(Gluten Free) quinoa and millet loaf

As you could probably guess from previous posts, I am neither gluten intolerant nor gluten sensitive. I’m also not a fan of fad diets or cutting out whole food groups without a good reason. I do, however, like to experiment with different bread recipes, and have enjoyed the challenge of making a quality gluten free bread. If there’s a chance that there are actually some health benefits along the way, then that’s a bonus.

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I have been looking around for a decent gluten free recipe and some of the ingredients are a little concerning. Xanthan gum, used to replace the elasticity of gluten, is often highly processed. So too are the flours often found in gluten free bread; tapioca, potato and rice. Instead, I searched for recipes that are similar to the whole grain sourdoughs I am used to.

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This recipe is based on one I found here. I have adjusted the recipe slightly to include linseed and millet as well as the quinoa and chia. The chia replaces xanthan gum and gives the dough a springy textured crumb whilst the combination of millet and quinoa give a crunchy crust and excellent flavour. This loaf isn’t winning any prizes for its appearances… It looks similar to a 100% rye loaf, but the method is completely different to any loaf I have made before. The leavening comes from the combination of bicarbonate of soda and lemon juice, and there is no “dough” as such- instead the ingredients from a batter. The flavour, which is the most important thing, is great, and the texture is very pleasant too.

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Gluten free quinoa and millet loaf makes one small loaf

60g chia seed
125g water
150g hulled millet
100g red quinoa
50g linseed
60ml olive oil
125g water
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tbsp lemon juice

1. Soak the chia in 125g water overnight or for at least 4 hours. In a different bowl, soak the millet, quinoa and linseed in about twice the volume of water.
2. Rinse the quinoa mix thoroughly and drain in a sieve until all of the water has drained out. Preheat oven to 160C.
3. Combine the quinoa mix, chia, which should now be gel-like, the remaining 125g water, olive oil, lemon juice, bicarbonate and salt in a food processor. Blend for 3 minutes.
4. Line a small loaf tin with baking paper. Pour the batter-like mix into the tin and bake for one and a half hours, until the loaf is firm but slightly springy.
5. Cool in the tin for 30 min, then cool completely on a wire rack before slicing. As per the instructions on the original website, I fried the slices in a pan rather than toasting before eating, although it would be good without frying too.

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2 thoughts on “(Gluten Free) quinoa and millet loaf

    1. Ha yes I think I’ve seen some of your thoughts on GF food… Although it helps of you think of it as something entirely different to bread, rather than a bread substitute

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