Quinoa Bread

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www.theconsciousplantkitchen.com

This Quinoa Bread is an easy, yeast-free, gluten-free sandwich bread perfect for adding protein and fiber to your sandwich.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/quinoa-bread/ or scan the QR code here ➡️

Prep Time15

Cook Time1

Total Time1 15

Servings: slices

Calories: 144.9kcal

Author: Carine Claudepierre

Ingredients

1 cup Dry Quinoa soaked, rinsed, drained (note 1)
1 ½ cup Oat Flour (note 2)
3 tablespoons Psyllium Husk Powder (note 3)
1 teaspoon Baking Soda
1 ½ cup Lukewarm Water (note 4)
2 tablespoons Apple Cider Vinegar (note 5)
1 teaspoon Salt

US Customary - Metric

Instructions

Place the dry quinoa in a bowl, cover with cold tap water. Set aside 3 hours or overnight to soak.
Drain the quinoa over a sieve, give it a quick rinse, then transfer to a high-speed blender with water.
Blend for 20-30 seconds on medium-high speed until no more quinoa grain can be seen. Stop the blender and set it aside.
In a mixing bowl, add oat flour, salt, baking soda and psyllium husk powder. Whisk to evenly combine the dry ingredients together.
Pour the mixture from the blender into the bowl with the dry ingredients and add the apple cider vinegar.
Use a rubber spatula to stir and combine the ingredients together. As you stir, it forms a thick moist, greyish dough. It takes about 1 minute to form. The time for the husk and oat to absorb the liquid and form a dough.
Set it aside for 10 minutes.
Meanwhile, preheat the oven to 350 °F (180 °C). Line a baking sheet with light oiled parchment paper.
Place the bread dough on the prepared baking sheet. This bread won't raise because it contains no gluten. It won't change in shape or size, so the shape you give now matters.
Lightly oil your hands and rub around the dough to shape an oval bread that has a maximum height of 2 inches (5 cm). If thicker, it won't bake well in the center and stay moist.
Sprinkle some bagel seasoning on top of the bread and bake on the center rack of the oven for 1 hour at 350 °F (180 °C). You know the bread is ready when it's hard and crusty on the outside and a pick inserted in the center of the bread comes out with just a bit of sticky batter. It should not be a lot of it and it should not be liquid, just crumbs. If so, it means you didn't add enough husk and need to bake it for longer.
Let the bread cool down on a cooling rack for 3 hours or overnight before slicing.

Notes

Note 1: Feel free to use red quinoa if preferred. You must use raw, drained quinoa, the recipe will not work with cooked quinoa.

Note 2: Your oat flour must be fine. I make mine in a high-speed blender, blending rolled oats into a ultra-fine powder on high speed for 30 seconds. Use gluten-free certified oats if needed.

Note 3: You can't make the recipe without husk. This add chewy texture and binds the ingredients together. The brand Metamucil is not suitable for baking this bread as it's not 100% husk powder. If using husk flakes, use 20% more than the recipe called for.

Note 4: Lukewarm water means bath temperature (98 °F / 37 °C)

Note 5: You can swap it for lime or lemon juice. This ingredient activate the baking soda.

Storage: Wrap the bread in a clean kitchen towel and store it at room temperature for up to 3 days, or freeze slices in an airtight container for up to 1 month.

Nutrition