Gluten-Free Quinoa Flour Bread – Ilaria Moretti

Method

Pour the La Veronese® Quinoa Flour into a bowl and add a pinch of salt. If desired, you can add sifted instant yeast and a little dried artichoke powder for a richer flavor. Then add the sunflower seeds, non-dairy yogurt, and finally the eggs.

Mix until smooth and homogeneous.
Using a spoon, scoop out the dough and divide it into portions onto a baking sheet lined with parchment paper. Finally, sprinkle the surface with sesame seeds.

Bake in a preheated oven at 180°C (350°F) for about 15 minutes, until the bread is cooked through and lightly golden.

Note
Do not remove the eggs: they are essential for binding the dough and ensuring the success of this recipe.