Gluten Free Bread
Ok – here it is….my secret recipe to the yummiest gluten free bread you can eat !
This delicious bread is just one of many loaves I’ve been designing for my baking section on this web site and my new book. The most important steps would be to soak and rinse your quinoa and chia seperately overnight before starting the recipe and mix it for at least 3 minutes in your food processor. Once you have that sorted, it’s smooth sailing from there. Don’t expect this bread to resemble traditional loaves – it’s a very nutrient rich, dense and moist bread that is best eaten lightly toasted in a pan.
What I love about the raw batter before I cook it is that it also lends itself to a variety of dishes. You can bake it as a thin flat bread and use it for a pizza base and top it with sun-dried tomato, roasted pumpkin chunks and ricotta or you can cook spoonfuls in your cast iron pan just like pancakes or crumpets and drizzle with pure maple syrup and sliced banana.
What’s good about it:
Well to start is really delicious. Made simply from quinoa which is gluten free and has a low GI of 53. Quinoa is also a complete protein which means that it contains all the essential amino acids that the body needs for repair and a healthy immune system.The chia seed pumps up the omega 3 in the bread plus it helps hold it together when it’s baked. The lemon activates the baking soda (bicarb) + helps to alkaline the loaf.
Makes 1 loaf – The size I used was: 10 1/2 cm wide and 26 cm long…. T
300 g (10 1/2 oz / 1 3/4 cups) whole uncooked quinoa
60 g (2 fl oz / 1/4 cup) whole chia seed
250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor)
60 ml ( 2 fl oz / ¼ cup ) olive oil
1/2 teaspoon bicarb soda
1/2 teaspoon sea salt
juice from ½ lemon
Preheat oven to 160 C / 320 F. fan forced oven.
Soak quinoa in plenty of cold water overnight in the fridge.
Soak chia seed in 1/2 cup water until gell like – this can be done overnight as well, but just give it a few stirs at the beginning.
Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.
Place the quinoa into a food processor.
Add chia gell, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers. Mine took 1 1/2 hours – oven temps can vary slightly – but the bread needs the time to cook and for the quinoa to become tender.
Remove from the oven and cool for 30 minutes in the tin…then remove from the tin and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before eating.
Serve delicate slices only when cold with a serrated knife.
Store wrapped in the fridge for up to 1 week.(yes this can be frozen for upto 3 months)
Delicious lightly toasted on a pan.
Serves 12 – and best served lightly toasted in a pan until golden on both sides.
Top with fresh sliced avocado and tomato.
Serve lightly toasted with your favourite soup.
Serve topped with cottage cheese and a little honey.
Serve topped with nut butter.
Use as a healthy pizza base – just bake as a flat bread and not loaf in the oven.
Sprinkle with sunflower seeds before baking.
The whole seed must be used – please don’t use rolled quinoa or the flour.
Any colour quinoa seed will work – I’ve used white in this recipe.
Store wrapped in an airtight container or glad wrap in the fridge to keep it fresh and yummy.
Can be frozen for up to 3 months.
Hulled millet can be used in place of quinoa in this recipe
Don’t use rolled quinoa for this recipe
Nutrition per slice
Protein: 2.5 g
Total Fat: 7 g
Saturated: 0.9 g
Carbs: 7.4 g
Fibre: 3 g