Quinoa Bread Recipe - Gluten Free & Flavor Packed!

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This Quinoa Bread Recipe is one of the best gluten-free bread options you will find! It is moist and flavorful and is perfect to use for sandwiches or toast.  You are going to love the nutty flavor that toasted quinoa flour adds.   Say goodbye to boring gluten-free bread - you’ll never miss your favorite avocado toast again!

One of the hardest things about being gluten free is getting used to the bread. Although I'm happy with some store bought brands, every now and then I crave a fresh, homemade loaf.

I love it smells fresh from the oven.

What I don't love is that making it can be a little tricky.

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The recipe that I'm sharing with you today is one of my favorites from my second book, The Gluten Free Quintessential Quinoa Cookbook. I've made it countless times and it has never failed me. (You can read the comments below - others agree!)

Ingredients

• Water  - Make sure that the water you use is between 105° F and 110° F. Cooler water will take much longer to rise, and if it is hotter, it can "kill" the yeast.
• Honey or Maple Syrup  - Technically, you could use sugar here, but I like to keep things as natural as I can when it makes sense.
• Active Dry Yeast -  I use a jar and keep it in my refrigerator. If you do this, let the yeast come to room temperature before using.
• Quinoa Flour -  I like to toast quinoa flour because it brings out the nutty flavors, but this step is optional. If you would like to learn how to toast quinoa flour, you can read more about it in this post on Baking with Quinoa.
• Tapioca Starch - Tapioca starch acts as a thickener and provides the chewy texture and crisp crust in this quinoa flour bread.
• Cornstarch -  Make sure that it is organic or non-GMO
• Milk Powder - You can use dry milk powder or rice milk powder.
• Xanthan Gum - Xanthan gum is a common food additive. It is used in gluten-free baking to help provide structure and keep recipes like this quinoa bread from being too crumbly. Make sure you measure it carefully - a little goes a long way here, and this isn’t something you want to over-do.
• Sea Salt - Finely ground salt is best.
• Eggs - I use large eggs. If you want to make this vegan, you can use flax eggs as well.  
• Oil  - Melted coconut oil, olive oil, or avocado oil all work here.
• Toppings  - Sesame seeds or poppy seeds are nice here.

Pro Tip

One thing I have learned is that this recipe works best in a slightly larger bread pan.

I have used my glass pans, but I've found the loaf comes out better when I cook it in my earthenware pans or my KitchenAid metal pan, which are a little deeper.

Frequently Asked Questions

Tips for Making Gluten Free Bread

• The dough for this bread will be much wetter than the dough for a traditional bread that has gluten. You will want to use the blending paddle on your stand mixer rather than the dough hook. It is normal for the dough to be sticky.
• This bread is best straight from the oven but may be frozen to keep longer. Make breadcrumb, toast, or croutons from a loaf that is left out longer than a day.

How to Make Quinoa Bread:

If you have never made homemade bread before, I know the idea can be a little intimidating.  Don't be scared!  It is really very easy.

Start by mixing your dry ingredients together in a bowl.

Next, you want to proof your yeast. To do this combine warm (but not too hot - about 100 to 105 degrees) water with your chosen sweetener. 

Sprinkle the yeast on top and let it sit until it foams.  This should take 5 to 10 minutes.

You can read more about proofing yeast here.

When the yeast is done proofing, beat together your eggs and oil and add the yeast mixture to it.

Add the wet ingredients to the dry ingredients and beat on medium for three minutes.  The mixture is going to be sticky - don't worry, this is normal.

Transfer to a greased loaf pan.  Use a spoon dipped in cold water to smooth the top. 

If you are adding sesame seeds, you can sprinkle these on top now.  (I didn't add them to this loaf because I was using the bread in a stuffing recipe.)

Set the loaf pan in a warm place, and cover with a damp towel.  Allow to rise for an hour.

Bake as directed!

Serving Suggestions

• To make garlic toast, add chopped garlic to melted butter in a small dish. Use a pastry brush to spread on the bread. Broil until golden brown.
• If You have day-old bread that needs using, consider making a bread salad. This is a good one to try.

Tools You Will Need to Make Quinoa Bread

• 9 x 5 Loaf Pan
• Mixing Bowls
• Stand Mixer

If You Like This Recipe You May Also Like

• Gluten Free Breakfast Bread Pudding is a fabulous start to your day and the perfect healthier option for the holidays.
• Healthy Gluten Free Banana Bread packs healthier ingredients into a delicious bread that is designed to fuel your day.
• Gluten Free Apple Cinnamon Bread is a simple yeast free bread that both kids and adults adore.

Print Recipe

5 from 3 votes

Quinoa Bread Recipe

This Quinoa Bread Recipe is the perfect gluten-free bread! It is moist and flavorful and is perfect to use for sandwiches or toast. I love the nutty flavor that toasted quinoa flour  adds.  You’ll never miss your favorite avocado toast again!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Side Dish

Cuisine: Quinoa

Keyword: quinoa bread

Servings: 16

Calories: 120kcal

Author: Wendy Polisi

Ingredients

• 1 ½ cups warm water 105 to 110 degrees
• 2 ½ tablespoons honey or maple syrup
• 2 ¼ teaspoons active dry yeast
• 1 ¼ cups toasted quinoa flour
• 1 cup tapioca starch
• 1 cup cornstarch organic/non-GMO
• 2 tablespoons dry milk powder OR rice milk powder
• 1 tablespoon xanthan gum
• 1 ¾ teaspoons fine sea salt
• 2 eggs lightly beaten OR flax eggs 2 tablespoons ground flax seeds + 6 tablespoons warm water
• 2 tablespoons melted coconut avocado or olive oil
• Sesame seeds optional

US Customary - Metric

Instructions

• Lightly grease a 9 x 5 loaf pan.
• If using flax eggs in place of eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Mix well and set aside. (Skip this step if using eggs.)
• In a small bowl combine warm water and honey or maple syrup. Sprinkle yeast on top and stir gently. Set aside for 5 to 10 minutes, until it begins to foam.
• In a large mixing bowl, combine quinoa flour, tapioca starch, corn starch, milk powder, xanthan gum and sea salt. 
• In a separate bowl combine yeast mixture, beaten eggs and oil. Add wet mixture to the dry ingredients and beat for 3 minutes at medium speed.
• Transfer to the prepared pan and use a spoon dipped in cold water to smooth the top. If desired, sprinkle with sesame seeds. 
• Cover with a damp cloth and allow to rise for 1 hour.
• Place a small pan on the bottom rack of your oven. Preheat oven to 350 degrees. 
• Add 1 cup of water to the pan in the bottom of your oven and then place the loaf in the oven on the middle rack. 
• Bake for 40 to 45 minutes. Allow to cool in the pan for 5 minutes and then turn out into a wire cooling rack. Best stored in the refrigerator.

Notes

Tips for Making Quinoa Bread

• The dough for this bread will be much wetter than the dough for a traditional bread that has gluten. You will want to use the blending paddle on your stand mixer rather than the dough hook. It is normal for the dough to be sticky.
• This bread is best straight from the oven but may be frozen to keep longer. Make breadcrumb, toast, or croutons from a loaf that is left out longer than a day.

Serving Suggestions for this Quinoa Bread Recipe

• To make garlic toast, add chopped garlic to melted butter in a small dish. Use a pastry brush to spread on the bread. Broil until golden brown.
• If You have day-old bread that needs using, consider making a bread salad. This is a good one to try.

Nutrition

Calories: 120kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Cholesterol: 20mg | Sodium: 290mg | Potassium: 42mg | Fiber: 1g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.7mg

More Gluten Free Bread Recipes

• Gluten Free Cinnamon Bread
• Gluten Free Honey Oat Bread