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I have an amazing sister-in-law. She loves to express her creativity in food and took up the challenge recently to figure out a sourdough bread that my oldest daughter could eat. The challenging factor? The only grain my daughter can eat at this point is quinoa.
Denise did come up with a sourdough bread, using her own starter that she made, that uses quinoa and flax. It tastes great and has a lovely texture. Mine still has not raised that well but you can’t have everything. (Hers raised more than mine so I am continuing to work on this aspect.)
The starter begins with 1 cup quinoa flour and ½ cup water and 2 torn organic red cabbage leaves. It needs to be fed twice a day with equal amounts of ground flax meal and ground quinoa for a week or two until there is a solid culture of beneficial bacteria and yeasts established. Once the starter is well established it can be kept in the fridge, but should be fed once/week even then. Before using it should be brought out a few days in advance and fed twice/day until it is very active and bubbly and there is sufficient starter to make the bread recipe. (Separate instructions to make the starter can be found at this post.)
The starter should be of medium thinness, of a batter consistency.
When you have 3 cups of starter worked up you are ready to make bread. You can get this more quickly by feeding larger amounts or more slowly by feeding 1/4 cup a day of quinoa/flax mixed with same amount of water.
Add in quinoa, flax, and almond meal. Mix with water, 3 cups starter, salt, and a touch of honey. The mixture will be thick like a batter.
Line your bread pans with parchment paper and scrape the dough into the pans. (I can manage 2 regular pans with this recipe.) Let rise 4-6 hours, up to 12. Dough should be doubled or close to it.
Put your bread into a cold oven. Try to create a Dutch oven kind of effect for baking by putting two bread pans together that are same size. Once the bread is in set it to 400 F.
Bake at 40 minutes then uncover for 10-15 minutes until brown. internal temp should be about 200.
The parchment paper goes with you until the bread has cooled. The dough is very sticky and I don’t think the recipe will work without it.
- 1 1/2 cups quinoa flour
- 1 cup ground flax
- 1 /2 cup almond flour
- 3 tsp salt
- 1 Tbsp. honey
- 3 cups very active quinoa sourdough starter
- 3/4 cup water (or almond milk to increase protein)
- Mix starter and flours, add liquid 1/4 cup at a time until thick like batter. Mix on high for 3 minutes until smooth.
- Line bread pans with parchment paper, smoothing out wrinkles. Carefully scrape dough into the pans and cover with plastic or cloth. Let rise 4-6 hours (up to 12 hours). Dough should be doubled or close to it.
- Cover pans with another bread pan, some sort of lid, or put into a dutch oven and put into a cold oven. Turn oven temperature to 400 F and bake for 40 minutes. (Do not remove the lid during this time.) Uncover after 40 minutes and bake for 10-15 minutes more until brown but watch for burning. (Internal temperature should be 200 F.)
- Let it set 15 minutes in pan, then transfer to a cooling rack. Cool completely and eat the next day. It will continue to set up overnight and have a better taste and texture the next day.