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Soft and fluffy gluten-free quinoa bread, without other flours


This gluten-free bread is a winner in terms of softness. Made only with quinoa without other flours, find out how easy it is




A gluten-free quinoa bread without other flours: the champion of goodness

Recipe for 2 people.

Gluten-free, Gluten-free and lactose-free, Lactose-free, Vegetarian

Preparation: 00:10

Interval: 1:30

TOOLS

1 pan(es) (for bread), 1 bowl(s), 1 sieve(s), 1 spatula(s), 1 rack

EQUIPMENT

conventional + blender

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients GLUTEN-FREE BREAD WITH QUINOA

– 1/2 cup(s) raw quinoa (use 3/4 cup soaked and drained tea for every 2 servings)
THE

– 2 units of eggs

– 1 tablespoon(s) of coconut sugar

– 1 tablespoon(s) of olive oil (or coconut oil)

– 1/2 teaspoon(s) of xanthan gum

– 5 g of organic dry yeast (1 sachet = 10g) THE

– 1/2 teaspoon(s) of salt

Ingredients TO COMPLETE:

– quinoa to taste, to sprinkle before baking
THE

PREPARATION:

  1. Immerse the quinoa in a bowl and let it rest for 24 hours, at room temperature.
  2. After 24 hours a foam will form on top of the water and the quinoa will have increased in volume. Discard the water and drain the quinoa in a colander. Wash the quinoa lightly under running water and let it drain for a few minutes. Measure the exact amount you will use for the recipe.
  3. Separate the utensils and ingredients for the recipe.
  4. Grease a baking tray with a drizzle of oil or olive oil. Serves 2, pan measures 15cm long x 10cm wide x 7cm high. Adjust the size for larger portions.

PREPARATION:

Gluten-free quinoa bread – dough preparation and fermentation:

  1. Place the quinoa and other recipe ingredients (without dry yeast) in the blender.
  2. Blend until a smooth liquid forms.
  3. Then add the yeast and beat to combine.
  4. Transfer the liquid to the greased pan – it should fill half the height of the pan.
  5. The growth of this bread occurs during fermentation: cover with cling film and leave to ferment for 1 hour or until it increases significantly in size (at least 50%).
  6. Tip: Place the bread in an enclosed place, such as in the microwave, next to a bowl of hot water.

Gluten-free quinoa bread – cooking:

  1. After fermentation, heat the oven to 180°C.
  2. Place the quinoa grains on top to decorate.
  3. Bake for 20 to 30 minutes or until a toothpick comes out clean when placed in the center of the bread.
  4. Remove from the oven and let cool a little.
  5. Remove from the mold and finish cooling on a wire rack.

FINALIZATION AND ASSEMBLY:

  1. Cut the gluten-free quinoa bread sliced.
  2. Store in the refrigerator for up to 3 days, then freeze in slices.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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