Pain de riz et de quinoa

Pain de riz et de quinoa
(gluten free)

For 1 bread
Preparation time: 10 minutes
Rest: 1 hour 20
Cooking time: 40 minutes
250 grams of rice flour
100 grams of corn flour
100 grams of quinoa flour
50 grams of red quinoa seeds
20 cl of water
15 cl vegetal milk
2 teaspoons yeast beer or dry yeast
1 teaspoon salt
2 tablespoons honey
50 g non hydrogenated margarine (could also be 2 tablespoons of oil)
A little olive oil for the pan

Preheat oven to 210 ° C (th. 7).
In a bowl, mix the warm liquids with yeast and honey. Let stand 40 minutes.
Add flours and quinoa seeds and melted butter. Mix well to incorporate all the elements. The preparation is rather soft.
Oil slightly a large cake pan and pour in preparation.
Let rise in a warm place for 40 minutes.
Bake for 40 minutes.
Remove and let them cool on a cooling rack.