Sunday, December 21, 2008

Quina Rice Bread

Basic TED

Wow, this was good. Satisfying to my very core, as it was my first "bread" in 10 weeks. Fresh from the oven, warm and radiantly scented. It was a fabulous taste sensation! So, if you haven't tried quinoa, once again I will highly recommend it! Here is a link with more information on quinoa's health benefits:

Ok, on to the bread! Don't expect a fluffy, gluten full texture, as this has a soft, moist, slightly crumbly texture very similar to cornbread. Nonetheless, it was FABULOUS smothered with SB light and jelly.

Rinse in cold water 3x:
1 cup white raw quinoa grain (seeds)

Soak in 2 cups water at room temperature overnight, or for 6-10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.) Drain well the excess water and puree sprouted quinoa seeds in a blender with:

3/4 c milk or milk substitute
2 eggs (or use EnerG egg replacer)
1 Tbsp. agave syrup or honey or sugar
2 Tbsp. starch (tapioca or arrowroot, or cornstarch if you can have it.)
1/4 tsp. sea salt

Combine seperately:
1 cup brown rice flour (I ground my own flour in my Vita-Mix blender and it worked great.)
1/2 tsp. baking soda
1 1/4 tsp. baking powder (gluten-free if necessary)

Mix wet and dry just until thoroughly incorporated, but don't over-mix. Pour into a generously greased loaf pan (I used a glass pan). Bake at 350 degrees for about 40-50 minutes - a toothpick inserted in the center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing from the pan - and then on to a cooling rack. I skipped the cooling rack and just laid the bread on it's side to cool.

Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a da, wrap it up and store it in the fridge. Later you can slice and toast it.

Props to Patty at for the fabulous recipe.

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