Quinoa Bread Recipe
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!
Servings 12 slices
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 Facts
Quinoa Bread Recipe
Serving Size
1 slice
Amount per Serving
Calories
125
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.2
g
1
%
Sodium
241
mg
10
%
Potassium
131
mg
4
%
Carbohydrates
23
g
8
%
Fiber
6
g
24
%
Sugar
0.5
g
1
%
Protein
4
g
8
%
Vitamin A
4
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
56
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.