Quinoa flour is the star in this hearty and delicious loaf of bread. Slice, toast, and spread with your favorite jam for breakfast or use it to make bread pudding.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
10 mins
total:
3 hrs 5 mins
Yield:
Serves 16 (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve sugar and yeast in 1 1/2 cups warm water in a small bowl; let stand 5 minutes.

    Advertisement
  • Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, xanthan gum, baking powder, and salt in a large bowl, stirring with a whisk. Add yeast mixture, oil, vinegar, and eggs; beat with a mixer at medium speed 3 minutes or until well blended.

  • Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; smooth top of dough with a spatula. Cover with plastic wrap coated with cooking spray, and let dough rise in a warm place (85°), free from drafts, 1 hour or until dough reaches top of pan.

  • Preheat oven to 375°.

  • Bake at 375° for 45 minutes or until top is golden brown and loaf sounds hollow when tapped. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Source

Gluten-Free Baking

Nutrition Facts

145 calories; fat 4.9g; saturated fat 0.5g; mono fat 2.6g; poly fat 1.2g; protein 2.5g; carbohydrates 23g; fiber 1.9g; cholesterol 23mg; iron 0.7mg; sodium 188mg; calcium 27mg.
Advertisement
Advertisement