Gluten free quinoa bread that’s high in protein and fibre and tastes amazing. This one checks all the boxes. It’s not only delicious, this bread uses leftover cooked quinoa, which is a complete plant protein. Quinoa is naturally gluten free, easy to digest and satisfying and gentle on the gut. Perfect for toasting, frying, or topping with an egg for a hearty breakfast. This easy, nourishing recipe has become a regular in my morning routine lately, and I love how it keeps me energised for hours.
Flours You Will Need For This Gluten Free Quinoa Bread
For the best results with gluten free baking I prefer to use a kitchen scale. This makes measuring ingredients not only more accurate but also less clean up, when not using all those cups and spoons. Here is the link to the scale that I use.
For this recipe I used a gluten free 1-1 blend that contains xanthan gum Anitas Gluten Free 1-1 Blend Plus, almond flour if this can be tolerated. As an alternative, substitute the almond flour for equal weight of the gluten free 1-1 blend.
Ingredients And Their Roles
Gluten Free flour Blend 1-1: Anitas gluten free 1-1 blend containing oat flour, brown rice flour, potato starch, arrowroot starch and xanthan gum.
Quinoa: nutrient boost adding protein, fibre, essential minerals, moisture retention and amazing flavour.
Almond flour: adds protein, extra moisture from the nut oils, and flavour.
Leavening agent: baking powder to provide lift and a lighter texture in this gluten free quinoa bread.
Olive oil: acts as a healthy binder and softer crumb
Milk and Yoghurt: tenderizes the crumb, adds richness, flavour and boosts structure.
Egg: acts as a binding agent which is important in gluten free baking. Plus, it adds stability and contributes to the rise and lightness of the bread
Flax seed: acts as an extra binder, keeps the crumb soft and adds a mild nutty flavour.
Feta and Cheddar Cheese: brings a rich savoury flavour which helps retain moisture and browning.
Spinach, basil and sun-dried tomato: together they enhance flavour, add visual appeal, nutrition and add a mediterranean inspired profile.
Tips
Cool before slicing: this bread needs to completely cool before slicing.
Adjust the add ins: feel free to add your favourite savoury ingredients by weight.
Serving suggestion: This bread is so good by frying in a little olive oil and topping with a poached egg.
Gluten Free Quinoa Bread
Equipment
- 1 8 x 4 inch loaf pan
Ingredients
- 130 g Greek yogurt
- 15 g olive oil
- 1 large egg, beaten
- 60 g milk
- 170 g Anita’s gluten free 1-1 flour blend
- 60 g almond flour
- 1/2 tsp baking powder
- 10 g ground flax seed
- 1 tsp paprika and onion seasoning, optional I used Clubhouse
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 115 g quinoa, previously cooked and cooled
- 40 g sundried tomatoes, chopped and drained finely chopped
- 50 g feta cheese, diced
- 15 g spinach chopped about 1/2 a cup
- 1 tbsp fresh basil, finely chopped
- 60 g cheddar cheese, grated
- 60 g raw pumpkin seeds
Instructions
- Preheat the oven to 350 °F (177 °C). Line a 8-inch x 4-inch loaf pan with parchment paper. Set aside.
- In a large mixing bowl, add yogurt, oil, beaten egg, and egg. Whisk to combine well.
- Fold in the gluten free 1-1 flour, almond flour, baking powder, flax seed and seasonings. Combine until just mixed.
- Fold in the cooked quinoa, sun dried tomatoes, feta cheese, spinach, basil and cheese until just combined.
- Place the batter in the prepared loaf pan, sprinkle the top with pumpkin seeds.
- Bake the bread for 45 to 50 minutes until an inserted tooth pick comes out clean.
- Let the bread cool in the pan before removing and slicing.
- Store covered in the fridge for 7 to 10 days.
- Reheat in a frying pan and top with an egg for breakfast.
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