Pane con farina di quinoa
200 g of Molino Rossetto quinoa flour
160 ml of milk (if you prefer you can use also soy milk)
4 g of salt
1 fresh brewer’s yeast
1,5 tablespoon of extra virgin olive oil
Melt the brewer’s yeast with warm milk and let it rest for some minutes. Beat the egg yolks, add milk with brewer’s yeast, the oil, the quinoa flour and salt.
Beat the white and add to the dough until it will be smooth.
Pour the dough in a mould and let it rise for an hour at least and bake in preheated oven to 180°C for 45 minutes.