Quinoa Flour is fairly new to me. Not completely new, but new enough to be a part of Try Something New Tuesday. I will be doing this weekly to motivate myself and you to try new things regularly.
Anyways, with my husband’s new diet, I have been looking into yeast-free breads. We need it to be yeast-free and as low in carbs as possible. On an investigatory trip to Sprouts we discovered that we will have to plan to pay at least $6 a loaf for bread he can eat. I refuse to do that. So I have begun experimenting with my own bread!
Experiment number one failed miserably. It tasted fine, but was about an inch thich, not exactly ideal for sandwiches.
So today I have tried something new. I am still using quinoa flour because of the high protein content and the fact that it is gluten free. I adjusted the amount of baking soda, and I added extra milk to make the consistency closer to pancake batter than bread dough. And I am making my bread in a skillet. Individual “slices” of bread. I avoid the rising problems caused by lack of yeast and I can control the size of the slices.
– INGREDIENTS –
2 1/2 cups quinoa flour
2 teaspoons baking soda
2/3 teaspoon salt
2 cups vanilla soymilk
1/8 cup butter, melted
2 tablespoons shredded coconut
– PROCESS –
Heat up a large skillet on low to medium heat. You can use coconut oil or non stick spray. Coconut oil crisps the slices, whereas non stick spray leaves the bread a little softer.
Mix your dry ingredients in a large bowl. Melt the butter and add it in with the soymilk. Add the wet ingredients and stir well.
Place a cover over your pan and let cook for 3-4 mintues. Flip bread over and let cook for another 2 minutes. You will end up with one side much flatter than the other. This is where your sandwich toppings will go.
Let cool and then store in a sealed plastic bag.