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Gluten-Free Quinoa Yeasted Bread (Vegan)
Ambitious vegan gluten-free loaf with quinoa, brown rice, green buckwheat, corn flours and starch. Cold-proofed 12 hours and double-temperature baked.
30 min prep / 800 min total
203 kcal
4.4g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 440 gwater
- 20 gpsyllium
- 80 gquinoa flour
- 60 gbrown rice flour
- 40 ggreen buckwheat flour
- 40 gcorn flour
- 200 gcorn starch
- 3½ gdry yeast
- ½ tspsalt
- pumpkin seeds
for topping
- sesame seeds
for topping
Instructions
Whisk 440g water with 20g psyllium and rest .
Mix 80g quinoa flour, 60g brown rice flour, 40g green buckwheat flour, 40g corn flour, 200g corn starch and 3.5g dry yeast.
Combine with the psyllium mix and 1/2 teaspoon salt; knead .
Transfer to buttered loaf pans, cover and refrigerate .
Sprinkle with pumpkin seeds and sesame; bake at 250°C then at 200°C.
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