A few days ago, my husband Peter made this tasty Gluten-free triple quinoa bread,...It is a very special Gluten-free bread that includes 3 forms of quinoa,…ooh yeah! There is quinoa flour, quinoa flakes & the bread is topped with red quinoa,…It is smashing in flavour combined with some cheddar cheese on it or some elderflower jam. This bread would also be great food gift! This bread is not vegan because of the eggs & buttermilk in here! This is a very nourishing bread that is very dense but very tasty too!
Recipe: For 1 medium-sized bread
* Dry ingredients:
220 gr organic quinoa flour
250 gr quinoa flakes
4 teaspoons coconut sugar
1 teaspoon + 1/2 teaspoon Maldon sea salt, crushed
1 teaspoon + 1/2 teaspoon baking powder
1 teaspoon red uncooked quinoa: to top the bread with!
* Wet ingredients:
4 tablespoons water
350 ml buttermilk
2 eggs, beaten
1. Preheat your oven to 190°C ( 375 F ) for 10 minutes. In a large bowl, add dry ingredients together except the red quinoa. That is meant for topping the bread! This means quinoa flour, quinoa flakes, coconut sugar, sea salt & baking powder. Mix well with a larger spoon. In another bowl, whisk buttermilk, eggs & water through each other. Mix well. Now, gradually, whisk your wet ingredient mix into your dry ingredient mix. It will be a very moist dough!!!
2. I use silicon baking forms, so you don’t have to oil the tin beforehand, so pour your moist dough into your silicon baking form & scatter your red uncooked quinoa all over the top of your bread! Place into the center of your hot oven & bake for about 60 to 70 minutes until the bread has been cooked through, is golden brown & sounds hollow when you tap on the bottom. Take out of the oven & let it sit into the silicon baking form for about 10 minutes before removing the silicon baking form. Let the bread cool down on a wire rack! When cold, enjoy with a good slice of cheddar cheese, some lavender honey or whatever you like! I keep my bread in a bread or larger cookie tin!
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