Quinoa Bread

• 2 tablespoons sugar
• 1 tablespoon dry yeast
• 1 1/2 cups warm water (100u0b0 to 110u0b0)
• 4.6 ounces brown rice flour (about 1 cup)
• 3.15 ounces tapioca flour (about 3/4 cup)
• 3 ounces quinoa flour (about 3/4 cup)
• 3.4 ounces cornstarch (about 3/4 cup)
• 1 tablespoon xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup canola oil
• 1 teaspoon vinegar
• 2 large eggs, lightly beaten
• Cooking spray

1. Dissolve sugar and yeast in 1 1/2 cups warm water in a small bowl; let stand 5 minutes.
2. Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, xanthan gum, baking powder, and salt in a large bowl, stirring with a whisk. Add yeast mixture, oil, vinegar, and eggs; beat with a mixer at medium speed 3 minutes or until well blended.
3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; smooth top of dough with a spatula. Cover with plastic wrap coated with cooking spray, and let dough rise in a warm place (85u0b0), free from drafts, 1 hour or until dough reaches top of pan.
4. Preheat oven to 375u0b0.
5. Bake at 375u0b0 for 45 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

sugar, yeast, warm water, brown rice flour, tapioca flour, flour, xanthan gum, baking powder, salt, canola oil, vinegar, eggs, cooking spray

Taken from www.myrecipes.com/recipe/quinoa-bread (may not work)