Bette Hagman’s Quinoa Bread

quinoabread.jpgOne of my favorite cookbooks is Bette Hagman’s “The Gluten Free Gourmet Bakes Bread”. In my opinion, one of the best recipes in the book is her Quinoa bread (on pg. 70). It has a wonderful texture that comes from her four flour blend which uses bean flour and sorghum to make a high protein product with great flavor. Three tablespoons of quinoa add protein and a surprising amount of flavor, giving it an impressive brown bread flavor that seems ‘wheaty’ to me. It comes out of my programmable Zojirushi bread machine from the GF cycle very high and fluffy, with a lovely crust. I always let it cool to room temperature before cutting it, which prevents it from collapsing. Then I enjoy fresh slices, as it actually has a wonderful soft texture that doesn’t require toasting, at least for the first day or so. It’s very popular with DH as well. After the first day, I generally toast it and use it in sandwiches or as toast. It’s very good with butter or margarine and high quality honey. I also like it in grilled cheese sandwiches, with pesto or goat cheese with tomato and avocado, with tuna fish salad or egg salad, and even with hummus. It also makes a nice bread for a Gardenburger- nothing like a grilled tofu burger and condiments. Mmmm. But don’t take my word for it- try making it yourself! I didn’t get around to this recipe for far too long- and couldn’t believe what I had been missing all this time.

Note: With Bette Hagman, I find that my Zojirushi can handle a medium size loaf as long as it isn’t a sourdough recipe. Sourdoughs tend to get really energetic about rising, and then they deflate if they reach the lid. So, when I make sourdough breads I tend to make the small sized loaf.

rating: 9/10

Quinoa toast with basil pesto wholebread.jpg


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6 Responses to “Bette Hagman’s Quinoa Bread”

  1. The idea of having a decent-tasting untoasted slice of bread again is very compelling – I may have to give this one a try.

  2. Looks yum!what setting did you use on zojirushi? Did you modify the recipe because mine sunk in the center.Thanks.

  3. Hi Betty,
    I followed the recipe as is although occasionally I will decrease the amount of water slightly. If you’re having trouble, you might find decreasing the water in the recipe will help. I usually do her small or medium recipes as I find if I do the large, the recipe will overproof. I have my Zojirushi set so there is only one stir and rise time, and I always take it out right away- no warming phase as that will also cause the bread to sink a bit. :) Good luck and let me know how it goes!
    -Sea

  4. Betty,
    I’ve tried without success to find quinoa bread in the better and health food stores. All recipes for baking my own say you need a bread machine to do it. I can’t afford to buy a bread machine right now and wonder if it can be baked in a conventional oven or an electric toaster oven.
    Can you help?

  5. Fran,
    This is my blog; Betty was just posting her question. There is no quinoa bread available commercially as far as I know. You can ALWAYS bake a bread recipe in a conventional oven rather than with bread machine. You just have to change it slightly. Basically, put the water in a small bowl, add the sugar, and add the yeast and let it proof before adding to the rest of the ingredients and mixing. A standing mixer is very helpful for gluten-free baking if you don’t have a bread machine, and if you don’t have that, it could be difficult. You can use a hand-held but our heavy flours are tough on the motor and they are likely to burn out. You would want to beat the batter including yeast water for about three minutes before putting it in an oiled bread pan. Then let it raise for about an hour or until doubled in size. Bake at 350 or 375 for 50 min or until bread is golden brown and sounds hollow when tapped.

    An electric toaster oven won’t be big enough for most loaf pans; a conventional oven is what you want to use. Hope this helps!

    -SEA

  6. Fran – I just got done making a loaf of Hagman’s Quinoa Bread, as, like Yum, it’s one of my favorites to make and is the most foolproof I’ve tried.

    If you can get a copy of Hagman’s bread book (try Amazon’s listings of used for great prices), you’ll see that in this recipe as in most of hers, she gives instructions for both machine and “hand-made” breads. I make mine by hand.

    When you try it, keep a close eye on the pan when it’s in rising mode, as I find it doesn’t take an hour to rise. What I made today, for example, was ready at 30 minutes.

    And be very careful to put it in to bake once it’s risen to the top of the bread pan. Any further and it will over-proof, and you’ll end up with a sunken top at the end.

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