Quinoa Oat Bread

Ingredients:

Name	Metric	US
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.