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    Home » Diet » Gluten Free Recipes

    Gluten Free Quinoa Bread

    5 from 1 vote
    Posted January 27, 2014 (last updated January 25, 2020) by Wendy Polisi

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

    Jump to Recipe Print Recipe

    This Hearty Quinoa Bread is hands-down one of my favorite homemade bread recipes that I have ever made.  This delicious bread is nutrient dense with sunflower seeds, quinoa, and chia seeds.

    Hearty Quinoa Bread - If you are gluten free, this hearty quinoa bread will rock your world! I've had so many people tell me it was a game changer for them. - WendyPolisi.com


    Things are still kinda crazy around our house. Skye aka Princess Fuss-A-Boo is still working on those four teeth and has gone back to getting up three times a night and starting her day at 5am. She's also working on pulling up, which involved no fear on her part and lots of falling and tears.

    The boys are overtired because I keep falling asleep early and Dad stays up way to late with them watching movies. Tired boys = Cranky boys.

    All of this adds up to the fact that Mama needs some carbs and some chocolate.

    There just may be a Chocolate Hazelnut Tart with a Quinoa Crust coming your way before Valentine's day. And some Strawberry Muffins. Did I mention I made Mint Quinoa Brownies too?

    Hmmm...yeah. Going to need to spread those posts out a bit to keep the health factor up around here.

    In the mean time, I thought I'd share with you one of my favorite bread recipes. Because really, bread is my favorite carb. This Gluten Free Hearty Quinoa Bread is from my Gluten Free Hardback, and I've had more than one person email me and tell me is is one of their all time favorite gluten free bread recipes.

    Hope you enjoy!

    Print Recipe
    5 from 1 vote

    Hearty Quinoa Bread

    This Hearty Quinoa Bread will blow you away!   Quite simply one of the best gluten free bread recipes you will ever try!
    Prep Time30 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Side Dish
    Cuisine: American, Gluten Free, Quinoa
    Servings: 24
    Calories: 135kcal
    Author: Wendy Polisi

    Ingredients

    • 1 tablespoon honey or maple syrup
    • ¼ cup warm water 105 to 110 degrees
    • 2 ¼ teaspoons yeast
    • ¾ cup sorghum flour
    • ½ cup toasted quinoa flour
    • ½ cup potato starch
    • ¼ cup tapioca starch
    • 1 tablespoon xanthan gum
    • 1 ½ teaspoons sea salt
    • 1 cup sunflower seeds
    • ½ cup quinoa rinsed
    • ¼ cup chia seeds
    • 3 eggs OR flax eggs 3 tablespoons ground flax seeds PLUS 9 tablespoons warm water
    • ½ cup milk of choice
    • ¼ cup melted coconut oil cooled slightly
    • ¼ cup organic molasses
    • 1 ½ tablespoons apple cider vinegar
    US Customary - Metric

    Instructions

    • Prepare a 9 x 5 loaf pan by spraying with cooking spray.
    • In a small bowl combine honey and water. Sprinkle yeast on top and set aside for about 10 minutes, or until frothy.
    • If using flax eggs, combine 3 tablespoons ground flax seeds plus 9 tablespoons warm water in a small bowl. Stir well and set aside.
    • In a medium bowl mix together sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum and sea salt. Add in sunflower seeds, quinoa and chia seeds and stir until well combined. In a large bowl or the bowl to your stand mixer combine (flax) eggs, milk, coconut oil, molasses and vinegar. Add the flour mixture to the egg mixture and beat on low for about 1 ½ minutes. Add yeast and beat for 3 minutes at medium high. Pour the batter into the prepared loaf pan. Place in a warm location and cover with a moist towel. Allow to rise for 1 hour.
    • Preheat oven to 350 degrees. Bake loaf for 45 to 55 minutes, until the crust is a dark brown. Cool for 10 minutes in the pan and then turn out onto a cutting board.

    Notes

    Servings 16, Calories 164, Fat 7.9g, Carbohydrates 20.2g, Protein 4.6g, Cholesterol 31mg, Sodium 196mg, Fiber 2.9g, Sugars 4.3g

    Nutrition

    Calories: 135kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 31mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 1.1mg

    Filed Under:

    Bread and Muffin RecipesGluten Free RecipesQuinoa Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      Your support means the world to me! If you loved this recipe, I would be grateful if you left a star rating while leaving a comment. Star ratings go a long way in helping other food enthusiasts discover and enjoy my recipes online.

      Thank you!
      Wendy

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      Rating




    1. jpln

      January 16, 2016 at 8:16 pm

      Can you tell me what other flour I can use instead of the sorghum flour. In the country where I live I cannot find it. I have all the other ingredients at hand.

      Reply
      • Fern-Dave Slotman

        April 24, 2016 at 11:55 pm

        I was wondering the same thing. I think I will try it with wheat flour.

        Reply
    2. DOREEN SABBAGH

      August 04, 2016 at 8:01 pm

      Hi Wendy. I haven't been here for awhile but I thought you might find this interesting. And share it with your readers. Allergies[edit]
      Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy. As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic xanthan gum or first determine the source of the xanthan gum before consuming the food.

      To be specific, an allergic response may be triggered in people exceedingly sensitive to the growth medium, usually corn, soy, or wheat.[12] For example, residual wheat gluten has been detected on xanthan gum made using wheat.[12] This may trigger a response in people exceedingly sensitive to gluten. Although, the vast majority of industrially manufactured xanthan gum contains far less than 20 ppm gluten, which is the EU limit for "gluten free" labelling.

      Reply
    3. Shannon Graham

      January 05, 2018 at 10:59 pm

      5 stars
      I would love to use this as a sandwich bread!

      Reply
    4. Paula Rainey

      September 22, 2020 at 5:15 pm

      I am getting ready to make your recipe for Hearty Quinoa Bread and I have a question for you.
      I have recently read an article about DIY quinoa flour. "Quinoa flour looks and feels like all-purpose wheat flour and is easily adapted to a broad range of baking recipes ... with the exception of yeast breads." I notice you have both yeast (2 1/4 tsp. -- the same amount that I use when doing a large loaf of bread in the bread maker) and quinoa flour in your Hearty Quinoa Bread recipe. So which do I follow?
      I use your recipes a lot and have given your name and website to a multitude of people. So I turn to the guru for advice.
      Thanks,
      Paula

      Reply
      • Wendy Polisi

        September 24, 2020 at 4:24 pm

        The recipe won't work without the yeast. I have been making bread with quinoa flour for years. Maybe what the author of that post meant is that you can't make bread with JUST quinoa flour? Thanks for sharing. (And sorry for the slow reply - my parents are here for a visit for the first time since all the craziness started.)

        Reply

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    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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