Last month I made a few of these quinoa breads and they were all yummy. Once I had thought of one type of bread my mind then began to think of even more. I’ve been meaning to make a gluten free garlic bread for a little while. Then I suddenly thought of this recipe and it all seemed to come together.
Quinoa is a naturally gluten free product that is full of goodness. It can add whole grain nutrition and amino acids to baked bread and sweet treats. Plus it’s a plant food that has protein and the world’s best source of potassium.
The quinoa and garlic in this recipe work well together. I would say quinoa has a very nutty flavour which actually works well with the garlic. My husband and son, who are not fond of the quinoa grain, happily ate all their garlic bread. So worth a try.
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
- Garlic x 6 – 8 cloves
- Salt x 1 tsp
- Eggs x 2 large
- Milk x 200mls
- 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 and salt.
- Peel all of the garlic cloves and roughly slice 3 – 4.
- Add the sliced garlic to the mixing bowl.
- Mix all of these ingredients together with a spoon.
- Pour the milk into the blender and add the rest of the garlic in.
- Blend these ingredients together.
- In the small bowl crack the eggs and add the milk and garlic mixture.
- Whisk these ingredients together with a fork.
- Next pour these wet ingredients onto the dry ones.
- Stir all of these ingredients together until they 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 base of the tin.
- 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.
Quinoa Garlic Bread was a huge hit in our house. As I mentioned earlier my husband and son , who don’t normally eat quinoa in a dish, really enjoy it as a garlic bread. It was a very uncomplicated recipe so could be made very quickly on the day. Even better though, you could make it when you have more time and freeze it for another occasion. We also ate this with Spicy Spinach and Courgette Soup and that recipe will be out after this one. However you decide to eat this bread, as always, enjoy.
Have you ever made a garlic bread with a different type of flour and if so, how did it go? Let me know in the comments below and please don’t forget to like and follow me. Thank you xxx