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.
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.
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.
1. Place the quinoa in a blender or food processor.
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.
2. Whizz until you get a fine powder.
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.
1. Place the oats in a blender or food processor.
2. Whizz until you get a fine powder.
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)
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
- 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.
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Lee
I added chopped apple and cooked quinoa and golden raisins. Really good.
Rhian Williams
Thank you so much for sharing!
Emma
I just made this and it was delicious! It looked just like the recipe too! But my edges were really crumbly when cutting. I followed the recipe exactly, making my own flours in a food processor and then sieving. Could it be that it was too fine? I cooked for exactly 30 mins and the inside was perfect. I used wet fingers to press the mixture, could that be why?
Rhian Williams
Hi, thank you so much for your feedback. I'm sorry to hear that happened. It sounds like what happened was that it was overbooked or the oven temperature was too high!