Of course this bread is gluten-free. Quinoa is one of the many gluten free grains, along with rice, amaranth, teff, sorghum, and brown rice. These other grains, along with garbanzo bean flour provides the high protein and nutrient rich bread the post shows you how to make. <\/p>\n\n\n\n
This quinoa loaf is best served with soup, this crusty bread is baked in a 8 by 12 pan and is cut in generous squares. Crusty and perfect for dipping or buttering up with ghee or coconut oil<\/em>. If you like the southern tradition of bread or biscuits with a meal, but cannot be bothered with kneading and forming the perfect loaf, this simple bread takes minutes to prepare. Note that the fermentation process of this bread requires you to start it 3 days ahead of time, but each step is mere minutes. Surely you can throw some quinoa in water to soak on Thursday night, so Saturday you have to only devote 10 minutes to a huge tray of bread that is big enough to feed the family through the weekend, or until the end of the next week if your family is one or two. If you are having friends over, or little children, this is the perfect healthy treat. Every child, no matter how picky, loves fresh made bread and nothing could be more affordable and easier. Plus the high protein and vitamin content in this bread nourishes you and your children. If you want bread made on Monday to start the week, start soaking your quinoa on Saturday night before bed. <\/p>\n\n\n\n Note that you can also use cooked leftover quinoa in this recipe<\/em> and skip day 1, the result will be a softer dough with no perceptible crunch or grain, perhaps preferred by children making a transition to whole grains. <\/em><\/p>\n\n\n\n Prep Time: 3 days Mix Separately:<\/p>\n\n\n\n Soaker:<\/p>\n\n\n\n 4 oz of whole grain gf flour mix Biga:<\/p>\n\n\n\n 3 1\/2 c whole wheat flour blend (16 oz) Final Dough:<\/p>\n\n\n\n 4 oz teff flour Whole Wheat Flour Mix<\/p>\n\n\n\n 12 oz teff flour Mix all the ingredients of the final dough. Place into a loaf pan that is super greased with coconut oil and dust with tapioca flour. Pour the dough in the pan. After mixing all the parts of the dough it must go immediately in the pan or you will interfere with the rising and formation of the structure. <\/p>\n\n\n\n Cover with a dish towel and let rise for 30-50 minutes until it reaches the edge of the pan. Rise time is extremely dependent on a number of factors. If it looks like it is rising very rapidly, place in the fridge to finish rising. It may take 1.5 hrs to rise in the fridge.<\/p>\n\n\n\n Preheat your oven to around 450-500, as hot as it will get. Pour at 1 quart of water into a pan and place water in the bottom rack of the oven when you start preheating. When your dough is ready, add it to the oven. Make sure water stays in your pan, but not too much because if you suddenly add lots of cold water to the pan it will take a while to start making steam, which is the goal. <\/p>\n\n\n\n When you add the bread to the oven, turn the temperature to 230 degrees Celsius or about 450 degrees Fahrenheit. Check your quinoa loaf after 20 minutes, then at 10 more minutes, and if not done after another 5-7 minutes. The dough should sound hollow in the inside when you tap it with your fingers. If it browns too quickly, turn the oven to 350 F to continue baking the rest of the way. <\/p>\n\n\n\n
Day 1: Soak quinoa overnight in filtered water
Day 2: 15 minutes active prep time
Day 3: 10 minutes active prep time plus 1 hr rise time, and up to 1 hr bake time<\/p>\n\n\n\nDay 2 Instructions: Making your fermented doughs for your quinoa loaf<\/h4>\n\n\n\n
12 oz quinoa, soaked overnight in water
1 t salt
1 1\/2 c water<\/p>\n\n\n\n
1\/2 t instant yeast (1 g)
1 1\/2 c water (6 oz)<\/p>\n\n\n\nDay 3 Instructions: Final Dough and Baking Day for Vegan Quinoa Bread<\/h4>\n\n\n\n
2 T brown sugar
2 T coconut oil
2 T yeast
Biga
Soaker<\/p>\n\n\n\n
12 oz tapioca
12 oz sorghum
12 oz brown rice flour
12 oz garbanzo flour<\/p>\n\n\n\nCheck out the Italian Pasta Soup Recipe (GF) and Day 3 of this bread: <\/h4>\n\n\n\n