The Unbelievable Bread (Quinoa Bread)
The original unbelievable bread! This gluten-free quinoa bread is made with quinoa, millet, and psyllium husk for a surprisingly simple to make loaf.
Servings: 12
Equipment
- Measuring cups and spoons
- Food processor
- Loaf pan
- Parchment paper
- Wire rack
Ingredients
- ¾ cup plus 2 tablespoons Raw Quinoa
- ¾ cup plus 2 tablespoons Raw Millet
- 4 tablespoons Psyllium Seed Husk in 1 Cup Water**
- 1 tablespoons Maple Syrup
- 3 tablespoons Oil I used avocado, but coconut would work
- ½ teaspoon Baking Soda
- ½ teaspoon Sea Salt
- 1 tablespoon Apple Cider Vinegar
- 1 cup Water
- Seeds such as Sesame Pumpkin, Flax, or Sunflower for garnish (optional)
Instructions
- Soak the millet and quinoa in enough water to cover, and leave overnight in the refrigerator, or approximately 8 hours.¾ cup plus 2 tablespoons Raw Quinoa, ¾ cup plus 2 tablespoons Raw Millet
- Once the grains have been soaked, rinse them well, and let them drain thoroughly. Meanwhile, mix the 4 tablespoons psyllium with 1 cup warm water, stirring to combine. Let sit for 10 minutes.4 tablespoons Psyllium Seed Husk in 1 Cup Water**
- Combine the soaked grains, psyllium gel, maple syrup, oil, baking soda, salt, cider vinegar, and extra 1 cup water in a food processor and purée for 2-3 minutes, or until the batter is sticky, but some grains are still visible. You want to be careful not to over-mix it, as the dough will be sticky - I puréed the mixture until it began to ball up in the machine.1 tablespoons Maple Syrup, 3 tablespoons Oil, ½ teaspoon Baking Soda, ½ teaspoon Sea Salt, 1 tablespoon Apple Cider Vinegar, 1 cup Water
- Pour the mixture into a greased loaf pan and top with seeds if desired. Bake at 160°C (320°F) for approximately 90 minutes, or until the top of the loaf bounces back when lightly touched.Seeds such as Sesame
- Around 45 minutes in the oven, poke the top of the loaf with the tip of a sharp knife to help extra steam escape (this is an important step. Your bread will rise well in the oven, but you need to pierce the top to let the steam out - it will fall drastically once baked and that's normal).
- Let the loaf sit for a few minutes before removing from pan. Let cool on a wire rack. Wait until the loaf is entirely cool before slicing. The loaf can be wrapped and stored in the refrigerator for up to a week, or sliced and frozen.
Notes
It is best to use Psyllium husk in this recipe. I have tried to replace the psyllium with chia, but the results yielded a denser loaf, less reminiscent of bread, and not nearly as tasty. If you absolutely can't find psyllium, you can replace it with 4 tablespoons chia, soaked in ½ cup water, but be sure to reduce the amount of water used to purée to only ½ cup - ¾ cup. There is also no need to pierce the top of the loaf if using chia, as it won't rise as much as the psyllium.
Nutrition
Serving: 1slice | Calories: 153kcal