by Olena

Quinoa Bread

by Olena

4.4 from 8 reviews

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

4.4 from 8 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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

66 comments on “Quinoa Bread

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    1. 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.

  1. 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!

  2. 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.

  3. 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

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

  5. 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.:)

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