Gluten Free Vegan Sprouted Quinoa Rice Bread
Sunday, December 21, 2008
My sprouted quinoa rice bread is a vegan adaptation of this recipe from pattycake.ca. I used ground Chia/Salba seed for the egg replacement in this recipe, which I had never tried before. It made a thicker gel than flax, and I'm excited to try it out in other recipes. I also adjusted the flours, added some quinoa flakes to help stick everything together, and added a little olive oil for richness. Winter in Minnesota is cold, and a girl needs a little fat now and then.
Overall, I'm pretty pleased with the result. The loaf isn't particularly light or airy, but had a moist texture, pretty golden color, good flavor, and held its form pretty well. The best part was the crusty, crackly top. While the moist texture is nice, it is almost a little TOO moist, and could stand a lighter crumb - slicing this stuff gets a little sticky. So, I think next time I will bake it a little longer to help dry out the middle just a bit more, and maybe cut out the oil. Regardless, it wasn't bad...I ate nearly a third of the loaf once it came out of the oven, drizzled with a little good quality olive oil and a sprinkling of salt. Maybe that's just bread lust altering my opinion?
Gluten Free Vegan Sprouted Quinoa Rice Bread
Yield: 1 9x5 loaf, approximately 10 slices
Rinse in cold water 3x:
Soak in 2 c water at room temperature overnight, or for 6 - 10 hours. The seeds will start to sprout! Make sure you rub the quinoa grains together and rinse well, in order to wash off the bitter saponin coating on the seeds, which can irritate digestion.
After soaking...
Preheat oven to 350. Grease a large loaf pan with olive oil, and dust with rice flour. Set aside.
Drain excess water from quinoa, and rinse a final time. Puree sprouted quinoa seeds in a blender with:
- 3/4 c rice, soy, or nut milk
- 2 T tapioca flour
- 1/2 tsp sea salt
- 2 Chia/Salba eggs (1 T chia:3 T water for each egg - heat 2 T ground chia/salba with 6 T water in microwave for 1 minute, whisk briskly, and let cool slightly before using.- you should be left with a thick gel. You may want to do this first so your 'eggs' have time to cool)
- 1.5 T olive oil
Combine separately:
- 1/2 c brown rice flour
- 1/2 c quinoa flour
- 2 T quinoa flakes
- 1/2 tsp baking soda
- 1 1/4 tsp corn-free baking powder
Mix wet and dry just until evenly moistened. Pour into a greased loaf pan dusted with rice flour. Bake at 350 for about 40-50 minutes - a toothpick inserted in center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing it from the pan. Gently transfer loaf to a cooling rack.
If you can, let cool almost completely before slicing, or you will have a sticky mess! Or, take you chances (like me) and dig right in. Slice it thick, and serve it up with your favorite spread or nut butter.
Reader Comments (5)
Hi Kim,
Egg-free quick breads are tricky, good to see that they are doable. I haven't done much baking with chia yet... There's a great sounding recipe for (egg-free) Chia Brown Rice Bread here:
http://zippysgarden.wordpress.com/2008/10/18/chia-brown-rice-bread-at-last/
So cool to have come across your site - I love your creative healthy baking styles!
Patty
Thanks Patty! I love your site too - so many great recipes. Yes, I'm trying to learn the alchemy behind making egg-free breads, and it is a tricky science. I've ended up with a lot of very dense loaves in the process, and generally just make muffins - it is easier to find success with a smaller baked good! Thanks for the Chia Brown Rice Bread link - I'll have to give it a whirl. Happy New Year, and hope to see you around the site again!
I really love your recipes! there are so many sites out there but not always going the extra mile to truely healthy ingredients. The fact that you are including soaked grain bread recipes and lacto-fermented AND sugar free. Truely impressive!
I tried your Sprouted Qunioa Rice Bread and it turned out great. Although.....it was late, I was tired and didn't have much light in the kitchen and soaked millet by accident. It was still delish. I will try quinoa next. I guess quinoa is more alkaline and so better for you?
I have tried other recipes on this site and am inspired. Thank you!
I forgot to mention that I made the following spread and it was a beautiful taste combo for this bread:
cashew butter
cardamon
vanilla
sweetener ( I used Lakanto- natural sugar free)
YUM!
Hi, I really want to make this bread but I am totally confused about the egg+chia+water thing, are you able to explain it more for a dummy like me lol. And by Chia do you mean Chia seeds? Thank you :D