Quinoa Oat Bread

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Quinoa, soaked overnight	185 gr	1 cup
Water	240 ml	1 cup
Rolled oats	145 gr	1 1/2 cups
You can use any oats: rolled oats or quick oats. Rolled oats tend to be slightly higher in nutrients like fiber and protein, and have a slightly lower glycemic index compared to quick oats.
Baking soda	5 gr	1 tsp
After you mix baking soda (base) with apple cider vinegar(acid), you get a chemical reaction and a product of this is carbon dioxide, producing a lift in your baked goods. The reaction starts as soon as the base and the acid are mixed. So get the bread in the oven immediately after you mix the two, before the reaction tapers off.
Baking powder	6 gr	1 tsp
This Gluten Free Quinoa Oat Bread uses baking powder and baking soda to provide necessary lift and lighter texture.
Apple cider vinegar or lemon juice	15 ml	1 tbsp
You can use any vinegar. Baking soda needs an acidic ingredient to produce carbon dioxide. The small bubbles of carbon dioxide gas become trapped in the dough, causing it to rise.
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.