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Gluten-Free Quinoa Bread

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"This is the first gluten-free bread I've made that I've been truly happy with. It's very reminiscent of a whole wheat bread - nutty and dense, yet gluten-free!"
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2 h 35 m servings 257 cals
Original recipe yields 12 servings (1 loaf)

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  1. Whisk agave syrup into warm water in a small bowl; add yeast. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Whisk in eggs and oil.
  2. Combine quinoa flour, sorghum flour, tapioca starch, salt, and xanthan gum in the bowl of a stand mixer. With the mixer running on low speed, pour in yeast mixture. Mix until dough is smooth, 2 to 3 minutes. Add sunflower seeds; mix until incorporated.
  3. Line an 8 1/2x4 1/2-inch loaf pan with parchment paper; pour in dough. Cover with plastic wrap. Let rise in a warm, draft-free space, 30 to 45 minutes.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake loaf in the preheated oven until browned and an instant-read thermometer inserted into the center reads 210 degrees F (99 degrees C), 50 to 60 minutes.
  6. Invert loaf onto a wire rack and cool completely, about 1 hour, before slicing.

Nutrition Facts

Per Serving: 257 calories; 8.7 g fat; 36.6 g carbohydrates; 8.4 g protein; 46 mg cholesterol; 103 mg sodium. Full nutrition

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