Well, found out why I don't have the quinoa recipes yet: the Peruvian-American co-worker who is going to bring them for me came up to me and apologized for not having them yet, explaining that she has to translate them from Spanish to English! We're talking authentic here, peeps! So, stay tuned to this channel...
Interesting, I wouldn't have thought millet bread would work. It doesn't have any gluten, so what holds it together? I haven't even seen such a thing, I'm just happy that I can find spelt bread here (of course that wouldn't help you O-nonnies). I have a little bag of quinoa I bought a couple weeks ago but haven't done anything with it yet, maybe now is the time!
I finally had some of that quinoa with dinner today. It wasn't what I expected, but it was nice! I cooked it up like rice, and mixed it in with some ground beef-based topping. The best thing is that it cooks so much faster than rice does.
I first started using quinoa about 20 years ago when it was the hot new grain in the HFS circuit. And since it is grown at high altitudes in the Andes, it was thought that it might be a grain that would grow well in the high country in Colorado. I don't know if that idea ever came to fruition or not. But back in the day, quinoa had a bitter resin on the outside of the grain that would give it a distinctly bitter aftertaste when cooked like you would with rice. To get rid of the bitterness it was suggested to toast the dry grain in about a teaspoon of oil first. The grains would make a little popping sound and give off a most delicious aroma. When the popping was done, then you added the water to cook. Very delicioso this way. Is this still needed to cook quinoa? Or have they managed to rid the seed of those bitter resins?
btw... I stopped eating quinoa years ago when I noticed that my blood sugar took a giant plummet about a half hour after eating quinoa. I try it every so often to see if this is still the case. Anyone ever have this type of reaction to quinoa?
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I believe it is hulled now...... same with millet....I only find whole millet seeds here.
''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98 DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ The harder you are on yourself, the easier life will be on you!
I use Quinoa to thicken my soups. I just wash 1/4 cup and add it to the bean pot. I usually put black beans and adzuki beans with my own homemade chicken stock. It works well in chicken soup too!
Interesting, I wouldn't have thought millet bread would work. It doesn't have any gluten, so what holds it together? I haven't even seen such a thing...
I'm SO thrilled to have found this bread fairly recently, many years into my BTD journey. As an O nonnie, I can't tell you the THRILL it is to be able to slap together a simple sandwich again! omg. Previously, I had found some acceptable breads for sale at the health food store, but they were all frozen. This is shelf-stable, sliced bread: the epitome of CONVENIENCE!!!! Even more recently, I discovered that it is DA BOMB when toasted or, more accurately in my case, pan-fried in a little olive oil, curry powder and sea salt: can I get an AMEN! Great breakfast item with eggs!
As to how it is held together, here are the ingredients, judge for yourself, as I am NOT a baker and have no clue about such mysterious matters:
What I also like is that, unlike my beloved wheat-free rye, this contains zero gluten (as you point out), and unlike the wheat-free rice bread I had tried, it isn't as "addictive", which translates into it doesn't spike and crash my blood sugar, making me crave more and more of it and/or other refined, grainy carbies. But mainly I love how it is shelf-stable and thus so EASY when one needs to grab a quick sandwich to bring for lunch or whatever.
I might try to make stuffing with it this Thanksgiving.
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
I finally had some of that quinoa with dinner today. It wasn't what I expected, but it was nice! I cooked it up like rice, and mixed it in with some ground beef-based topping. The best thing is that it cooks so much faster than rice does.
Aint that the fabu truth? LOVING it!
"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi -
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ya welcome Lisalea, as usual, and as all other's are 
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