Gluten Free WholeGrain Baking Fun

A while back, my friend Marie gave me the most delectable jars of homemade Quince Jelly. Any excuse is good for making some homemade bread, so I set out to provide a delivery-device for this lovely jelly.  This earthy bread made good use of the quinoa flakes in my pantry and provided the perfect partner for this rare treat.

Whole-Grain Bread with Quinoa Flakes  (makes 2 small loaves)  This is a variation on one of my favorite breads. I love exploring new ways of incorporating more wholesome ingredients into my recipes and this one is a winner. It will taste wonderful straight out of the oven with some good salty Irish butter and your favorite jam. Slice and freeze the rest for later use. Ingredients: 1 cup bob's red mill GF mix (or other brand) 1/2 cup teff flour 1/2 cup buckwheat flour 1/2 cup brown rice flour 1/2 cup quinoa flakes 1 tsp salt 2 tsp xantham gum 1 tbspn GF dry yeast 2 cups room temperature water 1 tbsp vinegar 2 tbsp olive oil 1/2 cup egg white beaten Mix together in a mixer the dry ingredients. In a bowl mix the wet ingredients Combine the wet into the dry ingredients and mix on medium speed for 3 minutes (scraping the sides if necessary) Cover the bowl with a clean towel and Let rise for 45 minutes Oil two 3" x 8" loaf pans Transfer batter to the two loaf pans and cover again with the towel Let rise while the oven preheats to 375F Bake for 50 minutes Unmold and let cool on a rack. Printable Recipe