ThisQuinoa Bread has a chewy texture and nutty flavour reminiscent of rye bread and is perfect for making toast. It's vegan, gluten-free, yeast-free, oil-free, nut-free and contains no added sugar! It's fillingandnutritious and is a great source of protein and fibre. Plus, it's super easy to make as there's nokneadingor proving time required!
I tested this recipe with many different combinations of flours in different ratios. Using quinoa flour alone wasn't enough as the bread turned out dry and crumbly. I found that a half-half mixture of quinoa and oat flour was the best. This is because quinoa flour can be quite crumbly, but oat flour tends to be sticky. So, oat flour works as the perfect binding agent for quinoa flour in this recipe.
For making quinoa flour for this quinoa bread, I recommend white quinoa over tricolour quinoa, as the grains have a thinner skin meaning they're much easier to whizz into a powder. Plus, the white quinoa has a better colour for this bread.
Quinoa And Buckwheat Breads
Although I usually recommend washing quinoa first before cooking it, for this recipe I found it was better not to wash it because it doesn’t blend into a flour as well when it’s wet.
Although you can buy quinoa flour, I much prefer to make my own as it's much cheaper and it's so easy to make.
Tip: I recommend using a blender not a food processor if possible, as it takes much longer in a food processor. Plus my food processor isn't completely well-sealed so the process ended up spraying quinoa flour all over my kitchen. However, if you don't have a high-speed blender, a food processor will work too.
From Starter To Loaf: How To Make Gluten Free Sourdough Bread From Scratch
Although you can buy oat flour, I much prefer to make my own as it's much cheaper and it's so easy to make.
Quinoa takes longer to blend into a powder than oats, so I recommend blending them separately for this reason. Otherwise, if you blend them together, the quinoa will be under-blended while the oats will be over-blended.
This Quinoa Bread keeps well covered in the fridge for a good few days. If not eaten on the day it's made, it's best toasted before eating.
Quinoa Bread (vegan, Gluten Free, Oil Free)
Yes - slice it up and put the whole thing in the freezer. Then when you want to eat it, you can just pop the slices of bread in the toaster straight from frozen.
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This Quinoa Bread has a chewy texture and nutty flavour reminiscent of rye bread and is perfect for making toast. It's vegan, gluten-free, no-knead, yeast-free, free from sugar, oil-free and nut-free!
Quinoa Banana Bread Recipe
*If you want to use quinoa flour instead of making your own, you can use 200 g (1 ⅔ cup) quinoa flour.
**If you want to use oat flour instead of making your own, you can use 200 g (1 ⅔ cups) oat flour.
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.Soft, tender and incredibly fluffy, this yeast quinoa bread comes together super easily. With a slightly nutty and earthy flavor, it tastes amazing and is perfect for making French toast, sandwiches, or avocado toast, or simply toasted and spread with jam! Totally gluten-free and dairy-free too, but no one would know! Bake a loaf or two and freeze so you can enjoy homemade gluten-free bread anytime!
Gluten Free Naan Recipe With Quinoa Flour
Ever since I figured out how to make homemade gluten-free bread that actually tastes good, and is actually soft and fluffy the way a good loaf of bread should be, I’ve literally been on a gluten-free bread roll (pun intended).
It’s safe to say that we almost don’t buy store-bought gluten-free bread anymore (because hey, it’s usually crazy expensive, but worse of all, dry, dense and flavorless!).
When previously baking yeast breads seemed like a scary task to embark on, I now bake a loaf of yeast bread almost every week.
Gluten Free Quinoa Bread
Some of our favorite gluten-free bread recipes include this crazy good gluten-free white bread, our super popular buckwheat bread, and most recently, this brown rice bread as well as this sorghum bread.
This time, I wanted to make yeast quinoa bread. I’ve already made a quick bread with quinoa flakes before, and now I wanted to use quinoa flour.
While it is technically a seed, quinoa is also known as a pseudo-cereal because it is similar in nutrients and eaten in the same way as most grains. While there are over 3, 000 types of quinoa, the three most commonly found types are white quinoa, red quinoa, or black quinoa.
Quinoa Flour Cookies
Quinoa is regarded by many as a superfood, because of the high levels of nutrients it contains, and because it’s a protein-packed food.
Quinoa is thankfully gluten-free, and is often used as a gluten-free alternative for rice and other grains. This means that Celiacs and those with gluten intolerances or allergies can enjoy quinoa without any worries (YAY)!
Basing this yeast quinoa bread recipe off my hugely popular buckwheat bread recipe, I used a mix of quinoa flour along with gluten-free all-purpose flour to create this yeast quinoa bread that is absolutely delicious!
Banana Cake With Quinoa Flour
We love just how fluffy, tender and moist it is (unlike most store-bought gluten-free breads that are expensive, hard, and dense), and how adding quinoa flour increases the amount of protein you get with each slice!
In a large bowl, combine the gluten-free all-purpose flour, xanthan gum (if using), quinoa flour, psyllium husk powder, baking powder, instant yeast, sugar, and salt. Whisk well to combine.
Add the oil, apple cider vinegar, warm water and eggs, and whisk well for a couple of minutes until you get a dough that resembles cake batter (the dough will be sticky and wet, but it’s totally fine).
Gluten Free Quinoa Flour Naan Recipe
Cover the loaf pan with a kitchen towel and let the dough rise in a warm, draft-free place for 40 to 45 minutes until it has domed and has almost doubled in size.
Once the dough is done rising, bake it for 55 to 60 minutes, until the bread is golden brown and sounds hollow when tapped.
Allow the bread to cool in the pan for 10 minutes before removing it, and then let it fully cool at room temperature on a wire rack before slicing into it with a serrated knife.
Body Balance Quinoa Bread
No, I do not recommend using only quinoa flour as the texture will be denser compared to when you use a mix of both gluten-free all-purpose flour and quinoa flour. This will create the soft, fluffy and tender texture that we are aiming for.
To freeze, wrap the quinoa flour bread in various layers ofplastic wrapor store it in a freezer-safe container and freeze for up to 3 months. Let the bread thaw completely overnight in the refrigerator before slicing into it.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Quinoa Flour Almond Flour Soda Bread (v,gf,no Oil)
Soft, tender and incredibly fluffy, this yeast quinoa bread comes together super easily. With a slightly nutty and earthy flavor, it tastes amazing and is perfect for making sandwiches, or avocado toast, or simply toasted and spread with jam! Totally gluten-free and dairy-free too, but no one would know! Bake a loaf or two and freeze so you can enjoy homemade gluten-free bread anytime!
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free flour blend that is made up of a mix of lighter flours and starches (such as rice flour, corn starch, tapioca starch, or potato starch) to ensure you get a light and fluffy final texture. I do NOT recommend using flour blends that include heavier flours (such as garbanzo bean flour) as it will result in a denser texture.
Xanthan Gum: Xanthan gum replaces the role of gluten in gluten-free flours, and is essential for binding the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure you add it in.
Sourdough With Quinoa
Quinoa Flour: Since this is a recipe for quinoa bread, quinoa flour is the star here. However, if you don’t have it on hand, you can also use other whole grain flours instead (such as oat flour, sorghum flour, brown rice flour, millet flour, teff flour, buckwheat flour or amaranth flour).
Psyllium Husk Powder: This helps the bread to keep its shape once it has risen and creates a beautiful dome shape that is otherwise hard to achieve with most gluten-free breads, so I do not recommend omitting it. Note that I use psyllium husk powder (which is basically ground whole psyllium husks). If you do not have the powder form on
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