Wednesday, 11 February 2015

How to make gluten-free chia and quinoa bread

In the second instalment of our chia celebration, we’ve adapted a gluten-free bread recipe from It’s quite different to a traditional sandwich loaf as the mixture makes a batter not a dough, and the baked result is more dense and cakey than light and airy. But the flavour is deliciously nutty and wholesome. We like to spread a slice with mashed avocado for a nutritious breakfast or brunch.

Prep 15 min + overnight soaking
Cook 1 hr 30 min
Cuts into 12

300g uncooked quinoa
60 g whole chia seeds
 (we like
60 ml olive oil

½tsp bicarbonate of soda

Juice ½ lemon

1 Put the quinoa in a large bowl and cover with plenty of cold water, then leave to soak in the fridge overnight.
2 Heat oven to 160C/fan 140C/gas 3 and line a loaf tin with baking paper.
Stir the chia seeds into 125ml water, then leave to form a gel-like consistency.
Meanwhile, drain the quinoa in a fine sieve, rinse with fresh water, then drain again thoroughly.

3 Put the quinoa in a food processor along with the chia gel, olive oil, bicarbonate of soda, lemon juice and 125ml water.
Whiz for 3 min or until combined – the mixture should resemble a batter consistency with some whole quinoa still visible.
Spoon the mixture into the prepared loaf tin, then bake for 1 hr 30 min or until the loaf has developed a crust but bounces back when pressed with your finger.  
Leave the loaf to cool in the tin for 10 min, then lift out onto a wire rack to cool completely. The bread will keep, well wrapped in baking paper and foil, for up to a week.

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