This week, a gluten eating friend of mine asked me, “Have you ever made bread with quinoa flour? I bought some and want to try it out if you have any suggestions…..” This wasn’t exactly something I could turn down, so after sending her links for quinoa tortillas and steamed bread, I got on with figuring out the following. Now, quinoa is a fairly well behaved flour, but it has a strong flavor, so I mixed it with hemp (the legal, non-intoxicating variety) which is mild and gives a stretchy quality which I like in bread. Quinoa is also known as a good protein source, but hemp is even better, so this loaf is nutritionally interesting.
Daughter #1 braved it when she got back from school, and declared that it was mild in flavor, had a good texture, and was interesting. Her sandwich didn’t last long. I should clarify that it isn’t mild in flavor when it first comes out of the oven. The quinoa has quite a distinctive smell and flavor which mellow as the loaf cools.
Quinoa and Hemp Bread
5 oz (1 cup) hemp seed (dehulled)
5 oz quinoa flour
5 oz (1 1/4 cup) tapioca starch
1 1/4 tsp xanthan gum
1 1/4 tsp salt
1 tbsp yeast
2 tbsp sugar
1/4 cup margarine
5 fl. oz water
Put all the dry ingredients (and the margarine) in a food processor.
Put all the wet ingredients in a jug.
Start processing, and gradually (over ~10 seconds) add the wet ingredients to the dry.
Continue processing for about 3 minutes to activate the xanthan gum.
Line a loaf pan or baguette former with parchment paper, and scoop the bread dough into shape. Smooth it over, and leave to rise until doubled in size (~2 hours).
Preheat the oven to 360F, place the loaf in the center of the oven lightly covered with parchment paper to prevent over browning, and cook for 45 minutes for bagettes, 55 minutes for a sandwich loaf.
Allow to cool before eating, so the flavor can mellow.