Quinoa Loaf

A tasty gluten-free seeded bread dough, which you can make into a loaf or rolls.


Gluten-Free Quinoa Loaf

Seeded quinoa loaf

Ingredients

  • 125g quinoa flour
  • 125g rice flour
  • 300g brown bread flour (I use Doves Farm flour)
  • 35g arrowroot
  • 3 tbsp mixed seeds (I use pumpkin and sunflower)
  • 1 tbsp xantham gum
  • 2 tsp salt
  • 1 tsp caster sugar
  • 1 sachet/7g easy bake/dried fast action yeast
  • 400ml warm water
  • 3 eggs
  • 120ml olive oil
  • 1 tbsp cider vinegar

Method

The easiest way to make this loaf is to use a food processor/stand mixer, but you can also use a bread machine.

The mixture will make enough dough for a 2lb loaf, but I often choose to make a 1lb loaf and a batch of rolls.

Food processor/stand mixer method:

  • Use the dough hook or equivalent.
  • Combine all the dry ingredients in the food processor and mix.
  • In a jug, using a fork mix together the wet ingredients.
  • Pour into the food processor.
  • Mix well.
  • Scrape any dough from the edges of the bowl and mix for around 4 minutes.
  • Dust your bread tin with flour.
  • Spoon the sticky mixture into the tin. If making rolls, shape into desired size using well floured hands and continue as next step.
  • Cover the top of the tin with oiled clingfilm.
  • Place your loaf in a warm place for around an hour to rise.
  • Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
  • Cook in the oven for 20 minutes for rolls, 40-45 minutes for a 1lb loaf tin and 45-55 minutes for a 2lb loaf tin. Check to see if your bread is cooked by removing from the tin and tapping the bottom. If it sounds hollow it is cooked.

Bread machine method:

Check your usual method of making bread in your machine and follow that but generally add liquids first, then dry ingredients. You can either set to 'dough' and use it to make the dough, then put into the tin and cook straight away or allow an extra 30 minute rise. Or cook on the quick cook setting of your machine. I find the bread rises more when I cook it in the oven rather than using my bread machine (though it is rather old and maybe there are better machines out there now).

It is possible to make the dough by hand, but it won't rise as much as you won't be able to beat it as well. Simply make as for food processor method, and then mix really well for as long as you can with a wooden spoon.  You can't knead it like ordinary bread because the mixture is too sticky.

I find this loaf has a nice interesting flavour, which comes from the addition of quinoa flour and the seeds. The dough makes nice rolls which are best eaten on the day they are made, but also freeze well.

If you like a more traditional loaf, try my Easy Gluten-Free Bread.