Gluten-Free Quinoa Breakfast Bread
I finally remembered to take a picture of this delicious, gluten-free quinoa and rice flour breakfast bread!
I used tri-colored quinoa (white, red and black), which I leave soaking overnight and give a good rinse in the morning before mixing it. Today I used my brand new ceramic skillet to cook it in, and it was super fast; ready in 10 minutes.
Here’s the recipe again:
Quinoa and Flaxseed Gluten-Free Bread Recipe
Print recipe| Serves | 1 |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Bread, Breakfast |
| From book | Regina Racco |
Ingredients
- 4 tablespoons quinoa
- 1 tablespoon flaxseed meal
- 4 tablespoons rice flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- water
Directions
| 1. | Place the quinoa in a small bowl and cover it with water. Soak overnight. |
| 2. | Add flaxseed meal, rice flour, salt and baking powder to the quinoa. |
| 3. | Add enough water to make a thick paste. |
| 4. | Heat skillet on stove top and grease if necessary. |
| 5. | Spread dough in the skillet and cover. Let cook until the bottom side begins to brown. |
| 6. | Flip the bread and let other side brown, uncovered. |
| 7. | Ready to eat! |
Do you have any idea of how much water it takes… it looks delicious!
I think it’s about 2 tablespoons of water, but I will measure it next time and let you know.
Ok, I made it again this morning and measured the water. I used 3 tablespoons (colheres de sopa) of water. The quinoa is already wet, that’s why it doesn’t need a lot of water. I soak the quinoa overnight, but in the morning I drain and rinse it before adding to the dough.