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!

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 257 Calories

Ingredients

• 3 eggs
• 2 cups warm water
• 2 ½ teaspoons active dry yeast
• 1 tablespoon olive oil
• ¾ cup sunflower seeds
• ½ teaspoon sea salt
• 2 tablespoons agave syrup
• ½ teaspoon xanthan gum
• 1 cup sorghum flour
• 2 cups quinoa flour
• 1 cup tapioca starch

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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