Quinoa as we know it is the seed of the goosefoot plant, which is cultivated in South America. It’s been around for thousands of years, and yet it is only now that we are beginning to realize the immense potential of this super food.
The quinoa seeds are very versatile. The seeds can be eaten and cooked as you would rice and other cereals. They can be sprouted and eaten raw in salads and sandwiches. The leaves of the plant are edible as well. Quinoa seeds can also be used to make quinoa flour, which can be used to create breads, pastries, pancakes and desserts.
When baking with quinoa flour, it is important to note that quinoa flour is unique and cannot be substituted 1:1 for other flours such as wheat flour or all purpose flour. To understand its unique qualities better, it helps to bake with recipes that really call for quinoa flour. Once you understand how quinoa flour behaves when used in various types of baking, then you can be more adventurous in trying other recipes and substituting quinoa flour.
To help you get started, here are a few quinoa flour bread recipes that you will love.
Oatmeal Bread with Quinoa Flour
- This recipe calls for the use of a bread machine
What you will need:
1/2 cup quinoa flour
1 cup plain yogurt
1 teaspoon salt
1 tablespoon sugar
4 tablespoons butter
1/2 cup quick cooking oats
1/2 cup whole wheat flour
1 1/2 cups bread flour
1 1/2 teaspoon yeast
Get your bread machine ready. Put all the ingredients in, according to your machine’s instructions. Program it to create a whole grain loaf. Sit back and let the machine do the work.
Once the bread is ready, let it cool. Slice the bread according to your desired thickness. Keeps for about 3 days when kept at room temperature. Store in the refrigerator if you wish to keep it longer.
Honey Pan de Quinoa
What you need:
3/4 c quinoa flour
1/4 c oatmeal
1/4 c water
1/4 c milk
2 tsps yeast
3/4 c warm water
1/3 cup honey
1/4 cup vegetable oil
3 tbsps powdered milk
2 tbsps sourdough starter (optional)
2 1/2 to 3 cups of bread flour
1 to 2 tsps of salt to taste
1 cup whole wheat flour
2 tbsps raw quinoa seeds
In a pan, cook the oatmeal in 1/4 cups of milk and 1/4 cups of water for about 5 minutes, until oatmeal has absorbed all the liquids. Set aside to cool.
In a large bowl, mix the yeast with 3/4 cup of warm water. Let it stand for about 5 minutes to activate the yeast. Then, add in the powdered milk, vegetable oil, honey and sourdough starter. Mix gently but thoroughly with a wooden spoon.
Add 1 cup of the bread flour first, and a bit of salt. Continue to stir the mixture. Then add the quinoa flour and the cooled oatmeal. Stir. Finally, add the whole wheat flour and another 1 cup of the bread flour to the mixture and stir. The dough should start to come together and become stiffer.
Put some flour on your kneading counter. Start kneading the dough, adding a bit of flour every 10 to 15 minutes. The finished product should be a dough that can hold its shape, a bit sticky, but not wet and soggy.
Once you have your desired dough consistency, what you need to do next is to brush some olive oil to a large bowl. Put the dough in the bowl and turn it a few times to coat all sides with oil. Cover it loosely with a saran wrap to keep the light out and set aside in a warm spot to rise for about 2 hours.
Brush some olive oil on your bread pan. Shape the dough accordingly and put it inside the bread pan, making sure the surface is smooth. Brush the top of the dough with water and put a light sprinkling of quinoa seeds. Set is aside in a warm spot for another 2 hours until the dough has risen and doubled its size.
Preheat the oven to 400F. Place the bread pan in the middle of the oven. At the bottom tray of your oven, put some ice cubes. This will create a lovely steam, which will gently cook your bread. Bake for 30 minutes.
Check the bread after 30 minutes. If you notice that the top is burning up too quickly, wrap the top with some foil. Bake for 15 minutes more.
Remove the bread from the oven. Set aside and let it cool for about 15 minutes before removing it from the pan. Let it cool completely before serving it.