Gluten Free Quinoa Corn Bread Recipes

QUINOA BREAD (VEGAN + GLUTEN-FREE)

Steps:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the quinoa in a blender or food processor and whizz until you get a fine powder.
• Transfer into a large bowl.
• Place the oats in the blender or food processor and whizz until you get a fine powder.
• Add to the bowl.
• Add the baking powder, bicarbonate of soda and salt and mix well.
• Add the water and vinegar and mix again.
• Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
• Scatter over seeds to decorate, if desired.
• Bake in the oven for around 30 minutes, until risen slightly and an inserted skewer comes out clean.
• Leave to cool on a wire rack before putting away to store.
• Keeps well in the fridge for up to a few days. If not eaten on the day it's made, it's best toasted before eating.

HIGH PROTEIN QUINOA BREAD

Steps:

• Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.
• Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.
• With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.
• Line a loaf pan (I recommend this one)with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 - 45 minutes until loaf has doubled in size.
• Preheat the oven to 375 degrees F. When dough has risen, bake on the center rack for 40 - 50 minutes until loaf is browned and sounds hollow when you tap on it.
• Remove bread from pan and let cool completely on a wire rack before slicing. Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.

GLUTEN-FREE QUINOA CORN BREAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9-inch baking pan.
• Combine cornmeal, quinoa flour, baking powder, salt, and baking soda in a bowl.
• Mix buttermilk, egg, butter, and honey together in a separate bowl. Pour over cornmeal mixture; mix the two together. Pour into the greased baking pan.
• Bake in the preheated oven until top is golden, about 25 minutes.