Gluten free, fast... If you are in a hurry or don’t have ingredients on hand, replace the Cornflour, Tapioca, Potato starch and Xanthan with 1 ½ cups of prepackaged gluten free flour mix.
Non gluten free… If gluten isn’t a problem for you, Quinoa is still a great addition to a standard dough. Replace the Cornflour, Tapioca and Potato starch and Xanthan with 1 cup of bakers flour. Replace the baking powder with one heaped teaspoon of yeast, and skip the vinegar which is only there to help the starches act a little more like wheat flour. Once the flour mixture and water has been mixed together, knead until smooth and allow the dough to rise in a warm place for 1-2 hours before use.