74.Quinnoa Bread : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


4 oz / 100g quinnoa grain

4 oz / 100g tofu

4 oz / 100g

gluten-free flour mix

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

salt to taste

1 oz / 25g fat or 2 tablespoons olive oil

¼ pint / 150 ml water or milk

1 tsp sugar


Soak the quinnoa grain for ten minutes in boiling water and then drain, discard the water. Leave the grain to soak in one pint of water overnight. Drain before using and discard this water.

Liquidise the soaked quinnoa with the tofu to a smooth pureéand then beat in the milk and the egg. This is best done in a liquidiser.

Mix all the dry ingredients for the bread together with a tablespoon of oil .

Fold the flour mixture into the pureé. Do not overmix and do not leave to stand at this point or you will lose the light structure tothe bread dough.

Place the mixture, 1" or 2cm deep, into a shallow 10"square baking tray lined with non-stick baking parchment.


Preheated oven

gas mark 7 425°F 220°C

Bake for 35 to 45 minutes.

Always check that a loaf is cooked by using a skewer through the middle. The loaf is not cooked until the skewer comes out clean. A part cooked loaf can be turned over on the baking tray to ensure even cooking.