Eating gluten-free is not about saying goodbye to food you love. So you can’t eat pasta anymore? Try different varieties, like black-bean-based or zucchini noodles. Bummed about bread? Use gluten-free flours and this simple recipe and you’ve got yourself the perfect dunkable for soup or slices for sandwiches and toast. Bonus? This bread is made with quinoa and quinoa flour, so you get your carbs along with a healthy dose of protein.
Courtesy of Sarena Shasteen
1-½ cup Bob’s Red Mill Gluten-Free 1-to-1 Flour
¾ cup Bob’s Red Mill Quinoa Flour
2 Tbsp. Bob’s Red Mill Quinoa, soaked in water for 15 minutes; drained
1 Tbsp. baking powder
½ tsp. salt
¼ tsp. baking soda
2 large eggs
¾ – 1 cup hard cider
6 Tbsp. hot water
2 Tbsp. apple cider vinegar
- Preheat oven to 400 degrees F. Using strong, heavy duty aluminum foil form a 10-inch long, pan-like rectangle. Coat the inside with cooking spray.
- In a large bowl, mix flours, baking powder and soda and salt. With a rubber spatula, mix in eggs, ¾ cup hard cider and apple cider vinegar. Batter should be thick, so add more hard cider by the tablespoon if necessary.
- Mix all but 2 teaspoons of soaked and drained quinoa into batter.
- Transfer dough to aluminum foil and sprinkle remaining quinoa over top.
- Bake for 60 minutes or until loaf is golden brown. Remove from oven and place on wire rack to cool completely before slicing.
Sarena’s note: Any cider, carbonated water or even beer can be added as flavor to the bread. If you use carbonated water, you’ll need to add sugar for texture and flavoring.
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