Gluten Free bread recipes:

Quinoa PsylliumHusk Chiaseeds Bread
Quinoa PsylliumHusk Chiaseeds Bread

Quinoa PsylliumHusk Chiaseeds Bread

This recipe is made from soaked quinoa, whole psyllium husk and chia seeds. Quinoa bread is the choice you need to switch to for your daily diet, because quinoa grain is extremely high in fiber, quinoa is a naturally gluten-free ingredient which makes quinoa bread an excellent gluten-free substitute for your regular bread, It has all the essential amino acids, making it a ‘complete’ protein, quinoa is also high in antioxidants, and its value only increases when sprouted. A quinoa + chia + psyllium bread that’s not only extremely delicious but is packed with nutrition from quinoa, psyllium and chia, superfoods you shouldn’t be missing out on.


Gluten-free quinoa flour bread is a type of bread made using quinoa flour instead of traditional wheat flour. It is suitable for people with gluten intolerance, celiac disease, or those following a gluten-free diet. Here are some key characteristics and aspects of this bread:

Ingredients
  • Quinoa Flour: The primary ingredient, which is gluten-free and made from ground quinoa seeds.
  • Binding Agents: Since gluten is a binding agent in traditional bread, substitutes like xanthan gum or psyllium husk are often used.
  • Leavening Agents: Baking powder or baking soda, and sometimes yeast, to help the bread rise.
  • Liquids: Water, milk (dairy or non-dairy), or other liquids to mix with the dry ingredients.
  • Fats: Oil, butter, or margarine for moisture and texture.
  • Sweeteners: Optional, but some recipes include honey, sugar, or other sweeteners for flavor.
Texture and Taste
  • Texture: Typically denser and more crumbly compared to wheat bread. The crumb may be moist but not as elastic due to the absence of gluten.
  • Taste: Has a slightly nutty and earthy flavor from the quinoa flour. This can be complemented with herbs, seeds, or other flavorings.
Nutritional Benefits
  • High Protein: Quinoa is a complete protein, containing all nine essential amino acids.
  • Fiber: Good source of dietary fiber, aiding digestion.
  • Vitamins and Minerals: Rich in B vitamins, iron, magnesium, and other essential nutrients.
Preparation
  1. Mix Dry Ingredients: Combine quinoa flour, binding agents, leavening agents, and any other dry ingredients.
  2. Combine Wet Ingredients: Mix liquids, fats, and sweeteners if using.
  3. Mix Together: Combine wet and dry ingredients until just mixed.
  4. Knead and Shape: Depending on the recipe, you might need to knead the dough lightly and shape it into a loaf.
  5. Rise: Let the dough rise, if using yeast, to develop flavor and texture.
  6. Bake: Bake at the specified temperature until the bread is cooked through and has a golden crust.
Uses
  • Sandwiches: Ideal for making gluten-free sandwiches.
  • Toast: Can be toasted and topped with various spreads.
  • Side Dish: Served alongside soups, salads, or main dishes.
Storage
  • Freshness: Best consumed fresh, but can be stored in an airtight container for a few days.
  • Freezing: Can be frozen for longer storage. Slice before freezing for convenience.

Gluten-free quinoa flour bread offers a nutritious and tasty alternative to traditional wheat bread, catering to those with gluten sensitivities or anyone looking to diversify their diet with a healthy grain.