Quinoa Bread 1 Ingredient with Baking Powder

https://glutenfree-bread.com/

Ingredients:

Name	Metric	US
Quinoa, dry	300 gr	1 3/4 cups
Soak Quinoa: Begin by rinsing the quinoa under cold water using a fine-mesh strainer to remove surface saponins that can contribute to bitterness. Next, transfer the quinoa to a bowl and cover it with twice the amount of lukewarm water. Soak at room temperature for at least 8 hours or overnight. For best results, change the water once or twice during soaking to further reduce saponins and bitterness. Multiple rinses and soaks can also lead to a smoother texture when blended.
Water, up to	600 ml
We will add water based on the amount absorbed by the quinoa while soaking, aiming to reach a total of 600 grams of mixture.
Salt	6 gr	1 teaspoon
Baking Powder	8 gr	1 1/2 teaspoons

Optional Ingredients :

3 gr / 1/2 tsp Sesame Seeds
3 gr / 1/2 tsp Garlic Powder

Equipment:

Blender
Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm

Steps:

Step 1

Rinse the dry Quinoa ( 300 gr ) and soak it in water for 8 hours or overnight.

Step 2

Preheat the oven to 395°F ( 200°C ).

Step 3

After soaking, drain the Quinoa thoroughly and weigh it to determine the amount of absorbed water.

Step 4

Add Water to the drained quinoa until the total mixture weighs 600 grams. Stir in Salt and any additional Spices to taste.

Step 5

Incorporate 8 grams of Baking Powder into the quinoa mixture and mix thoroughly until well combined.

Step 6

Pour the mixture into a baking pan. Smooth the top with a spatula and sprinkle with Seeds if desired.

Step 7

Bake in the preheated oven for about 1 hour. Baking times may vary, so check the bread towards the end of the suggested baking time. Perform a tap test or skewer test to ensure it is fully cooked.

Step 8

Allow the bread to cool completely on a wire rack. This helps maintain its texture and prevents it from becoming soft or sticky. Once cooled, slice the bread and enjoy your freshly baked quinoa bread!