This Quinoa Bread is gluten-free, yeast-free, and surprisingly easy to make with just a handful of wholesome ingredients. It bakes into a hearty loaf with a crisp crust and a soft, sliceable center-perfect for toast, sandwiches, or dipping into soups.
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🔍 Quick Look: Quinoa Bread
- ⏱️ Prep Time: 15 minutes
- 🎛️ Cook Time: 1 hour
- 👥 Servings: 7
- 📊 Calories: ~260 kcal per serving (based on nutrition panel)
- 👩🏽🍳 Flavor Profile: Nutty and mildly earthy, wholesome flavor that pairs well with both sweet and savory toppings.
- 💪🏼 Nutrition: 11 grams of protein, 7 grams of fiber
- ⭐ Difficulty: easy, just two steps
Jump to:
- 🔍 Quick Look: Quinoa Bread
- 👩🏽⚕️ Nutritionist's Note
- 👩🏼🌾 Ingredients
- 🌾 Substitutions
- 📝 How to Make Gluten-Free Quinoa Bread
- ✏️ Expert Tips
- ✔️ Storage Tips
- 🍞 Delicious Ways to Serve Quinoa Bread
- 🙋🏽♀️ Recipe FAQs
- 🥪 Related Recipes
- 👩🏽🍳 Made this recipe?
- ⚖️ Convert the Recipe to Metric (g & mL)
- Quinoa Bread Recipe
- 🛍️ Shop Recipe Cookware and Ingredients
- 💬 Comments
👩🏽⚕️ Nutritionist's Note
Made with soaked quinoa, this bread is naturally rich in fiber and plant-based protein, making it a more satisfying alternative to traditional bread.
Why You'll Love This Quinoa Bread
This is the kind of bread you can make on repeat-simple, reliable, and actually satisfying. Plus, it's:
- Naturally gluten-free (no flour blends needed)
- No yeast, no kneading, no rise time
- High in fiber for steady energy
- Made with whole, simple ingredients
- Hearty texture that holds up to toppings
- Works for both sweet and savory
👩🏼🌾 Ingredients
Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.
- Quinoa: The base of the bread. Soaking softens it and removes bitterness.
- Oat flour: Adds softness and helps create a more sliceable crumb.
- Psyllium husk: Essential for binding and structure-this replaces gluten.
- Baking soda + vinegar: Gives a slight lift without yeast.
- Pumpkin seeds (optional): Add texture and boost protein and minerals.
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.
- 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.
- 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.
📝 How to Make Gluten-Free Quinoa Bread
The complete recipe with exact amounts is below. These additional tips will help you get the best results.
- 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. Discard of the soaking water.
- Add the soaked and drained quinoa to a high-speed blender along with the fresh lukewarm water.
- Blend on high until smooth with no visible specks of quinoa. Set aside.
- In a medium bowl, whisk together the dry ingredients until well combined.
- Create a well in the center of the dry ingredients and pour in the blended quinoa mixture. Stir well. Fold in the pumpkin seeds. 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 to firm up.
- Lightly oil your hands. Add the apple cider vinegar and gently knead it into the dough by hand-avoid overworking.
- Transfer the dough to the prepared baking sheet. Shape it into an oval loaf. Keep it no taller than 1 ½ inches (4 cm) so it bakes evenly.
- Bake on the center rack 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
These make or break the texture:
- Blend fully: Any grainy bits = dense bread
- Don't skip psyllium: It's what holds everything together
- Keep the loaf low: Too tall = undercooked center
- Cool completely: It firms up as it cools
- Soak, but don't over-soak: More than 12 hours = too much moisture
✔️ Storage Tips
These simple steps help preserve freshness and flavor:
- 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 this Creamy Vegan Broccoli Soup.
- 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
🙋🏽♀️ Recipe FAQs
Is quinoa bread healthy?
Yes. It's made from whole quinoa, which provides fiber, minerals, and plant-based protein without refined flour.
Can I use cooked quinoa?
No-this recipe relies on soaked raw quinoa for structure.
Why is my quinoa bread dense?
Usually it comes down to not blending the quinoa fully, adding too much liquid, or skipping the psyllium. This bread is naturally hearty, so shaping it before baking (rather than expecting it to rise) also makes a big difference.ore baking.
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Quinoa Bread Recipe
This Quinoa Bread is gluten-free, yeast-free, and surprisingly easy to make with just a handful of wholesome ingredients.
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)
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EQUIPMENT
- Blender
- Oven
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. Discard of the soaking water.
- Blend: Add the soaked and drained quinoa to a high-speed blender along with 1 ½ cups fresh 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
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.
Psyllium husks: I made this with whole psyllium husks, and it turned out perfectly. However, the powder form works, too.
Optional ingredients: Feel free to omit the optional ingredients, but it is best when you include them all.
Nutrition
Calories: 266kcal | Carbohydrates: 38g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 90mg | Potassium: 326mg | Fiber: 7g | Sugar: 0.2g | Vitamin A: 3IU | Calcium: 41mg | Iron: 3mg
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
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Allison says
Tastes really good but definitely a snacking bread. Wish I could make a sandwich out of it but it's too flat
Nisha Melvani, RDN says
It is a delicious healthy snack for sure. Glad you enjoyed it.
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!
Sable says
God bless you for all the life you give to humanity ❤️. This bread was amazing. Thank you. Thank you. Thank you.🙏
Nisha Melvani, RDN says
Awww made my day to read this. Thank you.
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.