by Olena

Quinoa Bread

by Olena

4.7 from 23 reviews

Quinoa Bread

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.

slice of quinoa bread topped with avocado, meat and cucumber

How to Make Quinoa Bread

quinoa in blender; ground quinoa
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.

mixing ingredients for quinoa bread

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 in loaf pan; unpacked

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.

slice of quinoa bread; toasted on a plate

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

quinoa bread recipe

4.7 from 23 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.

126 comments on “Quinoa Bread

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  1. 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.

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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 🙂

  8. 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

  9. 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?

  10. 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.

  11. 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?

  12. 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. 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 🙂

  13. 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. 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.

  14. 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. 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!

  15. 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.

  16. 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

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

  18. 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.:)

  19. I tried making this and it turned out absolutely horrible. It was only about 2 inches high and so crumbly I could hardly cut it. Doesn’t taste bad but I’m considering it crackers, not bread. Will use the crumbs to top salads, etc. so not a total waste but certainly wouldn’t make it again!

  20. 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.:)

  21. 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.

  22. 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!

  23. 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.

  24. 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?

    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.:)

  25. 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.

  26. 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.

  27. 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

  28. 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

  29. 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!!!

  30. 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.

  31. 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.

  32. 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…

  33. 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.

  34. 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.:)

  35. 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.

  36. 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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