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High Protein Quinoa Bread

Author - Alyssa Rimmer

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Gluten-free bread. Oh, gluten-free bread. How I love you. And how you make me crazy at times. You're so temperamental. Such attitude. You sometimes turn out beautifully (like the Gluten-Free English Muffin Bread…my oh gorgeous!) and other times you're just flop. Yes, I'd say that we definitely have a love-hate relationship.

Gluten-free bread is something I've tried to tackle many, many times. I've shared some of my successes on the blog before (hello Gluten-Free Cinnamon Swirl Bread and Pumpkin Quinoa Bread), but there are also lots of failures that I haven't shared. I've tried to make gluten-free bread with no eggs: crumbly. I tried to make a banana oatmeal bread: didn't cook through. I hate to even think about how many ingredients I've wasted over the years.

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But that's the price you pay when you can't eat gluten and you love bread. So when I finally nail the perfect sandwich bread, I just HAVE to share it. Enter my newest obsession: high protein quinoa bread!

A simple and delicious gluten-free bread, this quinoa bread recipe is loaded with protein, whole-grain flours and makes perfect sandwiches!

My dilemma this time around was that I wanted a gluten-free bread that was lower in starch that my normal recipes, but also higher in protein. After a little research, it turns out, protein actually helps give gluten-free bread some of its structure, so we were in luck.

Really, it makes sense if you think about it. Gluten is a protein itself and is found in “regular” flour and forms when flour and water are combined. It turns into this stretchy, elastic thing that helps us make things like pasta, kneadable bread dough, and pizza dough that you can flip over your head. Basically, gluten helps give structure to dough, especially in yeast breads, as they rely heavily on the formation of gluten.

So taking that knowledge and switching to gluten-free flour, where there is none of this protein is available, adding more protein to your flour blend makes sense. I would even venture to say the more proteins you can add to your bread dough, often times the better. Or at least you'll have a better structure to your yeast breads.

Quinoa, as I'm sure you already know from my “What is Quinoa” page, is full of protein. So the flour, made from grinding whole quinoa seeds, is also high in protein. In fact, it's one of the highest protein gluten-free flours.

Another flour that's also high in protein is chickpea (or garbanzo bean) flour, which is made from, yes you guessed it, chickpeas! So with a combination of the two flours, you've got a high-protein mixture on your hands. Perfect for baking a wonderful loaf gluten-free quinoa bread, right?

A simple and delicious gluten-free bread, this quinoa bread recipe is loaded with protein, whole-grain flours and makes perfect sandwiches!

Now, before we get to the recipe, I just want to warn you of something. I made this recipe using a scale to weigh my flours. Typically I share my baking recipes using cup measurements, but for this bread recipe I wanted to be very exact with my ratios.

And because it's so good, I wanted to get it in your hands as quickly as possible. I haven't tested it with cup measurements yet, but when I do, I'll be sure to come back to this post and update it.

Luckily, if you don't already have a baking scale in your kitchen, you can pick up one on Amazon fairly inexpensively. If you're looking for a baking scale, here is the one I use.

I also based this recipe off a percentage model. I wanted to create a recipe that was roughly 65% whole grain flours and 35% starch. Here's a little diagram of my flour breakdown for this quinoa bread recipe:

High Protein Quinoa Bread Recipe made with #quinoaflour and chickpea flour, this bread is perfection.

And I will say, this is my new favorite bread recipe. It has a nice whole grain flavor, a perfect crumb and it toasts up beautifully. You could use it for sandwiches in your kiddos lunch boxes, you could have avocado toast for breakfast or you could make french toast next weekend. It's incredibly versatile, and is full of whole-grain goodies!

ps: I highly recommend you invest in a kitchen scale, especially if you're a baker, it will help you be more accurate with your recipes, and will help guarantee results (especially with those temperamental gluten-free flours). Again, here is the one I recommend: http://amzn.to/1cFJRTh

High Protein Quinoa Bread

this is my new favorite bread recipe. It has a nice whole grain flavor, a perfect crumb and it toasts up beautifully. 

Course bread
Cuisine American
Keyword high protein, quinoa bread
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 20 Servings
Calories 130 kcal
Author Alyssa

Ingredients

  • 2 1/2 teaspoons active dry yeast
  • 1 1/2 cups water about 90 degrees
  • 2 tablespoons honey
  • 4 oz chickpea / garbanzo bean flour
  • 4 oz toasted quinoa flour
  • 3.5 oz sorghum flour
  • 5.5 oz 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.

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.

Nutrition Facts
High Protein Quinoa Bread
Amount Per Serving
Calories 130 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Cholesterol 24mg 8%
Sodium 145mg 6%
Potassium 164mg 5%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Sugars 2g
Protein 4g 8%
Vitamin A 0.7%
Vitamin C 0.4%
Calcium 1.5%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.



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High Protein Quinoa Bread Recipe made with #quinoaflour and chickpea flour, this bread is perfection.
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  1. I’m super excited about this recipe but am having a difficult time sourcing xanthum gum and sorghum flour. Are there any other options there?

    • You could try guar gum if you can find that! You really do need a gum tho as that is what helps the bread hold it’s texture. To replace the sorghum, you could try millet or potentially brown rice, although I’d worry that brown rice is a bit grainy in texture…

  2. Hi Alyssa,

    I am wondering if you can replace the potato starch with something else as well as the chickpea flour and the active yeast? I have candida which does not allow me to have starchy foods or any yeast in my diet as it produces a bacteria overgrowth in my gut. I know I can replace the active yeast with xanthan gum but I see this is already in the recipe. Thank you.

  3. Hi Alyssa,

    Thanks for this recipe. I just found out that I have a gluten allergy and so I am still learning how to alter my diet. I would like to try this recipe as the gluten free bread from the store tastes like poison. I have never been much of baker except for banana bread which I mix by hand (I do love to cook though). Do I need a buy a stand mixer for this recipe or can this recipe by done by hand? Also, I would like to know how to toast the quinoa flour (oven temperature, length of time, etc) as the internet has too many variances.

  4. Hello Alyssa….. First, I want to thank you for been such a great baker and help us (lousy bakers in progress like me) attempt and succeed at making this bread. I am so happy and I feel so accomplished after my three bakings…two were successful (sorta) I had to split the dough in two pans because it overflew and spilled out of the pan….and one flopped completely because I put the yeast in very hot water, but hey! is not bad for somebody who burns toasts…hehe. Today I decided to make two portions but pour it on to three pans….let me tell you it looks AMAZING! this is mostly for my daughter but everyone at my house enjoyed eating the bread toasted with butter on it for breakfast. Also, today I used instant yeast, the kind you mix with the dry ingredients and it worked the same… I think I am safer at using this kind of instant yeast then the regular one. Now, thanks to your recipes we are off white flour completely, I accomplished my goal of getting rid of that poison that is affecting our body and brain. Thank you so much for your recipes and amazing ideas! God bless you!

    • I’m so glad you’ve found the recipe and are enjoying it!! So wonderful to have a slice of bread that you can enjoy and still have it be gluten-free!! xox

  5. At high altitude (5300 ft) the yeast may be too high. Mine slid over the top of the bread pan while waiting for it to rise.

    • I think you’re probably right! I haven’t done much high altitude baking, so am not really sure what the best suggestion would be. Sorry about that!

  6. Hi Alyssa,

    Just baked this gorgeous looking bread. I was wondering if you knew what internal temperature the bread is considered done … it would help a lot since I am all thumbs in the kitchen. 🙂

  7. I’m going to be making this soon and wondering if there are any cup measurements yet for the flours? I do not have a working kitchen scale!

  8. A big thank you for the recipe! I tried it with my old bread machine and it was a success. It was a first because all of my other attempts at gluten free bread with a machine were unsuccessful…. I used the normal setting on my bread machine and did add some yeast during the second rise because it flopped during the second kneading. :S

  9. I must admit I was nervous to try some new ingredients for me but the bread looked so good, especially in the toasted picture, so I went for it! I just tasted my 1st slice and am so impressed!! I can’t wait for tomorrow morning to have a toasted slice with mashed avocado & egg. After tasting I then looked up the health benefits of what was new to me, such as sorghum & xanthan gum. I found an artical recommending physilium fiber over xanthan gum as a binder. I’m going to try next time I make this and really hope it comes out as good as your amazing creation.

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