Quinoa Flat Bread (Gluten Free)

quinoa bread

I came across this recipe on Pinterest a week or so ago and thought one of my gluten-free friends would like it. I didn’t actually intend to make it myself but she happened to come over later that week so we tried it out. I have to say I was pleasantly surprised. We didn’t follow the suggestion of putting the pan in the oven and subsequently it wasn’t crispy on the bottom.  The top was delightfully crispy and the Parmesan cheese I sprinkled over the top was great. I wanted to try it again pan fried. I made it twice because I wanted to try a couple of tweaks. I am teaching a hummus class at a local cafe in June and am making pan fried flat bread at the same time. I thought could be a great addition to the lineup as it would taste superb with hummus. Sadly, it didn’t turn out that well panfried. So baked it will remain.

I made a couple small changes to the original recipe.

  • used rice flour instead of quinoa flour (you can make your own by grinding quinoa in a food processor or coffee grinder)
  • baked it for 30 minutes (mine was about twice the thickness of the picture in the original recipe)
  • added a bit of salt, pepper and garlic powder to the dough before baking
  • used olive oil

Where to get quinoa キヌア kinua in Japan

  • supermarkets – some supermarkets carry small bags of quinoa in the rice section. This quinoa is meant to be added a tablespoon at a time to rice as an add-in. The brand I most often see is this one (be careful as they also sell millet in bags that look exactly the same) and it is a perfect size for a couple of batches of quinoa bread. 
  • import shops – you will likely find bigger bags here but still possibly only 400g or so. I often see this bag. You sometimes also find Alishan Organics quinoa in import shops.
  • Health food stores will have medium sized bags.
  • Amazon – here is a link to a search for キヌア
  • Rakuten – here is a link to a search for キヌア
  • Yoyo Market – they carry Alishan Organics quinoa

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Kabocha Collection

It’s an exciting time of year. It has cooled off enough to eat all things kabocha. I can’t eat much of it in the heat for some reason. Here are some of my previous kabocha recipes. Just click on the picture to take you to the post. I’ll be trying and posting new ones soon.


Focaccia Bread

How can you not love  a good foccacia bread.  I hadn’t made this recipe in a couple of years when I suddenly remembered about it.  This was a find from Allrecipes.com back in the day before I discovered it is often easier to find good recipes on good blogs. I didn’t change a thing from the recipe so I’ve just cut and pasted it.  I used the regular shredded cheese they sell at Japanese supermarkets – some sort of processed mozzarella-like cheese.  The baking time didn’t have to be adjusted for my tiny little Japanese convection oven.

Focaccia Bread

By: Terri McCarrell posted here

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper

1 tablespoon vegetable oil (I used olive oil)
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese (I used the shaky stuff)
1 cup mozzarella

In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.

Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Irish soda farls for breakfast

Yesterday afternoon as I was wasting time on the internet (the whole day actually), I discovered a recipe for Irish Soda Farls on Allrecipes.com.  I have wanted to make Irish soda bread for a while so this seemed like the perfect opportunity to try something similar out.  I was supposed to start work at 8am today so I decided to make them the night before.  My client called me early this morning to cancel so I could have made them fresh this morning.  Next time.

Irish Soda Farls

Irish Soda Farls

Posted by Ita on Allrecipes.com
Servings: 4

2 cups all-purpose flour (I used 1 cup wholewheat and 1 cup all-purpose)
1 teaspoon baking soda
1 cup buttermilk (I used a splash of vinegar and regular milk)

Get a heavy based flat griddle or skillet on medium to low heat.  I actually just used a regular non-stick pan and didn’t preheat.  Place flour and salt in a bowl and whist together. Make a well in the center and pour in buttermilk.  Mix the dough quickly and knead very lightly on a floured surface.  Press into a flattened circle about 1/2 inch thicke.  Cut into fours with a floured knife.  Sprinkle a little flour over the base of the pan and cook the farls for 6-8 minutes on each side or until golden brown.

I ate mine with raspberry jam and peanut butter.  I imagine they would taste great with any toast topping.

Irish Soda Farls

Raisin Bread

This is a recipe adapted from the Artisan Bread in Five Minutes a Day Master Recipe.  Adapted may be too strong a word.  I added 3/4 tablespoon of cinnamon and some raisins to a half batch.  Japanese bakeries often sell small heavy loaves of raisin bread.  I love them and thus tried to make something similar.  It was a success – everything I had dreamed of.


Raisin Bread (Half Batch)

Makes two one pound loaves

From the Master Recipe in Artisan Bread in Five Minutes a Day

1 1/2 cups lukewarm water

3/4 tablespoon yeast

3/4 tablespoon kosher or other coarse salt

3 1/4 unsifted, unbleached, all-purpose flour measured roughly

3/4 tablespoon cinnamon powder

A handful of raisins per loaf

Mix the water, yeast and salt in a large bowl.  I like to use a whisk.   Mix in the flour and cinnamon (I mixed the cinnamon into one of the middle cups before adding to the water) in to the water/yeast mixture and stir until combined.  The dough should be uniformly moist with no dry patches. You do not need to knead.  Allow to rise for two hours or until the dough has risen and flattened out on top.  During the rising, keep the dough lidded or covered with saran wrap but not airtight (leave a small part of the opening uncovered).   After rising the dough can be used immediately or refrigerated for up to 14 days.  It is easiest to work with after it has been refrigerated for 3+ hours.

Cut off a pound of dough and shape into a ball by stretching the sides of the dough out and gathering them on the bottom.  The top should be smooth.  Sprinkle with flour and place on a lightly floured surface.  Roll into a rectangle and sprinkle with raisins.  Roll up like you would cinnamon buns.  I then joined the two ends together to make a ring.  It looked a lot like a giant bagel.  Let rest for forty minutes.IMG_0541

Twenty minutes before you are ready to bake, preheat the oven and baking stone to 450F  (I do 200C in my small convection oven). Place a boiler tray in the rack below (in my case a metal cup of water).  Score the top of the bread to allow for rising.  Just before putting the bread into bake, pour boiling water into the boiling tray to create a steaming effect.  Bake for 30 minutes (20 in my oven) until golden brown and sounds hollow when you knock on the bottom.  Cool completely before eating to allow the bread to finish baking inside.