My daughter-in-law, Michelle, made a cake out of puréed quinoa for her daughter’s birthday and it was very good and moist – with good keeping qualities. She also made loaves of bread with some pureed quinoa and said it was quite moist but good and she would reduce the amount of quinoa next time to see if that was better. Today I tried it out with my recipe with 1/4 cup of pureed quinoa – they worked out very well and make a nice light bun – great for dinner rolls, hamburger and hotdog buns. I even made a loaf of bread out of 1.5lbs of the dough. Gluten Free Dinner Rolls – 3 dozen
fresh out of the oven!
1/4 cup quinoa plus 1/2 cup water 3 cup warm water 2 teaspoons sugar 2 tablespoons yeast 4 tablespoons pysillium husk (available at health food stores or bulk food stores – important to use in recipe) 4 egg, large 1/2 cup margarine or butter 1 tablespoon chia seed 1/2 cup flax meal (ground flax seeds) 5 teaspoons guar gum 2 cups cornstarch 1 1/4 cup fine rice flour 3/4 cup millet flour 1/2 cup sweet rice flour 1/4 cup tapioca flour 1 tablespoon salt 1/2 cup dry milk powder 1/3 cup sugar Method: Rinse quinoa with water – drain. Place 1/4 cup quinoa in sauce pan with 1/2 cup water. Bring to a simmer, cover and cook for 15 minutes. Remove from heat and let sit 10 -15 minutes. Place 2 cups water, cooked quinoa, chia seed and flax in blender or food processor. Puree. Set aside. Next: Put 1 cup warm water into mixer bowl. Stir in the sugar and yeast. Add the pysillium husk. Let sit 10-15 minutes until yeast starts to work. Add the pureed quinoa mixture and turn on mixer. Add remaining ingredients. Mix/knead for 15 minutes. Cover with clean dish towel and et rise in mixer bowl for about 60 – 90 minutes or until doubles in size. ** Grease the baking sheets and using a small ice cream scoop scoop the mixture onto the baking sheet. Cover with greased plastic or a clean dish towel. Make your hands very wet and using your fingers shape and smooth the dough. Let rise about 60 – 90 minutes. Bake at 375 for 20 minutes or until light brown. Remove from baking sheet onto rack and let cool. If you cannot get millet you can try chickpea flour, amaranth or sorghum flour. Note: If your house is cool like ours was today it takes 90 minutes of rising time. On a warm summer day it will be much shorter.
rinse quinoa using something like this
after mixing 10-15 minutes the dough will resemble a very thick batter