Quinoa Bread

about the recipe

This Quinoa Bread Recipe is one of the best gluten-free bread options you will find! It is moist and flavorful and is perfect to use for sandwiches or toast.  You are going to love the nutty flavor that toasted quinoa flour adds.   Say goodbye to boring gluten-free bread - you’ll never miss your favorite avocado toast again!

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 organic/non-GMO – 2 tablespoons dry milk powder OR rice milk powder – 1 tablespoon 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 avocado or olive oil – Sesame seeds optional

– 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.

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