High Protein Quinoa Bread #glutenfree #healthy

This high protein quinoa bread formula is the best gluten free bread you'll ever taste! Stacked with protein, entire grain flours and makes immaculate sandwiches!

Without gluten bread. Gracious, without gluten bread. How I love you. What's more, how you make me insane now and again. You're so volatile. Such a mentality. You in some cases turn out perfectly (like the Gluten-Free English Muffin Bread… hi, ravishing!) and different occasions you're simply flop. Truly, I'd state that we unquestionably have an affection abhor relationship.

Without gluten bread is something I've attempted to handle many, commonly. I've shared a portion of my victories on the blog previously (hi Gluten-Free Cinnamon Swirl Bread and Pumpkin Quinoa Bread), yet there are additionally heaps of disappointments that I haven't shared. I've attempted to make without gluten bread without any eggs: brittle. I attempted to make a banana oats bread: didn't cook through. I prefer not to try and consider what number of fixings I've squandered throughout the years.

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Ingredients

• 2 1/2 teaspoons active dry yeast
• 1 1/2 cups water about 90 degrees
• 2 tablespoons honey
• 1 cup chickpea / garbanzo bean flour
• 1 cup toasted quinoa flour
• 3/4 cup sorghum flour
• 1 cup potato starch
• 2 teaspoons xanthan gum
• 1 teaspoon fine sea salt
• 3 large eggs at room temperature
• 3 tablespoons almond oil or other light flavored oil
• 2 tablespoons raw white quinoa optional
• 2 tablespoons raw sunflower seeds optional
• 1 tablespoon poppy seeds optional

Instructions

1. Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.
2. Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.
3. With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.
4. Line a loaf pan (I recommend this one)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.
5. 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.
6. 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.

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