For those of you that don’t know, I really miss bread. A few years ago after giving up processed foods and sugars I started to get stomach aches. At the time they were very uncomfortable but I managed through a process of illumination to discover that gluten was the cause.
Now I know I can eat gluten free bread but I’m not a fan. It’s not that the bread tastes bad but for me it’s the way they make it. I have a feeling they flush the gluten from the flour with chemicals. To me this does not sound appetizing so I have learned to live without it.
However I do miss it and recently I have been looking at other ways to make bread. Quinoa, as I learned a little while ago, can be made into a good alternative gluten free flour. So I thought I would start with this ingredient first. I did my research on the internet and I have managed to make a delicious tasting gluten free bread without the need of a chemical wash.
Makes 1 loaf
- Food processor
- Mixing bowl
- Mixing Spoon
- Small bowl
- Bread tin
- Plastic brush
- Quinoa x 200g
- Gluten free oats x 200g
- Baking powder x 1 tsp
- Coconut or brown sugar x 2 tbsp
- Dried mixed herbs x 2 tsp
- Salt x 1 tsp
- Eggs x 2 large
- Milk x 200mls
- Seeds x 4 tbsps
- Oil for the tin
- Preheat the oven to 180°C.
- Pour the quinoa into the food processor and blend until it resembles flour.
- Now pour this into the mixing bowl along with the gluten free oats, baking powder, sugar, mixed herbs and salt.
- Mix all of these ingredients together with a spoon.
- In the small bowl crack the eggs and add the milk.
- Whisk these ingredients together with a fork.
- Next pour these wet ingredients onto the dry ones.
- Stir all of these ingredients together until the form a sticky dough.
- You may need to add a bit more milk if the mixture is dry.
- Add oil to the bread tin and spread it around with the plastic brush.
- Until the oil evenly coats the inside of the tin.
- Now put the dough into the tray and pat it down.
- Spread it as evenly as you can across the based of the tin.
- Sprinkle the seeds over the top of the bread.
- Put the tin into the oven for 25 – 30 minutes or until golden brown on top.
- Once it’s golden brown, remove from the oven and leave to cool.
- When it’s cool enough to touch take the bread from the tin.
- Again leave to cool.
- Then slice a chunk from the bread and serve.
Herb and Seed Quinoa Bread is a great alternative to a lot of gluten free breads. All the ingredients in this bread are freezable. It’s also very filling too. I have enjoyed this bread a number of different ways. I’ve eaten it with soup and I have toasted it and spread mash up avocado on top. The best way to eat it was simply on it’s own after it’s come out of the oven. However you decide to eat this dish, as always, enjoy.
Are you gluten intolerant like me and what do you eat as a substitute for bread? Let me know in the comments below and please don’t forget to like and follow me. xxx