quinoa bread

This Quinoa Bread has a chewy texture and nutty flavour reminiscent of rye bread and is perfect for making toast. It&#039;s vegan, gluten-free, no-knead, yeast-free, free from sugar, oil-free and nut-free!

Quinoa Bread (Vegan + Gluten-Free)

quinoa (*)

200 g oats (** (ensure gluten-free if necessary))

baking powder ((ensure gluten-free if necessary))

bicarbonate of soda (baking soda)

salt (to taste)

water

apple cider vinegar (*** (ensure gluten-free if necessary))

Mixed seeds

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Place the quinoa in a blender or food processor and whizz until you get a fine powder.

Transfer into a large bowl.

Place the oats in the blender or food processor and whizz until you get a fine powder.

Add to the bowl.

Add the baking powder, bicarbonate of soda and salt and mix well.

Add the water and vinegar and mix again.

Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.

Scatter over seeds to decorate, if desired.

Bake in the oven for around 30 minutes, until risen slightly and an inserted skewer comes out clean.

Leave to cool on a wire rack before putting away to store.

Keeps well in the fridge for up to a few days. If not eaten on the day it’s made, it’s best toasted before eating.

This Gluten-Free Vegan Quinoa Bread has a chewy texture and nutty flavour reminiscent of rye bread and is perfect for making toast. It’s yeast-free, oil-free, nut-free and contains no added sugar! It’s filling and nutritious and is a great source of protein and fibre. Plus, it’s super easy to make as there’s no kneading or proving time required!
Full recipe: https://www.rhiansrecipes.com/quinoa-bread/ 

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Gluten-Free Vegan Quinoa Bread

Super easy to make, this honey quinoa bread is studded and topped with quinoa flakes for a delicious boost of protein, flavor and texture. This quinoa quick bread bakes up in under an hour, and is perfect for toasting and eating with jam, so bake a loaf anytime you want homemade bread! Totally gluten-free and dairy-free too.

Honey Quinoa Bread (Gluten-Free, Dairy-Free)

gluten-free all-purpose flour

xanthan gum (leave out

baking powder

salt

plain coconut yogurt

coconut oil, melted

honey

Preheat and Grease

Preheat oven to 350F and grease a 9&#215;4&#8243; metal loaf pan and adjust the oven rack to the center position.

Whisk Dry Ingredients

Sift the gluten-free all-purpose flour, xanthan gum(if using), 1 cup quinoa flakes, baking powder, and salt together in a large bowl and whisk to combine.

Mix Wet Ingredients

Beat the egg, yogurt, melted coconut oil, water and honey together until well blended.

Form the Batter

Slowly add the wet ingredient to the bowl with the dry ingredients and stir until just the batter is just combined &#8211; it will be a thick batter (do not overmix or the batter may become too tough).

Transfer Batter to Pan

Transfer the batter to the prepared loaf pan and spoon the top with a spatula.

Sprinkle with Quinoa Flakes

Sprinkle the rest of the quinoa flakes evenly over the batter.

Bake Until Golden

Bake for 40 to 45 minutes until the quinoa bread is golden brown on top and a toothpick inserted in the middle comes out clean.

Cool Completely before Slicing

Let the bread cool for 10 minutes in the pan before removing and then completely on a cooling rack before slicing into it.

Good morning Felicia,

I applaud you for your continuous passion to discover or research out for more gluten-free ingredients and different ways of food preparation to benefit the community who are gluten intolerence.

I thank God for you and pray that you be continuously blessed with His divine wisdom, love, peace and joy as you co-labour with Him to bless others in the community!

God loves you and we love you too!
Mum

You will this homemade Gluten-Free Quinoa Bread that is healthy, made with whole grains and also dairy-free! Makes awesome sandwich bread and toasts up beautifully! Yum!

High Protein Quinoa Bread

active dry yeast

water (about 90 degrees)

chickpea / garbanzo bean flour

quinoa flour

sorghum flour

potato starch

xanthan gum

fine sea salt

eggs (at room temperature)

almond oil

raw white quinoa (optional)

raw sunflower seeds (optional)

poppy seeds (optional)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

sunflower seed

Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.

Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.

With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.

Line a loaf pan (I recommend this one)with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 - 45 minutes until loaf has doubled in size.

Preheat the oven to 375 degrees F. When dough has risen, bake on the center rack for 40 - 50 minutes until loaf is browned and sounds hollow when you tap on it.

Remove bread from pan and let cool completely on a wire rack before slicing. Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.

https://content.jwplatform.com/videos/ZT5pNzfv.mp4

This high protein quinoa bread recipe is the best gluten-free bread you'll ever taste! Loaded with protein, whole-grain flours and makes perfect sandwiches!

This red lentil quinoa bread is a simple, nutritious loaf made with wholesome ingredients like red lentils and quinoa. Perfect for a healthy sandwich!

Red Lentil Quinoa Bread (Gluten-Free)

dry split red lentils

dry quinoa

tbsp instant dry yeast (see notes)

tbsp dairy-free yogurt (or sub 2 tbsp olive oil)

tbsp whole psyllium husk

tsp sea salt flakes

Thoroughly rinse the lentils and quinoa. Transfer to a large bowl and cover with cold water. Soak for 6-12 hours in the fridge. Drain the lentils and quinoa thoroughly. They can hold a lot of extra water, which will keep the bread from cooking properly, I recommend letting them sit in a sieve for 10 minutes to remove the excess water

In a high-speed blender, add the lentils, quinoa, yeast, yogurt, psyllium husk, salt, and 1.25 cups of water. Blend until smooth.

Line a 9.5x5x2.5in loaf pan with baking paper and transfer the mixture to the pan. Let it rest uncovered for 30 minutes.

Preheat the oven to 350°F (180°C) fan forced, with a metal tray on the bottom rack.

Place the loaf pan on the metal tray and bake for 50 minutes. Do not open the oven door while the bread is cooking. Remove from the pan and baking paper, as soon as you take it out of the oven, and place on a baking cooling rack.  Allow it to cool completely before slicing. Once cooled, keep in an airtight container for 3 to 4 days.

This recipe looks amazing. I'm a recovering bread-aholic and this looks like a perfect sub. I'm wondering: would it work as muffins? Only asking because I have a muffin tray but no loaf tin. If not, I'm off to buy a loaft tin! :) Rating it a five for how delicious it looks and sounds.

I’ve made it several times and heeded all the advice of the comments. Best of all the attempts is when I add 2 Tblsp of olive oil and one of Greek yogurt. I slice it and I get about 12 to 13 nice slices and freeze it. I just take out one at a time and toast it on dark. It is very filling.  This is a very yummy loaf but it always comes out denser than what the photos show. My main question is that no matter what I try to modify to improve the next loaf, it inevitably sinks in the middle and I know it’s not the yeast as it is fresh. One experiment I even added half a teaspoon of baking powder plus the required yeast amount and it still sunk in the middle. Still delish though. I’m thinking could it be that I’m baking it in a stone loaf pan?  I don’t have a tin one as the recipe suggests. Any suggestions would be appreciated. ☺️

https://www.youtube.com/watch?v=QUcAVAb9UWI

This Red Lentil Quinoa Bread is a protein-packed, gluten-free alternative that’s budget-friendly, super easy to make, and perfect for sandwiches or toasts—all for just $2.50 USD per loaf!

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Quinoa Bread (Vegan + Gluten-Free)

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The most viewed quinoa bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quinoa Bread (Vegan + Gluten-Free)

Honey Quinoa Bread (Gluten-Free, Da...

High Protein Quinoa Bread

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The most viewed quinoa bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine