{"id":1394,"date":"2018-02-09T12:08:45","date_gmt":"2018-02-09T17:08:45","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=1394"},"modified":"2021-09-28T21:04:26","modified_gmt":"2021-09-29T01:04:26","slug":"gluten-free-vegan-quinoa-batter-bread-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-vegan-quinoa-batter-bread-recipe\/","title":{"rendered":"Gluten Free, Vegan, Quinoa Batter Bread Recipe"},"content":{"rendered":"

Easy and Healthy!\u00a0Quinoa\u00a0(pronounced kin-wah)
\nBatter Bread Recipe…Gluten Free, Egg Free, Vegan.<\/span><\/strong><\/p>\n

Dairy Free, Refined Sugar Free. Make it because<\/span>
\nit is foolproof and outrageously delicious! It’s the
\nbest tasting of all toasts I’ve tasted. Or make
\nit just for the *health of it.\u00a0\u00a0Quinoa is\u00a0a “superfood<\/span><\/span>.“<\/span><\/span><\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

This is a picture of my first quinoa batter bread!
\n<\/span><\/strong>Can you imagine my thrill of seeing this result?<\/span>
\nThe flavor is amazing!<\/span><\/p>\n

So quick and easy to make…no yeast, no pre-rising<\/span>
\n time, just mix and bake it!<\/span>
\n The results after baking this batter were shocking\u00a0not<\/span>
\n just amazing! A 4-inch high sweet fluffy gorgeous loaf!<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/strong><\/p>\n

This quinoa bread recipe is extremely easy for any novice
\ncook,\u00a0<\/span>A satisfying alternative when you want fresh homemade
\nbread\u00a0in an hour of baking like me. You don\u2019t need to worry
\nabout yeast,\u00a0<\/span>rising time, proper temperatures, elevations, or
\nover-mixing the dough.<\/span><\/p>\n

But it comes with one caveat. Cool it thoroughly
\nbefore cutting.\u00a0<\/span>If you don’t, it will fall apart.<\/span><\/p>\n

* Nutrition:\u00a0<\/span><\/strong><\/p>\n

Q<\/span><\/strong>uinoa\u00a0is a complete protein.<\/strong>
\nComplete proteins contain all nine of the essential
\namino acids the body cannot produce on its own.
\nAlthough most animal proteins are complete, few
\nplant sources\u00a0<\/span>can say the same.
\n<\/span>
\n\"\"<\/span><\/strong><\/p>\n

 <\/p>\n

It has a hint of quinoa flavor that reminds me of peanut
\nbutter.\u00a0<\/span>It is overcome by what you\u00a0put in and on it. Taste
\nthe batter. You may\u00a0<\/span>like it a tablespoon sweeter than this
\nrecipe. I refrigerate it, then slice it cold divided with
\nparchment strips, and wrap them in a zip lock inside an
\nairtight container.<\/span><\/p>\n

I like mine toasted with butter.\u00a0My taster likes it as a<\/span>
\n chocolate sandwich (melted in the microwave).<\/span><\/p>\n

To lighten the overpowering quinoa flavor I discovered
\nthat oat<\/span>\u00a0flour is an equal\u00a0substitute for quinoa
\nflour, (the major portion of my Walmart Great Value
\ngluten free blend w\/xanthan gum)(and coconut flour
\n<\/span>may replace 1\/3 of the oat flour in any recipe).<\/span><\/p>\n

I tried my personal flour blend that follows <\/span>and the
\nbread is delicious!<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0++++++++++++++++++++<\/span><\/p>\n

Dry Ingredients\u00a0<\/span><\/strong><\/p>\n

3\/4 cup quinoa flour (or uncooked quinoa
\nground in your food processor)<\/span><\/p>\n

1-3\/4 cup *oat flour<\/span><\/p>\n

1\/2 cups tapioca starch\/ flour<\/span><\/p>\n

*(add 3\/4 tsp xanthan gum if your mix doesn’t contain it)
\n<\/span>(or use a chia and flax egg)<\/a><\/span><\/p>\n

\u00a0<\/span>1 tsp baking soda<\/span>
\n1 tsp baking powder, aluminum free<\/span>
\n1\/4 tsp salt<\/span>
\n
\nWet Ingredients<\/strong>
\n3 tbs. coconut oil or butter, room Temp<\/span>
\n2 cups any milk (I used unsweetened almond)<\/span>
\n1 tbs. maple syrup or raw honey<\/span>
\n1 tbs. any vinegar (I used apple cider)<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

\"\"<\/span><\/strong><\/p>\n

Directions<\/strong><\/span><\/p>\n

Preheat oven to 400 degrees F and grease an 8″ x 5″ loaf tin.
\nGrease well with coconut oil. Put a strip of parchment paper
\non bottom\u00a0for easy release.<\/span><\/p>\n

To make your own Quinoa flour:<\/strong> In a high-speed blender or
\nfood processor, grind quinoa for a few minutes until flour forms. <\/span><\/p>\n

Transfer quinoa flour to a large mixing bowl along with <\/span>oat flour,
\nbaking soda, baking powder and salt; <\/span>stir very well. Add butter or
\ncoconut oil and stir until it is <\/span>incorporated with dry ingredients in
\nsmall pieces.<\/span><\/p>\n

In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl <\/span>
\nwith dry ingredients and mix well with spatula.Transfer to a prepared loaf tin, <\/span>
\nlevel and sprinkle with sesame seeds if desired.<\/span><\/p>\n

To prevent top from burning, bake loosely covered with
\nparchment paper (for the first 35 <\/span>minutes) and another 30
\nuncovered. Very important…test for doneness. If you
\ninsert a toothpick or skewer and it is a bit sticky, bake
\ncovered with parchment 10 more minutes. Test again.<\/span><\/p>\n

Remove from the oven when your tester comes out clean.<\/span>
\n Allow cool on rack.\u00a0Then loosen the sides with a\u00a0<\/span>knife,
\nflip the tin and give a few gentle pats on a bottom. Bread
\nshould\u00a0<\/span>slide out onto a plate and cool off completely.
\nTurn right side\u00a0placing a rack. Refrigerate\u00a0for
\nabout an hour before slicing.<\/span><\/p>\n

Storage Instructions: Refrigerate in a sealed plastic
\nbag for about <\/span>2 weeks. Freeze for up to 3 months.<\/span><\/p>\n

Notes<\/span><\/p>\n

*Make oat flour<\/a> by grinding quick or rolled oats in a
\nfood processor oe coffee grinder. Measure after grinding.<\/span>
\n<\/span>I prefer oat flour. For gluten free bread, use
\nGluten Free certified <\/span>oats.<\/span><\/p>\n

This is a sweet soft bread but crumbles<\/span>
\n easily unless it’s kept cold. These may help.<\/span><\/p>\n

Optional:
\n<\/strong>1\/2 tsp xanthan gum if your mix has none
\nOr<\/strong>
\n* A chia and flax egg<\/a>
\n4 tsp. hot water
\n1 tsp. ground chia seeds
\nand\u00a01 tsp. golden flaxseed meal
\nLet sit 5 minutes until gel forms<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

* Health benefits of quinoa, truly a “superfood”<\/p>\n

Beware: Some people have reported developing an
\nintolerance or allergy to quinoa after eating quinoa for a while.
\nFor some people, eating quinoa may cause stomachaches,
\nitchy skin, hives, and other common symptoms of food
\nallergies. The seed and its coating contain the compound
\nsaponin, which could cause these symptoms.
\n<\/strong><\/span>
\nQuinoa\u00a0dates back three to four thousand years ago when the Incas first realized<\/strong>
\nthat the quinoa seed was fit for human consumption. According to\u00a0WHFoods<\/strong>
\nquinoa \u201cwas the gold of the Incas\u201d because the Incas believed it increased the<\/strong>
\nstamina of their warriors.<\/strong>
\n<\/span><\/p>\n

1. Quinoa is one of the most protein-rich foods we can eat.<\/strong>\u00a0It is a complete protein<\/span>
\n containing all nine essential amino acids.<\/span><\/p>\n

2. Quinoa contains almost twice as much fiber as most other grains.
\n<\/strong>Fiber is most widely known to relieve constipation. It also helps to prevent heart disease<\/span>
\n by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels,<\/span>
\n may lower your risk of developing hemorrhoids and may help you to lose weight as it takes<\/span>
\n a longer time to chew than does other foods because it makes you feel fuller for longer and<\/span>
\n is less \u201cenergy dense\u201d which means it has fewer calories for the same volume of food.<\/span><\/p>\n

3. Quinoa contains Iron.<\/strong>\u00a0Iron helps keep our red blood cells healthy and is the basis of<\/span>
\n hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to<\/span>
\n our muscles to aid in their contraction. Iron also increases brain function because the brain<\/span>
\n takes in about 20% of our blood oxygen. There are many benefits of iron some more of which<\/span>
\n include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and<\/span>
\n energy metabolism.<\/span><\/p>\n

4. Quinoa contains lysine.\u00a0<\/strong>Lysine is mainly essential for tissue growth and repair.<\/span><\/p>\n

5. Quinoa is rich in magnesium.<\/strong>\u00a0Magnesium helps to relax blood vessels and thereby to<\/span>
\n alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood<\/span>
\n sugar control. Other health benefits of magnesium include transmission of nerve impulses,<\/span>
\n body temperature regulation,\u00a0detoxification<\/a>, energy production, and the formation of healthy<\/span>
\n bones and teeth.<\/span><\/p>\n

6. Quinoa is high in Riboflavin (B2).<\/strong>\u00a0B2 improves energy metabolism within brain and<\/span>
\n muscle cells and is known to help create proper energy production in cells.<\/span><\/p>\n

7. Quinoa has a high content of manganese.<\/strong>\u00a0Manganese is an antioxidant, which helps<\/span>
\n to prevent damage of mitochondria during energy production as well as to protect red blood cells<\/span>
\n and other cells from injury by free radicals.
\n<\/span> https:\/\/www.mindbodygreen.com\/0-4994\/7-Benefits-of-Quinoa-The-Supergrain-of-the-Future.html<\/a><\/span><\/p>\n

\"\"<\/a><\/p>\n

<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Easy and Healthy!\u00a0Quinoa\u00a0(pronounced kin-wah) Batter Bread Recipe…Gluten Free, Egg Free, Vegan. Dairy Free, Refined Sugar Free. Make it because it is foolproof and outrageously delicious! It’s the best tasting of all toasts I’ve tasted. Or make it just for the *health of it.\u00a0\u00a0Quinoa is\u00a0a “superfood.“ […]<\/p>\n","protected":false},"author":1,"featured_media":3131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,232,233,94,63,45,244,74,33,1],"tags":[23,46,24,79,162,82,28,241,470,144,51,44],"class_list":["post-1394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-breads-rolls","category-breads-rolls-2","category-breakfast","category-dairy-free","category-gluten-free","category-highlights","category-kosher-pareve","category-snack","category-uncategorized","tag-dairy-free","tag-gluten-free","tag-healthy","tag-kosher-pareve","tag-oat-flour","tag-pareve","tag-quick","tag-quinoa-bread","tag-quinoa-flour","tag-recipe","tag-vegan","tag-vegetarian"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/1394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=1394"}],"version-history":[{"count":29,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/1394\/revisions"}],"predecessor-version":[{"id":1792,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/1394\/revisions\/1792"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/3131"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=1394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=1394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=1394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}