About This Gluten-Free Quinoa Bread Buns Recipe
Nowadays, quinoa is quite popular all around the world. There are quinoa salads, quinoa fried rice, soups with quinoa, breakfast bowls, and even quinoa bread.
Quinoa, called “the mother grain” by the Inca, became popular with the gluten-free and vegan trends because it is a naturally gluten-free grain. It is considered an excellent “superfood”, has an incredible nutrition base, is loaded with proteins, is high in fiber, and provides many key vitamins and minerals.
Because it is so rich in nutrients, quinoa is a wonderful choice for people on a gluten-free diet or any generally healthy diet.
These flourless Gluten-Free Quinoa Bread Buns are not only healthy but also very easy and fast to make, as no kneading the dough and no waiting time for it to rise is needed.
They are expectedly dense, filling, and full of flavors. You may enjoy them as they are, but why stop there? Why not experience the full flavors and make them impossible to resist? To do that, you just need to cut the bun in half, lightly toast it and top it with layers of goodness. For a vegan quinoa burger, you can top it with layers of mashed red kidney beans, leafy green veggies, tomatoes, and creamy vegan tzatziki. Use shredded chicken sauce topped with veggies and white sauce for a meat quinoa burger. And if you have a sweet tooth, you can even enjoy them with jam or peanut butter or why not both. The options are endless.
Either way you’ll choose to enjoy these Gluten-Free Quinoa Bread Buns, I’m sure you’ll love them.
What You Need for This Gluten-Free Quinoa Bread Buns Recipe
- Quinoa. Nutrient-rich, quinoa is a wonderful choice for gluten-free or any generally healthy diet.
- Almonds. They are highly nutritious and rich in healthy fats, antioxidants, vitamins, and minerals. They give a wonderful nutty flavor to these quinoa bread buns.
- Unsweetened Almond Milk. It is gluten-free, vegan, low in fat, and adds a pleasant hint of nut.
- Linseeds. Also known as flax seeds, they are another “superfood” loaded with nutrients, and because they are packed with fibers can improve your digestive system.
- Sesame Seeds. The nutty flavor and crunch go perfectly well with these quinoa bread buns.
- Baking Powder and Baking Soda. Both baking powder and baking soda are chemical leavening agents. Baking powder does most of the leavening, while baking soda is added to neutralize the acids in the recipe and add tenderness and some leavening.
- Maple Syrup. To add a little bit of sweetness and balance the flavors.
- Lime. Lime juice is the perfect touch for avocado, and the lime zest gives a nice zesty flavor.
- Avocado. Because it is high in good fat and has a creamy, velvety texture, avocado can replace butter or egg and has a mild taste.
- Chia seeds. Are one of the healthiest foods on the planet and helps keep the buns a little bit moist.
- Sunflower seeds. For an extra bit of crunch and nice texture.
- Sea salt. Because it enhances the flavors and all your dishes, regardless of whether they are sweet or savory, it should include a little bit of salt.
- Maple Syrup. Can substitute it with honey, agave syrup or brown sugar.
- Unsweetened Almond Milk. You can substitute it with any other plant-based milk or water.
- Almonds. Can substitute them with any other nuts that you prefer, like hazelnuts, walnuts.
What type of quinoa should I use for these Gluten-Free Quinoa Bread Buns?
I recommend using white quinoa over tricolor quinoa, as the grains have thinner skin, making it easier to whizz into a flour consistency.
Should I wash quinoa?
Usually yes, but in this case, if you wash it, you’ll need to dry it in the oven or in a skillet; otherwise, it doesn’t blend into flour when it’s wet. I think it is better not to wash it for this recipe, as long as you use whole quinoa and not flour quinoa.
Can these Gluten-Free Quinoa Bread Buns be stored?
These Gluten-Free Quinoa Bread Buns keep well covered in the fridge for a good few days. If not eaten on the day they are made, they are best toasted before eating.
Can I freeze these Gluten-Free Quinoa Bread Buns?
Yes, you can put the whole buns in the freezer. Then when you want to eat them, you can just toast the buns straight from frozen.
Gluten-Free Quinoa Bread Buns
These Gluten-Free Quinoa Bread Buns are not only healthy, nutritious, and filling but also loaded with proteins and high in fibers. They are small, nutty, and dense, perfect for burgers or sandwiches. In addition, they are easy and fast to make and are perfect for anyone with a food allergy or intolerance.
How To Make Gluten-Free Quinoa Bread Buns Step By Step
Start by lining a baking tray with baking paper and preheat the oven to 170ºC (340ºF).
Add the almonds to a food processor or blender and whizz until you get it to a crumbly consistency like the almond meal.
Add quinoa and linseeds to a food processor or a blender and whizz until you get it to a flour consistency.
Mix well quinoa and linseeds in a bowl with the almonds, sesame seeds, sunflower seeds, chia seeds, sea salt, baking powder, and baking soda.
In another bowl, peel and mash the avocado. Add lime zest and juice, maple syrup, and almond milk, and mix well.
Add the wet ingredients to the dry ingredients, and mix well for 2-3 minutes until you get a sticky, firm dough.
Start forming the balls out of the dough, then slightly flatten them and place them on the baking tray, keeping a little distance between each other.
Bake for around 25 minutes or until are golden brown. If you see that the bottom browns more than the top, turn them over. To check if they’re done, poke 1 or 2 with a skewer, and if it comes out clean, they’re done.
Let them completely cool down before cutting.
• As quinoa flour may have a bitter taste, buying whole quinoa and making the flour yourself is better. It may take a little longer, but you are sure the bread buns will not have a bitter taste.
• You may use a food processor or a blender to whizz the quinoa. The food processor will take a little bit longer than the blender.
• Cover them with aluminum foil or baking paper during the baking stage if the buns are starting to crack but are not cooked in the middle. This way will stop them from drying on the outside and continue to cook inside.