Gluten Free Double Quinoa Bread |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
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Another creation for my nutritional counselling client, I wanted to focus on boosting fibre, protein and iron levels in her diet. This bread is still without gums, but utilizes a different type of rice cereal and adds soy, chia, flax and quinoa protein. Read more . It's way cheaper than a storebought specialty loaf (that still conforms to her needs of both gluten- and corn-free) would be - When I costed out the recipe it's only $4.63 - or 29 cents a slice. Ingredients:
1 1/2 cups gf all-purpose flour (mixture of garbanzo bean, potato starch, tapioca flour, white sorghum flour and fava bean flour) |
1/4 cup brown rice flour |
1/4 cup quinoa flour |
1/4 cup el peto whole grain cream of brown rice cereal |
3 tbsp soy protein powder |
6 tbsp soy milk powder |
1/4 cup ground flaxseed |
2 tbsp chia seed |
2 1/2 tsp cream of tartar |
1 tsp baking soda |
1/2 tbsp instant yeast |
1 cup warm water |
1/4 cup tapioca flour |
1 1/2 cups unsweetened soy milk |
1 tsp brown sugar |
1 egg |
1/2 tsp fine salt |
1/4 cup quinoa, soaked 8 hours in cool water and drained |
Directions:
1. Spray 8 x 4 inch loaf pan with safe nonstick spray.
2. In a large bowl, combine flours, rice cereal, protein powder, soy milk powder, flaxseed, chia seed, cream of tartar, baking soda and yeast, stirring well.
3. In a pot, combine water and tapioca flour, whisking smooth.
4. Bring to a boil and cook 1-2 minutes, until thick See Photo. Remove from heat and let cool for 10 minutes.
5. In another bowl, beat together soy milk, sugar, egg and salt until frothy.
6. Beat in the tapioca mixture, then mix the whole thing into the dry ingredients.
7. Add the quinoa and beat smooth. See Photo
8. Cover and set aside for 15 minutes.
9. Preheat oven to 400F. Bake 45 minutes, tenting with foil after 25 minutes.
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