Quinoa Bread (Vegan + Gluten-Free)

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, yeast-free, oil-free, nut-free and contains no added sugar! It’s filling and nutritious and is a great source of protein and fibre. Plus, it’s super easy to make as there’s no kneading or proving time required!

This Quinoa Bread is made using quinoa flour, which you can easily make yourself at home (instructions below).

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.

Why do the flours need to be blended separately?

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.

How to make this recipe

Scroll down to the bottom of the post to see the full recipe.

• Transfer the quinoa flour and oat flour into a glass mixing bowl and mix together with all the other ingredients.

Tip: Use a measuring jug to measure out the water.

• Transfer the batter into a one-pound loaf tin.

Tip: Line the tin with greased baking paper to make the bread easier to remove after.

• Sprinkle over mixed seeds to decorate, if desired.

• Bake in the oven for around 30 minutes until an inserted skewer comes out clean.

• Transfer the loaf to a cooling rack to cool down completely before packing away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread!

• Leave to cool completely before slicing.

How long does this Quinoa Bread keep for?

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.

Can you freeze it?

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.

Substitutions you can make

• You can replace the apple cider vinegar with lemon juice.
• You can replace the water with any type of plant-based milk.
• If you want to use oat flour instead of making your own, you can use 200 g (1 ⅔ cups) oat flour.
• If you want to use quinoa flour instead of making your own, you can use 200 g (1 ⅔ cup) quinoa flour.
• If you prefer a slightly sweeter bread, you can add 2 tablespoons of any sweetener of choice: maple syrup, agave syrup etc.
• You can add mixed seeds or chopped walnuts to the bread batter.

More gluten-free vegan bread recipes

• Gluten-Free Vegan Chickpea Bread
• Gluten-Free Vegan Blueberry Banana Bread
• Gluten-Free Vegan Irish Soda Bread
• Gluten-Free Vegan Almond Bread
• Gluten-Free Vegan Oat Bread
• Gluten-Free Vegan Dinner Rolls
• Gluten-Free Vegan Seeded Buckwheat Bread
• Gluten-Free Vegan Cornbread
• Gluten-Free Vegan Bread Rolls
• Gluten-Free Vegan Oatmeal Bread
• Gluten-Free Vegan Biscuits
• Flaxseed Bread
• Oat Flour Bread
• or browse the whole collection!

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Quinoa Bread (Vegan + Gluten-Free)

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!

4.25 from 28 votes

Print Pin Rate

Course: Bread, Breakfast

Cuisine: Global

Keyword: gluten-free bread, quinoa bread, yeast-free bread

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 12 slices

Calories: 125kcal

Author: Rhian Williams

Ingredients

• ▢ 200 g (1 cup) quinoa *
• ▢ 200 g (2 cups) oats ** (ensure gluten-free if necessary)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)
• ▢ ¼ teaspoon salt to taste
• ▢ 350 ml (1 ½ cups) water
• ▢ 1 tablespoon apple cider vinegar *** (ensure gluten-free if necessary)

To decorate (optional):

• ▢ Mixed seeds

Instructions

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the quinoa in a blender or food processor and whizz until you get a fine powder.
• Transfer into a large bowl.
• Place the oats in the blender or food processor and whizz until you get a fine powder.
• Add to the bowl.
• Add the baking powder, bicarbonate of soda and salt and mix well.
• Add the water and vinegar and mix again.
• Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper.
• Scatter over seeds to decorate, if desired.
• Bake in the oven for around 30 minutes, until risen slightly and an inserted skewer comes out clean.
• Leave to cool on a wire rack before putting away to store.
• Keeps well in the fridge for up to a few days. If not eaten on the day it’s made, it’s best toasted before eating.

Video

Notes

*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.

***You can replace the apple cider vinegar with lemon juice.

• 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.
• 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.
• 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. 
• 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.
• 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.
• If you prefer a slightly sweeter bread, you can add 2 tablespoons of any sweetener of choice: maple syrup, agave syrup etc.
• If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
• To freeze, 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.

Nutrition Facts

Quinoa Bread (Vegan + Gluten-Free)

Amount Per Serving

Calories 125 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Sodium 75mg3%

Potassium 171mg5%

Carbohydrates 22g7%

Fiber 3g12%

Sugar 1g1%

Protein 5g10%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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