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¾ cup quinoa flour

1 cup brown rice flour

¾ cup tapioca flour

½ cup potato starch (NOT potato flour)

¼ cup expandex modified tapioca starch

2 teaspoons xanthan gum

1 teaspoon baking powder

1 teaspoon salt

2 tablespoon sugar

2 tsp active dry yeast

1 ½ cups warm water

¼ cup canola oil

3 large eggs

1 tablespoon apple cider vinegar



Preheat oven to 375 F

Spray 9×5-in loaf pan with cooking spray

In a bowl, dissolve the yeast and sugar in warm water. Set aside.

Combine the dry ingredients in a mixing bowl, add the yeast mixture, eggs, oil, and vinegar.

Beat with a mixer at medium speed for 3 minutes or until well blended

Spoon the batter into the prepared loaf pan, smooth the top of the batter with spoon or spatula.

Cover with plastic wrap coated with cooking spray, and let the dough rise in a warm place for about an hour or until the dough reaches top of the pan.

Remove plastic wrap and bake at 375 F for 45 minutes or until top is golden brown and the loaf sounds hollow when tapped. Remove from oven and brush/spread with butter.

Cool it 15 minutes in pan. Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy! 





Categories: Bread, gluten free

2 replies

  1. I want to try this recipe but have to use egg replacement. Don’t know what is expandex modified tapioca starch. So I will be using just regular tapioca starch. Thank you for the recipe

    • Hi Katarina, thank you for stopping by😊 Expandex modified, improves the texture of the gluten free bread, etc. I bought it from online. Please let me know how it comes out😊

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