Quick Gluten Free Quinoa Bread
Recipes on on September 30 2016 by Sarena Shasteen

Quick Gluten Free Quinoa Bread

Being a gluten free family definitely does not keep this bread loving group from enjoying the good stuff regularly. Over the years I’ve worked to create different bread recipes ranging from simple to complex based on the amount of time I have before my hungry boys start asking when dinner will be ready. This recipe could not be more simple or delicious! The combination of quinoa flour and hard cider make this bread tastes like a time consuming yeast bread with the ease of a quick bread. Gluten Free Quinoa Quick Bread uses hard cider (or other carbonated beverages) to create a yeast-like flavor without the yeast! // @BobsRedMill While we are a carb loving group here, I like sneaking more protein in whenever I can to up the nutritional value of our breads. Quinoa is definitely a favorite of mine to add whenever I can. Not only is quinoa a complete protein source, but it also has anti-inflammatory qualities and heart healthy monounsaturated fats. All of these along with adding an incredible flavor and texture to this quick quinoa bread make me super happy to feed my guys! Gluten Free Quinoa Quick Bread uses hard cider (or other carbonated beverages) to create a yeast-like flavor without the yeast! // @BobsRedMill This recipe is so easy, it comes together in about 15 minutes. It’s soft and doughy on the inside with a crunchy crust on the outside. This is the type of bread that you can break a chunk off to eat alongside a soup, but it also slices beautifully for sandwiches or toast. I am already coming up with different flavor combinations to start playing with next time. Combinations I want to try . . . chocolate cherry, sun-dried tomato with Asiago cheese and a fig walnut bread. Great . . . now I need more bread. I hope you enjoy this one as much as we do! Gluten Free Quinoa Quick Bread uses hard cider (or other carbonated beverages) to create a yeast-like flavor without the yeast! // @BobsRedMill

Quick Gluten Free Quinoa Bread

Soak the quinoa in the water for 15 minutes while preparing the other ingredients. Preheat the oven to 400°F. Using heavy duty aluminum foil, form an oblong shape for your bread about 10 inches long (you can go longer and skinnier or shorter and wider depending on the shape you want). Spray the aluminum foil with cooking spray. In a large mixing bowl, combine the 1-to-1 flour, quinoa flour, baking powder, salt, and baking soda. Next add the eggs, apple cider vinegar, and 3/4 cup of the hard cider. Mix well with a rubber spatula. Add the remaining hard cider a tablespoon at a time if needed to form a thick batter. Drain the quinoa well and add all but 2 teaspoons of the quinoa to the dough. Mix it in well. Pour the batter into the prepared foil and distribute the remaining quinoa over the top evenly. Place the bread in the oven and bake for an hour or until golden brown. Allow to cool slightly on a wire rack before slicing. ***I used a summer cider to make this bread, but feel free to use any cider you want to, or beer or carbonated water. Whatever you use will contribute to the flavor of the bread. If using carbonated water, you will want to add some sugar since this will change the flavor and texture of the final product. Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition, and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non-Dairy Queen and on Facebook and Twitter.

19 Comments

  1. Joette
    Ohh my first thought when I read this was it sounds great as beer bread! Then I remembered I can't do the beer... GLUTEN! Guess I will have to look real hard for a GF beer or find another way to experiment.

    Would this bread do well as French toast?
    Reply
    1. Cassidy Stockton
      The good news is there are quite a few good gluten free beers and ciders on the market. Yes, this bread would be great as French toast.
      Reply
  2. Dee Wylie
    If gluten free bread, you can't substitute regular beer for hard cider... make sure it says gluten free beer
    Reply
  3. Michelle Thompson
    Michelle Thompson
    The bread looks awesome! Any recommendations for substituting the eggs for those with egg allergies?
    Reply
    1. Cassidy Stockton
      I am not totally sure, but we think that a flax egg would work well here, or you can try your favorite egg replacer.
      Reply
  4. Darleen Clark
    Can you use a foil pan instead of making one out of foil?
    Reply
    1. Cassidy Stockton
      Yes, we think that would work just fine.
      Reply
  5. BRENDA LASTER
    Instead of the foil can I use a loaf pan?
    Reply
    1. Cassidy Stockton
      Yes, we think that would work just fine.
      Reply
  6. Sara Murphy
    You put vinegar in bread? Sounds a bit strange, but it could taste good... I'm going to give it a try.
    Reply
    1. Cassidy Stockton
      A lot of gluten free breads need a little extra acid for them to work out well, which is why vinegar is used here.
      Reply
  7. Sherry Christiansen
    Sherry Christiansen
    Beer has gluten in it, wouldn't this contaminate the bread?
    Reply
    1. Cassidy Stockton
      Sherry- there are a number of great gluten free beers on the market now. If you can't find one, seltzer water will work here.
      Reply
  8. Alice Hobson
    Can you, or anyone, suggest or recommend a good bread machine? I need one with the gluten-free option as we are a gluten-free house. I've read so many mixed reviews on the Breville and Cuisinart models. Thanks!!
    Reply
  9. Dawn
    I've made this now a few times, always with seltzer water as I can't do yeasts. Made it this time in a 6x3 greased pan and was happiest with the results. Bread has great crust and is higher than 1"!!! Thanks for posting this recipe
    Reply
  10. Michelle
    I’m not sure if I did anything wrong but mine tastes really bitter? Any input?
    Reply
    1. Sarena Shasteen
      Hi Michelle. I'm not sure why it would taste bitter. Did you use our quinoa? Some other brands need to be rinsed before you use them or they will be bitter. Also, it would depend on what liquid you used. I hope that helps.
      Reply
  11. diane
    How long is the bread good for? And do i need to put it in the fridge?
    Reply
    1. Whitney Barnes
      Hi Diane, the bread will keep up to 4 days in an air tight container at room temperature.
      Reply

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