I recently came across Teresa Cutter’s recipe for Gluten Free Bread which uses quinoa and chia seeds.
YUM!!! It was so tasty. It was also fairly easy to make. It was nice to eat bread without all the nasties you can find in many breads. I am definitely going to make it again, especially when I have guests over who eat bread – I am sure that they will love it too.
- 1 + 3/4 cups quinoa, rinsed (I used organic, white grain quinoa)
- 1/4 cup chia seed
- 1 cup water plus more to soak the quinoa
- 1/4 cup olive oil
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 lemon, juiced
- Place the quinoa in a medium bowl, soak with plenty of water and place in the refrigerator overnight. Place the chia seeds in a small bowl, cover with 1/2 cup water and soak overnight in the refrigerator.
- The following morning, preheat the oven to 170 degrees celcius.
- Drain the quinoa, rinse well through a sieve, ensuring that you drain all the water. Place the quinoa, chia seeds, 1/2 cup water, olive oil, baking soda, sea salt and lemon juice into a high speed blender or food processor, mix for 3 minutes or until the bread mix resembles a batter like consistency. Pour or spoon the mixture into a lined loaf tin, bake for 90 minutes or until the bread is firm bounces back when touched.
- Remove from the oven and cool for at least 30 minutes, then remove from the loaf pan and let it cool completely on a rack. Serve and enjoy.
- This bread is best served lightly toasted in a pan.
- It can be kept in the refrigerator for up to 1 week or in the freezer for up to 3 months.