Quinoa Bread Recipe (Gluten-Free, Easy)

Healthy, Gluten-Free Quinoa Bread made by a Registered Dietitian Nutritionist using soaked quinoa, oat flour, and psyllium husk to support gut health and lower LDL cholesterol. Pumpkin seeds and nutritional yeast add nutty flavor and a boost of nutrients-every slice is a smart, feel-good choice.

Gluten-free quinoa bread with pumpkin seeds sliced on a wooden cutting board.

This gluten-free quinoa bread isn't just delicious-it's functional. It's a wholesome way to nourish your heart and gut with every bite-plus, it's easy to make, meal prep-friendly, and it stays fresh for up to 5 days.

This Quinoa Bread recipe was inspired by my Lentil Bread and naturally sweetened Gluten-Free Vegan Banana Bread on my site. Try pairing it with my High-Protein Vegan Soup for a complete meal.

Jump to:

❤️ Psyllium Husk: A Natural Way to Improve Cholesterol
🩸Oat Flour in a Diabetic Diet
👩🏼‍🌾 Ingredients & Health Benefits
🌾 Substitutions
📖 How to Make Gluten-Free Quinoa Bread
✔️ Expert Tips
🍞 Delicious Ways to Serve Quinoa Bread
🛒 Shop Recipe Cookware and Ingredients
🍽️ Related Recipes
🙋🏽‍♀️ Recipe FAQs
👩🏽‍🍳 Made this recipe?
Quinoa Bread (Gluten-Free, Easy)
💬 Comments

❤️ Psyllium Husk: A Natural Way to Improve Cholesterol

Including psyllium husk in your daily routine is a natural way to support healthy cholesterol levels. A meta-analysis published in the American Journal of Clinical Nutrition reviewed 28 randomized controlled trials with 1,924 participants. It found that taking about 10.2 grams of psyllium daily for around 8 weeks led to significant reductions in cholesterol markers:

LDL cholesterol decreased by about 12.75 mg/dL, non-HDL cholesterol dropped by 0.39 mmol/L, and apolipoprotein B (ApoB) was lowered by 0.05 g/L.

These results suggest that regular psyllium use can help improve cholesterol and potentially lower the risk of cardiovascular disease.

🩸Oat Flour in a Diabetic Diet

Oat flour has a moderate glycemic index, but in this recipe, it's combined with quinoa, psyllium husk (rich in soluble fiber), and pumpkin seeds-all ingredients that help slow digestion and support blood sugar balance. With no added sugar and 7 grams of fiber per serving, this bread has a much lower glycemic impact than oat flour on its own or most store-bought breads. If you're still concerned-and since individual responses can vary-consider checking your blood sugar after eating to see how your body responds.

👩🏼‍🌾 Ingredients & Health Benefits

Below are some notes about the ingredients from me as an expert in nutrition.

Psyllium husk, tricolor quinoa, baking soda, pumpkin seeds, nutritional yeast, and oat flour.

Soaked quinoa: A gluten-free whole grain that provides plant-based protein, fiber, and essential minerals like magnesium and iron.
Oat flour: Rich in beta-glucan fiber to help lower cholesterol and support steady blood sugar levels.
Psyllium husk: A soluble fiber that supports gut health, improves digestion, and has been shown to lower LDL cholesterol and ApoB.
Pumpkin seeds: Packed with magnesium, zinc, and healthy fats for heart and bone health. (Visit this link for a discount on my favorite brand.)
Nutritional yeast: Adds a savory, cheesy flavor while providing B vitamins, including B12 (if fortified).
Baking soda: A leavening agent that helps the bread rise and gives it a lighter texture.
Apple cider vinegar is added at the end of mixing to activate the baking soda; no yeast is needed for rising.

See the printable recipe card below for quantities.

🌾 Substitutions

Oat flour - To make 1.5 cups of oat flour, blend about 1.5 cups of rolled oats until finely ground. Measure the flour after blending to ensure you have the right amount. Sorghum, buckwheat, or millet flour may be used instead, though the liquid may need slight adjustment for proper consistency.
Quinoa - Any variety of quinoa works-white, red, black, or tricolor. Tricolor is slightly higher in antioxidants due to the red and black grains.
Psyllium husk: Both whole psyllium husk and psyllium powder work in this recipe. (See the link below for the brand I used.)
Pumpkin seeds - These add a delicious crunch and a boost of nutrients like magnesium, zinc, and healthy fats, but the bread works just fine without them. (Visit this link for a discount on my favorite brand.)
Nutritional yeast - Nutritional yeast adds a savory, cheesy flavor along with B vitamins, including B12 if fortified-but it's optional and won't affect the texture of the bread.

For more vegan bread recipes, visit my healthy Vegan Breakfast Recipes page.

📖 How to Make Gluten-Free Quinoa Bread

This is an overview. The full instructions are in the recipe card below.

Tricolor quinoa soaking in water in a white bowl.

Transfer the quinoa to a medium bowl and add enough water to cover it by at least 2 inches. Soak for at least 3 hours or overnight (no more than 12 hours).

Tricolor quinoa in a fine mesh sieve over a bowl.

Drain using a fine-mesh strainer, rinse thoroughly, and drain well.

Tricolor quinoa in the canister of a blender.

Add the soaked and drained quinoa to a high-speed blender along with the lukewarm water.

Quinoa blended with water in a glass blender canister.

Blend on high until smooth with no visible specks of quinoa. Set aside.

Nutritional yeast, oat flour, baking soda, and psyllium husk in a glass bowl with a whisk.

In a medium bowl, whisk together the oat flour, psyllium husk, salt (if using), and nutritional yeast until well combined.

White batter with a green spatula in a glass bowl.

Create a well in the center of the dry ingredients and pour in the blended quinoa mixture. Stir well until fully incorporated. Fold in the pumpkin seeds using a rubber spatula. The mixture will form a thick, moist, greyish dough within about a minute as the psyllium and oats absorb the liquid. Let the dough rest for 10 minutes to allow it to firm up.

Beige dough in a glass bowl with apple cider vinegar.

Lightly oil your hands. Add the apple cider vinegar and gently knead it into the dough by hand-no more than 2 minutes to avoid overworking.

Beige dough spread onto parchment paper on a white baking sheet.

Transfer the dough to the prepared baking sheet. Shape it into an oval loaf with oiled hands, smoothing the surface. Keep the loaf no taller than 1½ inches (4 cm) so it bakes evenly. Sprinkle with bagel seasoning or za'atar, if desired.

Gluten-free quinoa bread with pumpkin seeds on parchment paper on a white baking sheet.

Bake on the center rack for about 1 hour, or until the loaf is crusty on the outside and a toothpick inserted into the center comes out with just a minimal amount of sticky batter.

Gluten-free quinoa bread with pumpkin seeds sliced on a wooden cutting board with a bread knife.

Let the bread cool completely before slicing with a bread knife.

✔️ Expert Tips

Soak the quinoa for at least 3 hours or overnight, but no longer than 12 hours, to prevent excess moisture from affecting the texture of the bread. If soaking overnight, use room-temperature water.
Oat flour: The oat flour should be very fine. Blend rolled oats on high speed for about 30 seconds until they become an ultra-fine powder. If using a food processor, sift the flour after blending to remove any larger pieces. Use certified gluten-free oats if needed.
Lukewarm water temperature is 98°F / 37°C.
For the best rise, let the dough rest for 10 minutes, then stir in the apple cider vinegar just before baking to activate the baking soda.
For a deliciously moist yet crusty loaf, lightly brush the top with olive oil every 15 minutes while baking (optional).
Storage: This bread can be stored in an airtight container at room temperature or in the fridge for up to 4 days.
Freezer tips: This bread can be frozen for up to 3 months. Slice before freezing for easy grab-and-go portions. Thaw in the refrigerator or reheat directly in the oven at 350°F until warmed through.

🍞 Delicious Ways to Serve Quinoa Bread

Toasted with almond butter and chia jam - a nourishing, high-fiber breakfast or snack
Topped with smashed avocado and hemp seeds for a satisfying, protein-rich toast
Spread antioxidant-rich dips like beet hummus, red lentil hummus, or edamame guacamole on top
Dipped in soups and stews - its hearty texture holds up well in brothy dishes
As a base for open-faced sandwiches - add roasted veggies, tofu scramble, or tofu sandwich
On its own - enjoy warm or at room temperature for a wholesome, grab-and-go snack

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🙋🏽‍♀️ Recipe FAQs

How much rolled oats do I need to make 1 cup of oat flour?

You'll need about 1 cup of rolled oats to make 1 cup of oat flour. The ratio is nearly 1:1 by volume, though it may vary slightly depending on how finely the oats are ground. For best results, blend a little extra and measure out exactly 1 cup of flour after grinding. Use a high-speed blender or food processor and sift for a smoother texture.

Can I use any color quinoa in this bread?

Yes! White, red, black, or tricolor quinoa all work well. White quinoa has a mild flavor and soft texture, while red and black varieties are nuttier and firmer. Tricolor quinoa combines all three, offering a more complex texture and a higher antioxidant content from the darker grains-making it a slightly more nutritious choice.