This quinoa bread with sourdough starter and flax seeds is a gluten-free, vegan and low glycemic index recipe. Seeds and whole grains makes it easy to digest, nutritious and soft. Quinoa flour make it a high protein, healthy option for your breakfast and meals. It is ideal for anyone who has decided to avoid gluten (like celiacs) without giving up the taste of homemade bread!
Tips & Replacements
Flaxseeds and psyllium husks are mandatory for this recipe. They act as binders in this dough. You can replace psyllium husks with psyllium powder by using half of the indicated amount. No gums or eggs are involved, so these natural binders are much needed.
Also, you can use up to 100% of quinoa flour, instead of mixing it with buckwheat flour. I didn’t test any other replacements for flours until today.
Can I freeze this quinoa bread?
This bread is great for slicing and then frozen in single slices. Thaw at room temperature and toast the slices before serving to further lower their glycemic index.
And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!