mga ito Mga Tinapay na Quinoa na may 3 Sangkap are super simple dinner rolls, bringing over 9 grams of complete protein with no egg, no dairy, and no oil!
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Quinoa Bread Rolls
mga ito Mga Tinapay na Quinoa na may 3 Sangkap are super simple dinner rolls, bringing over 9 grams of complete protein with no egg, no dairy, and no oil!
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Servings: 6 bread rolls
Mga Calorie: 259.8 kcal
Ingredients
- 2 ⅓ tasa Harinang Kusang Tumataas - + extra 2-3 tablespoons to shape the dough (note 1)
- 1 ¼ tasa Sparkling Water - (tala 2)
- 1 tasa Hilaw na Quinoa - rinsed, drained (note 3)
Opsyonal
- ½ kutsarita Asin
- 2 kutsarita Hindi Pinong Cane Sugar - (tala 4)
- ⅓ tasa Buto - mix pumpkin, sunflower seeds, flaxseeds
tagubilin
- Line a 9-inch baking sheet with parchment paper. Lightly oil the paper with a cooking oil spray. Set aside.
- Place the raw, uncooked quinoa in a sieve, rinse it under cold tap water to remove saponins. If you have time, let them soak in water at 120F (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 a good 45-60 seconds until it looks grey and the quinoa is pulsed in smaller pieces.
- In a large mixing bowl, add self-rising flour, blended quinoa, salt, and sugar if used.
- Stir with a rubber spatula at first, then lightly oil your hands with olive oil and knead, adding seeds if you like, and more sparkling water gradually if too dry, or more flour if too wet. 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.
- Painitin ang oven sa 350 ° F (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. They expand in the oven.
- Brush the top of each bread roll with water, press a few seeds on top if you like – I am using a mix of flaxseeds, sunflower seeds, and pumpkin seeds.
- Cover the pan tightly with foil, and bake it for 15 minutes at 350°F (180°C). Increase the oven temperature to 390°F (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.
Mga Tala
Tandaan 1: You can make your own self-rising flour by stirring 2 cups of all-purpose flour with 3 teaspoons of baking powder. Use my gabay sa pagpapalit na walang gluten para gawin silang gluten-free.
Tandaan 2: I am using unsweetened sparkling water. Soda water, plain kombucha works as well.
Tandaan 3: Any quinoa color can be used. I like white quinoa to keep the bread rolls white in color.
Tandaan 4: The sugar removes the light bitterness of quinoa in the bread. if you don’t mind the bitterness, skip the sugar.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
Imbakan: Wrap the bread rolls in a clean kitchen towel and keep them at room temperature for up to 4 days. They harden with time, but you can slice and toast them in a bread toaster or rub water around the bread and air fry at 300°F(150°C) for 5 minutes.
Pagkain
Paglilingkod: 1roll (no seeds) | Mga Calorie: 259.8kcal | Carbohydrates: 49.7g | Protina: 9g | Taba: 2.4g | Saturated fat: 0.3g | Polyunsaturated Fat: 1.2g | Monounsaturated na taba: 0.5g | Sosa: 206.4mg | Potassium: 202.2mg | Hibla: 3g | Asukal: 1.5g | Vitamin A: 4.8IU | Calcium: 22.2mg | Iron: 1.7mg | magnesiyo: 66.7mg | Posporus: 169.9mg | Zinc: 1.3mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need three simple ingredients to make this recipe. Here’s how to pick and swap them.
- Harinang Kusang Tumataas – This provides the structure and leavening for the bread rolls, so they get their soft and fluffy texture. You can also make your own by mixing all-purpose flour with baking powder and a pinch of salt.
- Sparkling Water – The bubbles in the sparkling water help the rolls rise, creating a light and airy texture. You can use soda water or even plain kombucha instead.
- Hilaw na Quinoa – This ingredient is the star of the recipe, adding a complete protein and a nutty flavor. It also provides a unique, slightly chewy texture to the bread rolls.
How to Make Quinoa Bread Rolls
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for a perfect quinoa bread roll.
- Rinse Quinoa – Be sure to rinse the quinoa thoroughly before you use it. This removes the saponins, which are naturally occurring compounds that can give the quinoa a slightly bitter, soapy taste.
- Don’t Over-Knead – Kneading the dough too much can make the bread rolls tough. You only need to knead it for a few minutes until it holds its shape.
- Flour Your Hands – If the dough feels too sticky, a little extra flour on your hands can make it much easier to work with without changing the consistency of the bread rolls.
Hi! I can’t eat gluten – which flour would you recommend instead of the self raising flour to use here?
For all my recipes, you can use my gluten-free converter dito. It will convert all the recipes to gluten-free flours.
Gumana ito nang eksakto gaya ng nakasulat, salamat!
Salamat!
Can’t we use Bob’s Red mill gf all purpose flour in this recipe? Plz respond.
Salamat
No, you can’t use only this gluten-free flour, you need to do a few more adjustement. Use my automatic gluten-free converter HERE para gawing gluten-free lahat ng recipe ko.