by Olena

Quinoa Bread

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Olena Osipov
4.9 from 45 votes

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This post includes how to make quinoa flour and turn it into a naturally gluten-free quinoa flour bread! This Quinoa Bread Recipe requires just 8 ingredients and no yeast for a naturally vegan, nutrient-dense, and high protein bread!

Looking for more gluten-free bakes? You might like these cauliflower breadsticks, almond flour blueberry muffins, healthy lemon bars, or these gluten-free muffins.

Quinoa Bread recipe on baking rack cooling

Easy No Yeast Quinoa Bread Recipe

This quinoa bread recipe is the ultimate ‘effortless’ quick bread for novice cooks and ‘lazy bakers’. There’s no yeast or gluten involved, meaning no proofing, kneading, rising, etc. Instead, this quinoa flour bread is closer to a quinoa soda bread; combining the ingredients with baking powder and baking soda to provide lift in a bread dough that is more batter-like in consistency- just like any of my quick bread recipes!

Plus, with a combination of quinoa flour and oat flour, this bread is naturally gluten-free—meaning you don’t even have to worry about over-kneading the dough. Unlike other gluten-free bread, there are no specialty ingredients (like xanthan gum or psyllium husk) either! Instead, this gluten-free quinoa flour bread recipe relies on a combination of 8 simple ingredients and pantry staples. 

Once baked, this quinoa flour bread is slightly chewy with an earthy, nutty flavor, perfect for flavorful toast! Best of all, by using quinoa flour, this yeast-free bread recipe replaces empty and nutrient-poor grains and ingredients with a seed packed with fiber, protein, and heart-healthy fats.

And if you would like to experiment more with quinoa, try my chocolate quinoa muffins. Alternatively, you might be interested in experimenting with other alternative flours like almond flour (perhaps this almond flour zucchini bread) or coconut flour (like this coconut flour banana bread or coconut flour chocolate muffins).

Why this Quinoa Flour Bread Recipe Works?

  • This quinoa bread recipe requires just 8 simple ingredients – most of which are pantry staples.
  • This quinoa flour bread requires no yeast – so no kneading or proofing is needed!
  • The combination of quinoa and oats makes for a bread that’s packed with fiber, protein, vitamins and minerals, antioxidants, and healthy plant compounds! In fact, this bread is more nourishing than sprouted whole grain bread.
  • Plus, the combination of quinoa and oats makes for an earthy, nutty, savory, flavor-packed bread – perfect for your breakfast toast.
  • Overall this quinoa bread recipe is gluten-free, yeast-free, nut-free, and refined sugar-free!
slice of quinoa bread topped with avocado, meat and cucumber

Ingredients for Quinoa Bread Recipe

  • Quinoa: You’ll need two cups of uncooked quinoa for this recipe to grind into flour. I haven’t tried this recipe with store-bought quinoa flour, so I can’t guarantee the results.
  • Oat flour: Make sure to use certified gluten-free oats, if needed. I make my own by grinding 1 cup quick/rolled oats into a floury consistency. Measure the amount after blending in case any more is required. Check FAQs for substitutions.
  • Leavening agents: This quinoa flour bread uses baking powder and baking soda to provide lift and a lighter texture.
  • Coconut oil: Alternatively, room temperature butter would work.
  • Milk: Use the milk of your choice. I used unsweetened almond milk.
  • Sweetener: A little maple syrup or honey works well at balancing the flavors in this naturally earthy, savory quinoa bread recipe.
  • Vinegar: You can use any vinegar (I used apple cider vinegar). This reacts with the leavening agents and helps to improve the texture of the gluten-free quinoa bread recipe. Lemon juice would also work.
  • Salt: I used pink Himalayan salt. Sea salt flakes would also work.

Keep reading below (after the recipe how-to) for more information on any add-ins and recipe variations!

quinoa flour bread recipe ingredients

How to Make Quinoa Bread

  • Prepare the quinoa flour: First, preheat the oven to 400F/205C and grease an 8×5-inch loaf tin with coconut oil or butter. Then add the quinoa to a high-speed blender or food processor and grind it into a floury consistency. This can take several minutes.

When cooking with quinoa, many recipes start by rinsing the quinoa to remove the bitter saponins from the outside of the seed. In many cases now, quinoa is pre-rinsed. However, if you want to make sure, then rinse the quinoa the day before or rinse, pat dry, and then place in the oven at its’ lowest temperature until dried before grinding into a flour.

  • Combine the dry ingredients: Transfer the quinoa flour, oat flour, leavening agents, and salt into a large bowl and mix. Then add the room temperature coconut oil (or butter) and stir until incorporated.
  • Combine the wet ingredients: In a separate medium bowl, whisk the milk, sweetener, and vinegar together. Then pour into the bowl with the dry ingredients and mix in with a spatula.

This gluten-free quinoa flour bread batter is more like a batter/quick bread batter than bread dough and should be thick but not knead-able.

  • Bake the quinoa bread: Transfer the quinoa bread batter to the prepared loaf tin, level with a spatula, then optionally sprinkle with sesame seeds. Bake the quinoa bread for 60 minutes, covering it loosely with parchment paper for the first 30 minutes. This will prevent the top from burning while the middle of the quinoa flour bread bakes- so it is important!
  • Allow to cool: Once baked, remove the tin from the oven and leave it to cool for at least an hour. Then loosen the sides of the loaf with a knife and flip out onto a cooling rack. Allow it to cool completely on the rack before slicing and enjoying.

Ensure the bread has completely cooled before storing; otherwise, it may become ‘soggy’ from the steam when stored.

You can then use the bread any way you would regular bread. I think it works particularly well for toast with the toppings of your choice. Delicious!

Optional Add-In’s and Variations

  • Herbs: Feel free to add extra flavor to the quinoa flour soda bread with the addition of dried herbs. My favorite add-ins are Italian seasoning with garlic powder and onion powder.
  • Cheese: For a bit more of a decadent quinoa bread recipe, you could add some freshly shredded cheese to the bread batter. I recommend using a sharp cheese like cheddar and using around ½ cup. It will melt in the oven and become a ‘glue’ to help hold the gluten-free loaf together.
  • Nuts/seeds: For more texture in the quinoa bread recipe, you could add around ¼ cup of crushed nuts/ seeds. I like walnuts and/or pepitas (pumpkin seeds) in particular. You could also use a mixed seed mixture to top the loaf.
  • Other sundries: Like finely chopped jalapeno, sun-dried tomatoes, or olives – all of which would work very well with a cheese version. I would throw in a small handful to begin.

Don’t add too many ‘extras’ to this quinoa bread recipe; otherwise, it may lead to crumbly bread. Make sure all the add-ins are small and easily sliceable.

Tips for Best Results

  • Make sure to cool before slicing: As this bread is vegan, gluten-free, and yeast-free – it’s important to allow it to cool before slicing; otherwise, it may crumble apart.
  • Test the quinoa flour bread doneness: Like cake recipes, you can use a skewer/toothpick inserted into the center of the quinoa flour bread to make sure it’s cooked through. It should come out clean when ready.
  • Adjust the sweetness: The flavor of this quinoa flour bread recipe is very earthy, nutty, and savory. So feel free to add an extra spoonful of sweetener if preferred.

FAQs

Can I substitute the oat flour?

Yes, you could use spelt flour or whole wheat flour instead. However, the bread will be slightly drier, with a nuttier flavor – so I prefer oat flour.
I tested several flour combinations for this recipe. However, quinoa flour and oat flour worked best as quinoa is quite dry, yet oat flour is more ‘gluey’ and acts as an excellent binder for the gluten-free quinoa bread.

Can I use red or black quinoa?

I’ve only tried this recipe with regular white quinoa, so I can’t guarantee results with any other variety.

How do you make quinoa flour?

It’s very simple to prepare quinoa flour at home. All you need to do is transfer the quinoa to a high-speed blender (preferred) or food processor and process until floury. It seems to take a lot longer in a food processor, so be patient.

Why is the bread bitter?

This may be due to unwashed quinoa (to remove saponins) or the brand of baking powder used. I haven’t had this issue, though.

Quinoa Bread

Serving Reccomendations

As mentioned above, this bread works great for a gluten free breakfast toast! Here are some fun ways to top your quinoa flour bread:

  • PB&J: Traditional combo of peanut butter, cashew butter or almond butter with your favorite all natural or homemade jam.
  • Avocado toast: Top with smashed or sliced avocado, cured meat and cucumber with a dash of pepper.
  • Hummus and veggies: A thin smear of garlic hummus with some crunchy veggies would be a great snack or light lunch!
  • Fried egg and tomato: For a simple breakfast or lunch – for a fun twist spread your gluten free quinoa bread with pesto first!
  • Sweet and savory: Goat cheese with sliced strawberries makes a delicious breakfast!
  • Savory toast: Sauteed mushrooms with garlic, thyme, salt and pepper.

Alternately, this bread would be an amazing accompaniment to any thick soup or stew!

Making Gluten Free Quinoa Flour Bread in Advance and Storing

Make ahead: You can prepare the batter up to a day in advance (except the leavening agents) and store it in the fridge, covered. Then, when you want to bake, stir in the leavening agents, and add an extra splash or so of milk as needed (as the oats and quinoa will have soaked up more liquid overnight)- then bake.

Storing: Store the quinoa flour bread in a sealed plastic bag in the refrigerator for up to 2 weeks. If the bread gets soggy around the edges, toasting lightly will ‘revive’ and give it a crunch.

Freeze: You can freeze the loaf whole or slices (with parchment paper between the slices to avoid sticking). Store in a zip lock bag and freeze for up to 3 months. To use, you can allow the bread to thaw at room temperature or thaw/reheat individual slices in a toaster oven or microwave as and when needed.   

More Quinoa Recipes to Try

You might also like this list of 30 healthy quinoa recipes!

slice of quinoa bread; toasted on a plate
Quinoa Bread

Quinoa Bread Recipe {Gluten Free}

This post includes how to make quinoa flour and then turn it into naturally gluten-free quinoa flour bread! This Quinoa Bread Recipe requires just 8 ingredients and no yeast for a naturally vegan, nutrient-dense, and high protein bread!
4.92 from 45 votes
Print Save Rate
Course: Breakfast or Snack
Cuisine: American
Prep Time: 7 minutes
Cook Time: 1 hour
Total Time: 1 hour 7 minutes
Servings: 10 slices
Calories: 223kcal
Author: Olena Osipov

Ingredients

Instructions

  • 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. 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.
    Quinoa Bread
  • In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
    Quinoa Bread
  • 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
  • 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.
    Quinoa Bread

Make Ahead: You can prepare the batter up to a day in advance (except the leavening agents) and store it in the fridge, covered. Then, when you want to bake, stir in the leavening agents, and add an extra splash or so of milk as needed (as the oats and quinoa will have soaked up more liquid overnight)- then bake.

    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.
      See recipe post for more notes and FAQs.

      Nutrition

      Serving: 1slice | Calories: 223kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Sodium: 302mg | Potassium: 236mg | Fiber: 3g | Sugar: 2g | Calcium: 110mg | Iron: 2mg
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      160 comments on “Quinoa Bread

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      1. 4 stars
        I just made the bread and it is so dense. I substituted the oat flour with my gluten free all purpose flour and I used the tricolour quinoa so the bread was more like rye. Not sure what went wrong. Will try again. Thanks.

        1. Baking is a science and any alteration in flours will change the results. I would try the oat flour as used in the recipe vs. the gluten free flour you mentioned using. Looking forward to hearing how it goes!

      2. Hi can I convert this into a savory bread by adding garlic and rosemary? Would I still need to add maple? Would love to have this for breakfast alongside some zesty green tea.

      3. 4 stars
        I made this bread yesterday. Followed the recipe exactly and it came out perfect! Mine looked much darker than the picture but was baked perfectly – crust was crunchy and the inside dense and chewy. My only complaint was it was tasteless?? Since so many people commented on its delicious taste I will make this again & add more salt? I am hoping that will help as I love the ease & healthiness of this bread.

      4. 5 stars
        This bread is sooo good! I’ve been using my GF all purpose baking flour instead of oats. I think I’ve made it like 5 times. Thank you for this recipe!

      5. I made this and I’m sure it turned out like it was supposed to. The texture was more like cornbread which I don’t like. I need a recipe that turns out with more of a bread texture. Other than that the taste overall was nutty and didn’t taste bad. I didn’t bake it for the full hour. More like 45 minutes and it was perfectly done.

      6. Was wondering about the sodium.
        It seems that 302 mg per slice is high for just 1/4 t salt. Is this correct?

      7. 5 stars
        This quinoa bread came out fantastic! Crunchy on the outside and moist and yummy on the inside. I followed the recipe exactly as written. It looks great and it tastes so delicious! This is amazing! My husband thinks so too. Thank you so much!

      8. 5 stars
        The best GF bread I’ve made so far. It tastes very much like a dense seed bread. I used a combination of white and red quinoa with the it’s flour. Delicious as is or with almond butter! I used my coffee grinder to make the flours. Worked like a charm!

      9. 5 stars
        I made recipe this morning. It is wonderful! It’s easy and simple with just a few ingredients. I could not be happier. I used 1.5 tbs. Ghee and 1.5 tbs applesauce, as I’m following WW purple plan and I wanted to reduce the points. I also subbed the maple syrup with sugar free pancake syrup. It all worked and I’m delighted. This is a keeper for sure. I’ll be making this again and again. Next time I’ll flavor it up with some Everything bagel seasoning plus a bit more salt. Thank you for posting this.❤️

      10. I’m super excited for this recipe! I made it for the first time today. It came out dense and crumbly. Any suggestions for troubleshooting this? Thanks a bunch!

            1. Hi Muriel. 1/4 cup whole quinoa yields about 1/3 cup of fine quinoa flour. So for this recipe 2 cups of whole quinoa would be ~ 2 2/3 cups quinoa flour. Hope that helps.

            2. 5 stars
              Hi Olena,

              Thank you for the wonderful recipe. Per your suggestions, I used 2-2/3 cups of the Quinoa flour and it turned out magnificent. It’s so rich in taste. I had to use Extra Virgin Olive Oil instead of butter or coconut oil.

      11. Does the quinoa need to be rinsed first to remove the saponin layer? How should one go about doing this, prior to grinding?

      12. 5 stars
        Excellent bread! Easy to make! Made an open face sandwich with peanut butter and banana. Great way to get more quinoa on the menu. I used NorQuin tri colour Quinoa from Costco and Canadian Grown. BTW my breakfast was Quinoa bread, cheddar cheese and applesauce, no sugar,just cooked apples and cinnamon.

      13. 5 stars
        Hello! Trying to be more healthy and came across your website/recipe. For taste and texture it gets a flat out—-5 stars!! The bread only rose to the height of an inch and a half which didn’t bother me but would like to use to make sandwiches. I plan on adding yeast to this recipe tomorrow to see if this will help it to rise so that it can be used to make sammys! The bread was SO good that my father and I have already eaten almost the entire loaf, so thank you very much!!!!!

        1. Hi Jennifer. Hmmm, sounds like a problem with leavening agents. I would try fresh baking powder and make sure it’s not lumpy and incorporated well with dry ingredients. Same with baking soda.

      14. 5 stars
        I am very grateful for this recipe. Delicious bread I tried many different recipes but this is definitely the one! And easy to make too.

      15. 5 stars
        Great recipe!

        Easy to make and it is very moist and tasty as an alternative. I ground up oats and quinoa in my very cheap coffee grinder and it worked out.
        I did have to to bake it for 15 minutes longer… because I made it in my toaster oven perhaps?

        With the remaining I added some chocolate chips and put them into a muffin tray for ½ an hour.

        …definitely will be making this again.

        Thank you for sharing!

      16. hi. and thank you.

        there is an online quinoa bread recipe that is not with oat flour and milk. rather they use chia seeds. do u prefer this or that?

        1. I am not sure I am understanding your question. For this recipe, you take uncooked quinoa and grind it into a flour in your blender. So yes, if you have quinoa flour already that can be used. Hope that helps.

      17. Hi.Just wondering if I could use quinoa flakes without making them into flour instead of quinoa grains. Thank you.

        1. I have never tried quinoa flakes to know enough about them. It is best to follow recipe with baking. Maybe look through comments and see if someone tried.

      18. 5 stars
        I love this recipe. It’s so easy, really light & so healthy. I made it with my own almond millk added honey cos that’s what I had & I’ll be eating it with homemade Carrot, Orange & Spinach soup. It’s very moreish & where I avoid shop bread due to bloating & too many ingredients, this recipe my digestive system enjoys. Tomorrow I may toast it with marmalade, or poached egg. If there’s any left! Thankyou Joanne Wales, UK.

      19. 4 stars
        Made your bread today, it was so easy, tastes great and it’s moist. Mine was a bit grainy in texture, did I maybe not ground the quinoa and gluten free oats enough? Will definitely make it again. Tks

        1. Hi Kerry! Yes, I would try grinding the oats and quinoa a bit more until you get a flour like texture. Hope that helps.

      20. 5 stars
        Thanks for this delicious, easy recipe!
        I made this loaf twice in the past, and I really love it. I made it from Quinoa flour for the first time today and used 1.5 cups instead of 2 cups before grinding. It came out much more moist / dense, and even before putting it in the oven it was a bit more liquid. Do I need to put in in the oven for longer or use more quinoa flour next time?
        Thanks

        1. You will have to bake it for longer this time. In the future, I would follow the instructions and amounts as outlined on the recipe as baking is a science 🙂

        2. I would use 2.75 cups of the flour, sifted, that’s what I measured from grinding 2 cups of quinoa. Hope this helps.

      21. Hi Olena,

        I am planning to make this recipe .. I wanted to ask.. I am going to use quinoa flour – do I have to roast it in pan a little to remove the bitter taste?
        Instead of coconut oil – can I use rice bran or vegetable oil?

        Please let me know.

        Thank you!

          1. Hi Olena,

            I tried the bread yesterday but not sure why but it dint cook in the middle.. the only thing I changed was use olive oil. Rest as per instructions. I had covered it with foil paper since I don’t have parchment paper after 30 min when I removed the covered .. it looked like it was rising well and smelled good.. but after one hour total when I put the knife to check it was completely mushy in the middle….I put it again for another half hour them dint check but let it cool for about 2 hours.. but when I opened it .. it was hard on 4 sides and uncooked in the middle.. what could have gone wrong?? Please help as this is the only recipie I found which dint use any of my allergens .. thanks

            1. I’m not entirely sure why but sounds like too much liquid. I would add 1/4 cup less milk next time and that should help.

      22. 5 stars
        This is such a great gluten free bread recipe with minimal and whole food ingredients. The problem I ran into was my bread didn’t rise enough and looks a little heavy/dense on the bottom. The only thing I changed was I used quinoa flakes and turned it into flour since I avoid oats. Do you think it could be my leavening agent? I’m wondering if the baking soda I have isn’t doing the trick?

      23. 5 stars
        Love this recipe. I’m finding I am bloating even on gluten free bread so this is wonderful. I didn’t have gluten free oats so used almond flour instead. Worked out great. Thanks Olena.

      24. 5 stars
        I made this bread yesterday, and I’ve already had three servings of it! It’s really good. It is a little more crumbly than I’d like, so I’m wondering how I could change it up a little in order for it not to crumble so much. (No worries, I ate the crumblies too).

        I’m going to try again, and maybe add in a little almond flour to see if that works.

        Also, have you ever made this bread using a yeast instead of baking powder?

      25. 5 stars
        Great recipe! I’m always on the lookout for a good bread recipe. I used 2 cups of black quinoa flour and felt like I needed one more Tbsp of coconut oil. It came out perfect! The color is very dark but still tasty. Thank you!

          1. Thank you for the answer! I have just one more question if I can skip Maple syrup and honey (without replacing it with any other sugar)? Or is it also necessary to create the chemical reaction?

            1. 5 stars
              Thank you very much for the answer! Your bread is very tasty and with coconut spread the smell is amazing 🙂

        1. Hey! The chemical reaction is super important (Acid vs Base creating CO2 bubbles), but I think you could probably sub lemon juice for the vinegar and get similar results 🙂

      26. 5 stars
        Thank you for this recipe! I have just started to eat gluten free and am also a vegan. I tried two vegan gluten-free bread recipes before this one. The first just tasted like a starchy gum ball. The second was passable. This is delicious! And it holds together so nicely. I am so happy with this bread.

        1. 4 stars
          I just finished making this quinoa bread. Was successful and very healthy. But the outside of the bread is too crunchy for my liking. Thanks for this healthy recipe, will try it again.

      27. Hi – I printed the recipe and all the amounts are doubled i.e. 4 cups quinoa, 2 cup oat flour etc. and yet it calls for only 1 loaf pan. I am assuming it’s the above online recipe that is correct. Just thought you should know about this.

          1. Yup – I thought that was to make the print larger : )
            I used quinoa flour and I’m at high altitude but it came out alright with guessing on the amount of flour. The taste is out of the world wonderful!
            Thank you!

        1. 5 stars
          This was an awesome recipe. I used 1 and 2/3 c quinoa flour( packaged) and 1/3 c coconut flour. Used date syrup and extra virgin olive oil, after it was done cooling, I covered it with cling film, this softens the crust. Eat the next day!

        2. I am so very excited to try this recipe. But I was wondering if I could eliminate the baking soda and increase the baking powder?

          1. Hi Sheri! Baking is a science and I highly recommend following the instructions as written. I have tested this recipe many times as written.

      28. 5 stars
        A great recipe! Thank you for sharing this !
        I made it successfully.
        It tastes delicious and that coconut flavour..yummy!

      29. Just tried this receipe, tastes good but it was so crumbly so I haven’t got slices ?. Where did I go wrong?

      30. 5 stars
        Hello Olena,

        This bread turned out wonderfully and it is delicious. Thank you for sharing this great recipe. It works out perfectly with the “fast metabolism diet” I am trying. I can’t wait to see all the other recipes you have on your site.

      31. 5 stars
        I just made it. It is so easy to make, pretty fast a great healthy choice for a mid-day snack. I love it. Thank you

      32. 5 stars
        Hello Olena !
        Thank you so much for this recipe !
        I have tryed it today, and it went out perfect, so soft and delicious 🙂

      33. 5 stars
        Hello, Olena. Just dropping you a note to say I have just made this recipe for the 2nd time, and my wife and I love it. Here’s my only question:

        I followed your recipe to the letter, and for some reason, mine comes out WAY darker than you have pictured. That makes no difference, it still tastes great, but I don’t understand.

        The first time I used red quinoa, and I figured that was why. This time I used tricolor quinoa, which looks mostly pretty white, and it came out looking the same. Any idea what’s happening? Again, I don’t mind that it’s so dark, I’m just a bit baffled…

        In any case, thanks for a GREAT recipe. I found this site by searching for quinoa bread, and you have lots of other very cool looking stuff here, which we will probably try soon.

        1. Hi George. Probably because tri-colour quinoa has enough red quinoa in it to make the bread dark. I used only white quinoa. Please let me know what else you try.:)

      34. Hi. Thanks for the recipe. I surely want to try but ps tell me if I can use prewashed quinoa for this bread and since I cannot eat oats, can I use only quinoa flour or add either quinoa or buckwheat flakes.

        1. Sorry your comment ended up in spam. Baking is a science and to make sure the recipe works you have to follow it. Sigh, sorry I can’t advise on any deviations from the original because simply I haven’t tried. If you follow the recipe exactly – you are golden.:)

      35. Hi, thanks for the great recipes!
        The packaging says to wash the quinoa in cold water before use, would it be too bitter if I skip that step, or is it ok to use the wet quinoa after washing?
        Cheers.

      36. 5 stars
        I truly love this bread! Not too hard to make – but requires some work. I added ground flax seed to the dry mix too (1/4 cup – then ground it). I enjoy this bread toasted in the morning with butter!

      37. I have both regular quinoa and quinoa flakes. Can I use the flakes to grind into flour? If so, what would the proportions be…or easier, how much flour would I need—1 2/3 cup as those who were using purchased quinoa flour? Thanks! I’m very eager to try this!

        1. Honestly I don’t even know what quinoa flakes are. For best results when baking, it’s better to follow the original recipe. So I would go with quinoa.

      38. Hello Olena!

        Can you add bananas to this recipe? If so, any idea how many?

        And if not, do you have any recommendations for a gluten-free banana bread?

        Thanks!

          1. Thanks for the quick reply (:

            I tried the link but it’s not working for me. Is it working for you?

            Also, (if I can get the link to work 😉 can I substitute the coconut flour with quinoa/oat flour?

      39. At your page https://ifoodreal.com/quinoa-bread-recipe/
        you show a blender and a food processor.
        The blender shows ground and unground flour in the photo, sells for $ 390, the food processor doesn’t show anything inside it and sells for $ 30.
        Will the $ 30 machine actually grind quinoa to flour suitable for baking?
        Thank you
        Dan

        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.:)

      40. 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.

      41. 5 stars
        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.

      42. 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

      43. 5 stars
        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

      44. 5 stars
        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!!!

      45. 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. I used this substitution and my bread didn’t rise at all…probably something else I did wrong. Still tastes great though!

        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.

      46. 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.

      47. 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…

      48. 5 stars
        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.

      49. 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.:)

      50. 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.

      51. 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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