Gluten Free Double Quinoa Bread
By: Sarah Reid
Published: Monday, September 6, 2010 - 7:45pm

Ingredients




1 1/2 cups GF All-Purpose flour (mixture of garbanzo bean, potato starc
1/4 cup brown rice flour
1/4 cup quinoa flour
1/4 cup El Peto Whole Grain Cream of Brown Rice 3 tablespoons soy protein powder
6 tablespoons soy milk powder
1/4 cup ground flaxseed
2 tablespoons chia seed
2 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 tablespoon instant yeast
1 cup warm water
1/4 cup tapioca flour
1 1/2 cups unsweetened soy milk
1 teaspoon brown sugar
1 egg
1/2 teaspoon fine salt
1/4 cup quinoa, soaked 8 hours in cool water and drained

Preparation

1 Spray 8 x 4 inch loaf pan with "safe" nonstick spray. 2 In a large bowl, combine flours, rice cereal, protein powder, soy milk powder, flaxseed, chia seed, cream of tartar, baking soda and yeast, stirring well. 3 In a pot, combine water and tapioca flour, whisking smooth. 4 Bring to a boil and cook 1-2 minutes, until thick. Remove from heat and let cool for 10 minutes. 5 In another bowl, beat together soy milk, sugar, egg and salt until frothy. 6 Beat in the tapioca mixture, then mix the whole thing into the dry ingredients. 7 Add the quinoa and beat smooth. 8 Cover and set aside for 15 minutes. 9 Preheat oven to 400F. Bake 45 minutes, tenting with foil after 25 minutes.

About



Per one 1/16th of the loaf
Calories 135.2
Total Fat 3.2 g
Cholesterol 13.3 mg
Sodium 57.8 mg
Potassium 95.1 mg
Total Carbohydrate 23.0 g
Dietary Fiber 3.0 g
Sugars 1.9 g
Protein 6.4 g 
Vitamin A 3.2 %
Vitamin B-12 7.1 %
Vitamin B-6 1.3 %
Vitamin C 0.3 %
Vitamin D 1.3 %
Vitamin E 0.2 %
Calcium 4.6 %
Copper 2.9 %
Folate 2.2 %
Iron 8.9 %
Magnesium 3.2 %
Manganese 2.5 %
Niacin 0.4 %
Pantothenic Acid 1.6 %
Phosphorus 5.8 %
Riboflavin 7.0 %
Selenium 3.0 %
Thiamin 1.3 %
Zinc 1.4 %