Quinoa Bread or Oat Bread


Left to right: Oatmeal rolls, rectangular quinoa loaf, round oatmeal loaf, steel cut oats, and quinoa flakes.

This bread experiment was inspired by a barley breakfast bread in the September issue of the King Arthur Flour Bakers Catalogue. The formulation of the bread below bears no resemblance to the King Arthur Flour bread which contains huge amounts of yogurt, cooked barley flakes, and hi-maze natural fiber (which is gluten free). The inspiration was the "breakfast" and "flakes" concept coupled with natural fiber. Oats and quinoa both are high in fiber, and for those of us who can eat it, oatmeal is a good breakfast. The breads are based on a successful white bread formulation click here, not the King Arthur Flour recipe.

The quinoa bread will be slightly sour because quinoa is slightly sour, but in a very good way. The oat bread is hearty with rich flavor and would be a good base for adding cinnamon and raisins. The oat bread has chewy oat bits. Of course, you can make the oat bread with oat flakes instead of steel cut oats.

Quinoa Bread
Amount Measure Ingredient
2 1/2 cups Your favorite gluten free bread flour (or the high protein flour recipe below). Some people do not like bean flour. Here is the all purpose flour we use.
7 tablespoons sweet rice flour (also called glutinous rice powder - purchase at Asian food store of Whole Foods Market at a high price. Contains no gluten.)
1 cup quinoa flakes (Alternatively, you could try this with 4 ounces of rolled oats, but you need to cook them as long as you would for breakfast cereal.)
1/4 cup sugar
1 tablespoon yeast
2-1/2 teaspoons 50%-50% mix of xanthan gum and guar gum. If you have only one type of gum use it.
1 teaspoon kosher salt
1 teaspoon baking powder
4 1/2 Tablespoons melted Earth Balance margarine (Melt for 30 seconds in the microwave.)
1/4 cup warm water (110° F) - You can proof the yeast in this water, if you like. Add 1/4 teaspoon of sugar to start the yeast. If proofing the yeast, cover tightly with plastic wrap and place in a cool oven under the light. Turn on the light for warmth.
1 cup boiling water - You'll pour this over the quinoa flakes. This will moisten them and cook them sufficiently.
1 teaspoon cider or rice vinegar
2 whole eggs - white and yolk divided

Start out by preparing the quinoa. Boil 1 cup of water. Pour the quinoa flakes into the boiling water, cover, and allow to cool to below 110° F.

Oat Bread
Amount Measure Ingredient
2 1/2 cups Your favorite gluten free bread flour (See comment on flour in the recipe above.)
7 tablespoons sweet rice flour (also called glutinous rice powder - purchase at Asian food store of Whole Foods Market at a high price. Contains no gluten.)
scant 3/4 cup steel cut oats (or 4 ounces of whole grain quinoa cooked for the period of time on the package). You can use Bob's Red Mill gluten free oats, other brands of gluten free oats. Please note that as of their updated book "The Ultimate Guide to Gluten-free Living" published in August, 2009 the Celiac Disease Center at Columbia University only recommends gluten-free oats as being safe on the gluten-free diet. There are companies producing gluten-free oats including Cream Hill Estates, Bob's Red Mill Gluten-free Oats, etc.
1/4 cup sugar
1 tablespoon yeast
2-1/2 teaspoons 50%-50% mix of xanthan gum and guar gum. If you have only one type of gum use it.
1 teaspoon kosher salt
1 teaspoon baking powder
3 tablespoons melted Earth Balance margarine (Melt for 30 seconds in the microwave.)
1/4 cup warm water (110° F) - You can proof the yeast in this water, if you like. Add 1/4 teaspoon of sugar to start the yeast. If proofing the yeast, cover tightly with plastic wrap and place in a cool oven under the light. Turn on the light for warmth.
1 cup boiling water - You'll put the oats in the water for cooking. Cook oats until tender.
1 teaspoon cider or rice vinegar
2 whole eggs - white and yolk divided

Start out by preparing the oats. Place oats and 1 cup of water in a covered sauce pan. Bring to a boil. Reduce heat to very low and cook for 20 - 30 minutes until oats are tender.

Instructions

Rolls completely bake in 20 - 30 minutes. An 8-1/2 X 4-1/2 X 2-1/2 pan will take 40 - 50 minutes. Bake until a cake tester comes out clean or the internal temperature of the bread is above 205° F. Allow the breads to completely cool before cutting and serving. Breads may be frozen.

Gluten Free Bread Flour Recipe (55% whole grain)
Amount Measure Ingredient
1 cup Bean Flour (Mild navy bean flour is preferred; however, other mild bean flours or even garbanzo bean flour are quite acceptable. Soy bean is very strong.)
1-1/2 cups whole grain Sorghum flour
1 cup corn starch
3/4 cup tapioca starch
1/4 cup Expandex or just more tapioca starch if you don't have Expandex. Expandex has been getting expensive and hard to get. The sweet rice flour seems to serve the same purpose. Less xanthan and guar gums are needed with either the Expandex or the sweet rice flour.

Total Cups of Flour 4-1/2