Quinoa Bread Recipe - Gluten Free & Flavor Packed!

Modified: Oct 30, 2025 · Published: Jan 13, 2022 by Wendy Polisi · This post may contain affiliate links ·

This post may contain affiliate links. All opinions are my own.

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!

A fresh loaf of sesame seed quinoa bread sits on a wooden cutting board with two slices cut. A serrated knife with a black handle rests beside the bread, and a yellow towel is in the background—perfect for trying your favorite Quinoa Bread Recipe.

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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!)

For more gluten-free goodies, don't miss my Gluten Free Breakfast Bread Pudding, Gluten Free Banana Bread and Gluten Free Apple Cinnamon Bread.

Let's Talk Ingredients

I like using honey or maple syrup, but I’ve tested this with sugar, and it works well. For the yeast, I keep a jar of active dry yeast in the fridge and let it come to room temperature before using.

Quinoa flour gives this bread a nutty flavor, especially if you toast it first—totally optional, but worth it. If you would like to learn how to toast quinoa flour, you can read more about it in this post on Baking with Quinoa.

For the oil, melted coconut, olive, or avocado oil all do the job.

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

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 You Grind Quinoa to Make Flour?

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.
Use warm water between 105°F and 110°F—any cooler and the dough will rise slowly, any hotter and it can kill the yeast.

Step by Step

Photo of proofed yeast for a Quinoa Bread Recipe. — Start by proofing your yeast.

Photo of dry ingredients in a mixing bowl for a quinoa bread recipe. — While the yeast proofs, mix the dry ingredients in a bowl.

A creamy, slightly whipped batter sits in a metal mixing bowl, set against a blue wooden surface. — Beat together your eggs and oil, and add the yeast mixture to it. Then mix in the dry ingredients.

A metal loaf pan filled with creamy, unbaked quinoa bread dough sits on a rustic blue wooden surface. The dough, part of a delightful quinoa bread recipe, has a smooth texture with slight swirls on the top. — Transfer to a greased loaf pan.

Photo of quinoa bread dough after it has risen ready to go in the oven. — Let rise and then bake!

If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, Instagram, and PINTEREST to see all my delicious recipes.

A loaf of quinoa-topped bread, inspired by a Quinoa Bread Recipe, sits on a wooden cutting board, with two slices cut in front. A bread knife with a black handle rests beside the bread.

Print Recipe

5 from 24 votes

Nutty and Light 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

Cook Time45

Total Time55

Course: Side Dish

Cuisine: Quinoa

Keyword: quinoa bread

Servings:

Calories: 120kcal

Author: Wendy Polisi

Equipment

9 x 5 Loaf Pan
Stand Mixer
Small Pan for water

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

Filed Under:

Bread and Muffin Recipes Gluten Free Recipes Quinoa Vegetarian Recipes

More Gluten Free Recipes

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, photographer…and most importantly a mom. My boys are 19 & 20 and my late life princess is 12.

Comments

5 from 24 votes (17 ratings without comment)