This bread is Gluten-Free and Yeast Free. I had made a couple of loaves of this bread for a client who cannot have gluten or yeast. The quinoa is a great source of protein.
To make the bread is a two day process due to the soaking of the quinoa and chia seeds. The soaking time is hands off, so you do not have to feel like you have to sit and watch it do its thing. It is easy to mixx up – use your food processor. Also, it take 90 minutes to bake. Just set a timer and you can go about doing other things.
- 1 3/4 c quinoa seed
- 1/4 c chia seed
- 1/2 c water
In a large bowl soak the quinoa in some cold water. Soak overnight in the refrigerator.
In a small bowl combine the chia seed and the 1/2 c water. Let the chia seed mixture soak in the refrigerator overnight as well.
- 1/2 c water
- 1/4 c olive oil or apple sauce
- 1/2 tsp baking soda
- 1/2 tsp Himalayan salt
- 1 1/2 tbsp lemon juice
Preheat oven to 325 degrees (convection) or 350 degrees (conventional).
Line a loaf pan with parchment paper.
Drain the quinoa and rinse thoroughly using a sieve.
Place the quinoa into a food processor. Add the chia gel, water, olive oil or applesauce, baking soda, salt, and lemon juice.
Process quinoa mixture until it resembles a batter mixture.
Spoon the batter into the prepared loaf pan.
Bake for 90 minutes. I know that seems like a long time, but the bread needs time to cook and the quinoa to become tender.
Remove the bread from the oven and cool 30 minutes in the loaf pan. Then remove the bread from the pan and cool completely on a cooling rack. The bread should be moist in the center and crisp on the outside. Cool completely before e slicing.
Keep the bread wrapped in the refrigerator for up to a week. the bread freezes well for about 3 months.
Serve. Eat. Enjoy.