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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