This quinoa bread recipe is easy to make with no yeast, oil, sugar, or gluten – a flavorful, nutrient-dense gluten-free bread that’s perfect for toasting!
Over the past couple of years, making nutrient-dense, gluten-free bread has become a bit of a passion project. I’ve already shared recipes for oatmeal seed bread and protein lentil bread, but lately, I’ve been on a quinoa kick. After a few tasty experiments, this quinoa bread recipe was born. It’s tender with a subtle chew and packed with a nutty, wholesome flavor that works well with both sweet and savory toppings.
Made with nutritious, wholesome ingredients, this no-yeast, no-knead recipe for quinoa bread is free from oil and sugar, yet full of fiber and some plant-based protein to keep you full for longer. And since quinoa is a complete protein, it’s great for those following a plant-based diet.
Looking for more nutritious gluten-free bread recipes? You might enjoy gluten-free seeded bread or keto flaxseed bread.
The Ingredients
- Quinoa: I’ve used white quinoa so far, although red quinoa may also work. Use uncooked quinoa (toasting it boosts the nutty flavor, but don’t use cooked quinoa).
- Flour: Since quinoa is gluten-free, it’s perfect for a GF loaf. I use a homemade blend of buckwheat, chickpea, and tapioca flours (see recipe card for amounts). GF all-purpose flour (like Bob’s Red Mill or King Arthur’s) also works.
- Psyllium husk powder: This helps the egg-free, gluten-free dough mimic the elasticity and softness of regular dough.
- Leavening agents: This yeast-free quinoa bread uses baking powder and baking soda for a lighter texture.
- Apple cider vinegar: (or other vinegar/lemon juice) To activate the baking soda.
- Seeds: For flavor, crunch, binding power, and nutrients. I use a 2:2:1 blend of flax seed, sunflower seeds, and chia seeds.
- Salt
- Water
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
To Flavor The Bread
Savory bread: Add spices (onion/garlic powder, ground cumin, smoked paprika, red pepper flakes/cayenne, or nutritional yeast), dried herbs (Italian seasoning, oregano, or rosemary), extra seeds/nuts, sun-dried tomatoes, and/or olives. Avoid ‘wet’ veggies.
Sweet bread: Add 1-2 tbsp maple syrup/agave, dried fruit (raisins, cranberries, cherries, apricots), and/or ½-1tsp of spices (vanilla, cinnamon, and/or nutmeg).
How to Make Quinoa Bread
- First, soak the dry quinoa in a bowl with plenty of water for 2-3 hours (overnight is better). Then, rinse and drain it thoroughly.
- Then, preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper. Meanwhile, use a high-speed blender to blend the quinoa and warm water (100-110°F/38-43 °C) until fully smooth.
- In a large bowl, whisk the dry ingredients (gluten-free flour, psyllium husk powder, salt, baking powder, and baking soda).
- Add the wet mixture to the dry ingredients, add the apple cider vinegar, and stir well. The dough will thicken quickly because of the psyllium husk.
- Add the seeds and mix. Then, shape the bread dough into a rustic loaf (or your preferred shape/s) using damp hands on the baking sheet. Optionally, sprinkle more seeds on top.
- Bake the quinoa bread for about 50 minutes, or until the crust is firm and a toothpick inserted into the center comes out clean.
- Finally, let the loaf cool completely on a wire rack before slicing. Enjoy!
Serving Suggestions
You can enjoy it raw, though I like eating this quinoa loaf toasted. It has a fairly robust, nutty, toasty flavor perfect with:
- Dairy-free butter (to dip in my vegan soups, stews, and vegan cheese fondue)
- Avocado (check out my avocado toast ideas for topping combination ideas)
- Scrambled tofu
- Cheese (vegan cream cheese or vegan ricotta cheese with fresh veggies)
- Spreads (like hummus, lentil dip, garlic white bean dip, etc., optionally with cucumber, tomato, pickles, etc.)
- Nut/seed butter
Storage Instructions
Make ahead: Soak the quinoa overnight, then blend the following day.
Store: In an airtight container at room temperature for 2-3 days or in the fridge for 3-5 days. After day two, it’s best toasted.
Freezer: Slice the loaf and place a piece of parchment paper between each slice. Flash-freeze until solid, then transfer to a Ziplock bag. Store for 2–3 months. To serve, thaw at room temperature for a few hours, or reheat straight from frozen in the microwave or toaster.
FAQs
Can I omit the psyllium husk?
No, not really. This is a major binder and even affects the texture of the bread. Psyllium husk flakes WILL work if you use the same amount in grams (not volume). Ground chia seeds technically also work as a binder, but they’re weaker, so you’d need about the double amount in grams, and the loaf will be denser.
Why has my quinoa bread turned blue/purple?
Some psyllium brands discolor when combined with baking soda. It’s perfectly fine to eat, but to avoid it, try a different brand next time.
Recipe Notes
- Shape the loaf: It won’t rise too much, so shape it as desired before baking.
- Adjust the shape: Feel free to make one loaf, a baguette, several smaller bread rolls, etc. Adjust the baking time as needed.
- Cool completely: The bread is fragile and gummy when hot. Let it cool fully to set and slice without crumbling.
- If you double the recipe, I recommend making two separate loaves instead of one large one.
More Gluten-free Bread Recipes
- Best Gluten-free Bread
- Gluten-free French Bread
- Easy Gluten-free Pita Bread
- Gluten-free Naan Bread
- Gluten-Free Bread Rolls
- Red lentil bread rolls
If you try this quinoa bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Quinoa Bread Recipe
Video
Ingredients
- 170 g (1 cup) dry quinoa (soaked, rinsed, drained)
- 180 g (1½ cups) gluten-free flour (see notes)
- 30 g psyllium husk powder
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 240 ml (1 cup) warm water
- 15 ml apple cider vinegar
- 50 g seeds (I used 20 g flax, 20 g sunflower, 10 g chia)
Instructions
- You can watch the video for visual instructions.Soak the dry quinoa in plenty of water for at least 2–3 hours or overnight. Then rinse it thoroughly and drain well.
- Preheat your oven to 180 °C (356 °F) and line a baking sheet with parchment paper.
- Add the soaked and drained quinoa to a blender along with the warm water (100-110°F/38-43 °C) and blend until smooth.
- In a large bowl, whisk together the gluten-free flour, psyllium husk powder, salt, baking powder, and baking soda.
- Pour the quinoa mixture into the dry ingredients, add the apple cider vinegar, and stir well. The dough will thicken quickly due to the psyllium husk.
- Add the seeds and mix until everything is well combined.
- Place the dough onto the lined baking sheet and shape it into a rustic loaf with damp hands. Optionally sprinkle more seeds on top.
- Bake for about 50 minutes, or until the crust is firm and a toothpick inserted into the center comes out clean.
- Let the bread cool completely on a wire rack before slicing.
Notes
- GF flour: I used the following gluten-free flour blend: 70 g buckwheat flour, 75 g chickpea flour, 35 g tapioca starch. A store-bought blend like Bob's Red Mill should also work.
- Can I omit the psyllium husk? No, not really. This is a major binder and even affects the texture of the bread. Psyllium husk flakes WILL work if you use the same amount in grams (not volume). Ground chia seeds technically also work as a binder, but they’re weaker, so you’d need about the double amount in grams, and the loaf will be denser.
- Why has my quinoa bread turned blue/purple? Some psyllium brands discolor when combined with baking soda. It’s perfectly fine to eat, but to avoid it, try a different brand next time.
- Shape the loaf: It won't rise too much, so shape it as desired before baking.
- Adjust the shape: Feel free to make one loaf, a baguette, several smaller bread rolls, etc. Adjust the baking time as needed.
- If you double the recipe, I recommend making two separate loaves instead of one large one.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Great recipe! Delicious! I made it according to directions and it came out perfect. I cut it in slices, toasted it and topped it with marinated eggplant and peppers so good!
That sounds amazing, Michelle. 😍
So happy to hear the quinoa bread turned out perfect. Toasted with marinated eggplant and peppers sounds like the best combo. Thanks so much for sharing and enjoy every bite!
I made this bread and the middle was still sticky and not airy and dry like it shows in your picture. Any ideas why ?
Hello! It sounds like there was still too much moisture in the loaf. A few things that might help:
– Quinoa often holds more water than expected, even when drained well. Try patting it dry with a kitchen towel after rinsing, or briefly heating it in a pan to evaporate excess moisture.
– Also, try increasing the oven temperature to 190 °C (about 375 °F) and bake the loaf for an extra 10–15 minutes directly on the rack after the first 50 minutes so the bottom can dry out properly.
– And definitely let the bread cool completely on a wire rack, ideally for a few hours before slicing, since cutting too early can make the inside seem stickier than it actually is.
Hope this helps!
It’s me again. I replied to my own comment, but I don’t see it. Let’s see if I can recreate it. I followed your recipe to the letter. including using your GF blend. I used Yerba Prima Psyllium Husks Powder. I baked the loaf in a Pyrex bread loaf pan for 50 minutes. The toothpick came out clean, albeit slightly tacky. My loaf looks a little denser than yours. Did you soak your quinoa for a few hours or overnight? I wonder if that would make a difference in the texture?. I’m determined to perfect this recipe as the bread tastes great, especially when toasted! Also, please ignore my earlier questions, as I re-read your blog and I see that you DID use whole flax seeds (I used caraway, sunflower, and chia seeds), and you said that you could make the recipe into buns, which answers my earlier questions. Thanks!
Thanks so much for your detailed feedback! I usually soak the quinoa overnight, so that shouldn’t be the problem. Rinsing and draining the quinoa really thoroughly is key so the dough doesn’t get too wet. Using a glass loaf pan can keep in more moisture and make the loaf denser, so if you’d like a fluffier result, I recommend shaping the dough freeform on a parchment-lined baking sheet instead of a pan. So glad you enjoyed the taste, especially when toasted – that’s my favorite way too!
Ok, thanks, I’ll free form the loaf next time (I actually did that the first time, but I used whole psyllium husks instead of the powder, so it was very dense)). Last question: is your toothpick at all tacky when you insert it after baking? Appreciate your feedback!
Honestly, I don’t quite remember, but I think the toothpick was more on the dry side rather than tacky. Either way, the loaf usually sets even more as it cools. 🙂
Do you use whole flax seeds or ground flax seeds? My understanding is that whole flax seeds just “pass through” so you don’t get the nutritional benefits. I used caraway seeds in the batter to make it taste like rye bread. I used organic “everything bagel” on top. I baked it in a small Pyrex bread baking pan. Fingers crossed that it turns out! Also wonder if you could use this batter to make buns in a muffin pan?.
Hi Mindy, I usually use whole flax seeds in this recipe, mostly for the texture. You’re right that ground flax seeds are easier for the body to absorb nutritionally, so if that’s your goal you could definitely use ground instead. Your version with caraway in the batter and “everything bagel” topping sounds amazing! Using the batter in a muffin pan should also work fine for buns, just keep an eye on the baking time since they’ll cook faster than a full loaf.
It’s me again. I did everything to the letter including using your GF blend. The loaf, baked in a glass Pyrex loaf pan, turned out good but it’s still on the dense side, not as airy as yours. I baked the loaf for 50 minutes and the toothpick came out clean, albeit slightly sticky. Is that normal? I wonder if I should have baked it another 5 minutes? Also, I soaked my quinoa overnight which you said was ok, but I wonder if that affected the texture of the bread? Lastly, I re-read your blog, and I see that you DID use whole flax seeds, and that you said the bread could be made into rolls so please disregard my earlier comments. I’m determined to perfect this so any tips you may have regarding the texture will be appreciated! All that said, it tastes great, especially when toasted!
Hey again, I will copy and paste my reply from above:
Hi Ela,
Can I replace quinoa with millet?
Thank you for all your recipes ❤️
Hi Nina! Yes, you can replace quinoa with millet, but the texture will turn out a bit different. Millet is less creamy and binds differently, so the bread might be a little more dense or crumbly. If you try it, make sure to soak and rinse the millet well, just like with quinoa, and you may need to slightly adjust the water amount. 🙂
Would all purpose flour work if not you don’t need it to be GF?
All-purpose flour will technically “work,” but the bread won’t turn out the same. This recipe is designed for gluten-free flours plus psyllium husk, which together create the elastic, chewy texture.
If you don’t need it to be gluten-free: you can swap the GF blend for all-purpose flour, but then you don’t really need the psyllium husk, since gluten itself acts as a binder. You will also need to adjust the water. You could try reducing it from 240 ml (1 cup) to about 120–150 ml (½–⅔ cup), then add more only if the dough feels too dry.
The rest (quinoa, seeds, vinegar, leavening agents) can stay the same.
Hi Ela,
Thank you so much for this recipe.
I baked my bread this morning and it turned out dense. I feel my conversions to cups were off. Going to redo it this weekend. Any suggestions?
Hi Ana! I always recommend using my written metric measurements in grams, as conversions to cups can easily affect the texture, especially in gluten-free breads.
Which flours did you use?
Did you use psyllium husk powder or whole psyllium husks? Which brand?
Did you follow the recipe exactly in other ways, or did you make any other changes?
I can’t wait to try! I grew up eating quinoa because my grandma is peruvian so I love it 💗 I probably have to give up high gluten food too (wheat, barley, and rye foods)
Hi Briana! That’s so wonderful, quinoa is such a big part of Peruvian food culture! 🙂 I think you’ll love this recipe then – it’s naturally gluten-free and a great alternative if you’re avoiding wheat, barley, and rye.
not sure what i did wrong. mine came out dense. but it’s tasty!! I used psyllium husk. not the powder.. could that be the problem. I did get the powder but the guy in the shop said it would go all lumpy!!
Yes, that could be the issue, Janet. My recipe uses psyllium husk powder, not the whole husks. The powder binds much better and gives the bread structure. If you try again with the powder, it should come out lighter. Don’t worry about lumps, just whisk it well with the water first and it will be fine. 🙂
I absolutely loved this quinoa bread! The instructions were super clear, and it turned out perfectly delicious with a great texture. So versatile too – I made it with a mix of flours and it was amazing. Definitely trying it again and can’t wait to experiment with different seeds and toppings!
That sounds wonderful, thank you so much for your lovely feedback! 💕 I’m happy you enjoyed the bread and are inspired to try out different flours, seeds, and toppings — it really is such a versatile recipe. 🙂
hey Ella what other flour can i substitute for Tapioca? I just made your protein bread and loved it. Turned out fantastic. could I substitute oat flour or potato starch instead?
Hi Charles, you can use potato starch. I am so glad you liked the protein bread. 🙂
Ela
Looks delicious thanks again ella.
Would almond flour work?
Hi Traci, almond flour on its own won’t work as a 1:1 swap here, since it has much more fat and less starch/protein than flours like buckwheat, chickpea, or rice. The bread would likely turn out too moist, crumbly, and heavy.
If you want to include almond flour, I’d suggest replacing only part of the gluten-free flour (maybe ¼ to ⅓) with almond flour, while keeping a starch (like tapioca or potato) plus a higher-protein flour (like chickpea, quinoa, or buckwheat) in the mix. That way you’ll still get a good structure and texture. 🙂
Can’t wait to try this recipe
I hope you’ll like it, Annette! 🙂
Perfect! I found my new favorite bread! I did it yesterday and was looking for having breakfast to test it, and I love it! I used chickpeas+coconut+mandel flour+ tapioca starch.
Ela, your bread recipes are the only ones that grant perfect result al first time! Thank you!
Ahh that makes me so happy to hear, Mirta! 🥰 I’m so glad the recipe worked perfectly for you on the first try. Thank you for sharing your feedback, it means a lot! 💚
Hi Ela,
Can I use Cassava flour instead of tapioca starch?
Hi Victoria! Cassava flour and tapioca starch aren’t the same, even though they both come from the cassava root. Tapioca starch is very fine and mostly pure starch, which gives the bread structure and lightness. Cassava flour, on the other hand, is heavier and contains the whole root, so it behaves more like a flour.
You could try it, but the texture will likely turn out denser and less fluffy. For best results, I recommend sticking with tapioca starch (or arrowroot starch or potato starch or even cornstarch as a closer substitute).
This quinoa bread recipe is so easy and delicious! The instructions are clear, and the bread turned out perfectly. Love how versatile it is with sweet and savory toppings. Definitely trying it again soon!
So happy you loved it! 🥰 Thanks for the kind feedback, can’t wait for you to make it again! 🙂
hi Ela
reading up about psysillium rusk powder, the general consensus is that we need to introduce it gradually and with lots of water each time.. If I made this yummy looking bread would I need to limit per day how many slices I eat?
Hi Janet, great question! You’re right, psyllium should be introduced gradually if you’re not used to it, and always with enough water. In this bread, the 30 g psyllium are spread across the whole loaf, so per slice it’s much less. Most people tolerate a couple of slices a day without issues, as long as they drink enough fluids. If your body isn’t used to high fiber, just start with one slice and see how you feel, then slowly increase. 😊
thank you Ela for this informed reply I will take your advice. x
You are very welcome, Janet. 🙂
I can’t wait to make this! Do you think I could use oat or chickpea flour?
That’s awesome you want to try it, Sarah! Yes, you can definitely experiment a little. Oat flour can usually replace the buckwheat flour in the blend, but the texture may turn out slightly denser. Chickpea flour is already part of the mix. The best results come from a blend of flours plus starch (like tapioca), so if you swap one flour, I’d still recommend keeping the starch in there. If you go with oat flour instead of buckwheat, it should still work nicely! I hope this helps. 🙂
I’m so excited to make this! Do you know what the conversions of your homemade GF flour is, in cups? Thank you!
Hey Malina! Here’s the approximate conversion into cups (may vary slightly depending on the flour brand and grind):
70 g buckwheat flour ≈ a generous 1/2 cup
75 g chickpea flour ≈ about 3/4 cup
35 g tapioca starch ≈ a scant 1/3 cup (or about 4 1/2 tbsps)
Hi Ela,
Do you have a video showing this recipe on YouTube? I didn’t see a link on this page and I can’t find it on your channel. Thanks!
Hi Glory, it’s not on YouTube yet, but I’ll upload it there in a few days. You can already find the video in the blog post, right above the ingredient list in the recipe card. If you click the green “Jump to Video” button at the top of the post, it’ll take you straight there. Just make sure your ad blocker is turned off to see it. Hope that helps! 🙂
I’d like to make this! Do you make your own GF blend with buckwheat flour (from groats), chickpea flour, and tapioca starch, or do you purchase it ready-made? If so, what brand? Thanks!
Hi Mindy, I made my own GF blend. 🙂