Simple Way to Cook's Gluten Free Sourdough Bread Review

Gluten-Free Quinoa Bread

But these recipes are designed to scratch the itch.

Recipe Summary Gluten-Free Quinoa Bread

This is the first gluten-free bread I've made that I've been truly happy with. It's very reminiscent of a whole wheat bread - nutty and dense, yet gluten-free!

Ingredients | Cook's Gluten Free Sourdough Bread Review

2 tablespoons agave syrup

2 cups warm water

2 ½ teaspoons active dry yeast

3 eggs

1 tablespoon olive oil

2 cups quinoa flour

1 cup sorghum flour

1 cup tapioca starch

½ teaspoon sea salt

½ teaspoon xanthan gum

¾ cup sunflower seeds

Directions

Whisk agave syrup into warm water in a small bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in eggs and oil.

Combine quinoa flour, sorghum flour, tapioca starch, salt, and xanthan gum in the bowl of a stand mixer. With the mixer running on low speed, pour in yeast mixture. Mix until dough is smooth, 2 to 3 minutes. Add sunflower seeds; mix until incorporated.

Line an 8 1/2x4 1/2-inch loaf pan with parchment paper; pour in dough. Cover with plastic wrap. Let rise in a warm, draft-free space, 30 to 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake loaf in the preheated oven until browned and an instant-read thermometer inserted into the center reads 210 degrees F (99 degrees C), 50 to 60 minutes.

Invert loaf onto a wire rack and cool completely, about 1 hour, before slicing.

Info | Cook's Gluten Free Sourdough Bread Review

prep: 10 mins cook: 50 mins additional: 1 hr 35 mins total: 2 hrs 35 mins Servings: 12 Yield: 1 loaf

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