Servings: 12 servings servings Prep: 15 min Cook: 1 hour Passive: 1 hour

This bread 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. 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 of to eat along side a soup, but it also slices beautifully for sandwiches or toast. Recipe and photos courtesy of Sarena Shasteen from The Non-Dairy Queen.

Servings

12 servings

Prep time

15 minutes

Cook time

1 hour

Passive time

1 hour

Ingredients

2 Tbsp Quinoa
6 Tbsp Hot Water
1-1/2 cups Gluten Free 1-to-1 Baking Flour
3/4 cup Quinoa Flour
1 Tbsp Baking Powder
1/2 tsp Salt
1/4 tsp Baking Soda
2 large Eggs
2 Tbsp Apple Cider Vinegar
3/4 to 1 cup Hard Cider***

Instructions

Soak the quinoa in the water for 15 minutes while preparing the other ingredients.
Preheat the oven to 400°. 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 baking 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.