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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