Gluten Free Quinoa Bread

One of the hardest things about being gluten free is getting used to the bread. Although I’m happy with Udi’s Gluten Free Bread (and am a Brand Ambassador for them), even now and then I crave a fresh, homemade loaf. I love the way bread is fresh from the oven.

What I don’t love is that making gluten free bread can be a little tricky.

The recipe that I’m sharing with you today is one of my favorites from The Gluten Free Quintessential Quinoa Cookbook. I’ve made it countless times and it has never failed me.

One thing I have learned is that this recipe works best in a slightly larger bread pan. I have used my glass pans but I’ve found the loaf comes out better when I cook it in my earthware pans, which are a little deeper.

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Gluten Free Quinoa Bread

Author Wendy Polisi

Ingredients

• 1 ½ cups warm water 105 to 110 degrees
• 2 ½ tablespoons honey or maple syrup
• 2 ¼ teaspoons active dry yeast
• 1 ¼ cups toasted quinoa flour
• 1 cup tapioca starch
• 1 cup cornstarch
• 2 tablespoons dry milk powder OR rice milk powder
• 3 teaspoons xanthan gum
• 1 ¾ teaspoons fine sea salt
• 2 eggs lightly beaten OR flax eggs 2 tablespoons ground flax seeds + 6 tablespoons warm water
• 2 tablespoons melted coconut canola or olive oil
• Sesame seeds optional

Instructions

1. Lightly grease a 9 x 5 loaf pan.
2. 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.)
3. 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.
4. 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.
5. 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.
6. 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.

Recipe Notes

Servings 18, Calories 127, Carbohydrates 23g, Protein 2.2g, Cholesterol 18mg, Sodium 196mg, Fiber .9g, Sugars 3.3g