quinoa flour

Gluten Free Rye Bread has all the rich rye flavor without gluten containing rye flour! This loaf has a perfect crust and fluffy interior.

Gluten Free Rye Bread

(1 cup) gluten free sorghum flour

(1 cup) gluten free brown rice flour

(1 cup) gluten-free oat flour

(1/2 cup) gluten free quinoa flour

(2 tablespoons) cacao powder or cocoa powder

(1 teaspoon) sea salt

(2 teaspoons) whole caraway seeds

water, between 105 and 110 degrees

(1 tablespoon) active dry yeast

molasses

(1/2 cup) whole psyllium husks

Whisk together all of the dry ingredients in the bowl of a stand mixer. Fit the mixer with the paddle attachment.

In a bowl, whisk together the water, yeast, and molasses. Let sit for 10 minutes. The mixture should be frothy and smell of warm yeast. (If the mixture is not frothy, the yeast is expired and the bread will not rise. It is best to start over with a new batch of yeast.)

Whisk in the psyllium husks, making sure there are no clumps. Allow this mixture to sit for 5 minutes, until thick.

Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball. 

Remove the dough from the mixer and kneed a few times on an oiled surface. The dough is very sticky, so you might find it helpful to oil your hands, too. Form the dough into a ball by tucking the sides underneath until it is round. Place in an oiled bowl, seam side down.

Cover with a towel and let rise in a warm, even temperatures place for 45 minutes to an hour. The dough should increase by 50 percent.

Once the dough has risen, kneed a few times on an oiled surface. Once again, form the dough into a round ball, or oval (depending on your proofing basket), by tucking the edges underneath. Return to the bowl (or floured proofing basket), this time seam side up. Let rise for 30-45 minutes, or until the dough has increased by 50 percent.

While the dough is rising, place a cast iron skillet on the lower middle oven rack. Preheat the oven to 425 degrees. You want to let the oven preheat during the entire second rise. This ensures that the oven is at an even temperature when baking the loaves.

After the second rise, line a baking sheet with parchment paper. Carefully tip the bread out onto the baking sheet. Using a sharp knife, make a few shallow cuts in the top of the bread.

Add a cup of ice to the cast iron and immediately add the bread to the upper rack, and quickly shut the oven door. Bake for 50 minutes. Remove from the oven and let the bread cool completely on a wire rack, several hours, before slicing.

I am going to make this this weekend. I’m so excited to found your recipe! In the instructions you mention whole cumin seeds but the instructions do not indicate that… How much cumin seed should I add? 

Thank you so much!

Sandra

https://www.youtube.com/watch?v=b9YFMPtMzYQ

This Artisan Gluten Free Bread recipe is soft and chewy on the inside with a nice crusty exterior. 100% whole grain and made without starches, eggs, or dairy!

Get the full recipe here: https://www.darngoodveggies.com/whole-grain-artisan-loaf-gluten-free-vegan/

Artisan Gluten Free Bread

A healthy vegan brownie recipe that's made with quinoa flour! These amazing tahini brownies are fudgy, chocolatey, with a fun nutty flavor twist.

Quinoa Flour Tahini Brownies

banana

avocado

tahini ((preferably roasted))

coconut sugar

flax eggs 2 tbsp flaxseed meal + 5 tbsp water

vanilla extract

raw cacao

baking soda

sea salt

chocolate chips

Maldon sea salt &

Preheat oven to 350 degrees F. Line an 8 x 8 baking pan with parchment and set aside.

Beat together banana, avocado, tahini, sugar, eggs and vanilla until smooth and creamy.

Add to quinoa flour, raw cacao, baking soda and salt, mixing until incorporated. Fold in chocolate chips.

Transfer batter to the prepared baking pan. Press it into the corners of the pan using wet hands or a pastry roller. Bake on the center rack for 20 – 24 minutes.

Remove from the oven and let the brownies cool in pan completely before slicing into squares. (*very important or they'll be crumbly!!*)

Store in a sealed, airtight container for optimal fudginess.

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

Healthy tahini brownies made with quinoa flour. These brownies are soft and gooey but also packed with good-for-you ingredients. Gluten-free & vegan too!

Top 2 quinoa flour recipes from across the web

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Top Tags

Gluten Free Rye Bread

Quinoa Flour Tahini Brownies

Top 2 quinoa flour recipes from across the web

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

Top Tags

Gluten Free Rye Bread

Quinoa Flour Tahini Brownies

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