I have never baked with quinoa flour before, and did not know how heavy it actually is. I was tempted to add a little bit of rice flour or another lighter gluten-free flour, but the experimenter in me just had to know how it would turn out without it. I began with another gluten free bread recipe of mine and substituted the oat flour with quinoa flour, and lessened the xanthan gum a tad, as it is a very fine flour. I assumed it would act closer to a starch rather than a light flour. It is definitely a heavier bread compared to my oat bread recipe, therefore, more moist. However, I’ll use this bread for toast and snacks. The nutritional value of quinoa is well worth it!
Quinoa is not only a protein, but a “complete” protein, meaning it contains all 9 essential amino acids, including lysine. Quinoa is also a good source of magnesium, manganese, copper, phosphorus and iron. To find out more about how the health benefits of this grain and how it may help you see Whole Food’s website on quinoa. Meanwhile, enjoy this healthy gluten-free bread recipe. And remember, as I stated above it really could use some white rice flour.
If you enjoy the flavor and health benefits of quinoa, you'll love this gluten free bread recipe! It is soft enough to use for sandwiches.
Ingredients
- 1 cup water, heated to 110°F
- 1 1/2 Tablespoons agave syrup/nectar (or 2 Tablespoons sugar or evaporated cane sugar)
- 1 packet or 2 1/4 teaspoons instant dry yeast
- 1 1/4 cups quinoa flour
- 1 cup potato starch
- 1/2 cup tapioca flour/starch
- 1/4 cup flax seed meal
- 1 1/2 teaspoons xanthan gum (use corn-free, brand if needed or more guar gum)
- 1 1/4 teaspoon guar gum
- 3/4 teaspoons sea salt
- 3-4 egg whites, at room temperature (I used 4 large)
- 1/4 cup extra virgin olive oil
- 2 teaspoons gluten-free apple cider vinegar (I used Heinz)
- spray oil for pan
Directions
- Grease or spray oil a 9×5? silver metal loaf pan (not black inside, because silver cooks more evenly).
- Preheat oven to 170 – 200°F (lowest possible)
- Mix warm water with agave and yeast in a cup and set aside until foamy on the top, at least 5 minutes, or until you have completed mixing the dry ingredients.
- Beat the eggs at high speed in a large mixing bowl until soft peaks form.
- Whisk together the dry ingredients; set aside.
- Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a short time.
- Add dry ingredients all at once and mix on medium speed until all dry ingredients are moistened. Then beat on high for 1 minute.
- Add dough batter to prepared pan and distribute and smooth the top with a little cold or room temperature water using a rubber spatula or your fingers. You'll want to meet all sides of the pan. If you miss a couple of corners that will still be okay.
- Turn oven off. Place the bread pan in the oven. Close the oven door and allow the dough to rise until it is about 1? over the top of the pan, about 40 minutes.
- Remove pan from oven and preheat oven to 375°F.
- Place the pan on the center of the rack in the center of the oven and bake for about 37 – 40 minutes or until dough reaches 205-207°F. My oven takes 37 minutes.
- Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot) and set the loaf on a cooling rack to cool. If you do not remove it right away the steam will make the crust soggy.
- Slice thin with an electric slicer, electric knife or serrated knife.
