Prep Time :15 minutes Cook Time : 55 minutes Total Time : 1 hour 10 minutes.
The flours we’re using for this bread are:
Quinoa flour: naturally high in protein.
Chickpea flour: made from chickpeas.
Sorghum flour: which is an ancient grain and also has a little protein.
Potato starch: gives it some binding action and also might it nice and light.
Ingredients :
2 1/2 teaspoons active dry yeast
1 1/2 cups water about 90 degrees
2 tablespoons honey
1 cup flour
1 cup toasted quinoa flour
3/4 cup sorghum flour
1 cup potato starch
2 teaspoons xanthan gum
1 teaspoon fine sea salt
3 large eggs at room temperature
3 tablespoons almond oil or other light flavored oil.
Instructions:
Preheat the oven to 350 degrees F. Grease an 8×4 loaf pan with cooking spray or line with parchment paper, and set aside.
In a small mixing bowl, beat egg whites on high until they form stiff peaks, about 1 minute.
In a separate, larger mixing bowl, whisk together dry ingredients. Add in milk, vinegar, egg yolks, syrup and oil and beat until smooth. Fold in egg whites.
Transfer batter to prepared loaf pan and baking on center rack for 55 – 60 minutes.
Remove from oven, let cool in pan for 10 minutes, then transfer to a wire rack and cool completely.
Slice and serve.