Quinoa, rice and sesame bread - gluten free

My daughter has been wheat free for just shy of 30 days.  She has coped remarkably well...perhaps better than I in fact! It's tough work coping with the removal of an ingredient and I have a renewed and healthier respect for those battling with Coeliac and other ailments that dictate the removal of said ingredient.  

People tell me that of all of the foods that they have to give up, the most pined for is bread.  

I could definitely relate to that as I love nothing more than the aroma of baking bread in the wee hours of the morning.  A close second is biting into a crunchy crust to reveal a chewy moist interior.  I must say I have not had that experience with many gluten free breads.

The bread pictured is an adaptation of Cindy O'Meara's recipe.  It is a little cakey as it contains eggs and I will experiment further but for now it is a perfectly acceptable loaf. 

Here is mine. Enjoy.

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