Gluten-free Bread with Quinoa Flakes
Pane-Bistecca
I found in the booklet “Kochen” a recipe for gluten-free bread and baked it. It’s not easy to find good gluten-free bread. Often, it tastes like rice and is as hard as cardboard, or it crumbles because it’s more like a cake. Gluten-free bread with quinoa flakes became my variation on the original recipe, because the original recipe didn’t work.
The recipe uses tricolor quinoa, which is not gluten-free; at least, I haven’t found any gluten-free quinoa in any of the health food stores. The label always says “may contain traces of gluten.” For someone with an allergy, this is a NO-GO. So always check the ingredients when you need to cook or bake gluten-free! The only thing that is gluten-free is quinoa flakes, so I bought those. Because these flakes absorb liquid very differently from normal quinoa, I had to adjust all the other ingredients.
The bread turns out incredibly light and airy, tastes great, and really like bread. A real hit!
The recipe uses tricolor quinoa, which is not gluten-free; at least, I haven’t found any gluten-free quinoa in any of the health food stores. The label always says “may contain traces of gluten.” For someone with an allergy, this is a NO-GO. So always check the ingredients when you need to cook or bake gluten-free! The only thing that is gluten-free is quinoa flakes, so I bought those. Because these flakes absorb liquid very differently from normal quinoa, I had to adjust all the other ingredients.
The bread turns out incredibly light and airy, tastes great, and really like bread. A real hit!
Ingredients
For a Bread baked in a cake form, approx. 1 kg:
100 g Quinoa Flakes
200 ml Water
150 g Rice Flour
150 g Buckwheat Flour
100 g Cornstarch
30 g Psyllium Husks
10 g Salt
10 g Dried Yeast
10 g brown Sugar
500 ml warm Water
Instructions
1
Step 1
Heat the quinoa flakes with the water in a small saucepan, mix well and cook for 2 minutes, stirring constantly, then remove from the heat and leave to cool. All the water will then have been absorbed.
2
Step 2
Line the cake pan with parchment paper. I always do this when baking gluten-free, as it helps prevent contamination.
3
Step 3
Mix the flours, starch, psyllium husks, and salt in a food processor. Dissolve the dry yeast and sugar in warm water, then add to the flour. Knead well for 5 minutes! Do not use the dough hook, but rather the mixer. The dough will not become firm, but will remain soft and almost liquid. Then add the quinoa flakes and knead well again.
4
Step 4
Pour the batter into the cake pan, cover, and let rise for 2 hours. It will really start to rise in the second hour!
5
Step 5
Preheat the oven to 230°C and bake the bread for 55 minutes, then turn the bread out of the cake tin and bake for another 10 minutes.
Notes
A really good gluten-free bread! more gluten-free bread recipes
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