Gluten Free Quinoa Bread
Ingredients
-
1
tablespoon
honey or maple syrup
-
¼
cup
warm water
-
2 ¼
teaspoons
yeast
-
¾
cup
sorghum flour
-
½
cup
toasted quinoa flour
-
½
cup
potato starch
-
¼
cup
tapioca starch
-
1
tablespoon
xanthan gum
-
1 ½
teaspoons
sea salt
-
1
cup
sunflower seeds
-
½
cup
quinoa, rinsed
-
¼
cup
chia seeds
-
3
large
eggs or flax eggs
-
3
tablespoons
ground flax seeds
-
9
tablespoons
warm water (for flax eggs)
-
½
cup
milk of choice
-
¼
cup
melted coconut oil, cooled slightly
-
¼
cup
organic molasses
-
1 ½
tablespoons
apple cider vinegar
Instructions
- Prepare a 9 x 5 loaf pan with cooking spray.
- In a small bowl, combine honey and warm water, then sprinkle yeast on top and let it sit until frothy.
- If using flax eggs, mix ground flax seeds with warm water in a small bowl and set aside.
- In a medium bowl, mix the dry ingredients: sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum, and sea salt.
- Add sunflower seeds, quinoa, and chia seeds to the dry mix and stir well.
- In a large bowl, combine (flax) eggs, milk, coconut oil, molasses, and vinegar.
- Add the flour mixture to the wet ingredients and beat on low for about 1 ½ minutes.
- Add the yeast mixture and beat for 3 minutes at medium-high speed.
- Pour the batter into the prepared loaf pan, cover with a moist towel, and let it rise in a warm place for 1 hour.
- Preheat the oven to 350°F and bake the loaf for 45 to 55 minutes until the crust is dark brown.
- Cool the bread in the pan for 10 minutes, then turn out onto a cutting board.
Nutrition Facts (estimated)
Servings
24
Calories
135
Total fat
6g
Total carbohydrates
16g
Total protein
3g
Sodium
31mg
Cholesterol
20mg
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