Gluten Free Seeded Bread
This is the easiest and nicest gluten free bread I have yet to make! It contains real ingredients, unlike many of the bought, gluten free breads out there which contain added sugars, additives and many “unheard of” ingredients.
*PLEASE NOTE YOU NEED TO SOAK YOUR SEEDS OVERNIGHT
SEEDED BREAD
600gms white quinoa seeds
1/2 cup chia seeds
2 Tablespoons sunflower seeds (optional)
1 teaspoon celtic sea salt
2 cups water (1 cup is used to soak the chiaseeds)
1/2 cup extra virgin olive oil
The juice of one lemon
1 tsp baking soda
METHOD
- Soak quinoa seeds in water over night (this water will be tossed in the morning)
- Soak chia seeds in 1 cup of water until it becomes a gel (takes approximately 1/2 hour, can also soak over night)
- Strain the quinoa and rinse well
- Grind the sunflower seeds into a powder
- In a blender, mix the drained quinoa, chia seed gel, ground sunflower seeds, lemon juice, 1 cup of water, olive oil, baking soda and salt till well combined approximately 4 minutes
- Line a bread tin with baking paper and pour the mixture into it
- Bake for 1 1/2 hours at 160 C (preheat your oven), should be firm to touch, allow the bread to cool once finished cooking, then remove from the tin
*You can slice and toast once cooled and will last in the fridge in an air tight container for 5 to 6 days
*You can half the recipe
*You can freeze
*Need ideas for spreads then check out my dip blog or try crushed avocado with lemon and salt, olive paste, caper berry paste, pure butter, olive oil with balsamic vinegar, sliced tomatoe with goats cheese – YUM 🙂