Sunflower quinoa bread
Every once in a while you have a craving for toast or maybe you want to have a good old fashioned sandwich but you want to remain gluten free and grain free. Paleo recipes meet these criteria but they often use nut flours/meals and some just cannot tolerate nuts. This is the case for a couple of coach colleagues who encouraged me to create a bread recipe that was not only gluten free and grain free but was also nut free as well one that didn't use coconut flour (some don't like the taste) or tapioca starch/flour (some react to it). It took me a bit to make it work but this bread meets those conditions and has some complete protein, fiber and omega 3s to boot. It has a texture that is light and springy and holds together just like regular white bread. If you like the taste of whole wheat or whole grain breads, then you will likely enjoy the taste of this bread. It has a fairly neutral taste with just a nutty-like hint of the sunflower seeds. The instructions look difficult but if you can make a cake from scratch, you can make this no-knead bread! Thank you Teresa and Cheryl for the encouragement! I hope you enjoy this bread as much as we enjoy it. Now on to the task of making it vegan as well. That recipe soon to come.
(Created by Brenda Block)
Yields: 1 loaf (9" x 5")
Ingredients:
Touch of avocado or coconut oil (for greasing pan)
Dry Ingredients:
3/4 cup sunflower flour (I ground sunflower seeds in my small coffee grinder which was only $10 at Walmart)
1/2 cup quinoa flour
1/4 cup ground flaxseed (flaxseed meal)
1/2 cup arrowroot flour
1/4 cup organic non-GMO cornstarch
1/2 tsp coarse sea salt if the sunflower seeds are unsalted or 1/4 tsp if they were salted
1 tsp powdered egg replacer
1-1/2 tsp xanthan gum powder
2-1/4 tsp dry active yeast
2 Tbsp coconut sugar
Wet Ingredients:
3 Tbsp butter, room temp
1 large egg (white and yolk)
1 large egg white (white only)
1/2 tsp apple cider vinegar
2 tsp honey (optional)
1 cup warm water more or less to obtain correct consistency (water should be about 110 degrees fahrenheit)
Preparation Instructions:
Line a 9" x 5" bread tin with parchment paper and use a touch of avocado or coconut oil to grease the paper inside of the pan where the batter will sit. Set prepared pan aside. In a medium bowl, measure out all the dry ingredients including the yeast and the coconut sugar and stir until well combined. In a large mixing bowl, beat the egg and egg white with the butter, vinegar, honey (if using) and about 3/4 cup of the warm water just until blended. Turn the mixer to low and add in the dry ingredients a little at a time and beat just until moistened. Add more of the water until the mixture is the consistency of a heavy cake batter. Turn the mixer up and beat until well combined. Pour batter into the greased parchment paper lined bread tin and smooth top. Cover the tin with plastic wrap to help trap warmth and keep the batter from drying out. Then cover with a kitchen towel and place in a warm, draft-free place to rise/proof. Let the bread rise for about 30-45 minutes. The batter should rise almost to the top of the pan but not quite. It will continue to rise while it bakes creating the mounded shape above the loaf pan. Preheat oven to 400 degrees Fahrenheit. Place the bread in the oven and bake for 10 minutes. Loosely cover the bread with foil after 10 minutes of baking to keep the top from over browning. Continue baking for another 40 - 50 minutes until toothpick inserted into the center of the bread comes out clean. Remove from the oven and let cool for about 10 minutes then using the parchment paper, lift the bread out of the pan. Carefully peel off the parchment paper and let cool completely on a wire rack before cutting. Use a serrated knife to cut the bread into slices. Cut the entire loaf of bread into slices and freeze what you will not be able to eat within a few days.
(Created by Brenda Block)
Yields: 1 loaf (9" x 5")
Ingredients:
Touch of avocado or coconut oil (for greasing pan)
Dry Ingredients:
3/4 cup sunflower flour (I ground sunflower seeds in my small coffee grinder which was only $10 at Walmart)
1/2 cup quinoa flour
1/4 cup ground flaxseed (flaxseed meal)
1/2 cup arrowroot flour
1/4 cup organic non-GMO cornstarch
1/2 tsp coarse sea salt if the sunflower seeds are unsalted or 1/4 tsp if they were salted
1 tsp powdered egg replacer
1-1/2 tsp xanthan gum powder
2-1/4 tsp dry active yeast
2 Tbsp coconut sugar
Wet Ingredients:
3 Tbsp butter, room temp
1 large egg (white and yolk)
1 large egg white (white only)
1/2 tsp apple cider vinegar
2 tsp honey (optional)
1 cup warm water more or less to obtain correct consistency (water should be about 110 degrees fahrenheit)
Preparation Instructions:
Line a 9" x 5" bread tin with parchment paper and use a touch of avocado or coconut oil to grease the paper inside of the pan where the batter will sit. Set prepared pan aside. In a medium bowl, measure out all the dry ingredients including the yeast and the coconut sugar and stir until well combined. In a large mixing bowl, beat the egg and egg white with the butter, vinegar, honey (if using) and about 3/4 cup of the warm water just until blended. Turn the mixer to low and add in the dry ingredients a little at a time and beat just until moistened. Add more of the water until the mixture is the consistency of a heavy cake batter. Turn the mixer up and beat until well combined. Pour batter into the greased parchment paper lined bread tin and smooth top. Cover the tin with plastic wrap to help trap warmth and keep the batter from drying out. Then cover with a kitchen towel and place in a warm, draft-free place to rise/proof. Let the bread rise for about 30-45 minutes. The batter should rise almost to the top of the pan but not quite. It will continue to rise while it bakes creating the mounded shape above the loaf pan. Preheat oven to 400 degrees Fahrenheit. Place the bread in the oven and bake for 10 minutes. Loosely cover the bread with foil after 10 minutes of baking to keep the top from over browning. Continue baking for another 40 - 50 minutes until toothpick inserted into the center of the bread comes out clean. Remove from the oven and let cool for about 10 minutes then using the parchment paper, lift the bread out of the pan. Carefully peel off the parchment paper and let cool completely on a wire rack before cutting. Use a serrated knife to cut the bread into slices. Cut the entire loaf of bread into slices and freeze what you will not be able to eat within a few days.