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.
Servings: 1 Loaf
Calories: 2872kcal
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: 2872kcal | Carbohydrates: 422g | Protein: 98g | Fat: 90g | Saturated Fat: 10g | Cholesterol: 491mg | Sodium: 2921mg | Potassium: 3657mg | Fiber: 54g | Sugar: 55g | Vitamin A: 715IU | Vitamin C: 5.9mg | Calcium: 454mg | Iron: 22mg