Quinoa PsylliumHusk Chiaseeds Bread
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Quinoa, dry | 250 gr | 1 1/4 cups | Soak Quinoa: Start by rinsing Quinoa under cold water using a fine-mesh strainer. This initial rinse removes some of the surface saponins, which contribute to bitterness. Then add to a bowl and cover with twice the amount of lukewarm water. Soak at room temperature for at least 8 hours, or overnight. It's a great idea to change the water while soaking. This helps to further remove saponins, reducing the quinoa’s natural bitterness. Multiple rinses and soaks can lead to a smoother texture when blended. | |
| Whole psyllium husk | 20 gr | 1/4 cup | 1. If you can’t find the whole psyllium husk, you can still use powder form, but in this case you will use only about 80% of the psyllium weight listed in the recipe (if the recipe calls for 20 gr / ¼ cup whole psyllium husk, you’d use 16 gr / ⅕ cup psyllium husk powder). 2. I recommend that you use blond psyllium husk, as it won’t give any color to your gluten free bakes. Using other types of psyllium husk can sometimes result in your bread being darker in color (either brown or with a slightly purple-ish tinge). 3. Psyllium acts as a binder in this recipe. It adds gluten-like structure, tenderness and elasticity. | |
| Chia seeds | 25 gr | 2 tbsp | ||
| Vegetable oil | 30 ml | 2 tbsp | You can use any mild-flavored oil, such as coconut oil, extra virgin olive oil, grapeseed oil, or avocado oil, will do. | |
| Water | 150 ml | 1/2 cup | ||
| Baking soda | 2.5 gr | 1/2 tsp | ||
| Apple cider vinegar or lemon juice | 15 ml | 1 tbsp | ||
| Salt | 5 gr | 1 tsp |
Optional Ingredients :
| Seeds / Spices: sesame seeds, poppy seeds, hemp seeds, sunflower seeds, toasted sesame seeds, pumpkin seeds, caraway seeds, cumin seeds, herbs. |
Equipment:
| Blender | |
| Coffee grinder | |
| Loaf pan 8.5in x 4.5 inch / 21.5cm x 11.5cm |
Steps:
- Wash and soak Quinoa (250 gr) for 8 hours or overnight.
- Preheat the oven to 350°F (180°C).
- Line the bread pan 8 x 4 with parchment paper or just oil it and sprinkle with some seeds (sesame or oatmeal).
- Rinse and drain Quinoa properly.
- In a medium bowl, blend the soaked Quinoa with 150 ml of Water until smooth.
- Mix until the batter turns into a dough (about 5 minutes).
- Spoon it into the prepared loaf pan. Smooth the top out with a spatula and sprinkle with seeds of your choice.
- Let it rest for 15 minutes.
- Bake for 1 hour at 350°F (180°C) until a toothpick inserted into the middle comes out clean. The bread should be slightly moist in the middle and crisp on the outside.
- Remove from the oven and if you used parchment paper, remove the bread from the pan immediately and place it on a cooling rack. Allow the bread to cool for at least 1 hour before slicing (the longer the better).