Gluten-Free Quinoa Bread recipe

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Ingredients

2 tablespoons agave syrup
2 cups warm water
2 ½ teaspoons active dry yeast
3 eggs
1 tablespoon olive oil
2 cups quinoa flour
1 cup sorghum flour
1 cup tapioca starch
½ teaspoon sea salt
½ teaspoon xanthan gum
¾ cup sunflower seeds

Nutrition Info

256.7 calories
carbohydrate: 36.6 g
cholesterol: 46.5 mg
fat: 8.7 g
fiber: 7.5 g
protein: 8.4 g
saturatedFat: 0.9 g
servingSize: -
sodium: 103.2 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk agave syrup into warm water in a small bowl, add yeast. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in eggs and oil.

  2. Combine quinoa flour, sorghum flour, tapioca starch, salt, and xanthan gum in the bowl of a stand mixer. With the mixer running on low speed, pour in yeast mixture. Mix until dough is smooth, 2 to 3 minutes. Add sunflower seeds, mix until incorporated.

  3. Line an 8 1/2x4 1/2-inch loaf pan with parchment paper, pour in dough. Cover with plastic wrap. Let rise in a warm, draft-free space, 30 to 45 minutes.

  4. Preheat oven to 375 degrees F (190 degrees C).

  5. Bake loaf in the preheated oven until browned and an instant-read thermometer inserted into the center reads 210 degrees F (99 degrees C), 50 to 60 minutes.

  6. Invert loaf onto a wire rack and cool completely, about 1 hour, before slicing.

Recipe Yield

1 loaf

Recipe Note

This is the first gluten-free bread I've made that I've been truly happy with. It's very reminiscent of a whole wheat bread - nutty and dense, yet gluten-free!

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