Quinoa Bread
Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients.
Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients.
- Carbohydrate 29.4388235345598 g
- Cholesterol 49.1316666660039 mg
- Fat 25.2806649575659 g
- Fiber 3.16767676767676 g
- Protein 6.85292323177479 g
- Saturated Fat 15.5280221686329 g
- Serving Size 1 1 slice (94g)
- Sodium 5535.15249976097 mg
- Sugar 26.271146766883 g
- Trans Fat 1.73924009138643 g
- Calories 367 calories
Step-by-step
- 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.
Dense, nutty slices emerge from the oven with a deeply browned, paper-thin crust and a remarkably moist, tender crumb that holds together without gluten. Raw quinoa transforms completely when pulverized into a fine meal, replacing expensive specialty gluten-free flour blends with a single protein-rich pantry staple. Minimizing food waste drives this method, allowing bulk-bin grains to serve as both the primary flour and structural foundation.
Mastering the Grain Grind and Moisture Balance
Grinding dry grains completely requires a high-speed blender or heavy-duty food processor run continuously for at least three minutes to prevent gritty textures. Sifting the resulting meal through a fine-mesh sieve catches unblended shards that would otherwise create hard pockets in the final loaf. Combining apple cider vinegar with plant milk initiates an immediate acidic reaction that activates the baking soda, replacing commercial yeast while providing necessary lift. Covering the tin with parchment paper for the initial thirty minutes of the bake protects the exposed surface from scorching before the interior sets.
- Process the dry quinoa until it passes through a flour sifter completely without leaving large fragments.
- Grease the eight-by-five-inch loaf tin thoroughly with solid fat to prevent sticking along the edges.
- Allow the baked loaf to cool entirely on a wire rack for one full hour before slicing to let the starch set.
- Swap butter for room-temperature coconut oil at a one-to-one ratio if maintaining a dairy-free profile.
