Whole Grain Quinoa Skillet Bread

Whole Grain Quinoa Skillet Bread

I saw this recipe on 101 CookBooks by Heidi Swanson and it looked amazing! And I wanted some! LOL!

I adapted her recipe to make it gluten-free by switching out the whole wheat flour for gluten-free whole grain flours. It was delicious. You can have it plain or with butter. It makes a nice substitute for cornbread, if you’re looking to switch it up. I even froze some and it was just as tasty as the first day I made it. I let it thaw in the fridge and warmed it up in microwave. Homemade bread for dinner!

I have to admit, I basically freeze most baked goods. There’s only two of us and it’s sometimes tough to eat everything. And it’s better for the waist line too. For the skillet bread, I wrapped completely cooled slices in wax paper and placed into a freezer ziplock with name and date. The skillet bread can be stored in the freezer up to three months.

Whole Grain Quinoa Skillet Bread

Whole Grain Quinoa Skillet Bread
Author: 
Serves: Makes one 10" skillet
 
Inspired by Heidi Swanson from 101cookbooks.com
Ingredients
  • ¼ cup gluten-free all-purpose flour
  • ¼ cup oat flour
  • ½ cup whole grain flour
  • ¾ cup corn flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 ½ cups cooked quinoa, cooled
  • 3 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons sugar
  • ¾ teaspoon sea salt
  • 2 cups milk
  • 1 ½ tablespoons white vinegar
  • 1 cup heavy cream
Instructions
  1. Preheat oven to 350°F and place rack in the top third of oven. Spray a 10” oven-proof cast iron skillet with cooking spray or grease with butter.
  2. Ten minutes before pouring batter into skillet, place skillet in oven to preheat.
  3. In a large bowl, whisk together the flours, xanthan gum, baking powder and baking soda.
  4. In a small bowl, beat eggs, quinoa and butter until mixed. Add the sugar, salt, milk and vinegar and stir.
  5. Add the wet ingredients to the dry and stir until combined.
  6. Pour batter into the preheated skillet.
  7. Pour heavy cream into the center of batter. Do not stir, it will cook up just fine. It will spread everywhere, but that’s okay.
  8. Carefully place into oven and bake for about 45 minutes or until the top is lightly brown and the center is set.
  9. Serve hot or room temperature.
 

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