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Gluten Free High-Protein Quinoa Bread Recipe

Since quinoa flour is high in protein, it helps to give structure to gluten-free breads and helps them rise a bit more. It also has a lovely taste when toasted – it becomes very nutty and fragrant. Of course, that is completely optional. I find that even when untreated, quinoa flour is simply delicious.

If you’ve been missing fresh, homemade sandwich bread, this is the perfect recipe to make. It’s the great alternative to store-bought options and it toasts up beautifully. One of my favorite recipes ever!

5 from 1 vote
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Gluten Free High-Protein Quinoa Bread

If you’ve been missing sandwich bread, this is the perfect recipe to make. The quinoa flour is gluten free and high in protein.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 1 Loaf
Calories: 2872kcal

Ingredients

  • 2 tablespoons honey
  • cups water about 90°F
  • teaspoons active dry yeast
  • 4 ounces chickpea/garbanzo bean flour
  • 4 ounces toasted quinoa flour
  • ounces sorghum flour
  • ounces potato starch
  • 2 teaspoons xanthan gum
  • 1 teaspoon fine sea salt
  • 3 large eggs at room temperature
  • 3 tablespoons almond oil or other light flavored oil
  • 2 tablespoons raw white quinoa optional
  • 2 tablespoons raw sunflower seeds optional
  • 1 tablespoon poppy seeds optional

Instructions

  • Whisk honey into warm water and add yeast. Let stand for 5-8 minutes until the yeast has bloomed and is puffy.
  • Meanwhile, whisk together the dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together the eggs and oil.
  • With the mixer running on low speed, add the yeast mixture and let incorporate for a few seconds. Add the egg/oil mixture, and mix for 2 minutes. Turn the mixer to medium speedand mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds, if using.
  • Line a 9x5-inch loaf pan with parchment paper and pour in the dough. Place in a warm, draft-free space in your house and let rise for 30-45 minutes, until the loaf has doubled in size.
  • Preheat the oven to 375°F. When the dough has risen, bake on the center rack for 40-50 minutes, until it is browned and sounds hollow when you tap it.
  • Remove bread from the pan and let cool completely on a wire rack before slicing. Store extra bread in the freezer (wrap in foil and place in a sealable plastic bag).

Nutrition

Nutrition Facts
Gluten Free High-Protein Quinoa Bread
Amount Per Serving
Calories 2872 Calories from Fat 810
% Daily Value*
Fat 90g138%
Saturated Fat 10g50%
Cholesterol 491mg164%
Sodium 2921mg122%
Potassium 3657mg104%
Carbohydrates 422g141%
Fiber 54g216%
Sugar 55g61%
Protein 98g196%
Vitamin A 715IU14%
Vitamin C 5.9mg7%
Calcium 454mg45%
Iron 22mg122%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Alyssa Rimmer Bread Dairy Free Honey Magazine Optionally Nut Free Protein Quinoa
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