15/10/2026
Quinoa Bread Rolls
2 cups All purpose flour
3 tsp baking powder
300 ml Sparkling Water
185 g Uncooked Quinoa - rinsed, drained
½ teaspoon Salt
⅓ cup Seeds
Line a 9-inch baking sheet with parchment paper. Lightly oil the paper with a cooking oil spray and set aside.
Place the raw, uncooked quinoa in a sieve, rinse it under cold tap water to remove saponins. Let them soak in water at 50°C for 60 minutes and change the water every 20 minutes for a complete saponin elimination.
Transfer the rinsed, drained quinoa to a high-speed blender with sparkling water.
Blend on high speed for about 60 seconds until it looks grey and the quinoa is pulsed in smaller pieces.
In a large mixing bowl, add all purpose flour, baking powder, blended quinoa, salt.
Stir with a rubber spatula at first, then lightly oil your hands with olive oil and knead, adding seeds if you like. You should form a dough ball that is lightly sticky but holds its shape nicely. Set aside for 10 minutes in the bowl to relax the dough.
Preheat the oven to 180°C
Flour the work surface, transfer the dough and knead 2-3 times max, then cut into 6 even portions.
Lightly oil your hands again and roll each dough into balls and place them in the prepared tray, leaving an inch of space between each bread roll.
Brush the top of each bread roll with water, and press a few seeds on top if you like .
Cover the pan tightly with foil, and bake it for 15 minutes at 180°C. Increase the oven temperature to 200°C, remove the foil, and keep baking for 10-12minutes until the outside of the bread is crispy and a toothpick inserted in the center of a bread roll comes out with a little to no crumb.
Let them cool down on a cooling rack for 2 hours before slicing
