I chose this particular recipe because one, it’s high in protein and two, I have plenty of Quinoa! I made my own toasted quinoa flour in the blender. I chose to toast the quinoa before I made it into flour, but you can make the flour and then bake it in the oven for several hours(not my idea of fun!) So, I toasted it in a dry skillet on the stove until it was fragrant and turning brownish, placed in bender until it was a flour consistency ~ There, now you have toasted quinoa flour! I found this recipe on the web from a blogger in NYC, her name is Alyssa Rimmer and her site is called SimplyQuinoa.com and it is a wonderful site! A site all about Quinoa, which is a great protein, and full of fiber with 8 gr of protein and 5 gr of fiber per serving! Alyssa sends me emails every one to 3 days with tips on cooking, and, like todays email, all about getting in your greens without having another salad. Although, I can eat a salad everyday, some people would rather not eat a salad at all. Anyway, back to the bread. Most have trouble the first time they make gluten-free anything, so I went with someone who has already made the mistakes.

I made this for the first time today, and it is, I must say, very good! I forgot to put in the salt!!!! (I guess you have to make at least one mistake before it’s all good) So, I had to dump the dough back into the mixer and add salt and place new parchment paper in the loaf pan, poured back into the pan and placed in the window!  Within 10 minutes I could see that it was going to work. It started to rise and I did the happy dance!! It did not double in size, but I equate that to the whole forgetting the salt thing. I love the sunflower seeds and even the whole quinoa, but I was skeptical about the poppy seeds. Maegan likes it, I like it, Darrell likes it. Devin… well, Devin’s still getting used to the idea of going gluten-free, and not really happy about it.  With poppy seeds aside, the whole family will eat this bread. It is not like the cardboard gluten-free bread that you will buy at the super market. It is, in fact, very much like homemade bread like when I was a kid, only not with whole wheat flour. I had two pieces (yellows for the day, haha!) to make a turkey sandwich with spinach and 1/2 slice cheese on one piece of bread, toast. Both were very good, the sandwich not only held up, but tasted very wholesome! And the toast was also the bomb! Afterwards, no tummy problems. Just sayin’!  Alyssa says that she is going to try turning this into cinnamon raisin bread. I’m sure to go back for that recipe! Enjoy!

 

High Protein Gluten Free Bread

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: 1 loaf, 18 - 20 slices

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
  • 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)

Instructions

  1. Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.
  2. Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.
  3. 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.
  4. Line a loaf pan (I recommend this one)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.
  5. 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.
  6. 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.

Notes

If you don't have a warm place in your house to rise the bread, turn your oven for 2 minutes, then turn off and place bread inside.

** To toast your quinoa flour, preheat your oven to 300 degrees F. Line a baking sheet with parchment paper and spread your quinoa flour onto the baking sheet in a thin layer. Bake for 1 - 2 hours, stirring every 30 minutes or so, until the flour has turned golden brown.