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mrsfish_94

Quinoa Bread Recipe?

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mrsfish,

Are you trying to up the protein in your breads by adding Quinoa? I would think you could add it to just about any homemade or commercial flour blend without much problem, although I don't know what the max amount is to add to say, one loaf of bread. Someone else that has used quinoa flour more may know.

I cooked up Quinoa for the first time the other night...and was pleasantly surprised. It was good and a nice change from rice. Now to try it in recipes. Anyone have any tried and true favorites using quinoa?

Kandee

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Thanks. I have tried the Quinoa pastas...and they are great! My daughter didn't even notice the difference in taste. We are just starting the gluten-free diet. I was pleased too. It has corn and quinoa. The texture is a little different but not much. I guess I will just have to try it in a bread mix. My daughter seldom will eat meats...so yes I am trying to add some protein to her diet.

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Well, I have to admit I'm not familiar with using quinoa flour, but would think you could replace up to 1/4 cup of quinoa flour per cup of blend and it would work OK. I'll have to experiment myself.

If you've ever cooked the whole quinoa it's like rice only with flavor. Nice stuff...I'm going to give it a try in a rice pudding, either replacing all th rice with quinoa or combining the two. That should add a lot of protein to the pudding which could be used as a hot breakfast cereal too.

Then there are veggie burgers using quinoa. I believe some of my cookbooks may have a recipe or two. You may do an online search for quinoa burgers. Maybe you can come up with one that your daughter will like. Combining it with a bean or legume will up the protein even more. And how about using in soups? Use quinoa in place of rice or potatoes in a favorite soup recipe. If she likes the quinoa pasta there are lots of options there too. I haven't tried the pasta since I'm so sold on Tinkyada.

Good luck, and keep experimenting. Share if you find a winner, OK?

Kandee

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Tinkyada is a rice pasta that is excellant. It is the best substitute for real pasta that I have found. You can get some of it at Giant Eagle, but if you go to a health food store they should have a big selection of styles.

Josh

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Thanks Josh, I SOOO agree with you. I spent years looking for a good pasta sub until I found Tinkyada (I love even saying the name) so I'm NEVER turning back.

mrsfish...I found another HIGH protein item yesterday. It's TEFF. Ever heard of it? You can buy it in flour form or whole grain (which are teenie tiny dark brown grains). I've added the flour to my baking mixes, but didn't realize it was so high in protein...so this may be another option for you.

Kandee

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I am looking for anyone who has used Quinoa flour in a bread mix.  I would like to use it as a flour for my breads.  Also, what is a good bread or flour mix for bread? 

mrsfish

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hi , I too have just bought quinoa . I did some reserch first and this is the site. It has a little of everything as far as articles were concerned. the one I printed out on quinoa was htt://www.urbanhomemaker.com/articles/index_vp.php?id=361&c=16. they gave a few recipes gl rosie :D

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In quick breads, you can use plenty of quinoa flour. You might also look into using amaranth flour and buckwheat flour as well (both are high protein). You can also try adding rice bran for added protein/fat, or flax meal. (It's easier to add these last two higher density items in quick breads, like banana breads, and muffins.) You can use teff flour as well, but it is even more strong tasting than buckwheat, so use it sparingly. If she can have soy, you can use soy flour to add quite a protein punch as well.

As for whole grains, quinoa is great (I prefer red over regular, myself), and amaranth is fab straight up with a pinch of salt (I'm having some right now!). Whole buckwheat is alright, though strong in taste, and can be found as a "cream" ceral that combines well with quinoa flakes and brown rice grits. Millet is also relatively high in protein and is very tasty as a whole grain (or flour or grit), particularly if toasted first. Teff can also be found as a whole grain, but I haven't tried cooking it yet.

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I really like the taste of buckwheat or millet or quinoa cooked up as a whole grain. Buckwheat has a real nutty flavour. You can cook buckwheat and millet the same way you cook rice. When you over cook buckwheat it tastes too strong, but if you cook it the same way as rice it can be very tasty. I use a number of my old couscous recipes and replace the couscous with cooked buckwheat or millet or quinoa. :)

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I really like the taste of buckwheat or millet or quinoa cooked up as a whole grain. Buckwheat has a real nutty flavour. You can cook buckwheat and millet the same way you cook rice. When you over cook buckwheat it tastes too strong, but if you cook it the same way as rice it can be very tasty. I use a number of my old couscous recipes and replace the couscous with cooked buckwheat or millet or quinoa.  :)

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Could you share some of your couscous recipes with us? ;)

You can email me if you would. :unsure:

Thanks

Maryellen

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Quick lunch1 :D

Mix all the below ingredients together.

2 cups cooked buckwheat/ cooked millet/ cooked quinoa

2 cups canned cooked chickpeas

1 green & 1 red bell pepper / capsicum

1 cup peeled carrots and cut in into coins

black olives , cut in half to taste

1 cup blanched green beans and slice or 1 cup snow peas blanched (wash snow peas place in bowl and pour boiling water over them, drain)

2 tomatoes cut into cubes

Dressing

Mix all the below ingredients in your food processor and blend.

Salt and pepper to taste

6 garlic cloves pushed through a garlic press

3x teaspoons lemon juice

1 ml ground cumin

1 ml ground cinnamon

Olive oil to taste or 2 tablespoons

Pour dressing over salad.

Quick lunch 2 :)

2 cups cooked buckwheat/ millet or quinoa (cooked in meat stock in stead of water using the same process that rice would be cooked).

Italian Anti pasta:

Grilled red, yellow, green and bell peppers/capsicum cut into strips

Grilled eggplant cut into strips

Grilled zucchini cut into strips

Grilled tomatoes cut into strips

Grilled mushrooms optional cut in half

Grilled parsnip cut into strips

Pine nuts

1-2 cloves of garlic crushed through your garlic press

Mix all ingredients together. Sprinkle with gluten-free balsamic vinegar or lemon juice.

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I have yet to break out the quinoa flour, but regular quinoa i love ! i simmer it in broth, saffron or spices and serve as a side or i sometimes sub it in rice recipes--like beans and quinoa with sausage and shrimp or we eat it in tacos/fajitas sometimes, or i add it to thicken up soups. very versatile and yummy. i recently figured out i prefer the regular quinoa over the heirloom variety. ps--there is a lot of info about quinoa on this website, if interested: http://www.quinoa.net/

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