Quinoa Oat Bread
GF
LC
SF
DF
YF
EF
VG
NF
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Quinoa, soaked overnight | 185 gr | 1 cup | ||
| Water | 240 ml | 1 cup | ||
| Rolled oats | 145 gr | 1 1/2 cups | ||
| Baking soda | 5 gr | 1 tsp | ||
| Baking powder | 6 gr | 1 tsp | ||
| Apple cider vinegar or lemon juice | 15 ml | 1 tbsp | ||
| Sea salt | 5 gr | 1 tsp |
Optional Ingredients :
| For Herbs: 5 gr / 1 Tbsp Italian seasoning with garlic powder and onion powder. | |
| For Cheese: 113 gr / 1/2 cup freshly shredded cheese, it will melt in the oven and become a ‘glue’ to help the gluten-free loaf together. | |
| For Nut/Seeds: 20 gr / 1/4 cup of crushed nuts/seeds. | |
| Don’t add too many ‘extras’ to this quinoa bread recipe, otherwise, it may lead to crumbly bread. Make sure all the add-ins are small and easily sliceable. |
Equipment:
| Blender, food processor, or immersion blender. | |
| Loaf pan 8.5in x 4.5in / 21.5cm x 11.5cm |
Steps:
Step 1
Soak Quinoa (185 gr / 1 cup). Rinse quinoa thoroughly (this should remove practically all the saponins and make the bitter flavor go away), then add to a large mixing bowl and cover with twice the amount of lukewarm water. Soak uncovered at room temperature for at least 4 hours, or overnight.
Step 2
Drain and rinse once more the soaked quinoa.
Step 3
Preheat the oven to 350 °F/180°C and line the bread pan 8’ x4’ with parchment paper or just oil it, and sprinkle with sesame or ground oatmeal.
Step 4
Put the drained quinoa and 1 cup of water in a blender. Blend until smooth.
Step 5
Pour the quinoa mixture into a medium bowl. Add oats (11/2 cup), baking powder (1 tsp), salt (1 tsp ) and mix until well combined. Let it sit for about 5 minutes.
Step 6
Add baking soda(1 tsp) and vinegar ( 1 tbsp ), seeds/spices of your choice and mix it well.
Step 7
Transfer the batter to the prepared loaf pan. Smooth the top out with a spatula and sprinkle with seeds of your choice, if using.
Step 8
Bake at 350°F (180°C) for about 60 minutes, covering it loosely with parchment paper for the first 30 minutes. This will prevent the top from burning while the middle of the Gluten-Free Quinoa Oat Bread bakes. Make a taste for doneness: the toothpick inserted in the middle comes out slightly sticky.
Step 9
Remove from the oven and if you used parchment paper, remove the bread from the pan immediately; otherwise let cool for 15 minutes, then loosen the sides with a knife, flip the tin, bread should slide out and place it on a cooling rack. Cool off completely before slicing.
Comments:
Quinoa Oat Bread
Ensure the bread has completely cooled before storing, otherwise, it may become ‘soggy’ from the steam when stored.