by Olena

Quinoa Bread

by Olena

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.

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

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.

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Quinoa Bread Recipe

4 from 4 reviews

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

  • Author: ifoodreal.com
  • Prep Time: 7 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 10 slices 1x
Scale

Ingredients

Instructions

  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.

Store: 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.

 Did you make this recipe? Please give it a star rating in the comments.

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