Gluten Free, Vegan, Quinoa Batter Bread Recipe

Easy and Healthy! Quinoa (pronounced kin-wah)
Batter Bread Recipe…Gluten Free, Egg Free, Vegan.

Dairy Free, Refined Sugar Free. Make it because
it is foolproof and outrageously delicious! It’s the
best tasting of all toasts I’ve tasted. Or make
it just for the *health of it.  Quinoa is a “superfood.“

This is a picture of my first quinoa batter bread!
Can you imagine my thrill of seeing this result?
The flavor is amazing!

So quick and easy to make…no yeast, no pre-rising
time, just mix and bake it!
The results after baking this batter were shocking not
just amazing! A 4-inch high sweet fluffy gorgeous loaf!

This quinoa bread recipe is extremely easy for any novice
cook, A satisfying alternative when you want fresh homemade
bread in an hour of baking like me. You don’t need to worry
about yeast, rising time, proper temperatures, elevations, or
over-mixing the dough.

But it comes with one caveat. Cool it thoroughly
before cutting. If you don’t, it will fall apart.

* Nutrition: 

Quinoa is a complete protein.
Complete proteins contain all nine of the essential
amino acids the body cannot produce on its own.
Although most animal proteins are complete, few
plant sources can say the same.

It has a hint of quinoa flavor that reminds me of peanut
butter. It is overcome by what you put in and on it. Taste
the batter. You may like it a tablespoon sweeter than this
recipe. I refrigerate it, then slice it cold divided with
parchment strips, and wrap them in a zip lock inside an
airtight container.

I like mine toasted with butter. My taster likes it as a
chocolate sandwich (melted in the microwave).

To lighten the overpowering quinoa flavor I discovered
that oat flour is an equal substitute for quinoa
flour, (the major portion of my Walmart Great Value
gluten free blend w/xanthan gum)(and coconut flour
may replace 1/3 of the oat flour in any recipe).

I tried my personal flour blend that follows and the
bread is delicious!

           ++++++++++++++++++++

Dry Ingredients 

3/4 cup quinoa flour (or uncooked quinoa
ground in your food processor)

1-3/4 cup *oat flour

1/2 cups tapioca starch/ flour

*(add 3/4 tsp xanthan gum if your mix doesn’t contain it)
(or use a chia and flax egg)

 1 tsp baking soda
1 tsp baking powder, aluminum free
1/4 tsp salt

Wet Ingredients
3 tbs. coconut oil or butter, room Temp
2 cups any milk (I used unsweetened almond)
1 tbs. maple syrup or raw honey
1 tbs. any vinegar (I used apple cider)

Directions

Preheat oven to 400 degrees F and grease an 8″ x 5″ loaf tin.
Grease well with coconut oil. Put a strip of parchment paper
on bottom for easy release.

To make your own Quinoa flour: In a high-speed blender or
food processor, grind quinoa for a few minutes until flour forms.

Transfer quinoa flour to a large mixing bowl along with oat flour,
baking soda, baking powder and salt; stir very well. Add butter or
coconut oil and stir until it is incorporated with dry ingredients in
small pieces.

In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl
with dry ingredients and mix well with spatula.Transfer to a prepared loaf tin,
level and sprinkle with sesame seeds if desired.

To prevent top from burning, bake loosely covered with
parchment paper (for the first 35 minutes) and another 30
uncovered. Very important…test for doneness. If you
insert a toothpick or skewer and it is a bit sticky, bake
covered with parchment 10 more minutes. Test again.

Remove from the oven when your tester comes out clean.
Allow cool on rack. Then loosen the sides with a knife,
flip the tin and give a few gentle pats on a bottom. Bread
should slide out onto a plate and cool off completely.
Turn right side placing a rack. Refrigerate for
about an hour before slicing.

Storage Instructions: Refrigerate in a sealed plastic
bag for about 2 weeks. Freeze for up to 3 months.

Notes

*Make oat flour by grinding quick or rolled oats in a
food processor oe coffee grinder. Measure after grinding.
I prefer oat flour. For gluten free bread, use
Gluten Free certified oats.

This is a sweet soft bread but crumbles
easily unless it’s kept cold. These may help.

Optional:
1/2 tsp xanthan gum if your mix has none
Or
* A chia and flax egg
4 tsp. hot water
1 tsp. ground chia seeds
and 1 tsp. golden flaxseed meal
Let sit 5 minutes until gel forms

* Health benefits of quinoa, truly a “superfood”

Beware: Some people have reported developing an
intolerance or allergy to quinoa after eating quinoa for a while.
For some people, eating quinoa may cause stomachaches,
itchy skin, hives, and other common symptoms of food
allergies. The seed and its coating contain the compound
saponin, which could cause these symptoms.

Quinoa dates back three to four thousand years ago when the Incas first realized
that the quinoa seed was fit for human consumption. According to WHFoods
quinoa “was the gold of the Incas” because the Incas believed it increased the
stamina of their warriors.

1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein
containing all nine essential amino acids.

2. Quinoa contains almost twice as much fiber as most other grains.
Fiber is most widely known to relieve constipation. It also helps to prevent heart disease
by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels,
may lower your risk of developing hemorrhoids and may help you to lose weight as it takes
a longer time to chew than does other foods because it makes you feel fuller for longer and
is less “energy dense” which means it has fewer calories for the same volume of food.

3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of
hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to
our muscles to aid in their contraction. Iron also increases brain function because the brain
takes in about 20% of our blood oxygen. There are many benefits of iron some more of which
include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and
energy metabolism.

4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to
alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood
sugar control. Other health benefits of magnesium include transmission of nerve impulses,
body temperature regulation, detoxification, energy production, and the formation of healthy
bones and teeth.

6. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and
muscle cells and is known to help create proper energy production in cells.

7. Quinoa has a high content of manganese. Manganese is an antioxidant, which helps
to prevent damage of mitochondria during energy production as well as to protect red blood cells
and other cells from injury by free radicals.
https://www.mindbodygreen.com/0-4994/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html