Quinoa and buckwheat bread (gluten free)
I have read about quinoa many times since my transition to a gluten-free diet and I have never dared to try to prepare any dish with it, especially bread ... Until today! A new and interesting flavor that I didn’t expect, but immensely tastier than other healthier alternatives to plain white bread I’ve tried. It didn't disappoint at all and I'm sure it will satisfy the palate of you a little happier who don't have to watch your diet!
Preparation steps
- Leave the quinoa overnight at room temperature in a larger amount of water (at least twice the amount of quinoa) to which you have added a tablespoon of apple cider vinegar.
- After standing for about 12 hours, rinse it well and transfer to a pot with enough water to cover the quinoa and add a pinch of salt. After boiling, reduce the temperature and cook for 10-15 minutes. Allow to cool slightly so that the hot quinoa does not boil the egg that you will add later.
- In a larger bowl, mix the dry ingredients (flour, salt, baking powder, baking soda, and spices) and add the chilled quinoa. (If you don’t like the smell and taste of buckwheat, add about 2 teaspoons of your favorite spices, I use rosemary, oregano, basil, etc.). Stir the mixture gently, then add the yogurt, milk, and egg.
- When you have mixed everything well, oil the bread pan and pour the mixture into it. Bake at 180 ° C for about 60 minutes. If you want your bread to last longer and be better baked, reduce the temperature to 150 ° C and bake for an additional 30 minutes.
Serving
Serve the bread warm or cold, it is great for all kinds of sweet and savory spreads and can last for days!