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Quinoa-Chia Seed Bread

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.

Soaking:

  • 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.

Batter:

  • 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.

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Homemade Seasoned GF Croutons

I do not know what possessed me to make croutons. I really do not like croutons. They are usually hard as rock and have no flavor. Before I realized I had gluten issues I still would not have croutons on my salads. I would always request them to be left off my food. It has been years since I actually ate one – Years.

For some reason I thought they would go really well with some soup I was making. That (the recipe) will be in another post. I think too, it was because I had part of a loaf of my GF bread that was starting to get stale. That bread is too good to waste. So here we are talking about making croutons.

I will be honest I think I am a total convert, at least for my croutons I will be. My husband and I kept eating them right off the pan, still hot from the oven. Just thinking about them makes me smile. I have already got some ideas for these little gems of goodness.

You can make these with any bread, but honestly my GF sandwich bread is awesome. Which will make these croutons even better. You only need 3 ingredients.

Preheat oven to 400 degrees.

Cut bread into large cubes. Spread out evenly onto sheet pan. Drizzle olive oil over bread cubes. Generously sprinkle all-purpose seasoning onto bread. Stir with hands so that bread cubes are evenly coated with olive oil and seasoning.

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Bake in oven for a total of 20 minutes, until the bread cubes are golden. Stir after ten minutes.

Remove from oven. To store the croutons make sure they are cooled completely and put into an airtight container or ziplock bag.

Use for salads or as a garnish on soups. You could even turn them into bread crumbs. There are lots of possibilities.

Enjoy.