Gluten Free High-Protein Quinoa Bread Recipe
Updated Feb 15, 2021, Published Jan 01, 2017
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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!
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.
Ingredients
- 2 tablespoons honey
- 1½ cups water, about 90°F
- 2½ teaspoons active dry yeast
- 4 ounces chickpea/garbanzo bean flour
- 4 ounces toasted quinoa flour
- 3½ ounces sorghum flour
- 5½ 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
Calories: 2872kcalCarbohydrates: 422gProtein: 98gFat: 90gSaturated Fat: 10gCholesterol: 491mgSodium: 2921mgPotassium: 3657mgFiber: 54gSugar: 55gVitamin A: 715IUVitamin C: 5.9mgCalcium: 454mgIron: 22mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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