bread - quinoa bread

By tinathorn

Ingredients

• 2 1/2 teaspoons active dry yeast
• 1 1/2 cups water, about 90 degrees
• 2 tablespoons honey
• 4 oz chickpea / garbanzo bean flour (or sorghum or millet by weight)
• 4 oz toasted quinoa flour
• 3.5 oz sorghum flour
• 5.5 oz 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)

Details

Servings 1
Preparation time 60mins
Cooking time 105mins
Adapted from simplyquinoa.com

Preparation

Step 1

Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.

Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.

With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.

)with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 - 45 minutes until loaf has doubled in size.

Preheat the oven to 375 degrees F. When dough has risen, bake on the center rack for 40 - 50 minutes until loaf is browned and sounds hollow when you tap on it.

Remove bread from pan and let cool completely on a wire rack before slicing. Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.