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.
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.
Don't miss my Quinoa Bread web story.
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
You can, but I don’t recommend it if you are looking for the texture of traditional bread. This recipe was intended to be a gluten-free bread that mimics traditional bread as closely as possible.
As such, I’ve added starches to the recipe because they are necessary to achieve the desired results.
As a general rule, I don’t recommend using quinoa flour for more than 50% of the flour in any given recipe.
Yes! It takes about ¾ cup of whole quinoa seeds to make a cup of flour. To make quinoa flour, rinse the quinoa well and toast on a parchment lined baking sheet for about an hour at 250 degrees to dry out.
Grind in a clean coffee grinder, pulsing on and off. You can also make quinoa flour in some high speed blenders and food processors.
For best results, make sure you grind the flour long enough so that it is very fine, resembling the texture of regular flour.
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.
- This Gluten Free Bread is both keto and paleo friendly!
- Looking for a delicious topping for this bread that is nut free? Look no further than this Granola Butter.
Quinoa Bread Recipe
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
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.
Marlene
How do you toast your quinoa flour? Is it just over the stove?
Thanks
Marlene
Shannon Graham
I wonder if this would make good sandwiches!
Natalie
This bread looks so delicious and perfect for upcoming Passover too! Can't wait to try this recipe soon!
Janet
Do you have a recipe for quinoa bread using baking soda/powder insread of yeast?
Wendy Polisi
No I don't - Sorry I can help.
Michelle
This recipe looks so yummy and I’d love to try making it. Do you have any suggestions of what I could use instead of cornstarch keeping in mind that I would be using rice milk powder and flax eggs. My son has a whole host of food allergies. Thanks!
Wendy Polisi
I use arrowroot these days because I've learned I don't tolerate corn well. I haven't tested it on this recipe though.
Liz
This bread is so good!
I didn’t have milk powder, so I just used 1/2 cup of milk and reduced water to 1 cup and it turned out perfect!
Wendy Polisi
I am so glad that you enjoyed it!
Haifa
Can you replace xanthan gum gor psyllium husk ? And how much is the ingredient is the kngredient
Wendy Polisi
I haven't tested this, so I wouldn't want to say how much because I've never found this to be a simple formula.
Dani Russell
Is there a good substitute for the dry milk powder as I have neither kind onhand?
Wendy Polisi
I haven't tried it without it, but I found this that might be helpful. https://cooking.stackexchange.com/questions/6820/powdered-milk-in-bread-recipe
Michelle
AMAZING!!!!!!!!!!!!!!! This bread is everything I’ve been dreaming of for years!!
I can’t have rice so 90% of gf breads are off the list for me but THIS BREAD is absolute PERFECTION!!!!!!!!
Thankyou!!!!!
Wendy Polisi
I am so glad that you enjoyed it!
Franziska
thats so easy and fast. really nice recipe 🙂
xoxo
franzi from powder brows
Cait
Oh my gosh this bread is amazing! I made it a few days ago and am storing it in the fridge wrapped in plastic wrap. It is still very soft and springy. I didn't have milk powder so I just substituted almond milk for water and it worked great. I also have quick rise yeast which helped with this substitution as it didn't need to proof. Thank you for a great recipe!
Kat
I can't thank you enough for this recipe!! All my previous efforts at gluten free bread were very disappointing size and texture-wise they all came out short and dense. THIS, however, is tall and fluffy and feels just like eating regular homemade bread! Making this is going to save us so much money and it tastes and feels way better than the expensive GF loafs at the market! THANK YOU!!
Wendy Polisi
I am so glad that you enjoyed it! It is a long time favorite of mine too.
g Gilliam
Can this be made in a bread machine?
Wendy Polisi
I don't have one so I haven't tried it, but I would guess that it would work fine.
Brenda Ridsdale
I just made your bread. I do not have a stand mixer and used a hand mixer. I mixed for a minute or two not the three minutes you recommended. The bread turned out ok but is a bit spongy. do you think this is the problem?
I also forgot to add the water in the oven.
Wendy Polisi
You likely have a couple of things going on.
First, foods baked in a moist environment cook faster than those in a dry environment since moist air is denser than dry air. So some of the sponginess could be from the bread being slightly undercooked. (Undercooked bread is a common cause of sponginess.)
With any bread, mixing the dough properly is essential and takes time. It is less about just getting everything mixed and more about allowing the protein structures to form. So, yes, not beating for the recommended time would definitely impact your outcome.
Kat
I have so many food intolerances and it makes this new way of eating so hard...I can't have xanthan gum so u subbed 1:1 with ground chia seeds. I also can't have cow dairy so I warmed 1/2 c goat milk and put the chia seeds in there to thicken. I only used 1 c of warm water to proof the yeast. I also had to sub the cornstarch for arrowroot because I can't have any grains. It ended up being soupy like pancake batter so I added 1 c of cassava flour and mixed quickly till I got the consistency it showed in your pictures. Next time I will try less cassava because it thickened very quickly. I let it rise and baked as per directions. OMG. It's like real bread. I also can't have butter so I slathered with refined coconut oil and a sprinkle of salt. Thank you for giving me back bread with this easy recipe. I want to try shaping them into buns to see if that will work. This chick needs a Hamburger stat! Lmao.
Wendy Polisi
I am so glad you were able to make it work for you! That is amazing - great job.