Gluten-Free Quinoa Bread recipe
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Ingredients
- 2 tablespoons agave syrup 2 cups warm water 2 ½ teaspoons active dry yeast 3 eggs 1 tablespoon olive oil 2 cups quinoa flour 1 cup sorghum flour 1 cup tapioca starch ½ teaspoon sea salt ½ teaspoon xanthan gum ¾ cup sunflower seeds
Nutrition Info
- 256.7 caloriescarbohydrate: 36.6 gcholesterol: 46.5 mgfat: 8.7 gfiber: 7.5 gprotein: 8.4 gsaturatedFat: 0.9 gservingSize: -sodium: 103.2 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Quinoa Bread
Directions
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Whisk agave syrup into warm water in a small bowl, add yeast. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in eggs and oil.
Combine quinoa flour, sorghum flour, tapioca starch, salt, and xanthan gum in the bowl of a stand mixer. With the mixer running on low speed, pour in yeast mixture. Mix until dough is smooth, 2 to 3 minutes. Add sunflower seeds, mix until incorporated.
Line an 8 1/2x4 1/2-inch loaf pan with parchment paper, pour in dough. Cover with plastic wrap. Let rise in a warm, draft-free space, 30 to 45 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake loaf in the preheated oven until browned and an instant-read thermometer inserted into the center reads 210 degrees F (99 degrees C), 50 to 60 minutes.
Invert loaf onto a wire rack and cool completely, about 1 hour, before slicing.