Description
Super easy to make, this honey quinoa bread is studded and topped with quinoa flakes for a delicious boost of protein, flavor and texture. This quinoa quick bread bakes up in under an hour, and is perfect for toasting and eating with jam, so bake a loaf anytime you want homemade bread! Totally gluten-free and dairy-free too.
Ingredients
Units
Scale
- 2 1/3 cups gluten-free all-purpose flour
- 3/4 teaspoon xanthan gum (leave out if your flour blend already includes it)
- 1 cup + 2 tablespoons quinoa flakes, divided
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup plain coconut yogurt
- 1 large egg
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 3/4 cup water
Instructions
- Preheat and Grease: Preheat oven to 350F and grease a 9×4″ metal loaf pan and adjust the oven rack to the center position.
- Whisk Dry Ingredients: Sift the gluten-free all-purpose flour, xanthan gum(if using), 1 cup quinoa flakes, baking powder, and salt together in a large bowl and whisk to combine.
- Mix Wet Ingredients: Beat the egg, yogurt, melted coconut oil, water and honey together until well blended.
- Form the Batter: Slowly add the wet ingredient to the bowl with the dry ingredients and stir until just the batter is just combined – it will be a thick batter (do not overmix or the batter may become too tough).
- Transfer Batter to Pan: Transfer the batter to the prepared loaf pan and spoon the top with a spatula.
- Sprinkle with Quinoa Flakes: Sprinkle the rest of the quinoa flakes evenly over the batter.
- Bake Until Golden: Bake for 40 to 45 minutes until the quinoa bread is golden brown on top and a toothpick inserted in the middle comes out clean.
- Cool Completely before Slicing: Let the bread cool for 10 minutes in the pan before removing and then completely on a cooling rack before slicing into it.
Notes
- Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free flour blend that is made with a mix of lighter flours/starches (such as rice flour, tapioca starch, potato starch, or corn starch) for a lighter texture. I do NOT recommend using flour blends that include heavier flours such as garbanzo bean flour as that will result in a denser texture.
- Xanthan Gum: It’s important that your gluten-free flour blend contains xanthan gum (which replaces the role of gluten in gluten-free flours). If your blend does not contain it, make sure to add this in.
- Quinoa Flakes: Quinoa flakes are basically quinoa seeds that have been rolled through a machine and flattened and can be purchased from the stores, although it may not be easily found everywhere. I like using it because it mimics the appearance and texture of oats.
- Coconut Yogurt: To keep this recipe dairy-free, I’ve used coconut yogurt, but you can also use other non-dairy yogurts. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy yogurt instead.
- Egg: I haven’t tried this recipe without an egg, so I don’t know how it will turn out.
- Coconut Oil: I recommend using refined coconut oil because it has a neutral flavor (as opposed to extra virgin coconut oil that has a stronger coconut taste and smell). You can also use vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy butter in equal quantities.
- Honey: I use honey as a natural sweetener in this case to give the bread a slightly sweet taste. If you prefer other liquid sweeteners such as agave nectar or maple syrup that will work just as well, but do note that the taste will change accordingly.
- Water: I used water to add a bit more of moisture to the bread, but if you want to add even more flavor, feel free to use almond milk, cashew milk, or some other non-dairy milk. If you are not lactose-intolerant, go ahead and use normal dairy-milk too.
- Do not Overmix: Make sure you only mix the batter until just combined. If you mix it too much, it may result in a dense texture.
- Storing: Store the honey quinoa bread in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the cooled loaf of bread in plastic wrap and then freeze for up to 3 months. Let the bread completely defrost in the refrigerator overnight.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: American
