Quinoa Oat Flour Gluten-Free Bread with Psyllium Husk Recipe
This gluten-free quinoa bread is a hearty and nutritious alternative to traditional wheat bread, made with soaked quinoa, homemade oat flour, and psyllium husk powder to achieve a moist, dense texture. It is naturally free from gluten, using no yeast or wheat-based flour, and is perfect for those looking for a wholesome, homemade bread option that is simple to make and bakes to a crusty finish.
- Prep Time: 15 minutes (excluding quinoa soaking time)
- Cook Time: 1 hour
- Total Time: 4 hours 15 minutes (including 3 hours quinoa soaking and 10 minutes dough rest, 3 hours cooling)
- Yield: 1 loaf (about 8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 1/2 cup Homemade Oat Flour
- 3 tablespoons Psyllium Husk Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Wet Ingredients
- 1 cup Dry Quinoa (soaked, rinsed, drained)
- 1 1/2 cup Lukewarm Water
- 2 tablespoons Apple Cider Vinegar
Instructions
- Soaking Quinoa: Place the dry quinoa in a bowl and cover it with cold tap water. Let it soak for at least 3 hours or overnight to soften the grains.
- Rinsing Quinoa: Drain the soaked quinoa using a sieve, rinse it quickly under cold water, then transfer it to a high-speed blender with the lukewarm water.
- Blending Quinoa: Blend the quinoa and water mixture on medium-high speed for 20-30 seconds until no visible quinoa grains remain, creating a smooth liquid base for the bread batter. Remove from blender once done.
- Mixing Dry Ingredients: In a large mixing bowl, combine the oat flour, psyllium husk powder, baking soda, and salt. Whisk these dry components thoroughly to ensure even distribution.
- Combining Wet and Dry: Pour the blended quinoa mixture into the bowl with the dry ingredients. Add the apple cider vinegar to the mixture.
- Forming Dough: Use a rubber spatula to stir and combine all ingredients. The mixture will turn into a thick, moist, greyish dough as the psyllium husk and oat flour absorb the liquid—this usually takes about one minute.
- Resting Dough: Let the dough rest for 10 minutes to allow full hydration and thickening.
- Preheating Oven: Preheat your oven to 350°F (180°C). Prepare a baking sheet by lining it with lightly oiled parchment paper.
- Shaping Bread: Transfer the dough onto the prepared baking sheet. Lightly oil your hands and shape the dough into an oval loaf no more than 2 inches (5 cm) high to ensure even baking and moisture retention.
- Adding Toppings: Sprinkle bagel seasoning or your choice of seeds/spices on top of the loaf for extra flavor and texture.
- Baking: Bake the loaf on the center oven rack for 1 hour at 350°F (180°C). The bread is done when it has a crusty exterior and a toothpick inserted in the center comes out with only a few moist crumbs, not wet batter.
- Cooling: Remove the bread and cool it on a rack for at least 3 hours or overnight before slicing to allow it to set and slice cleanly.
Notes
- Ensure the quinoa is thoroughly blended for the best bread texture with no graininess.
- The bread does not rise like traditional gluten bread as it contains no yeast or gluten.
- Do not make the loaf thicker than 2 inches to avoid undercooked dough in the center.
- Cooling the bread fully is essential for the best slicing and texture.
- Apple cider vinegar helps in the bread’s leavening and flavor but can be omitted if unavailable.
Keywords: quinoa bread, gluten free bread, oat flour bread, psyllium husk bread, homemade bread, healthy bread, gluten free baking
