Gluten free sourdough and quinoa bread/Pain sans gluten au levain et au quinoa
To eat or not to eat
To eat or not to eat
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Ingredients

  • ¾ cup (110g) quinoa flour
  • ¾ cup (120g) brown rice flour
  • ½ cup (85g) white rice flour
  • ½ cup (85g) potato starch
  • ½ cup (60g) arrowroot
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 1 tsp dry yeast
  • ¼ cup (65ml) warm water (filtered or spring water)
  • 1 tsp honey
  • ¼ cup (65ml) vegetable oil of your choice
  • 1 egg
  • 1 cup (approx. 250g) rice sourdough
  • 1 cup (between 190ml and 250ml) warm water (filtered or spring water)
  • 1 c thé
  • 1 c a thé
  • 190 ml et
  • ¾ de tasse (190ml) d
  • 400 F (200C).

Instructions

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