For this recipe I used the Artisan Free Form No-Knead Bread recipe as a starting point. This will yield 4 loaves.
2 3/4 c lukewarm water
1 1/2 Tbs yeast (1 1/2 pkgs)
1 1/2 Tbs kosher or sea salt
1 tsp sugar
1 cup quinoa, divided
1/2 c boiling water
5 cups all-purpose flower
1/2 c oats
1/4 c ground flaxseed (optional)
Start by blooming the yeast in lukewarm (body temp) water in a large mixing bowl. While the yeast is blooming, rinse and drain the quinoa (this step can be completed the night before). Next, take 1/2 cup of quinoa and put it in a bowl with 1/2 cup of boiling water. Let this steep for at least 10 minutes.
Once the yeast has bloomed, add the salt and sugar to the water and stir. Then add the oats, flaxseed, dry quinoa, and the steeped quinoa including any remaining water. Now mix in the flour by gently scooping it up and leveling (don't sift) one cup at a time with the mixer with dough attachment on low. Don't knead! This yields a wet dough loose enough to conform to the container.
My daughter loves to help me, and she did a great job of scooping and pouring the pre-measured ingredients. Helping in the kitchen is always a fun activity for kids.
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| my little helper |
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| The mixed dough should be wet like this |
Cover the dough loosely with a tea towel, or plastic wrap spritzed with non-stick cooking spray. Let the dough rise at room temperature until it starts to collapse. If your house is a little on the chilly side, like ours is in the winter, turn your oven on low for 5-10 minutes. Turn the oven off and place the bowl in the oven with the door propped open.
Once the dough has finished rising, divide into 4 equal portions (about 1 pound each) and place in the refrigerator in an airtight container. The dough is best if refrigerated for at least 3 hours before baking, but overnight is preferred. Generally, I will place the entire container in the fridge for a few hours before portioning because I find the chilled dough a little easier to divide. You can store the refrigerated dough for up to 2 weeks, or freeze for later use.
When you are ready to bake, you can either bake the dough on a baking stone or you can bake in an oven-proof glass bowl. Liberally sprinkle a pizza peel with cornmeal, or oil & flour the glass baking bowl to prevent sticking.
Take the portion of the dough you wish to use out of the fridge, and if you want to add any flavorings this is the time. We often mix in oregano, roasted garlic, and shredded cheese, or make a sweeter dough with brown sugar, raisins, and a sprinkle of oats on top. I mix in the flavorings while the dough is still in the refrigerated container.
After mixing in any additions, gently stretch the surface of thedough around the bottom on four "sides", rotating a quarter turn, until the bottom is a collection of four bunched ends. The bottom of theloaf will flatten during resting andbaking. Place this dough ball in your oiled & floured oven-proof glass bowl or on a cornmeal dusted pizza peel to rest uncovered for 40 min.
Preheat the oven to 450 degrees 20 minutes before baking with a baking stone or sheet pan on the middle rack. Place an empty broiler tray for holding water on another shelf. Pour a cup of hot water into the broiler tray just before baking.
After 40 minutes of resting, dust the top of the loafwith flour and slash a 1-inch-deep cross, scallop or tick-tack-toe patten into the top. Place the glass baking dish on the sheet pan, or slide the dough from the pizza peel onto the baking stone, and bake for about 30min at 425F, or until thecrust is browned and firm to the touch.
Allow to cool completely on a wire rack before slicing.
We love to serve the bread dipped in olive oil and balsamic vinegar, with a little butter, some honey, or just eat it plain. The crusty, hearty bread is great in the winter and goes perfectly with soup, chili, and spaghetti.
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FAQs
Some researchers have identified that quinoa flour gives bread a nutty flavour and crunchy texture [14].
Can you replace whole wheat flour with quinoa flour? ›
Quinoa flour is an alternative to traditional wheat flour with notable nutritional advantages and distinct culinary attributes. It's recognized for its protein content and health benefits, while offering a unique flair to various dishes.
Is there bread made from quinoa? ›
Soft, tender and incredibly fluffy, this yeast quinoa bread comes together super easily. With a slightly nutty and earthy flavor, it tastes amazing and is perfect for making French toast, sandwiches, or avocado toast, or simply toasted and spread with jam!
Does quinoa flour taste like regular flour? ›
Some find it bitter, but I find that toasting the quinoa beforehand helps with the bitterness. You should know that it's not going to taste like all-purpose flour and that It goes best in recipes that have other bold flavors, like cocoa powder and warming spices.
Does quinoa flour spike blood sugar? ›
Quinoa has a glycemic index of around 53, meaning it won't cause as dramatic a spike in blood sugar. This is because it contains fiber and protein, both of which slow the digestion process. Most grains don't have all the amino acids needed to make a protein.
What is the healthiest flour to make bread with? ›
The healthiest bread flour is 100% whole grain flour. Whole grain flour could be rye, barley, spelt, oat, or wheat flour - the key is that the flour is made from 100% whole grains. Whole grain breads provide essential nutrients that are lacking in bread made from white flour.
How do you get the bitter taste out of quinoa flour? ›
If you do find that quinoa flour is bitter, there's an easy solution. Toast it! Toasting quinoa is really easy and completely removes the bitter aftertaste. There are a few methods for toasting quinoa flour so make sure to check out the guide I've already created for you on the blog!
What are the pros and cons of quinoa flour? ›
Pros and Cons of Using Quinoa Flour in Baking and Cooking
Quinoa flour offers numerous advantages such as being gluten-free, high in protein, and packed with essential nutrients. However, its distinct nutty taste and dense texture may not be preferred by everyone.
Is quinoa flour just ground quinoa? ›
Quinoa flour is a fine powder that results from grinding or blending dry quinoa or quinoa flakes. Quinoa is a high-protein, nutrient-dense ancient grain that contains many essential amino acids. Some quinoa flour recipes call for toasted quinoa, while others call for fresh, untoasted quinoa.
What are the benefits of quinoa bread? ›
The protein, lipid, and fiber contents were higher in optimized quinoa bread compared to wheat bread. The protein content, fat content, fiber content, and all minerals were significantly higher in quinoa-wheat bread, while the carbohydrate content was significantly lower.
Organic flours (organic wheat flour, organic whole wheat flour, organic barley flour, organic rye flour, organic spelt flour, organic millet flour, organic quinoa flour, organic potato flour) water, organic cane sugar, organic cracked whole wheat, organic expeller pressed canola oil, contains 2% or less of each of the ...
Is quinoa bread low carb? ›
Country Harvest Quinoa Bread (1 slice) contains 21g total carbs, 18g net carbs, 2.5g fat, 6g protein, and 130 calories.
Is quinoa flour anti inflammatory? ›
Quinoa (kiːnwɑː)
With its mild nutty flavor, this edible seed packs a powerful nutrition punch, containing anywhere from 17-27 grams of fiber and 8 grams of protein per cup cooked. Quinoa is also considered to be a whole grain, gluten free and contains anti-inflammatory properties.
Can you bake with quinoa flour? ›
Quinoa flour is especially great for baking gluten-free bread because of its protein content. Since gluten is a protein, it is important to use higher protein flours (such as quinoa) when baking gluten-free. The protein in quinoa flour helps to give your bread some structure, and will improve the overall texture.
Is quinoa flour good for baking cookies? ›
Not only does quinoa flour provide an amazing texture for these gluten free chocolate chip cookies, but it also makes them a bit healthier with a boost of nutrition, fiber, and protein plus it gives them a slightly nutty, delicious flavor.
How does quinoa flour affect baking? ›
Analyses suggested that starch digestibility was reduced and resistant starch content increased significantly. Taken together, quinoa flour improved dough rheological properties, enhanced the textural properties, and increased resistant starch content in crispy biscuits, thus adding to high nutritional value.
Is quinoa flour better than whole wheat flour? ›
Quinoa is categorized as a whole grain which means it's more nutrient-dense than a more refined, processed flour -- hence it makes our list of healthiest flour. Also calorically dense, it's lower in protein than whole wheat, coconut and almond flour but is also low in fat.
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