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!
Looking for more gluten free bakes? You might like these almond flour muffins.
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.
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.
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
- 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
- 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.
- 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.
Can it be made as muffins?
Yes, just bake for 20 minutes or so until toothpick comes out clean and keep an eye on them.
I’m just curious as I look at the stats on the bread what is causing the sodium to be so high? Thanks. PS the recipe looks really delicious. Teri
Baking soda, powder and salt contain sodium. You can omit salt.
Hi! I followed the recipe but my bread didn’t rise. I live in very dry climate should I add more liquid? Please advise
Not necessarily, was your baking powder expired?
Great base and I took it on with my own interpretation!
I used a bag of quinoa flour, just over 2 cups in the end, used olive oil and tahini for the fats, and maple syrup, honey and some molasses for sweetness, probably a bit more sweetener then in the original recipe overall . Added walnuts, raisins and some rolled oats to the mix and soya milk for the milk. Turned out so nice! Wish I could share pics here. Thanks for the help!
So glad you enjoyed it and made it your own! Always feel free to tag us on social media to share pictures!
Hi! I’ve tried this recipe and made an excellent bread! Thanks for the recipe! I have question, Can we make oats and rye bread or quinoa and rye bread with the same recipe?
I’m so glad you enjoyed it! Unfortunately not because rye has gluten and quinoa does not. Maybe oats but I have not tried.
i’m celiac so i was really looking forward to trying this recipe. I will say the texture is great however, the taste of the quinoa is quite strong and not to my liking. I do suggest the recommendations for adding extra sweetener/ herbs to balance the earthy taste of the quinoa. I will try my best to finish it seeing that it really is super healthy.
Of course everyone’s tastes are a bit different, sounds like sweetener or herbs may have been best for you.
Another commenter here. I was thinking, was your quinoa tripled washed before you got it so you could grind it without rinsing it yourself? If not, that would leave your quinoa (and your bread) very bitter. I’m only asking because I bought some quinoa in bulk that had to be rinsed well before cooking and then I bought some at Costco and it didn’t need to be rinsed.
Thought I’d throw that out there in case that helps your bread turn out tastier for you:)
Very delicious! I thought the batter seemed too liquid but I trusted your recipe & wasn’t disappointed. I think I will substitute molasses for the honey next time. I like to tinker!
So glad you enjoyed it!
Hello! I already have quinoa flour on hand. Does the 2 cups uncooked quinoa ground in the food processor equal 2 cups of quinoa flour? Thanks!
The recipe has not been tested with pre-ground quinoa flour, I would start with the 2 cups and then use your judgement if the batter seems like too much liquid and add more until the bread dough looks like a quick bread batter.
Can you use this recipe in a bread maker?
Unfortunately that has not been tested! Let us know if it works though!
Love Love Love this bread!! But my crust always separates from the body. I use pre-ground Quinoa flour, 2 & 2/3 cps, blend the oil with flours, then fold wet with dry. Smooth out dough in pan to get out any air bubbles. I keep the top covered for more than 30 min. Looks fabulous when it comes out of the oven but there’s always a gap btw. the crust and the body. What to do??
So glad you enjoy it, seems like some air bubbles are still forming. Since I have not had this happen, have you tried keep it uncovered the whole time? Or I wonder if some water in a pan in the oven would help it steam and prevent the ‘cracking’ that is occuring. You might also trying scoring the bread before baking and see if that helps. Definitely let us know what works!
I am gluten free could I use almond flour vs. oats. I am too sensitive for gluten-free oats.
Hi Carol, the recipe has not been tested that way, and I am not sure that would work. If you try let us know how it turns out!