing.
*Slice and freeze any remaining bread after 2 days.
My Life Without Gluten 