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.
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.
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?
- 📖 Recipe
- 💬 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 comprehensive meta-analysis published in the American Journal of Clinical Nutrition examined 28 randomized controlled trials involving 1,924 participants. The study found that supplementing with approximately 10.2 grams of psyllium daily for about 8 weeks led to significant reductions in key lipid markers:
- LDL cholesterol: Decreased by 0.33 mmol/L (approximately 12.75 mg/dL).
- Non-HDL cholesterol: Reduced by 0.39 mmol/L.
- Apolipoprotein B (ApoB): Lowered by 0.05 g/L.
These findings suggest that regular psyllium supplementation can effectively improve lipid profiles, potentially reducing 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.
- 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.
- 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).
- Drain using a fine-mesh strainer, rinse thoroughly, and drain well.
- Add the soaked and drained quinoa to a high-speed blender along with the lukewarm water.
- Blend on high until smooth with no visible specks of quinoa. Set aside.
- In a medium bowl, whisk together the oat flour, psyllium husk, salt (if using), and nutritional yeast until well combined.
- 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.
- 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.
- 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.
- 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.
- 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
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.
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.
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📖 Recipe
Quinoa Bread (Gluten-Free, Easy)
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Ingredients
- 1 cup dry quinoa
- 1 ½ cups lukewarm water
- 1 ½ cups oat flour
- 3 tablespoons whole psyllium husk or powder
- 1 teaspoon baking soda
- 1 teaspoon salt or salt substitute (optional)
- 1 tablespoon nutritional yeast (optional)
- ½ cup pumpkin seeds (optional)
- 2 tablespoons apple cider vinegar
- Olive oil for brushing (optional)
Instructions
- Soak the quinoa: Transfer the dry quinoa to a medium bowl and add enough water to cover it by at least 2 inches. Soak for at least 3 hours in lukewarm water (or overnight in room-temperature water). Do not soak longer than 12 hours. Drain using a fine-mesh strainer, rinse thoroughly, and drain well.
- Blend: Add the soaked and drained quinoa to a high-speed blender along with the lukewarm water. Blend on high until smooth with no visible specks of quinoa. Set aside.
- Preheat the oven: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil it.
- Mix dry ingredients: In a medium bowl, whisk together the oat flour, psyllium husk, baking soda, salt (if using), and nutritional yeast until well combined.
- Combine wet and dry: 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.
- Rest the dough: Let the dough rest for 10 minutes to allow it to firm up.
- Add 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.
- Shape the loaf: Work quickly, transferring the dough to the prepared baking sheet. (It will be sticky.) Shape it into an oval loaf with oiled hands, smoothing the surface. Keep the loaf no taller than approximately 1½ inches (4 cm) so it bakes evenly.
- Optional topping: Sprinkle with bagel seasoning or za’atar, if desired.
- Bake: 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. (Optional: For a deliciously moist yet crusty loaf, lightly brush the top with olive oil every 15 minutes while baking.)
- Cool and slice: Let the bread cool completely before slicing it with a bread knife.
Notes
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Linda says
So I made this, and the pumpkin seeds were a great addition! I will experiment with a loaf pan next time to see if it will bake higher yet all the way through. Thanks, Nisha! 🙂
Nisha Melvani, RDN says
Thank you. Let me know if that works!
Tina says
I love this bread so much! It helps with so many of my issues and a great addition to my gluten free diet.
Nisha Melvani, RDN says
Truly happy to read you are enjoying this quinoa bread recipe. Thank you.
Pam says
This was amazing! I made it with Millet flour and it was very good!
Nisha Melvani, RDN says
So happy to hear! I love millet flour. Thank you.
Carmel says
Omg this is amazing. I used rice flour bc I can’t eat oats. Yummmmmmo. And so easy! Am no longer buying bread. ❤️❤️
Nisha Melvani, RDN says
So glad you enjoyed this bread. Thank you for sharing your substitution.
Sabrina says
So delicious! Easy to make, too. It does come out a bit of a weird shape. Has anyone tried to bake this in a Dutch oven? Also, is it me or did this bread make anyone else gassy?
Nisha Melvani, RDN says
The sahpe can be changed if you mold it a bit with your hands. So gld you enjoyed it!
Marla says
I wanted to make with millet Flour but didn't know if I should soak it
Nisha Melvani, RDN says
No do not soak the flour.
Rhonda Alves says
Can I use regular oats or does it need be gluten free?
Thank you
Nisha Melvani, RDN says
Any oats will work.
Chris Boulton says
Hi Nisha,
Just made my first loaf….mmmmm delicious!
I had to guess the volume of ‘lukewarm water’ to add to the blender after adding the washed soaked quinoa….can you please confirm the volume as the original pan soak volume can of course range considerably as the recipe states….cover to at least 2 inches ….but this volume of water could vary
Nisha Melvani, RDN says
The amount of lukewarm water is given in the recipe card. You should not guess the amount. You are draining and rinsing the soaked quinoa.
Keri says
Love this bread! And it was super easy to make. It's fantastic sliced thin, warmed and spread with oat milk butter.
Nisha Melvani, RDN says
So happy to hear you enjoyed this quinoa bread recipe! Thank you.
@cosmicsoul_wav on YT says
Hi Nisha! Will this work with whole oats/groats instead of rolled oats?
Nisha Melvani, RDN says
Yes, it should.
Lorna lewis says
Hi the recipe says it makes 7 servings. Is that 7 slices? Can you let me know quantity of servings size. Thank you
Nisha Melvani, RDN says
Hi. It is for one-seventh. If you slice it evenly into 7 slices, it would be for one large slice.
Jo says
I just made it and it’s very tasty! Definitely more a snacking than a sandwich bread 😜 How do you recommend storing it?
Nisha Melvani, RDN says
So happy you made it and enjoyed it! This is one on my favorite snacks especially with almond butter! I wrapped it and stored it on the counter for a couple of days and then refrigerated it and warmed or toasted it for serving.
Wendy says
I have yet to make this recipe however, in Australia Oat flour is not allowed to be labelled as gluten-free as the processing of it with other products like wheat, rye & barley could possibly "contaminate" it.
Can you suggest an alternative to oat flour?
Thank you
Nisha Melvani, RDN says
Sorghum, buckwheat, and millet flour should work instead of oat. You might have to adjust the liquid.
D.K. says
Hi Nisha,
This looks amazing! Can I use sprouted quinoa in this recipe? It's easier for me to digest. If so, does the soaking time change? Thanks so much!
Nisha Melvani, RDN says
I have not tested this but I would likely soak it for 2 hours. The grains should become just slightly plump. Let me know of this work!
charles solano says
i HAVE OAT GROATS, BUT WILL QUINOA FLOUR, OR bUCKWHEAT FLOUR MIGHT WORK?
Nisha Melvani, RDN says
Sorghum, buckwheat, and millet flour should work instead of oat. You might have to adjust the liquid.
charles solano says
CAN YOU SUBSTITUTE ANY OTHER FLOUR SUCH AS BUCKWHEAT OR QUINOA FLOUR FOR THE OAT FLOUR?
Nisha Melvani, RDN says
Sorghum, buckwheat, and millet flour may work instead of oat. You might have to adjust the liquid.
Melody P Paul says
I don't have physillum husk; what can I substitute 🤔
Nisha Melvani, RDN says
You need psyllium husk or powder for this recipe to work. It is an excellent healthy addition to your pantry. I add it to my breakfasts daily to help lower cholesterol.
Kaz says
There isnt really a substitute. You need to try it! You won't look back.
Nisha Melvani, RDN says
Thank you.
Sue Chakos says
The bread is in the oven as I type. I’m not confident it will work as there was no where in the recipe instructions that stated when to add the baking soda.
I ended up sprinkling it over the wet mix and then adding the apple cider vinegar.
Fingers crossed it comes out as pictured!
Nisha Melvani, RDN says
Hi. I just added the baking soda into the instructions.
Sue Chakos says
We enjoy the bread very much toasted with scrambled tofu or egg and some herbs. It is easy!
Nisha Melvani, RDN says
So happy you enjoyed this bread! That you.
Jody says
I have made this four times and it is very good but the inside stays moist, like wet moist. I do make some additions to make it more multigrain and wondering if that could cause that.
I added chia seeds, sesame seeds, flax seeds,pumpkin seeds, Poppy seeds, rolled oats, and sunflower seeds.
Nisha Melvani, RDN says
Hi, You should make the recipe as written. It works very well and the inside is not wet at all. Adding all these additional ingredients changes it considerably.
Cindy says
I love the sound of this recipe and look forward to trying it. I wondered if chickpea flour will work since I don’t have any oat flour
Nisha Melvani, RDN says
I have a feeling that it would work! Give it a try.
Debbie says
Im not seeing the link for the psyllium powder
Nisha Melvani, RDN says
Hi. Sorry just updated the list t include it. It is in the section: Shop Recipe Cookware and Ingredients.