I am not going to try and be all that, this girl loves carbs. Desserts are fun but I can take them or leave them. For those of you who know me well you know I love me some good french fries.
I like to experiment with different flours and so I am always taking recipes I find and playing with the ingredients. One thing I have learned after 25+ years of having to embrace a gluten-free lifestyle is that each flour brings something different to the table. Quinoa has a high protein level and a nutty taste and Sorguhm has a good nutritional profile but I like it mostly because it helps bind moisture and can contribute to a soft, tender crumb in baked goods.
I like to soak my quinoa before I blend it. This is a personal decision. I do it to reduce its natural bitterness and improve its digestibility by removing phytic acid, which can inhibit the absorption of minerals like iron, zinc, and calcium. However, you do you and do not worry about it one way or another.
Ingredients
1 cup dry quinoa
1 ½ cups lukewarm water
1 cup oat flour
1/2 cup Sorguhm flour ( you can use any gluten-free flour, I just think Sorguhm gives the bread a nice texture.
3 tablespoons whole psyllium husk, I advise against using the powder; the whole husk works better, This is the brand I use.
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon nutritional yeast (optional) You can also add in dried herbs and garlic powder. I like to leave these out since I might have a slice with jam :-)
2 tablespoons apple cider vinegar
Directions
Soak the Quinoa: Place the dry quinoa in a medium bowl and cover it with at least 2 inches of water. Soak for a minimum of 3 hours in lukewarm water or overnight in room-temperature water. After soaking, drain the quinoa using a fine-mesh strainer, rinse thoroughly, and drain well. Remember this is advised but optional
Blend: Transfer the soaked and drained quinoa to a high-speed blender, adding lukewarm water. Blend on high until smooth, ensuring there are no visible specks of quinoa. Set aside.
Preheat the Oven: Preheat the oven to 350°F (180°C). Mix Dry Ingredients: In a medium bowl, whisk together the flours, psyllium husk, baking soda, salt and nutritional yeast ( if using ) until well combined.
Combine Wet and Dry Ingredients: In your mixer or blender, add the dry ingredients and pour in the blended quinoa mixture. Mix until fully incorporated. Using a rubber spatula, fold in any additional ingredients like seeds or spices. The mixture will form a thick, moist, grayish dough within about a minute as the psyllium and flours absorb the liquid.
Rest the Dough: Let the dough rest for 10 minutes to firm up. VERY IMPORTANT STEP
Add Apple Cider Vinegar: Fold in the apple cider vinegar and mix a few times; do not over-mix.
Shape the Loaf: Quickly transfer the dough to the prepared pan. I like to use my Pullman bread pan for this recipe but any bread pan will work.Once in the pan you might want to put some water on your hands and smooth out the top. If you want to add any toppings, like extra seeds or everything but the bagel seasoning, make sure to gently press them into the bread so they do not fall off when slicing. (Learned this the hard way.)
Bake: Bake for about 1 hour, or until the crust is crispy and a toothpick inserted into the center comes out with only a minimal amount of sticky batter. For a moist yet crusty loaf, lightly brush the top with olive oil every 15 minutes during baking. If you are using a Pullman bread pan, resist the urge to peak, set the timer for one hour and let it cook.
Cool and Slice: Allow the bread to cool completely before slicing with a bread knife. Be sure to let it cool all the way. If you slice gluten-free bread too soon, it will be mushy. (Learned this the hard way, too. :-)
After the bread has cooled and before we eat a slice, I like to toast it. Mike likes it plain without anything on it but my favorite is topped with chia jam.
