Gluten Free Quinoa Bread
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.
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course bread, Breakfast, Side Dish, Snacks
Cuisine gluten free
- 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
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.
Keyword celiac bread, Easy Gluten Free Recipe, fall gluten free baking, gluten free bread, gluten free quinoa bread, quinoa bread, savoury bread