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. 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! 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!

Quick Gluten Free Quinoa Bread

• 2 Tbsp Bob's Red Mill Quinoa (red quinoa is used in the photos)
• 6 Tbsp Hot Water
• 1 1/2 cup Bob’s Red Mill Gluten Free 1-to-1 flour
• 3/4 cup Bob’s Red Mill 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***

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 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.