Hmm? You again? Dear reader, you are a jewel of the ocean, the acme of blog readers, etc etc, but you can’t expect me to stay with you forever and ever, can you? Okay, fine one more recipe and that’s it. I mean that. I had wanted to test out quinoa flour and amaranth flour, but there was no quinoa flour that wasn’t absurdly expensive, so I gave up, no, sorry, made my own, again. It’s tedious, but at least you avoid the nasty taste so many store bought flours possess. I’m going to cut this short, it worked, but it’s nearly identical to the all Quinoa Flour Bread. That’s not a disparagement, that bread is really great. I’d praise it more if it weren’t my own recipe, but modesty prevails and I quietly mumble its praises. The one thing I love about this is that one minute out of the oven it was cut without any crumbs. I do think the texture is slightly firmer, but that might be the lessened water. Go to the quinoa flour bread page and you’ll get all the information you’ll ever need. This is just here because it worked. It’s never a bad thing to know additional flours work and because it was too different to list as a variation. I used two small tins, I think they’re four and a half inches each, because you get a better crust to, ummm, not crust? ratio, but you could use a normal sized loaf tin and it should be fine. I just prefer to list what I used so you’ll hopefully avoid any failures due to me. Your failures are yours to accept. I’m perfect! Heh. Okay, until later.
170g Toasted Quinoa Flour
30g Raw Amaranth Flour
25g Ground Flaxseed
2 Tbsp Olive Oil
2 Large Eggs (70g to 75g in Shell)
1/3 Tbsp Baking Soda
Pinch of Salt
Makes two small loaves.
Can be frozen.
1. Preheat oven to 175c (No Fan).
2. Grease (With Butter or Olive Oil) and line a 6×3 inch loaf pan.
3. In a large bowl mix together the Egg, Olive Oil and Salt. Add the Quinoa Flour, Amaranth Flour, Flaxseed and Baking Soda and stir until combined, then add the Water and stir together until smooth. Rest for 5 minutes until batter has thickened. It will be lumpy.
4. Pour batter into prepared tins and bake for 40-50 minutes, turning halfway if needed, until brown, the tops firm when pressed, and a skewer comes out clean.
5. Remove from he tin and let cool completely on a wire-rack.