We make this gluten-free bread for our Maple Leaf Inn breakfasts and even those who are not gluten intolerant love it. It’s super easy to make, nutritious, delicious, and freezes well. I especially like it with a smear of peanut better. Enjoy!
Easy Quinoa Bread
Makes one loaf
2 cups quinoa flour (abut 8½ oz)
1½ tsps. baking soda
4 tsps brown sugar
1½ tsps. salt
1½ cups quick oats (about 5 oz.)
1½ cups buttermilk
¼ cup water
Preheat oven to 375º. Lightly grease a loaf pan (8½” x 6” x 3”).
Combine the flour, soda, sugar, and salt in a large bowl. Mix in the quick oats. In a separate medium bowl, whisk together the eggs, buttermilk, and water. Slowly mix the egg mixture into the dry ingredients, Batter will be fairly wet.
Pour the dough into the prepared loaf pan and bake 60-70 minutes, or until the bread is deep golden in color and sounds hollow when tapped.
Cool in pan 15 minutes before removing.
Note: I’ve adapted this recipe from one I found in a book called Cooking with Quinoa by Rena Patten.