I was making a bread yesterday and it tasted so good I wanted to share the recipe with you. But since I have so many awesome bread recipes, I decided is time to share another collection with you. Let’s start it with Gluten-free sorghum and quinoa bread, shall we?
Preparation time: 10 minutes
Rising time: 1 hour
Cooking time: 50 minutes
- 1 tbsp. (15ml) of organic ground flax seeds
- 3tbsp. (45ml) of water
- 400 ml lukewarm water
- 2 tsp. (5ml) active dry yeast
- 150g of organic quinoa flour
- 150g organic sorghum flour
- 150g organic brown rice flour
- 2 tsp. (10ml) xanthan gum
- 1/2 tsp. (5ml) salt
- 2 tbsp. (30ml) sugar
- sunflower seeds for decoration
- In a small bowl, combine the water an the yeast and let stand for about 10 minutes.
- Do the same with the flax seeds and the 3 tbsp. of water.
- In the meantime, in a big bowl, mix the quinoa, the sorghum and the brown rice with the salt and the sugar.
- Combine the flour and the water with the yeast and mix for approx. 5 minutes. You will get a sticky dough.
- Put the dough it in a 9″x5″ greased loaf pan, sprinkle it with the sunflower seeds and let it rise for 1 hour to 1 1/2 hour. I usually put it in the microwave with a cup of hot water. It helps to keep the place warm and humid so the dough rises better.
- Preheat your oven to 400º and cook for 50-60 minutes.
- Remove your bread from the oven and let it cool for 10 minutes.
- Remove it from the pan and place it on a wire rack.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
“Thank for this recipe… great way to include quinoa in our diet… I do not like the taste of it when eating plain but like the texture. This is a great way to get it into my family’s diet. I will use this recipe , then double for another loaf that I will bake in a loaf pan.. I want then to have the shape that they are accustomed too. Thanks again for sharing!!!”
“I must thank you so much for submitting this recipe! It’s very good and was just what my family wanted, especially since we can’t eat regular bread anymore. The bread had an excellent texture – very fluffy – even though there was no egg involved.”
And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!
