Quinoa bread is a delicious and wholesome bread that is made with quinoa flour, a gluten-free flour that is made from ground quinoa seeds. Quinoa bread is a great source of protein, fiber, and vitamins, and it is also a good source of iron, magnesium, and phosphorus. Quinoa bread is a versatile bread that can be used for sandwiches, toast, or as a side dish. It can also be used to make croutons, bread crumbs, and other bread products. If you are looking for a healthy and delicious bread that is also gluten-free, quinoa bread is a great option.
Here are our top 11 tried and tested recipes!
GLUTEN-FREE QUINOA BREAD
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!
Provided by kdvanwert
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 12
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Invert loaf onto a wire rack and cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 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, Sodium 103.2 mg, Sugar 3.8 g
WHOLE-WHEAT QUINOA BREAD
This moist, hearty bread slices beautifully for sandwiches or toast. The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 2h
Yield Two loaves, about 16 slices in each loaf
Number Of Ingredients 12
Steps:
- In a large bowl, combine the yeast and water and stir until dissolved. Stir in the agave syrup and molasses. Whisk in the flours, 1 cup at a time. Stir or whisk this mixture 100 times, for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl with plastic and leave to rise in a warm spot for one hour, until bubbly.
- Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in the quinoa, then fold in 2 cups of the whole-wheat flour. Place another 1/2 cup whole-wheat flour on your work surface, then scrape out the dough. Use a paddle to help fold the dough over while kneading until it has absorbed the flour on your work surface. Flour your hands, and knead the dough for 10 minutes, adding flour as necessary, until it is elastic and springs back when you press it with your finger. It will be dense and sticky. Shape the dough into a ball. Rinse and dry your bowl, and coat it with oil. Place the dough in it, then flip the dough over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for one hour or until doubled.
- Punch down the dough, cover the bowl and allow the dough to rise again for 45 minutes to an hour.
- Preheat the oven to 375 degrees. Divide the dough into two parts, and shape into loaves. Place half of the sesame seeds on your work surface, and gently roll the rounded side of one loaf over them so that they stick. Repeat with the remaining sesame seeds and the other loaf. Oil two 9-by-5-inch bread pans, and place the loaves in the pans, first seam side up, then seam side down. Cover with a damp towel and allow to rise for 30 minutes, or until the surface of the loaves rises above the edges of the bread pans.
- Gently brush the loaves with egg wash. Using a sharp knife, cut two or three 1/2-inch-deep slashes across the top of each loaf. (If this causes the loaves to deflate, let them sit for another 15 to 20 minutes.) Bake 50 to 55 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans and cool on a rack.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 355 milligrams, Sugar 2 grams, TransFat 0 grams
QUINOA BREAD (BREAD MACHINE)
Couldn't find one that worked so I created this one based on a combination of several I found on-line. Adjust the yield below to match the capacity of your bread machine. I use a 1 lb loaf recipe in a machine designed for 1-1/2 lbs. I have a Black & Decker bread machine. Note to those who live in the U.S.A.: replace the white flour with bread flour.
Provided by jsentjens
Categories Yeast Breads
Time 4h5m
Yield 1 lb loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place ingredients in loaf pan in order suggested by manufacturer.
- Bake on sweet bread cycle, light crust.
GLUTEN-FREE QUINOA CORN BREAD
Yummy gluten-free corn bread, and because of the quinoa it's good for you too! Serve hot, with lots of butter.
Provided by jayell79
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch baking pan.
- Combine cornmeal, quinoa flour, baking powder, salt, and baking soda in a bowl.
- Mix buttermilk, egg, butter, and honey together in a separate bowl. Pour over cornmeal mixture; mix the two together. Pour into the greased baking pan.
- Bake in the preheated oven until top is golden, about 25 minutes.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 43.6 g, Cholesterol 37.8 mg, Fat 7.5 g, Fiber 5.2 g, Protein 8.3 g, SaturatedFat 3.4 g, Sodium 586.6 mg, Sugar 7.1 g
QUINOA BREAD (FOR BREAD MACHINE)
Make and share this Quinoa Bread (For Bread Machine) recipe from Food.com.
Provided by qilla
Categories Yeast Breads
Time 4h
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 10
Steps:
- Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic cycle; press start. (This recipe is not suitable for use with delay timer.).
- When the baking cycle is complete, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
- To cook quinoa: rinse quinoa well to remove the bitter outer coating. Boil quinoa using one part of quinoa and two parts of water. (i.e. 1 cup quinoa plus 2 cups water; yields 3 1/2 cups boiled quinoa). Boiling time is 20 minute for white quinoa, dark quinoa takes a little longer.
HONEY QUINOA BREAD
This recipe comes from a South American news letter and was submitted, by Marian Blazes. I tried it and aside from being a healthy bread high in protein and fiber it also tastes good. It was well received by all who tied it. Enjoy.
Provided by pixielee43_11494785
Categories Breads
Time 3h25m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse quinoa well then proceed with recipe.
- Cook the 1 cup of quinoa in the 2 cups of water 10 to 15 minutes or until water is absorbed, cool to room temperature.
- Cook the oatmeal in the water and milk and let cool to room temperature.
- Place the 3/4 cup of warm water and honey in large bowl (or in bowl of stand mixer) and mix in the dry yeast, let proof 10 to 15 minutes.
- Stir in oil, powdered milk and sourdough starter (if using) into yeast mixture with wooden spoon (or dough hook on low speed if using).
- Add 1 cup of bread flour and salt and mix well.
- Add cooled quinoa and oatmeal and stir.
- Add whole wheat flour and another cup of bread flour and mix well. When dough starts to get stiff turn out onto floured surface and continue to knead adding flour as needed to achieve a smooth elastic slightly tacky dough. Follow same directions if using dough hook on stand mixer to achieve same end results.
- Form dough into a ball and place into a large oiled bowl, cover with plastic wrap and place in warm place and let rise until doubled, 1 or 2 hours depending on the warmth of your kitchen.
- Punch dough down, form into desired shape and let rise second time until almost doubled again.
- Brush top with water or egg wash and sprinkle top with raw quinoa.
- Place in preheated 400 degree oven for 25-30 minutes or until load is golden brown and sounds hollow when tapped on bottom.
- Cover with foil if browning to fast.
PUMPKIN QUINOA BREAD
A more nutritious and yummier pumpkin bread that adds quinoa for a slightly nutty and chewy texture.
Provided by jabguit
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan.
- Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.
Nutrition Facts : Calories 472.3 calories, Carbohydrate 64.9 g, Cholesterol 46.5 mg, Fat 22.6 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 2.2 g, Sodium 365.5 mg, Sugar 39.4 g
APPLE QUINOA SPOON BREAD
My cousin is a strict vegetarian, so creating satisfying veggie dishes is my yearly challenge. This spoon bread can act as an amazing Thanksgiving side, but the addition of hearty, healthy quinoa and vegetables make it a well-rounded casserole. Pair it with a seasonal salad to make a filling vegetarian meal. -Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Fluff with a fork; cool slightly., Meanwhile, in a large skillet, heat oil over medium heat; saute apple, onion and parsnip with celery seed and 1/2 teaspoon salt until softened, 4-5 minutes. Remove from heat; stir in sage., In a large bowl, whisk together cornmeal, flour, sugar, baking powder and remaining 3/4 teaspoon salt. In another bowl, whisk together egg and 1 cup milk. Add to cornmeal mixture, stirring just until moistened. Fold in quinoa and apple mixture., Transfer to a greased 8-in. square baking dish. Pour remaining milk over top., Bake, uncovered, until edges are golden brown, 25-30 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 153 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 412mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
HONEY QUINOA BREAD - PAN DE QUINOA Y MIEL
Quinoa is a high protein grain that has been grown in the Andes mountain regions of South America for hundreds, if not thousands, of years. Recently 'redisovered' for it's nutritional properties, quinoa adds a pleasant chewiness and slighly nutty flavor to this wholesome bread. A slice of this high protein, high fiber quinoa bread for breakfast will easily tide you over until lunchtime. This bread stays moist for several days, slices well, and is great for sandwiches. PREP TIME: includes rise time. NOTE: this will make 1 large loaf or 2 9x5 loaves
Provided by Annacia
Categories Yeast Breads
Time 4h45m
Yield 1 big loaf
Number Of Ingredients 15
Steps:
- Cook the quinoa in 2 cups of water for 10 to 15 minutes, until the water is absorbed.
- Cool to room temperature.
- .Cook the oatmeal in the water and milk until liquid is absorbed. Let cool.
- .Place 3/4 cup warm water in a large bowl (or bowl of a standing mixer) and sprinkle yeast over the water. Let rest 5 minutes.
- .Stir honey, oil, powdered milk, and sourdough starter (if using) into the yeast mixture with a wooden spoon (or with dough hook on low speed).
- Add 1 cup of the bread flour and the salt and stir well.
- Add the cooked quinoa and oatmeal and stir.
- Add the whole wheat flour and 1 cup more of the bread flour and stir.
- When the dough starts to get stiff, turn out onto floured surface and begin to knead. (If using a standing mixer, continue to knead with dough hook). Keep adding flour and kneading until dough is smooth and elastic, about 5 minutes with a mixer, or 10 to 15 minutes by hand.
- Dough should feel slightly sticky but should not be wet and slack. You should be able to form it into a ball and it should hold its shape.
- .Lightly oil a large bowl with vegetable oil and place bread in the bowl, turning to coat lightly with the oil. Cover loosely with saran wrap.
- Let bread dough rise in a warm spot until double in size, about 2 hours.
- Oil a large loaf pan (11 inches by 6 inches or 2 9x5 pans). Punch down dough and shape into a ball.
- Pat/flatten into an oval shape about the length of the bread pan. Fold long sides in and tuck them underneath as you place the bread into the pan, so that the top surface of the bread is smooth and without seams.
- .Brush top of load very lightly with water and sprinkle with quinoa seeds.
- Let rise in warm place until bread has almost doubled in size. Preheat oven to 400 degrees.
- 1When oven is hot, place bread in center of oven. Throw a handful of ice cubes into bottom of oven to create steam.
- Bake for 30 minutes.
- Cover bread loosely with foil if the top is getting too brown and bake 15 minutes more.
- Bread should sound hollow when tapped.
- Let cool in pan for 15 minutes.
- Remove from pan and let cool completely.
QUINOA BANANA BREAD, REGULAR OR SUGAR FREE
I have not heard of Quinoa before, but after I discover it, I fell in love with this unique grain. High in protein and fiber and it is very tasty! This recipe uses regular sugar or you can make it sugar free, by using xylitol. If you have not heard of xylitol (Xylitol is not only a safe, natural sweetener without the bad side-effects of sugar and artificial substitutes, it's also good for your teeth, stabilizes insulin and hormone levels, and promotes good health. I get my xylitol at Ebay or your favorite health store. The quinoa makes a wonderful moist bread, loads of flavor. I find the best bananas to use are the nice and ripe ones! IMPORTANT NOTICE: Please do not give your pets anything made with xylitol. It is good for people, but toxic for animals.
Provided by michEgan
Categories Grains
Time 30m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Oven 350°F.
- Greased 9x5 loaf pan and floured.
- Cream the butter, sugar. Add the eggs and yolk blend well. add the Banana, blend well. Mix the Quinoa with the banana mixture. Mix the dry ingredients together . Add the flour mixture to the banana mixture and stir till all is incorporated. Add nuts. Pour into prepared pan.
- Bake 1 hour OR till it test done.
- How to Make the Quinoa:.
- thoroughly wash the quinoa through a sieve to remove the bitter substance which is on the seeds. You can taste the seeds to see if they are still bitter, rinse till they are not bitter, only about a minute or two. Add 2 cups of water to 1 cup of dry Quinoa. Bring to a boil. Turn heat down to simmer, covered. cook 15 minutes to 20 minutes, or till you see the germ separating itself and it looks like small letter C's. remove from heat. Store in the fridge.
QUINOA BREAD
Make and share this Quinoa Bread recipe from Food.com.
Provided by Realtor by day
Categories Breads
Time 7m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 13
Steps:
- Add all ingredients according to your baking machine manual. Process on bread cycle.
Tips:
- Use a good quality quinoa flour. This will make a big difference in the taste and texture of your bread. Look for a quinoa flour that is finely milled and has a light beige color.
- Be careful not to overmix the dough. Overmixing will make the bread tough. Mix the dough just until it comes together, then knead it for a few minutes to develop the gluten.
- Let the dough rise in a warm place. This will help the dough to rise properly and give your bread a light and airy texture.
- Bake the bread at a high temperature. This will give the bread a crispy crust and a tender crumb.
- Let the bread cool completely before slicing it. This will help to prevent the bread from crumbling.
Conclusion:
Quinoa bread is a delicious and healthy alternative to traditional wheat bread. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a gluten-free bread or simply want to try something new, quinoa bread is a great option.
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