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.
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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.
- 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, baking soda, 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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Let me know your thoughts on Gluten-Free Quinoa Bread by leaving a ⭐️ rating below or sharing it on Instagram.
Quinoa Bread (Gluten-Free, Easy)
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.
- 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 only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Janet says
This comes out perfectly every time!
Favorite GF bread ever <3
Nisha Melvani, RDN says
Awww so glad! Thank you for letting me know.
Irene Parkins says
Omg ! Just made this bread on Sunday and it’s almost finished by Tuesday !
I am going to keep making this bread !
It’s so delicious!!!!
Thank you 🙏 ❤️
Nisha Melvani, RDN says
So glad you are enjoying this quinoa bread! Thank you.
Esther van der Horst says
I love this bread and make it all the time. Have a slice every morning for breakfast with almond butter and sliced banana
Nisha Melvani, RDN says
I'm so glad you are enjoying this bread. I love those toppings!
Irene Tamvakos says
Made this yesterday, so delicious and nourishing.
Had some for breakfast this morning topped with hummus and air fryer cauliflower.
Thank you for all your great recipes Nisha!
Nisha Melvani, RDN says
So happy you enjoyed this quinoa bread. Thank you for leaving a comment.
Jenny Caneen says
Thank you very much for this recipe: Hashimoto's obliges me to be GF and I've become pretty adept at baking GF bread, but what I love about this version is how quick and easy it is to make (not something one can often say about baking GF bread). I was honestly surprised at how quickly it came together, as well as the sturdiness of the dough at the apple cider vinegar stage. This is exactly the sort of bread I crave when I need something chewy with a meal (happily I never developed a sandwich habit, but bread and butter is another thing entirely). The quinoa and oatmeal + pumpkin seeds create a tidy protein punch, and even the hubs enjoyed it! This one is going in to regular rotation!!
Nisha Melvani, RDN says
So happy to hear you enjoyed this quinoa bread! I love mine with almond butter! I am not a bog sandwich fan either so this is my go-to bread! Thank you.
Channah Rachel Herrmann says
Hi and thank you so much for all your recipes. I have used psyllium in the past but was disappointed. Is there something else i can use instead?
Nisha Melvani, RDN says
Hi. I have not tested an alternative. The psyllium works well here and I eat a tablespoon daily regardless. It is great for your gut health.
sophie says
On repeat! Thank you Nisha for all your delicious recipes and most importantly all the explanations behind specific ingredients!
Nisha Melvani, RDN says
So glad you enjoyed this bread and find the info helpful. Thank you.
Sa Rz says
Hi,
I would like to know if I can bake the quinoa bread using a meat loaf pan, to have the traditional sandwich bread slices.
If so, what is the baking ti.e and temperature to do so?
Please advise.
Thank You!
Nisha Melvani, RDN says
Hi,
I would not make this loaf too high as it will not cook evenly. It is more of a snacking bread that a loaf bread. You can test it, but I have always made it a low height.
Champagne Png says
Can I replace oat with almond flour or others?
Nisha Melvani, RDN says
I have not tested it with other flours as yet.
NG says
You could treat it as you would a focaccia and split a square of it to separate top and bottom ‘slices’ for a sandwich.
Nisha Melvani, RDN says
Yes! Great idea.
Marysia says
This was so delicious and beautiful. I did sprinkle it with a generous amount of za’atar before baking. We served it with leftover bean soup and it was perfect.
Nisha Melvani, RDN says
Love the za'atar addition. I truly appreciate you taking the time to comment. Thank you.
Sa Rz says
Hi,
May I bake the quinoa bread using a loaf pan?
If so, what is the temperature, and for how long it should be baked?
Pleade advise.
Thank you!
Nisha Melvani, RDN says
Hi. You can use a loaf pan but use a wide one as the loaf should not be too high or it will not cook evenly.
Kim says
I was apprehensive on making this bread. To my surprise it is a good bread. Its tasty, it has a nice chew, and the center is soft. I recommend trying it. The next time I make it i will spread it out thinner and make it like a flat bread.
Nisha Melvani, RDN says
So glad you gave it a go! Thank you for letting me know that you did in fact enjoy this bread!
Joanne says
The best wheat free bread that I have every tried!
Nisha Melvani, RDN says
OMG thank you so much for letting me know.
Marcia says
You don't give the temperature of the oven for baking the bread!
Nisha Melvani, RDN says
I do! You need to scroll down to the bottom of all my posts for the printable recipe card. You wil see the temperature there!
Fraz says
This recipe looks delicious and healthy. However, due to a medical condition, I cannot consume psyllium husk nor powder. Is it possible for me to use flax seed instead? Thank you.
Nisha Melvani, RDN says
You need the psyllium for this gluten-free bread to work!
Helen says
Tried this recipe today and I love it! I made cheese and cucumber sandwiches - I’m going to try it toasted for breakfast tomorrow - hot and dripping with raw butter! Very easy to make - thank you! X
Nisha Melvani, RDN says
Love the idea of paring with cucumber! Glad you are enjoying it.
Mitzi Siebert says
This is my new favorite bread. I'm trying to get more fiber in my diet and this is a perfect solution. I love the thick bread texture. I wanted to make the recipe as soon as I got it so I used a citrus flavored Psyllium fiber supplement I had on hand. It still tasted great but it's much better with plain Psyllium husk. I'm excited to make it for my friends.
Nisha Melvani, RDN says
I am so glad you love this bread too! Yes, the husk is great!
Joanna says
Absolutely delicious on its own as a snack or with hummus and equally delicious with a homemade tahini and carob spread with hemp seeds on top. Shall be one of my staples from now on. Thankyou so much for sharing.
Nisha Melvani, RDN says
So glad you enjoyed this bread. Love all these toppings.
Shirlee says
This was very easy, and it actually turned out very nice and tasty. (Unlike some recipes out there from other influencers)
Thank you for helping us live healthier.
P.S. are the nutrition facts per 1 slice as a serving, how many servings per loaf?
Nisha Melvani, RDN says
So glad to hear! If you slice it into 7 slices, the nutrition info is approximately per slice.
Eva says
Can i sub psyllium for something else?
Nisha Melvani, RDN says
Hi. Psyllium is required for the best texture. I actually consumer psyllium daily in my oatmeal as it is great for keeping cholesterol levels in check!
bonnie schmitt says
Will this work with cooked quinoa or does it have to be uncooked? Would garbanzo bean flour be a good sub for the oat flour?
Nisha Melvani, RDN says
You can use garbanzo flour. Please use dry quinoa as written.
Kim Mandujano says
Hi
Do you have a suggestion for a swap for the oat flour?
Nisha Melvani, RDN says
Hi. Sorghum, buckwheat, or millet flour may be used instead, though the liquid may need slight adjustment for proper consistency.
Tiger says
I tried this bread several times now, and absolutely love it, but I’m craving something with more of a rise. I have no problem with gluten and I was just wondering… how do you think it would work if I added some yeast and a bit of maple syrup to the quinoa and let it rise for 3 hours, then skipped the baking powder and vinegar. I’m dying to try it because I love the protein addition with the quinoa. Any suggestions?
Nisha Melvani, RDN says
That might work. I would give it a go. Please let me know!
Allison says
Tastes great, just wish it could be used as a sandwich bread but it's too flat for that. 🙂 I also forgot that GF bread made with psyllium husks is a little hard on my stomach (bloating due to the high fiber content in psyllium husks). I either need to drink LOTS of water when eating this bread or don't eat too much (because it is delicious). Came out more like a snack bread so I've been snacking with vegan cheese. I may try it again with less psyllium as reducing it has worked for other breads in the past.
Nisha Melvani, RDN says
Hi. Psyllium is such a healthful ingredient that I like to maximize the amount, but it should work with less. I love snacking on this bread too.
Carla says
What a fun and delicious recipe. I didn't have pumpkin seeds so I used raw sunflower seeds instead. And lo and behold, a chemical reaction occurred with the chlorogenic acid of the seeds and the alkaline baking soda! The seeds turned green! Safe to eat (I googled all this, of course!) Btw, every recipe I've tried of yours has been great. Keep 'em coming. You're inspiring all of us to eat better and eat deliciously.
Nisha Melvani, RDN says
Omg how interesting with the seeds! Thank you for sharing! So glad you enjoyed this bread.