Quinoa bread without gluten, added yeast or lactose
Published on 7 November 2024
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The original describes this bread as ideal for gluten intolerance. Simple, allowing time to ferment. Keep a few days refrigerated in a food bag and toast slices. The source describes quinoa as high in protein, minerals including magnesium, potassium, zinc and iron, B vitamins and carbohydrates, with a low glycaemic index. Easily found in supermarkets.
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Method
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I thoroughly rinse quinoa under running water.
I cover with water in a bowl, cover and soak for 24 hours.
After 24 hours, I drain.
I blend with the measured water and add salt.
Once a soft cream, I return to the bowl, cover and ferment another 24 hours.
After 24 hours, it is slightly risen.
I line a 25 X 11 cm loaf tin and pour in without stirring.
I cover with mixed seeds.
I bake in a preheated conventional oven at 200°C for 40/50 minutes. Test with a skewer, unmould and cool on a rack.
Lovely sweet or savoury.
Original source: https://incucinaconlilly.com/2024/11/07/pane-di-quinoa-senza-lievito-e-senza-farina/