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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⚖️ Convert the Recipe to Metric (g & mL)
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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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Lynn Pinto says
Wow!!! Not only is it super easy, it’s so tasty as well! I’ve already made this twice! I added Italian seasoning to the dough this time and came yum! Also topped the bread with sesame seeds before putting it in the oven.
This is literally the first recipe I’ve been able to make no fail bread.
Thank you so much! God bless!
Nisha Melvani, RDN says
Thank you for your sweet comment. I'm so happy it worked out so well.
Maca says
I made this bread today and it was amazing! I baked it in a bread loaf pan and it was great! Thank you!
Nisha Melvani, RDN says
So glad to hear. Thank you for sharing.
Karen K says
I was amazed at the crumb and spring back I was able to accomplish. The dough was a little too wet for me to shape (I’m in the PNW in winter so not surprised) so I poured into a loaf pan and sprinkled with caraway seeds, flaxseeds, hemp hearts and sunflower kernels. Kept the timing the same and made a double batch to freeze. I’ve been toasting slices for breakfast and serving with sunflower butter and jam. Thanks for this wonderful recipe!
Nisha Melvani, RDN says
Thank you for sharing your experience and I am thrilled you enjoyed it.
Sam says
Nice consistency and "bready"; thank you Nisha for this recipe. I am not a huge fan of quinoa (too bitter, despite rinse/soak) but, I did not really taste the bitterness in the loaf. I used white, pre-washed organic quinoa. I'd add a little more salt next time. I used granular kosher salt so I am not sure if fine salt would have made the loaf salty enough. Nisha, your thoughts? Dough was easy to manipulate and form- this looked tricky but it was easier than I'd anticipated. I mistakenly added baking powder instead of baking soda but loaf seemed to turn out OK. I cooked it for about 1 hour and 5 minutes. Inside of loaf looked like it might have needed a bit more cooking but exterior was perfectly browned (inserted toothpick was dry). I decided to toast the slices and enjoy it this way- extra crunch and additional flavour if spread slices with butter. I added all optional ingredients and sprinkled with black and white sesame seeds. Brushed loaf with olive oil only once, last 15 minutes- mostly because I did not want to pull off the sesame seeds.
Nisha Melvani, RDN says
Hi! You can add more salt if needed. Fine salt will distribute more evenly.
Mila says
this is in addition to the comments I wrote above,
great recipe but it takes about 75 to 80 min to bake in my oven which is calibrated to the right temperature .
Nisha Melvani, RDN says
Hi. I ma not sure why it took so long. Try making it a bit flatter next time. Glad you enjoyed it.
Mila says
I bake this bread at least once a week, following the recipe exactly .
I and my husband are on a plant based diet, and the bread is filling and very tasty.
Nisha Melvani, RDN says
Thank you for you comment. I am so glad you are both enjoying it.
Debbie says
I have to admit that I was skeptical about how this would taste as I dont love quinoa, but it is delicious! It’s easy to make, tastes wonderful so I will be making this again!
Nisha Melvani, RDN says
So glad you liked it. My family loves it.
Molly says
I made this for the first time and it's delicious. However, it looks more doughy then the one in your picture - so I'm thinking i needed to cook it longer - also mine was shaped only to about a 1'' loaf so maybe it helps to be taller. The toothpick came out clean and i also took the temp and it was 211 - do you have any idea what the temp should be? Although it tastes great i want to try again to get more of a bread texture. Thanks!
Nisha Melvani, RDN says
Hi. The cooking temp is 350ºF 180ºC. Scroll to the bottom where there is a recipe card. Hope this helps.
Molly says
Hi - i made this bread a second time - it is delicious yet it still seems slightly undercooked despite being in for an hour - i wrote the message before but not sure it was clear - do you know what the internal temperature of the bread should be to be cooked all the way? I think next time I'll just try 65 minutes. I feel SO nourished eating this!
Nisha Melvani, RDN says
Hi. Did you make it a flat loaf and not too high?
Roxanne Brown says
Can I use regular wheat floor instead?
Nisha Melvani, RDN says
Yes!
Diane Dritt Amin says
Can you use quinoa flakes?
Nisha Melvani, RDN says
I do not think this substitution will work. It is to fine.
Jenny Caneen-Raja says
This is my fav new bread for having with breakfast - it's much quicker to make than typical GF breads and hits the spot when you only wanted toast anyway! TIP: If you're the only one eating it, baking it in 2 smaller balls works great as well. This way I can freeze one, and the other gets finished before going stale!
Nisha Melvani, RDN says
I love this tip! Great idea. Thank you.
Gail Henry says
Hi Nisha,
Thank-you for this wonderful recipe. I tried it without yeast today and love the flavour of quinoa. Unfortunately, my loaf was not completely cooked even after further cooking and the skewer coming out clean. Has this recipe been written for a fan bake oven? I reduced the temperature to 160octo compensate for being fan based.
For less experienced cooks it would be great if you could add a video showing how to gently knead the dough by hand. Love your notes and I look forward to trying this recipe again.
Nisha Melvani, RDN says
Hi. This bread should work in any oven, but the temperature and time will vary as ovens differ! I have even made it in a toaster oven. I will work on adding those instructions but it is pretty straightforward. See the comments for additional tips. Thank you.
JP Shinglet says
Delicious! Soaking the quinoa and adding water gives a denser moist loaf. It is a very easy recipe that is now my go to for a gluten free bread.
Thanks Nisha.
Nisha Melvani, RDN says
Awww yay! Thrilled to hear that. Thank you.
Roxane Featherstone says
Couldn't see quantity of quinoa or oven temp.
Nisha Melvani, RDN says
Scroll down to the recipe card at the bottom.
Teresa says
Made it today and had it with curry soup. The bread is heavenly delicious !! The smell, the nutty well balanced taste... . For sure it's my favourite gluten free bread. I can imagine bringing it as a little present for friends, because it's also beautiful! Tomorrow I'll try it with sweet and salty pastes for breakfast. Thank you for another great recipe!
Nisha Melvani, RDN says
Thank you for your kind comment. It makes my day to read them. So glad you enjoyed the bread!
Janet says
Nice! The texture is particularly pleasing. Soft, moist, a little chewy, and yes a bit of crunch on the top and sides. I did use a bit of the olive oil. I took my chances and baked this in a glass loaf pan. Definitely higher than the 1.5 in recommended. More like 3 in before baking. But it baked just fine within an hour and cooked through. The quinoa flavor is just on the edge of being too much, so if that's an issue for you, take a hint from other reviewers and adjust ingredients appropriately.
Nisha Melvani, RDN says
So glad it worked out well and you enjoyed the textures. Thanks for the tips.
charles solano says
Can I substitute buckwheat flour for oat flour?
Nisha Melvani, RDN says
I have not tested this. You can read comments in case someone else has. Thanks!
AY says
hi! I have quinoa flour, could I skip the first steps and just use 1 cup of quinoa flour?
Nisha Melvani, RDN says
I have not tested this.
Joanna says
Hi Nisha!
I love your recipes so much. I cook with you all the time. I'm on a deficit calorie diet and it's so easy using your recipes because I don't feel like I'm on any diet..everything is so delicious 🥰 I'm trying to be careful with bread only because its easy to eat too much thats why i wanted to ask you if the calories you estimated are per 100g or per portion? Thank you for sharing your wisdom with us! X
Nisha Melvani, RDN says
Thank you for your lovely comment. I have not weighed it but the calories are for one-seventh of the loaf.
Debbie says
Nisha, I love all of your recipes, I’ve made lots of them! This quinoa bread sounds amazing, can I sub almond flour as I want to make this for my granddaughter but she can’t eat oats. Thank you!!!!❤️
Nisha Melvani, RDN says
Hi. Thank you. Almond flour won’t work as a 1:1 swap here because it doesn’t bind the same way oats do. If you want to make this quinoa bread without oats, I recommend using a certified gluten-free flour blend. That way it will still hold together well for your granddaughter and taste delicious!
Ana says
Hi!
I just wanted to say thank you for this recipe. I love this bread!
I am not totally convinced with the quinoa flavor, I find it too strong for my taste.
So just wanted to share that I have tried this recipe with some changes: first time I used half quinoa and half buckwheat, and second I replaced buckwheat for rice. Both recipes came out amazing! I was so happy! Thank you! Easy to make and store.
I will try with lentils in the future to see how it goes 🙂
Nisha Melvani, RDN says
Thank you for sharing your substitutions. Glad you enjoyed it.