Do you love bread as much as us?!?!? This is the perfect recipe for you then!

This is a great bread for sandwiches, grilled cheeses, french toast, and many more of your favorite recipes that include bread.

You might be thinking… is this bread really diabetes friendly? Yes it is! With the appropriate portion size, this bread can help you manage your blood sugars and meet your health goals.

It includes many nutrient-rich ingredients like quinoa, flaxseeds, and honey!

Check out the recipe below:

Quinoa-Flax Bread (Diabetes-Friendly)

Print Recipe Pin Recipe
Total Time 4 hours
Servings: 1 loaf
Course: Appetizer, Breakfast, dinner, lunch, Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • ⅓ cup Uncooked quinoa
  • 1 cup Warm water, divided
  • 1 cup Bread flour
  • 1 cup Whole wheat flour
  • 2 tbsp Ground flaxseeds (or whole flaxseeds)
  • 1 tsp Salt
  • 1½ tsp Instant or active dry yeast
  • ¼ cup Low-fat milk
  • 1 tbsp Honey (optional)
  • 1 tbsp Olive oil
  • 1 Egg (optional: for egg wash)
  • 1 tsp Additional quinoa or flaxseeds for topping (optional)

Equipment

  • Small Bowl
  • 2 Large bowl
  • Mixing spoons
  • Measuring spoons
  • Saucepan
  • Bread pan
  • Oven

Method
 

  1. Cook the quinoa: In a small bowl, combine ⅓ cup quinoa with ¾ cup warm water. Microwave (covered) for about 10 minutes, stirring halfway. Let sit uncovered until water is fully absorbed and cooled, about 10 more minutes. You can also cook this on the stove according to the instructions on the food package.
  2. In a large bowl, mix flours, flaxseeds, salt, and yeast.
  3. In a separate bowl, stir together ¼ cup warm water, milk, honey (if using), and olive oil.
  4. Slowly add the wet mixture to the dry, stirring until a dough forms. Knead by hand or with a stand mixer for 5–6 minutes, until smooth and slightly sticky.
  5. Add the cooled quinoa in small amounts, kneading until it’s evenly mixed in.
  6. Shape dough into a ball and place in a lightly greased bowl or bread bowl. Cover and let rise in a warm spot for 1½ to 2 hours, until it doubles in size.
  7. Gently press the dough into an 8×6-inch rectangle. Roll it into a loaf shape and place seam-side down in a greased loaf pan.
  8. Cover and let rise again for 1 to 1½ hours, until the dough rises about 1 inch above the pan.
  9. While the dough is rising, preheat oven to 350°F. Optional: Brush with beaten egg and sprinkle with quinoa and flaxseed for a crunchy top.
  10. Bake for 45–50 minutes, or until golden and the internal temp hits 205–210°F.
  11. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool for at least 2 hours before slicing.

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