Per my doctor’s recommendation, I eliminated wheat from my diet several years ago in an attempt to reduce my overall body pain. This definitely helped, so I have not reintroduced wheat or other grains that include gluten. However, I have missed bread. Since I have more recently eliminated so many other foods, I have been looking for something to eat!
My daughter found this recipe which has given me a tasty bread option:) We like it so much that we make it every day or two. Obviously, we eat quite a bit of it. In fact, because of the volume we eat, we have had to eliminate the chia from our recipe because it introduces….well….too much fiber. Evidently, chia can absorb up to 27 times its volume in water – enough said. The recipe is great with or without the chia though, so I have included it as an optional ingredient. I use distilled white vinegar instead of the lemon juice to eliminate this migraine trigger. There is no vinegar taste to the bread; the small amount of vinegar is necessary to activate the baking soda.
The final change I have made is to bake the bread as 3 mini loaves rather than 1 full-size loaf. Since this bread is rather dense, a full-sized loaf ends up being flat for us. We prefer having small but square-ish pieces rather than long rectangular pieces. This is just a matter of personal preference, so I have included baking times for each version.
We like this bread warm or toasted in a skillet. Since the pieces are small, it is difficult, but possible, to toast them in a vertical toaster.
Links to some of the ingredients that we use are included, but please contact companies to confirm for yourself that they will meet your food allergy needs.
1 3/4 cups quinoa, rinsed
1/4 cup olive oil
1/2 tsp sea salt
1/2 tsp. baking soda
1 tsp. distilled white vinegar
1/2 cup water (if needed for batter consistency)
- Place the quinoa in a bowl and cover with water and a lid. Soak overnight in the refrigerator.
- In the morning, drain and rinse the quinoa.
- Place the quinoa, olive oil, sea salt, baking soda, and vinegar in a food processor and blend until a batter forms. If you need to add water to get the batter to form, do so gradually up to 1/2 cup. Due to the size of our food processor, we do this step in 1/2 batches and transfer to a bowl.
- Blend for an additional 3 minutes.
- Spoon into 3 small (or 1 large) loaf pans lined with parchment.
- Bake for 30 minutes (45 minutes for the large pan) at 350 degrees.
- Allow to cool for 30 minutes before slicing.
- We like this bread warm or toasted in a skillet. Since the pieces are small, it is difficult, but possible, to toast them in a vertical toaster.