Gluten Free Double Quinoa Bread

Photo: Sarah Reid

Ingredients

1 1/2 cups GF All-Purpose flour (mixture of garbanzo bean, potato starc

1/4 cup brown rice flour

1/4 cup quinoa flour

1/4 cup El Peto Whole Grain Cream of Brown Rice 3 tablespoons soy protein powder

6 tablespoons soy milk powder

1/4 cup ground flaxseed

2 tablespoons chia seed

2 1/2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 tablespoon instant yeast

1 cup warm water

1/4 cup tapioca flour

1 1/2 cups unsweetened soy milk

1 teaspoon brown sugar

1 egg

1/2 teaspoon fine salt

1/4 cup quinoa, soaked 8 hours in cool water and drained

Preparation

Spray 8 x 4 inch loaf pan with "safe" nonstick spray.

In a large bowl, combine flours, rice cereal, protein powder, soy milk powder, flaxseed, chia seed, cream of tartar, baking soda and yeast, stirring well.

In a pot, combine water and tapioca flour, whisking smooth.

Bring to a boil and cook 1-2 minutes, until thick. Remove from heat and let cool for 10 minutes.

In another bowl, beat together soy milk, sugar, egg and salt until frothy.

Beat in the tapioca mixture, then mix the whole thing into the dry ingredients.

Add the quinoa and beat smooth.

Cover and set aside for 15 minutes.

Preheat oven to 400F. Bake 45 minutes, tenting with foil after 25 minutes.

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About

Per one 1/16th of the loaf
Calories 135.2
Total Fat 3.2 g
Cholesterol 13.3 mg
Sodium 57.8 mg
Potassium 95.1 mg
Total Carbohydrate 23.0 g
Dietary Fiber 3.0 g
Sugars 1.9 g
Protein 6.4 g

Vitamin A 3.2 %
Vitamin B-12 7.1 %
Vitamin B-6 1.3 %
Vitamin C 0.3 %
Vitamin D 1.3 %
Vitamin E 0.2 %
Calcium 4.6 %
Copper 2.9 %
Folate 2.2 %
Iron 8.9 %
Magnesium 3.2 %
Manganese 2.5 %
Niacin 0.4 %
Pantothenic Acid 1.6 %
Phosphorus 5.8 %
Riboflavin 7.0 %
Selenium 3.0 %
Thiamin 1.3 %
Zinc 1.4 %

Yield:

16 slices

Added:

Monday, September 6, 2010 - 7:45pm

Creator:

Sarah Reid

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