Both quinoa and flax seed are very healthy, making this gluten free bread recipe a win-win because it is also delicious. This bread’s texture is pliable which is often hard to find in gluten free bread. Besides being one of the highest protein foods, quinoa contains twice the fiber as most grains. Flax seed not only contains fiber, but omega-3 fatty acids and the same ingredient as aloe vera. Quinoa is sometimes an acquired taste, but you can always substitute some of the quinoa flour for oat, sorghum or millet flour. Then you can increase the amount of quinoa flour once your taste buds become accustomed to it. As stated above, this bread has a great texture and is a wonderful choice to improve your health.
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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)
- 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 large 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
Instructions:
- Grease or spray oil a 9×5-inch 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 inch 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.
I would like to know what can be substituted for the Potato Starch in the Gluten Free Quinoa and Flaxseed recipe as this inflames my autoimmune disease.
Brittany,
I have many other bread recipes that do not contain quinoa. The recipes are very similar. See the category at http://glutenfreerecipebox.com/gluten-free-recipes/bread/. You can use replace 2/3 of the specified amount of flaxseed meal with chia seeds. Chia seeds do not have to ground.
I hope this helps.
Carla