Quinoa & Buckwheat Gluten-Free Bread

I realised today that I’d gotten too busy these last few months — because I hadn’t been baking bread!  So today, during a bit of a chill afternoon, I made a new gluten-free loaf.  And it is my new favourite!!

It’s a yeasted bread, so it takes a little more planning time than a quick bread (like this Quinoa & Flax Seed Gluten-Free Quick Bread).  There are two rising times: one after you first bring the dough together into a ball, and a second rise after you shape the dough into a long sausage-like loaf.

I adapted the recipe from a BBC recipe by Dan Lepard (the gluteny bread genius), and learned a new technique: toasting the flax seeds opens up the husks, so that the inside of the seeds can mix with the water in the dough to form a gel.  This makes for a softer crumb, and a really delicious loaf.

Lepard also includes psyllium husk powder in his recipe.  Psyllium husk powder absorbs a lot of water, and like the flax seeds, have a mucilaginous quality.  So the combination of the flax seeds and the psyllium husks make for a less crumbly gluten-free bread.   You can find psyllium husks at your health food store or bulk store — either as whole husks that you grind, or as a pre-ground powder.

I made this bread specifically to go with some egg salad I’ve been craving.  Do you know I fell in love with Mr. KitchenOperas over his egg salad and lattes?  Egg salad has a special place in our hearts, and it’s a great combination with this bread.  I also think chickpea salad (make your favourite egg salad recipe with a half a tin of mashed chickpeas), hummus and sprouts, or almond butter and jam would be divine open-faced sandwich toppings on this bread.

I love multi-grain breads, so I replaced Lepard’s corn flour (which would make a rather white loaf) with half buckwheat and half quinoa flour.  The combination makes a dense and nutty multi-grain bread, with a crispy crust and a soft crumb.  I am really in love with the results.  This is definitely going to be a new staple around here.

Quinoa & Buckwheat Gluten-Free Bread
Adapted from Dan Lepard’s Gluten-free bread, Makes 1 large loaf

• 50g (1 3/4oz) flax seeds
• 475ml warm water
• 4g (1 1/2 teaspoon or 1 package) quick-rise instant yeast
• 120ml (1/2 cup) plain yogurt
• 250g (1 1/2 cups) quinoa flour
• 250g (2 cups) buckwheat flour
• 1 teaspoon sea salt
• 1 teaspoon brown sugar
• 50g (1/4 cup) psyllium husk powder
• 60ml (1/4 cup) olive oil
• 30g (3 tablespoons) cornmeal, for dusting
• 45ml (3 tablespoons) extra olive oil, for brushing

Preheat oven to 350F.  Place the flax seeds on a cookie sheet, and bake at 350F for 10 minutes.

In a small bowl, whisk the water and the yeast together.  Add the yogurt and the toasted flax seeds.

In a separate large bowl, whisk the quinoa and buckwheat flours, salt, sugar, and psyllium powder together.

Pour the yeast mixture over the flour mixture, add the 1/4 cup olive oil, and combine with your hands into a ball of dough.  Turn the dough out onto the counter and knead to incorporate all of the ingredients.  Form the dough into a ball, and place it in the bowl (covered with plastic wrap or a damp tea towel) for 30 minutes.

Line a baking sheet with parchment paper.  After the dough has rested for the 30 minutes, roll the dough into a sausage shape.  Brush the dough with the extra olive oil, and cover with a damp tea towel.  Let rest for another 30 minutes.

Preheat the oven to 465F, and slash through the top of the dough with a sharp knife.  Sprinkle the dough with the cornmeal, and bake at 465F for 40 minutes.

Place the dough on a wire rack to cool completely before slicing.

Enjoy your fresh bread!