I love bread and always been a big breadhead (it’s a real word to describe people who enjoy eating lots of bread). Since moving to the USA over 10 years ago I’ve been having hard time finding good bread. Supermarket bread aisles here don’t even smell like bread, they smell quite bad honestly. Bakeries are always an option, but your average Italian bakery doesn’t usually have anything healthier. Specialty bakeries charge an arm and a leg for a loaf of bread so it’s not sustainable at the moment.
The only solution to my bread problem was to start baking my own bread. I’ve baked probably hundreds of breads in my life (I went to culinary school as well as a separate baking and pastry chef school to deepen my skills) so it didn’t seem like a huge task to take on. Of course I also wanted to make bread that was as healthy as bread could be, so I came up with this recipe that included quinoa and even a root vegetable! How radical! Anyways, I love to keep some of the dough in the fridge and bake as I eat so I always have warm bread to have with my tea.
Gluten-Free Quinoa Flatbreads
1 cup shredded carrot
1 cup cooked quinoa
1 cup water
1 1/3 cup gluten-free flour (I used quinoa flour)
2 tbsp oil (I used olive oil)
1/2 tsp salt
(optional: 1-2 tbsp brown rice syrup)
Combine all ingredients in a large bowl. Scoop onto a greased cookie sheet. Sprinkle seeds of your liking on top (I used pumpkin and sunflower seeds). Bake for about 20 minutes in 425°F. Serve warm with hummus. Recipe in Finnish here.