Quinoa Bread

Quinoa Bread

Quinoa Bread

Quinoa Bread

This bread was really delicious and savory!  I thought it had somewhat of a cornbread texture and flavor but without the cornmeal.   The addition of all of the robust spices really gave the bread a pleasing flavor.  I toasted some of it today and can really see where this would be great as a panini bread.  I am looking forward to trying even more variations of this bread and experimenting with different herbs and spices.

I started with the original Amish Friendship bread starter.  I followed the exact recipe on days one through six.  On day six, I replaced the AP flour with quinoa flour and reduced the sugar to 1/2 cup.  On day ten,  I used 1 1/2 cup quinoa flour and 1/2 cup sugar for my starter.  I have to be honest…  I have let my starters get behind on a couple of occasions and the bread has still turned out fine.  Let me also add that the majority of the instructions below are what was given to me when I was given my first starter.  I have made changes but some of it is written exactly as I received it and I am not certain as to where the originals came from.

Do not use any type of metal spoons or bowl for mixing.   If air gets into the bag, let it out.  It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing. This is the date on the bag (not necessarily the day you receive it). Squish-squash-mush the bag. Make sure the bag is dated!

Day 2: Squish-squash-mush the bag -let out air as needed

Day 3: Squish-squash-mush the bag -let out air as needed

Day 4: Squish-squash-mush the bag -let out air as needed

Day 5: Squish-squash-mush the bag -let out air as needed

Day 6: Add to the bag 1 C. Quinoa flour, 1/2 C. sugar, 1 C. milk. 

Squish-squash-mush the bag.

Day 7: Squish-squash-mush the bag -let out air as needed

Day 8: Squish-squash-mush the bag -let out air as needed

Day 9: Squish-squash-mush the bag -let out air as needed

Day 10: BAKING DAY! Mix and divide the starter as follows:

Pour entire contents of bag into large non-metal bowl and add:

1 1/2 cup quinoa flour, 1/2cup sugar, 1 1/2cup milk. *hint – I have found it helpful to combine these three ingredients into a separate bowl and mix well before adding it to the starter.

Measure out 4 separate batches of the starter batter:

1 cup each, into 4 separate Ziplock bags (one gallon size).

Keep one for yourself and give the other 3 to friends along with a copy of this recipe/instructions.


Pre-heat oven to 325 degrees F

To the remaining batter in the bowl, add:

  • 3 eggs, slightly beaten
  • 1 cup olive oil
  • Juice and zest of a lemon
  • 1 cup quinoa flour
  • 1 cup whole wheat flour
  • 1 6 oz. plain greek yogurt
  • 1/2 cup toasted sunflower seeds, cooled
  • 1/2 cup skim milk
  • 1/4 cup toasted wheat germ, cooled
  • 2 TBS white wine
  • 1 TBS minced garlic
  • 2 tsp kosher salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp oregano
  • 1 tsp parsley flakes plus extra for sprinkling on top
  • 1 tsp cumin
  • 1/2 tsp corriander
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • pinch of red pepper flakes plus another for sprinkling on top
  • pinch of sumac for sprinkling on top (if you don’t have sumac, you can substitute paprika or cayenne)

Spray 5 small loaf pans or 2 medium loaf pans with olive oil no stick and arrange on a baking sheet.  Mix all of the ingredients in a mixing bowl.  Blend everything well and evenly distribute between the loaf pans.  Sprinkle the sumac, parsley, and pepper flakes over the top of each loaf.

Bake at 325 degrees F for 40 -50 minutes and up to 1 hour. Cool until bread loosens from sides of pan and turn out to cooling rack.

Whole Wheat Friendship Bread

Whole Wheat Friendship Bread

Whole Wheat Friendship Bread

A Healthy Take on the Friendship Bread

 I love the friendship bread but decided to make some changes to see how it would turn out!  The out come was not as sweet but sweet enough!  I followed the recipe for the 10 days to a tee…  made my four starters for the next ten days…  The changes that I made were at the point where you add ingredients to what’s left in the bowl.  Here is what I did!

3 eggs

2 cups whole wheat flour

1 1/2 cup brown sugar

1 cup canola oil

1/2 cup milk

1/2 cup oatmeal

1/2 cup hand crushed walnuts

1/4 cup golden flax seeds

1/4 cup dried currants

1/4 cup dried cranberries

2 Tbs plain Greek Yogurt

2 TBS smooth peanut butter

2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp vanilla extract

1/4 tsp almond extract


  • I didn’t do it here, but I think a TBS of local honey would make a nice flavor addition!!!

Preheat oven to 325 degrees.  Spray 5 Mini loaf pans with baking no stick.  Sprinkle the bottom of each pans with a pinch of brown sugar.

Add all of the ingredients into what was left in the bowl after dividing out the four starters.  Mix well and evenly divide the mixture between the 5 loaf pans.  Sprinkle the tops with some more of the flax seeds.  Place the pans on baking sheet.  Bake for 50 – 60 minutes.

Serve and Enjoy!!!

*I have saved out two starters for myself.  One of them, I am going to add whole wheat flour on day 5 and day 10.  I’ll know how it turns out on bake day!