Quinoa Bread Recipe

Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients. | ifoodreal.com

Super simple quinoa bread recipe made with dry quinoa, oat flour, coconut oil and almond milk. I just wanted to have a slice of bread in a fridge that is higher in protein and more complete nutrition than sprouted whole grain bread.

There are 2 rules you absolutely must follow with this recipe:

  1. Grind quinoa into flour. I have not tried using store bought quinoa flour, so I don’t know how much. The safest is to grind your own quinoa into flour.
  2. You have to let quinoa bread cool off completely before slicing.

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Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients. | ifoodreal.com

How to Make Quinoa Bread Recipe

Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients. | ifoodreal.com
Preheat oven to 400 degrees F and grease 8″ x 5″ loaf tin with butter or coconut oil well. In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms.

Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients. | ifoodreal.com

Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.

Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients. | ifoodreal.com

Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning.

Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients. | ifoodreal.com

Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom.

Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients. | ifoodreal.com

Bread should slide out and cool off completely before slicing. I even toasted a slice.

This quinoa bread recipe is extremely easy for any novice cook to alternative baking like me. You don’t have to worry about yeast rising, proper temperatures and elevations, or over mixing the dough. And if you would like to experiment more with quinoa, try my chocolate quinoa muffins.

Recipe

Quinoa Bread Recipe

Quinoa Bread Recipe

Ingredients

Directions

  1. Preheat oven to 400 degrees F and grease 8" x 5" loaf tin with butter or coconut oil well.
  2. In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
  3. In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
  4. Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning. Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.
  5. Storage Instructions: Refrigerate in a sealed plastic bag for about 2 weeks. Freeze for up to 3 months.

Notes

*Make oat flour by grinding quick or rolled oats. I think ratio is 1:1 but measure after anyways. Also you can use spelt or whole wheat flour in place of oat flour. Bread will be dryer and nuttier but still good. I prefer oat flour. For gluten free bread version use Gluten Free certified oats.

http://ifoodreal.com/quinoa-bread-recipe/

Nutritional Info

Servings Per Recipe: 10

Amount Per Serving = 1 slice:
Calories: 218.1
Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 269.7 mg
Total Carbs: 32.1 g
Dietary Fiber: 3.4 g
Protein: 6.0 g
WW Points+: 6

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28 comments on “Quinoa Bread Recipe

    1. Yes, it will. I’m showing you options you can use. I wouldn’t recommend cheap blender because it doesn’t do the job well. If you don’t make smoothies on a regular basis, you don’t need $390 blender. If you do, then this is your best bet because other blenders don’t come even close.
      However, simple $30 food processor is all you need for sure.:)

  1. Bless you. I’m allergic to wheat, rice, corn, eggs, and dairy (among other things), and I’ve been searching for a bread recipe that won’t trigger an allergic reaction. I can’t wait to try this.

  2. The second time that I made this with brown rice flour instead of the oat flour and it is more dense but also holds together better, maybe even good enough to be a two sided sandwich. I think next time I’ll try half oat and half rice to see if it is a bit more fluffy. Thanks for the great recipe! I buy quinoa and rice flour bread locally and it costs a small fortune, now I can make my own!

    1. Awesome! It saves a lot of money to make your own specialty food. I know someone who orders coconut flour bread, it tastes great but costs a fortune itself and to bus it from far far away.

  3. Please advise if i replace quinoa seeds to flour what proportion should i use instead?
    Can i use also sorghum flour instead of oat flour?
    Thank you in advance for kind advice
    Anna

  4. I followed this recipe exactly, but since I don’t do oats, I subbed the oat flour with 1/3 cup of coconut flour. Worked like a charm! It is perfect sandwich bread! I’ve used it for lunch meat and lettuce sandwiches, peanut butter and jelly, as well as popping it in the toaster for jelly toast! Wonderful recipe, thank you very much. <3

  5. I made this subbing store bought quinoa flour (2 and 2/3 cup) because the flavor of my homemade version always seemed bitter and not as tasty. It came out perfect! I also added some seeds to the batter and it was very nice.
    I think if anyone has problems with a crumbly texture it is either that the bread hasn’t cooled completely (it’s hard to resist slicing fresh bread, I know!) or just baking being baking! It’s sort of an art and sometimes things come out perfect, while others they just do what they want ha! Great recipe, thank you so much for sharing it!

    1. Agree 1000%. No matter how many times I stress to let the thing cool down, sure thing someone will ignore this instruction and then complain about recipe didn’t work out. My own mom is a terrible, terrible, terrible recipe follower and can’t bake for this reason. Baking is a science FOR SURE!!! Glad it worked for you!!!

  6. I have been grain free for a few months now, and have been wanting to try a bread recipe to satisfy my bagel with butter and cream cheese cravings…
    I used 2 2/3 c store bought quinoa flour, and subbed the oat flour with 1/3 c coconut flour.
    I wanted to let you know that it came out beautifully! Texture is like a moist banana bread and the flavor is perfect for the butter and cream cheese! It sliced great!

    1. Yogurt wouldn’t work. I wouldn’t recommend anything else besides milk. Baking is quiet a science and even 2 tbsp short or more of liquid could throw off the recipe.

  7. I weighed the Quinoa, then ground it. When it came out of the oven it was extremely crumbly. I put it in the fridge in a plastic bag while still warm, and it magically became moist and sliceable.

  8. Hi!
    I wander how many cups of quinoa flour would be equivalent to 2 cups of uncooked quinoa needed in this recipe?
    I don’t hv a scale….
    Many thanks…

  9. I made this bread and have just enjoyed the end slice. It turned out much more dense and rose less than in your picture. I followed the recipe exactly except for one thing: 2 cups of quinoa made the 2 2/3 cups of flour like you said, plus another 1/4 to 1/3 cup, and I didn’t add that in. I saved it in case I thought I’d need it, but the dough was pretty thick and I decided against using it. The bread is not really heavy at all in spite of the density of the crumb, although it is a bit bland. I’m wondering if there’s something I can add to perk up the flavor a bit. Also, there is the faintest tinge of bitterness, from not rinsing the quinoa first. It’s not really offensive. I may rinse, or even sprout, my quinoa next time, and dehydrate before milling. The loaf came out of the oven smelling heavenly – like peanut butter! This stuff could grow on me for sure. I thought I’d post a picture but I don’t see that that is an option here.

    1. You can add garlic powder, rosemary and other herbs. Is your baking powder fresh? Sometimes it becomes inactive. Google how to check it. I do not think rinsing quinoa will help get rid off quinoa taste in bread. I could taste quinoa but no bitterness.

  10. Hi, I love everything you post and I am slowly getting better at cooking your recipes! I am trying to quit with any kind of sugar (even natural ones) so I was wondering: is the syrup/honey really essential in this recipe?

    1. Hi Franci. Yes, sweeter is essential in this recipe not so much for taste purpose but to react with vinegar and baking soda to yield a proper texture bread. 1 tbsp is really nothing per 10 slices of bread.:)

  11. Can’t wait to try your recipe Olena, unfortunately oats is classed as not gluten free here in Australia. I have bought packaged oats from USA here in a health shop but the standards over there allow a higher level of gluten in this produce. As I am a Coeliac sufferer I have to be careful about gluten. Would plain gluten flour work? Look forward to baking bread ?

    1. I think gluten free flour would work. It doesn’t rise or absorb liquid much like whole wheat.
      There are no certified gluten free oats in Australia? We have them in North America. I should add that to the recipe. Forgot. Sorry. For those poor people like you who get sick from gluten.

  12. Oh my goodness that sandwich has me drooling and I want the top side too! And is that smoked fish? I’m dying here! Buying jeans I discard them by the zipper length. The short zippers never make it to the changing room. Lately I just buy them and try at home usually end up returning them all. I hate the mirrors and lights in the changing rooms.

    I have a bag of quinoa flour that I bought months ago in curiosity and stuck it in the freezer not knowing what to do. But it’s almost like powder it’s so fine. I wonder if it would would? Yours looks so darned good!

    1. I wholeheartedly agree about light in dressing rooms. I try things at home too. I buy jeans once in 3 years. Only expensive brands fit me well but overallI hate jeans. I live in Lululemon. I buy clothes rarely but when I buy it is one quality piece. I am so sick of cheap China crap. Done with it.
      Yes, that is smoked wild salmon from Costco. I love it! A treat. I wish it was cheaper.
      I’m sure that quinoa flour would work. Mine was fine powder.

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