By accordiondame on October 24, 2008
"From Susan Jane Murray's website, with a few alterations - my favorite gluten free bread ever! If you like buckwheat, you will love this bread. It is dense, flavorful, and has a great texture, especially right out of the oven. Freezes well. IMPORTANT NOTE: This recipe uses quinoa flakes, not the whole quinoa grain. This recipe will not work with quinoa grain, you must use the flakes. Please note that the nutrition data is calculated with the whole quinoa grain, because quinoa flakes are not in Recipezaar's database. The actual nutrition is lower in calories, carbs, etc."
Serving Size: 1 (68 g)
Servings Per Recipe: 8
"This is an extremely tasty bread. I admit I was very sceptical - no eggs, no binder, but I decided to give it a try, and it came out great. The texture is quite crumbly, but many German whole meal rye breads are, too. I love that it is made so quickly, and the flavor is amazing. Thanks for sharing! Made for Healthy Choices ABC."