Step 1: making the bread dough. Start by adding the almond flour, coconut flour, ground flaxseeds, psyllium husk, baking powder, and salt to a large bowl and whisk together. …
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4. Quinoa – Quinoa is a naturally high-protein seed. It’s also gluten free and can be used in place of rice or pasta in many recipes. 5. Eggs – Eggs are an excellent source of protein for any …
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Put your walnuts, almonds and flax seeds in a high-speed blender or food processor and blend to create a crumbly texture. Add the vegan protein blend, peanut butter, …
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Set aside 5 minutes to activate the yeast. In a large mixing bowl, combine all the dry ingredients: coconut flour, psyllium husk, almond flour, and salt. Pour in yeast mixture and …
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I found that a half-half mixture of quinoa and oat flour was the best. This is because quinoa flour can be quite crumbly, but oat flour tends to be sticky. So, oat flour works as the perfect binding agent for quinoa flour in this recipe. What type of quinoa should you use for quinoa bread?
Plus, with a combination of quinoa flour and oat flour, this bread is naturally gluten-free—meaning you don’t even have to worry about over-kneading the dough. You may also like the combination of quinoa and oats in quinoa granola bars! Unlike other gluten-free bread, there are no specialty ingredients (like xanthan gum or psyllium husk) either!
Prepare the quinoa flour: First, preheat the oven to 400F/205C and grease an 8×5-inch loaf tin with coconut oil or butter. Then add the quinoa to a high-speed blender or food processor and grind it into a floury consistency. This can take several minutes.
Vegan Gluten-free bread recipe with nourishing seeds and nuts, 100% keto-approved with only 2.2 grams of net carbs per slice. Preheat oven to 200°C (400°F), preferably on fan-bake mode. Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the bread doesn't stick to the pan.