Ingredients:
- 2 cups cooked quinoa
- 1/4 cup olive oil
- 4 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vinegar (apple cider or white)
- Optional additions: herbs, seeds, or nuts for texture and flavor
Instructions:
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a food processor, combine the cooked quinoa, olive oil, eggs, baking soda, salt, and vinegar. Process until the mixture is smooth and all ingredients are well incorporated.
- Stir in any optional additions, like herbs or seeds, into the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 30-35 minutes, or until the bread is firm to the touch and has a golden crust.
- Let the bread cool for 15 minutes in the pan, then transfer it to a wire rack to cool completely before slicing.
These recipes should yield gluten-free bread that’s good for sandwiches, toast, or simply enjoyed with a bit of butter or jam. Keep in mind that gluten-free baked goods often benefit from cooling completely before slicing, as they can be a bit fragile when warm. Enjoy your homemade gluten-free bread!