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1 Easy Quinoa Gluten Free Bread (recipe converted from The Healthy Chef Teresa Cutter)

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Easy Quinoa Gluten Free Bread (recipe converted from The Healthy Chef Teresa Cutter)

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Ingredients

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Bread batter

  • 300 g whole uncooked quinoa (any colour)
  • 60 g whole chia seed (I used a mix of black & white)
  • 250 g water
  • 60 g olive oil
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon sea salt
  • 20 g lemon juice (or 1/2 lemon depdning on yr lemon)
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  • 6
    1h 45min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    This is a nutty and tasty gluten free bread and doesn't that doesn't require too many ingredients (picture also from Teresa Cutter www.thehealthychef.com)

  1.  

    Preheat oven to 160c (fan forced) or 180c


    Soak quinoa in cold water overnight in the fridge in a bowl.


    Soak chia seed in 1/2 cup water until gell like – about 1 minute.


    Drain the quinoa and rinse well through a sieve. Make sure the water is fully drained.


    Put quinoa, chia gell, 1/2  cup of water, olive oil, bicarb soda, sea salt and lemon juice into thermomix bowl.


      Mix 90 seconds/speed 7 Mix.  The  mix should resemble a batter consistency with some whole quinoa still left in the mix.


    Spoon into a loaf tin lined with baking paper on all sides and the base.


    Bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers.  The bread needs a long time to cook for the quinoa to become tender.


    Remove from the oven and cool for 30 minutes in the tin. Remove from  tin and cool completely on a rack. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before eating.


    When cold cut thin slices with a serrated knife.


    Store wrapped in the fridge for up to 1 week (can be frozen for upto 3 months - slice first)


    Delicious lightly toasted on a pan.

     

     

    NOTES:
    Use as a healthy pizza base – just bake as a flat bread and not loaf in the oven.
    Sprinkle with sunflower seeds before baking.
    The whole seed must be used.
    Any colour quinoa seed will work.
    Store wrapped in an airtight container or glad wrap in the fridge to keep it fresh
    Can be frozen for up to 3 months.
    Hulled millet can be used in place of quinoa in this recipe
    Don’t use rolled quinoa for this recipe

     

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Love it. What a great recipe,

    Submitted by bubaduba on 11. December 2014 - 16:59.

    Love it. What a great recipe, easy and delicious. Thank you.

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  • very easy and delicious for

    Submitted by Melinda Hutchison on 29. July 2014 - 17:25.

    very easy and delicious for GF bread

    [size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]

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  • Great recipe, love it!

    Submitted by leequinn22 on 3. April 2014 - 11:04.

    Great recipe, love it!

    Lee

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