Pour the warm water into a large bowl; sprinkle on yeast and allow let sit for 5 minutes.

Add the gluten flour and the unbleached flour and beat 100 strokes. Cover and let stand in a warm place for 30 minutes. Stir in the salt, quinoa flour and enough wheat flour to make a dough easy to knead. Its consistency will be somewhat stickier than that of dough made from all white flour. Turn dough out onto a lightly floured board and knead until shiny and elastic, 5 to 10 minutes.

Place the dough in an oiled bowl, turn to coat, cover and set in a warm place for 1-1/2 hours or until almost doubled in bulk. Punch down and knead in the bowl for several strokes. Cover and let rise again until it doubles in bulk (about 1 hour).

Divide the dough into 3 equal pieces. Pull and roll into sausage shapes with tapered ends. Place in a lightly oiled, long French-bread pan or on an oiled baking sheet. Cover and let rise in a warm place about 15 minutes, or until doubled in bulk.

Preheat oven to 425°F. Pour 2" of water into a large ovenproof dish and place on the oven floor to create steam.

Slash the breads diagonally, making three parallel gashes. Place in oven and bake for 10 minutes; remove from oven and brush with water. Reduce heat to 375°F and bake an additional 40 minutes or until the loaves sound hollow when the bottoms are rapped with the knuckles.

Variations: brush tops with garlic butter while they are still hot.

Makes 3 loaves (13 slices each).