How to make quinoa flour and turn it into a naturally gluten-free quinoa flour bread! Quinoa Bread Recipe requires just 8 ingredients and no yeast for a naturally vegan, nutrient dense, and high protein bread, it will be one of your favorite new quinoa recipes!
We also love this cottage cheese bread and Greek yogurt bread!
Table of contents
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.
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. You may also like the combination of quinoa and oats in quinoa granola bars!
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.
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!
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!
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
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.
I’ve only tried this recipe with regular white quinoa, so I can’t guarantee results with any other variety.
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.
This may be due to unwashed quinoa (to remove saponins) or the brand of baking powder used. I haven’t had this issue, though.
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 this butternut squash soup!
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!
Quinoa Bread Recipe
Ingredients
- 2 cups quinoa uncooked
- 1 cup oat flour*
- 1 tsp baking soda
- 1 tsp baking powder aluminum free
- 1/4 tsp himalayan pink salt
- 3 tbsp coconut oil or butter room T
- 2 cups any milk I used unsweetened almond
- 1 tbsp maple syrup or raw honey
- 1 tbsp any vinegar I used apple cider
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.
- In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
- 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.
Notes
- Store: Refrigerate in a sealed plastic bag for about 2 weeks.
- Freeze: Tightly wrapped up to 3 months.
- 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.
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.
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.:)
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.
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.:)
Thanks for the response.
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.
Don’t wash. Won’t be bitter.:)
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!
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!
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.
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!
Hi Daniel. I can’t say what happens if you add bananas to this quinoa bread because I haven’t tried. Baking is a science and it’s best to stick to the recipe for positive results. You can try my coconut flour banana bread, it’s gluten free.
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?
Sorry, I fixed the link. Again, I haven’t tried other flour so can’t tell. Better to stick to original recipe.:)
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
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.:)
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.
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!
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.
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
From the comments, I see many readers have successfully used 2 2/3 cups quinoa flour. Yes, sorghum should be fine.