Make it Monday - Gluten free bread

Juanita Weaver-Reiss
Feb 24, 2020
2 min read

"I love bread. The one thing I was afraid of when starting the Leap diet is that I might have to give up bread."

“All sorrows are less with bread. ”

High Protein Quinoa Bread

Prep Time 1 hour

Cook Time 45 minutes

Total Time 1 hour 45 minutes

Ingredients

2 1/2 teaspoons active dry yeast
1 1/2 cups water about 90 degrees
2 tablespoons honey
1 cup almond flour
1 cup toasted quinoa flour
1 3/4 cup tapioca flour
1/4 cup coconut flour
1/4 cup flaxseed meal
1 teaspoon fine sea salt
3 large eggs at room temperature
3 tablespoons oil

Instructions

Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.
Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer.
In a small bowl, beat together eggs and oil. With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds.
Add eggs and oil, and mix for 2 minutes.
Line a loaf pan with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 - 45 minutes until loaf has doubled in size.
Preheat the oven to 375 degrees F. When dough has risen, bake on the center rack for 40 - 50 minutes until loaf is browned and sounds hollow when you tap on it.
Remove bread from pan and let cool completely on a wire rack before slicing.
Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.

Recipe Notes

* If you don't have a warm place in your house to rise the bread, turn your oven for 2 minutes, then turn off and place bread inside.

** To toast your quinoa flour, preheat your oven to 300 degrees F. Line a baking sheet with parchment paper and spread your quinoa flour onto the baking sheet in a thin layer. Bake for 1 - 2 hours, stirring every 30 minutes or so, until the flour has turned golden brown.