High Protein Quinoa Bread
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!
Servings: 20 Servings
Calories: 130kcal
Ingredients
- 2 1/2 teaspoons active dry yeast
- 1 1/2 cups water about 90 degrees
- 2 tablespoons honey
- 1 cup chickpea / garbanzo bean flour
- 1 cup toasted quinoa flour
- 3/4 cup sorghum flour
- 1 cup potato starch
- 2 teaspoons xanthan gum
- 1 teaspoon fine sea salt
- 3 large eggs at room temperature
- 3 tablespoons almond oil or other light flavored oil
- 2 tablespoons raw white quinoa optional
- 2 tablespoons raw sunflower seeds optional
- 1 tablespoon poppy seeds optional
Instructions
- 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.
Video
Notes
* If you don't have a warm place in your house to rise the bread, turn your oven for 2 minutes, then turn off and place bread inside.
** To toast your quinoa flour, preheat your oven to 300 degrees F. Line a baking sheet with parchment paper and spread your quinoa flour onto the baking sheet in a thin layer. Bake for 1 - 2 hours, stirring every 30 minutes or so, until the flour has turned golden brown.
FOR WEIGHT MEASUREMENTS (old version of recipe):
- 2½ teaspoons active dry yeast
- 1½ cups water, about 90 degrees
- 2 tablespoons honey
- 4.5 oz chickpea / garbanzo bean flour
- 4.5 oz toasted quinoa flour
- 3.5 oz sorghum flour
- 4.5 oz potato starch
- 2 teaspoons xanthan gum
- 1 teaspoon fine sea salt
- 3 large eggs, at room temperature
- 3 tablespoons almond oil (or other light flavored oil)
- 2 tablespoons raw white quinoa (optional)
- 2 tablespoons raw sunflower seeds (optional)
- 1 tablespoon poppy seeds (optional)
Nutrition
Serving: 1slice | Calories: 130kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Cholesterol: 24mg | Sodium: 145mg | Potassium: 164mg | Fiber: 2g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 0.9mg