And there it was again, a very happy “I wonder what would happen if… ” accident. Somehow quinoa flour does that in my kitchen, first it was tortillas, then a chocolate crumble crust and now bread.
But in the midst of making this at least once a week for the past three months I’ve neglected to share it with you. Shame on me.
This is ‘Emergency Bread‘ at its best. Less than 20 minutes start to finish and gluten free to boot. Crumbly, light, slice-able. The only thing I haven’t yet tried is making a bigger batch and baking it in a loaf pan…
On the day I took the photos I ate torn off wedges of the bread with a hard goat cheese, Rhubarb & Apple Spread and some apple slices – but it has made an appearance with everything from Crab Scrambled Eggs for breakfast, to Shiitake Bacon for lunch – and even garlic bread for dinner.
I do love a good happy accident.
Ooh, one more thing, a few months back Martyna asked if I would contribute a recipe to a new e-cookbook she was putting together. The book, Guilt Free Desserts, was released on Monday!
It is simply gorgeous and packed full of gluten-free // vegan // soy-free // refined sugar-free – yet absolutely decadent – desserts, you must check it out. If you get the book make sure to keep an eye out for my Quinoa Apple Crumble contribution, I developed the recipe over the holiday season and it made a perfect guilt free dessert for Christmas lunch!
Gluten Free Quinoa & Buckwheat Skillet Bread
This is the best quick-fix bread ever, and just to make sure I’ve made it at least once a week for the past three months. All in the name of recipe testing of course… ahem.
INGREDIENTS:
- 1/3 c quinoa flour
- 1/3 c buckwheat flour
- 1/3 c water
- 1/3 c natural yoghurt [or almond milk + 1 tsp lemon juice]
- 1 egg
- pinch sea salt
- 1/2 tsp baking [bi-carb] soda, sifted
METHOD:
Use a fork to whisk all ingredients except baking soda. Rest batter 5 minutes while you preheat a small [20 cm / 8 in] skillet over medium to medium-low heat.
Mix sifted baking soda into batter – it should start to bubble. Lightly spray pre-heated pan with oil, pour in all batter and shake pan slightly.
Cook 7 minutes. Run spatula around edge, flip carefully, cook 6 minutes. Turn out onto rack to cool.
Cut into fingers for an antipasto or cheese platter. Cut in quarters, split like a roll and fill with Vegan BLT / PB&J / Pear, Goat Cheese & Onion Jam – or really any other sandwich ingredient you could imagine.
If there is any left store in fridge until needed. It also toasts really well.
*COOK’S NOTES:
- Fancy it up: flavour with herbs like oregano and thyme to make it more savory or spices like cinnamon and cloves to sweeten it up.
- The vegan attempt: I’ve tried this without an egg and it just doesn’t work the same way – proceed at your own risk…
- Make it bigger: Could you? Definitely, just keep the flours/water/yoghurt at a 1:1:1:1 ratio. You can go up to 1/2 cup of each for one egg although I’d increase the baking soda to a slightly heaped tsp. Then just multiply from there as you wish – BUT remember you still have to flip it… so try it out as is in a small skillet before you go too crazy.
gluten free // vegetarian // dairy free // soy free // sugar free
Love it. I am becoming much more interested in things I can cook in a frypan given it is far too hot to turn on the oven. Will add this to the list.
20 minutes to fresh bread?! I love it!
Great idea! I’m a bit of a lazy cook when it comes to bread… feeding the starter for weeks, waiting for bread to rise, etc – sadly I have little patience and travel away too often. This is perfect. Quick and tasty I bet. Thanks for the eBook mention too, it was great having you onboard and that recipe is delicious!
This is such a nice idea. Soft, earthy and perfect with cheeses and even prosciutto!
Hi there. Love the idea of this recipe – I’ve been experimenting lately with buckwheat so am happy to have another way to try using it.
I do have a quick non-food blog question, if you don’t mind answering it. I like the photo mosaics you used in this post. I’m curious how you made them? Did you do it in WordPress or did you create them using a separate program?
Thanks for any help you can offer.
Hi Kristine, I don’t mind at all! I edit my pics and watermark in Lightroom but create the collages and apply any text in Picasa. More complex stuff like the How To’s and Calendars are done in Illustrator 🙂
I just sent this to my gluten-free friend who I know will love it. Actually, I am not gluten free and I think I will make it too! Looks awesome with the cheese….
This bread looks spectacular. Like Anna, I too have sent it to a gluten-free friend. I can’t wait to try it.
Do you think it would be possible to make a skillet/quickbread like this grain-free?
Hmm…
Hi Zosia, I’m not sure but you could certainly try! Perhaps a combo of almond, chestnut and arrowroot or tapioca would work? Please let me know if you try it out!
Oh it looks so yummy and perfect! Well done 🙂
S glad I stumbled upon your website. This bread looks fantastic. I can’t wait to try it out, especially since I’m looking for more GF recipes.
Love a good skillet bread. Your creativity knows no bounds! Brilliant yet again!
sounds great! do yo happen to know the nutritional data? I’m eating low carb, thanks!
Have you tried with egg replacer in the vegan attempt, or just no egg at all?
Hi, the vegan attempt mentioned in the recipe was no egg at all and it ended up far too dense, would love to hear how it goes with egg replacer.
Beore I have tryed using one Tbsp. of flaxmeal plus three Tbsp. of water as a substitute for one egg. I will try it in this recipe and let you know how it went
well done! I’ve just tried it but with chickpeas and buckwheat. Wasn’t crumbly but really….soft. But it was still good with salted butter and cheese. Thanks
Interesting! Chick Pea flour does create a very different consistency on things. Glad you enjoyed it 🙂
Hi, is the batter supposed to be runny or dough like.
Thank you
Hi Sadaf, it is like a thick pancake batter, you can see it in the image above 🙂
This looks awesome! Have you tried any other flours besides quinoa in this recipe? I don’t normally keep it on hand so I’m wondering how it would work with a gf blend, do you have recommendations? I think I might just try it anyways… 🙂
I tend to stick with quinoa and buckwheat on this (I don’t do gf blends as most have soy flour in them) but I’d imagine that it would work well. Please let me know if you try it!
I did it! I used my gf flour blend (soy free). Mine didn’t rise as much as yours did though, and I think it needed longer to cook. But I love it! Thanks so much! (http://jcooksglutenfree.wordpress.com/2014/01/13/skillet-bread/)
Yay – thanks for letting me know!
I was just wondering – Did you use a nonstick skillet or did you use a little oil in it?
Hi Toni, the recipe notes to lightly spray your pan with oil. I used a non-stick but a well seasoned cast iron would work well too. Of course you can brush with oil instead of spraying it.
Love this recipe! I have made this quite a few times. It’s very delicious and easy! Thank you so much for sharing. Have you tried baking in a muffin tin or making sandwich rounds?
Thank you ! I didn’t have any Quinoa flour so I tried it with Coconut flour.
The batter came out a little thick so I added Almond Milk until I had a pancake like mix.
It is still very good! I also added Cinnomon and used Coconut oil in the pan! I will have to get Quinoa flour next time and see what it taste like.
Hi Sylvia – thanks for letting me know that this works. Coconut flour behaves very differently to quinoa flour so I’m glad it turned out for you! ~ JJ
Could one replace the yogurt with whey?
Hi Victoria, per the recipe It can be replaced with soured non-dairy milk so yes, whey should be fine – you can always add the lemon juice just in case. ~ J
Hi! Do you think this would work if I substitute amaranth flour for the buckwheat? It’s my first ever bag of amaranth flour so I have no idea how it behaves, and I noticed you’ve worked with it before. (There’s just something about buckwheat flour that makes baked goods offputting for me, I have no idea if it’s the buckwheat flour I get in my country/store that’s different or what. I searched the internet and nobody seems to mind the taste/smell, which I find weird to be the only one, cause I’m not fussy about food at all.
Also, since all my pans and skillets are large and prone to sticking, I’d like to make this in the oven. Do you think it would work? And if so can you suggest to me please the temperature and time for baking? Thanks!
Hi Tea, it should, they aren’t too far off in how they work. Haha yes some people do have issue with buckwheat (it can taste dirty to them) however different brands do differ and if the flour is old it may taste off. I’ve never made this in the oven so can’t really advise but 350 F (180 C) is a pretty good all-purpose temp. Let me know how it goes! ~ JJ
I finaly got around to making it. I’m quite pleased with the result. I’ve been on the hunt for some good bread-like imitations that’s a bit more nutritious than regular bread and I consider this one a success. I ground my own flours in the coffee grinder(the store bought am. flour didn’t have amaranth’s colour(??) and it seemed way too gritty). I put it in an 180C oven like you suggested, and kept it in for 25 mins; the toothpick came out clean much sooner but I left it in some more just in case (was weird checking for bread’s doneness with a toothpick:)),
I made the “1/2 cup each” version. It actually tasted better the next day when it god cold. Will put a tsp of honey next time. Also, I thought it was weird it didn’t have any fat in it so I added a tbsp or two of ghee. I don’t quite know what that did? Maybe make it more moist?
I’m guessing that in the place of the buckwheat or amaranth I could put almost anything and it would work fine (except coconut flour), like ground oats or millet or even whole spelt. I’m just wondering if I’m out of quinoa, do you think this cake-like-bread-thing would work with putting something else in quinoa’s place, or is IT the thing holding the recipe together? I’m just asking if your evil-genious-intuition is hinting something. Or I’ll just experiment for myself. I’m also a big “I wonder what would happen if… ”-type of cook; just my accidents aren’t all very happy, so I was looking to avoid a waste of ingredients if you already have a sense of what would happen.
What a great recipe, so springy! I posted the recipe on my blog and I’ve linked back to the original, I hope that’s okay. Thanks for the recipe.
Glad you liked it, thanks for letting me know! ~ JJ
Thank you for this recipe. It worked just as you described it; turned out just like your picture. Unfortunately nothing left to toast tomorrow…. Will definitely make the bread again. The careful writing of the recipe sounded like a profi’s but evenso the beautifully behaved result exceeded my expectations. Thanks again. Ruth Whetsel
Hi Ruth, Great to hear you enjoyed it! ~ JJ