Gluten Free Quinoa Bread Food

QUINOA BREAD RECIPE

Steps:

• Preheat oven to 400 degrees F and grease 8" x 5" loaf tin with butter or coconut oil well.
• In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
• In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
• Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning.
• Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.

QUINOA BREAD (VEGAN + GLUTEN-FREE)

Steps:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the quinoa in a blender or food processor and whizz until you get a fine powder.
• Transfer into a large bowl.
• Place the oats in the blender or food processor and whizz until you get a fine powder.
• Add to the bowl.
• Add the baking powder, bicarbonate of soda and salt and mix well.
• Add the water and vinegar and mix again.
• Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
• Scatter over seeds to decorate, if desired.
• Bake in the oven for around 30 minutes, until risen slightly and an inserted skewer comes out clean.
• Leave to cool on a wire rack before putting away to store.
• Keeps well in the fridge for up to a few days. If not eaten on the day it's made, it's best toasted before eating.

QUINOA BREAD RECIPE

Steps:

• Lightly grease a 9 x 5 loaf pan.
• If using flax eggs in place of eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Mix well and set aside. (Skip this step if using eggs.)
• In a small bowl combine warm water and honey or maple syrup. Sprinkle yeast on top and stir gently. Set aside for 5 to 10 minutes, until it begins to foam.
• In a large mixing bowl, combine quinoa flour, tapioca starch, corn starch, milk powder, xanthan gum and sea salt.
• In a separate bowl combine yeast mixture, beaten eggs and oil. Add wet mixture to the dry ingredients and beat for 3 minutes at medium speed.
• Transfer to the prepared pan and use a spoon dipped in cold water to smooth the top. If desired, sprinkle with sesame seeds.
• Cover with a damp cloth and allow to rise for 1 hour.
• Place a small pan on the bottom rack of your oven. Preheat oven to 350 degrees.
• Add 1 cup of water to the pan in the bottom of your oven and then place the loaf in the oven on the middle rack.
• Bake for 40 to 45 minutes. Allow to cool in the pan for 5 minutes and then turn out into a wire cooling rack. Best stored in the refrigerator.

HIGH PROTEIN QUINOA BREAD

Steps:

• Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.
• Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.
• With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.
• Line a loaf pan (I recommend this one)with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 - 45 minutes until loaf has doubled in size.
• Preheat the oven to 375 degrees F. When dough has risen, bake on the center rack for 40 - 50 minutes until loaf is browned and sounds hollow when you tap on it.
• Remove bread from pan and let cool completely on a wire rack before slicing. Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.

GLUTEN-FREE QUINOA BREAD

Steps:

• Preheat the oven to 350F.
• In a small bowl, whisk together the nondairy milk, tahini, apple cider vinegar, and maple syrup.
• In a large mixing bowl, combine the quinoa flour, almond flour, flax meal, baking powder, baking soda, and salt. Stir to combine.
• Add the wet to the dry, and mix to form a sticky dough.
• Transer to a loaf pan (I recommend 8×4″) that has been sprayed with non-stick spray or lined with parchment paper.
• Bake for 1 hour at 350F.
• Remove from the oven and cool for at least 30 minutes before removing from the pan. I recommend letting it cool complete before slicing, otherwise it will be somewhat crumbly.
• Slice and enjoy!
• Store in an airtight container or bag with as little air as possible in the fridge for optimal freshness.

GLUTEN-FREE QUINOA BREAD

Steps:

• Whisk agave syrup into warm water in a small bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in eggs and oil.
• Combine quinoa flour, sorghum flour, tapioca starch, salt, and xanthan gum in the bowl of a stand mixer. With the mixer running on low speed, pour in yeast mixture. Mix until dough is smooth, 2 to 3 minutes. Add sunflower seeds; mix until incorporated.
• Line an 8 1/2x4 1/2-inch loaf pan with parchment paper; pour in dough. Cover with plastic wrap. Let rise in a warm, draft-free space, 30 to 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake loaf in the preheated oven until browned and an instant-read thermometer inserted into the center reads 210 degrees F (99 degrees C), 50 to 60 minutes.
• Invert loaf onto a wire rack and cool completely, about 1 hour, before slicing.