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.
My first time making this bread, so delicious.
So glad you enjoy it!
This was amazing! I followed it to the letter and it turned out perfect. Tasty, easy to slice and will definitely make it again. I ground the quinoa and found that 1 cup made 1-1/2 c of “flour”. I love the fact that I don’t need to buy any extra ingredients like xanthum gum etc.
So glad you enjoyed it and thanks for the note on your quinoa measurements.
Hi Olena!
Your bread is fabulous!! I have to make a new loaf every 3 days!! I use quinoa flour (2 2/3 cups as recommended), sometimes coconut oil or avocado. It comes out crusty on the outside and moist & cake like inside. The only problem I have is cracks in the surface and some air pockets in the bread, so difficult to cut a perfect slice for toasting. Maybe I should keep it covered with the baking paper for the whole hour?
Thanks for your great recipies!!
So glad you are enjoying the bread! The air pockets I assume are from the vinegar reaction, which is needed for this bread due to it containing no gluten. Are you stirring vigorously when mixing the wet and dry ingredients? This could perhaps cause additional bubbles. Are the cracks before or after the bread comes out of the oven?
Hello Olena!
thanks for your reply! As for mixing the wet with the dry, I am blending the oil with the dry first, very well, then mixing, well, the wet into that. After pouring in the pan I try to smooth our the surface to maybe prevent the cracks. I like the way the bread looks when it cracks on top, and this happens while baking. Just ordered a 5 x 8 loaf pan, since mine are longer and I had to shorted with an aluminum barrier. I will let you know how that goes.
Sounds like you are following the recipe to a “T”, let us know how it goes with the new pan!
This bread is my new go-to! I toast it well and drizzle it with avocado oil, salt and a squirt of lemon. I look forward every day to eating this bread for breakfast, sometimes lunch, and almost always a snack. It keeps me very satisfied and seems to reduce sugar cravings. This bread is helping me drop pounds, feel more energy and freedom from sweets. THANK YOU! oh also, I had quinoa flakes in my pantry, so I blended those, but I may prefer using the whole quinoa and blending that. Thanks again!
So glad you enjoy the recipe! Good to know on the quinoa flakes!
Hi Olena,
I’m happy with your recipe. Crunchy outside and moist and delicious inside. I used the tricolor Quinoa, coconut butter instead of coconut oil. Tasted good. As well, I used oat milk. My only question, why my bread didn’t grow enough. When I cut it, the shape was as a rectangle. I didn’t expect a big slice but I expected a small square one. Still. I’m glad what I got!
With no yeast or egg, it won’t grow much. Glad you enjoyed it!
The bread is falling apart when I am cutting it is there something I can add to the bread ?
This recipe has not been tested with additions, was the bread completed cooled before cutting? If not, there is a risk of crumbling when cutting if it is warm.
I had this problem so add xanthan gum. I adapted the recipe slightly by using one cup quinoa, one cup oats and one cup spelt flour and 2/3 teaspoon xanthan gum plus the other ingredients.
Can we add 1-2 eggs? Would it change the texture?
Since the recipe has not been tested as such, it might. Baking is a science and adding or subtracting ingredients is always risky.
Tried this bread for this first time today and was very happy with the result. I used quinoa flour rather than whole quinoa, coconut milk, and maple syrup. (I only used 2 cups of the quinoa flour because I hadn’t read through all the tips to see that more flour would be recommended if grinding your own quinoa. However, I was pleased with the results.) The other ingredients I used were exactly as listed in the recipe. also used a pastry cutter to “cut in” the coconut oil. (I did not use the liquid coconut oil, but the kind that looks more like shortening.) I baked it for the full hour, cooled it for the full hour, and refrigerated it before slicing. I am absolutely delighted with the result! Best of the NINE gluten-free, egg-free, yeast-free recipes I have tried in search of a good bread for my food sensitivities.
So glad to hear it worked out great Bea!
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.
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!
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.
Yes for the additions and yes you will still need to add the maple for the sweetener.