Quinoa Oat Bread

Quinoa Oat Bread
This Gluten Free Quinoa Oat Bread recipe relies on a combination of 5 simple ingredients: quinoa, oats, baking soda, baking powder and vinegar. Once baked, this quinoa oat bread is slightly chewy, moist and dense inside with an earthy, nutty flavor and crusty outside. The combination of quinoa and oats makes for a bread that’s packed with fiber, protein, antioxidants, and healthy plant compounds. This bread would be an amazing accompaniment to Vegan Stuffed Bell Peppers!
I recommend using metric measurements for exact results.
0 Likes
0 Comments
Login
GF
LC
SF
DF
YF
EF
VG
NF

Gluten Free, Low Carbs, Sugar Free, Dairy Free, Yeast Free, Egg Free, Vegan, Nut Free

GF
Gluten Free
LC
Low Carbs
SF
Sugar Free
DF
Dairy Free
OF
Oil Free
YF
Yeast Free
EF
Egg Free
VG
Vegan
NF
Nut Free

Ingredients:

NameMetricUSTIP
Quinoa, soaked overnight185 gr1 cup
Water240 ml1 cup
Rolled oats145 gr1 1/2 cups
Baking soda5 gr1 tsp
Baking powder6 gr1 tsp
Apple cider vinegar or lemon juice15 ml1 tbsp
Sea salt5 gr1 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:

  • Quinoa Oat Bread
    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.

    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.

  • Quinoa Oat Bread
    Drain and rinse once more the soaked quinoa.

    Drain and rinse once more the soaked quinoa.

  • Quinoa Oat Bread
    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.

    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.

  • Quinoa Oat Bread
    Put the drained quinoa and 1 cup of water in a blender. Blend until smooth.

    Put the drained quinoa and 1 cup of water in a blender. Blend until smooth.

  • Quinoa Oat Bread
    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.

    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.

  • Quinoa Oat Bread
    Add baking soda(1 tsp) and vinegar ( 1 tbsp ), seeds/spices of your choice and mix it well.

    Add baking soda(1 tsp) and vinegar ( 1 tbsp ), seeds/spices of your choice and mix it well.

  • Quinoa Oat Bread
    Transfer the batter to the prepared loaf pan. Smooth the top out with a spatula and sprinkle with seeds of your choice, if using.

    Transfer the batter to the prepared loaf pan. Smooth the top out with a spatula and sprinkle with seeds of your choice, if using.

  • Quinoa Oat Bread
    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.

    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.

  • Quinoa Oat Bread
    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.

    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

    Quinoa Oat Bread

    Ensure the bread has completely cooled before storing, otherwise, it may become ‘soggy’ from the steam when stored.