This Quinoa Bread Recipe is one of the best 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.
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 earthware pans or my KitchenAid metal pan, which are a little deeper.
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.
When your yeast is foamy, you are ready to go!
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!
Frequently Asked Questions for Quinoa Bread:
Can You Just Use Quinoa Flour?
- 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.
Can Quinoa Flour Be Substituted for All Purpose Flour in Other Recipes?
- As a general rule, I don’t recommend using quinoa flour for more than 50% of the flour in any given recipe.
Can You Grind Quinoa to Make Flour?
- Yes! It takes about 3/4 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 to dry out. Grind in a clean coffee grinder, pulsing on and off.
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Tools You Will Need:
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.
How do you toast your quinoa flour? Is it just over the stove?
Thanks
Marlene
I wonder if this would make good sandwiches!
This bread looks so delicious and perfect for upcoming Passover too! Can’t wait to try this recipe soon!
Do you have a recipe for quinoa bread using baking soda/powder insread of yeast?
No I don’t – Sorry I can help.
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!
I use arrowroot these days because I’ve learned I don’t tolerate corn well. I haven’t tested it on this recipe though.