Quinoa Bread

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

1 cup Dry Quinoa (soaked, rinsed, drained, note 1)

1 1/2 cup Oat Flour (note 2)

3 tablespoons Psyllium Husk Powder (note 3)

1 teaspoon Baking Soda

1 1/2 cup Lukewarm Water (note 4)

2 tablespoons Apple Cider Vinegar (note 5)

1 teaspoon Salt

Instructions

Place the dry quinoa in a bowl, cover with cold tap water. Set aside 3 hours or overnight to soak.

Drain the quinoa over a sieve, give it a quick rinse, then transfer to a high-speed blender with water.

Blend for 20-30 seconds on medium-high speed until no more quinoa grain can be seen. Stop the blender and set it aside.

In a mixing bowl, add oat flour, salt, baking soda and psyllium husk powder. Whisk to evenly combine the dry ingredients together.

Pour the mixture from the blender into the bowl with the dry ingredients and add the apple cider vinegar.

Use a rubber spatula to stir and combine the ingredients together. As you stir, it forms a thick moist, greyish dough. It takes about 1 minute to form. The time for the husk and oat to absorb the liquid and form a dough.

Set it aside for 10 minutes.

Meanwhile, preheat the oven to 350 °F (180 °C). Line a baking sheet with light oiled parchment paper.

Place the bread dough on the prepared baking sheet. This bread won't raise because it contains no gluten. It won't change in shape or size, so the shape you give now matters.

Lightly oil your hands and rub around the dough to shape an oval bread that has a maximum height of 2 inches (5 cm). If thicker, it won't bake well in the center and stay moist.

Sprinkle some bagel seasoning on top of the bread and bake on the center rack of the oven for 1 hour at 350 °F (180 °C). You know the bread is ready when it's hard and crusty on the outside and a pick inserted in the center of the bread comes out with just a bit of sticky batter. It should not be a lot of it and it should not be liquid, just crumbs. If so, it means you didn't add enough husk and need to bake it for longer.

Let the bread cool down on a cooling rack for 3 hours or overnight before slicing.

Nutrition

• Taille de Portion: 1 slice
• Calories: 144.9 kcal
• Lipides Totaux: 2.7 g
• Lipides Saturés: 0.4 g
• Lipides Insaturés: 2 g
• Sodium: 346.4 mg
• Glucides Totaux: 25.2 g
• Fibres Diététiques: 4.5 g
• Sucres Totaux: 0.2 g
• Protéines: 5 g